I don’t know about you, but I’m so over summer.
With its triple digit heat and unusually active biting bugs, my least favorite season is finally coming to an end. And, I couldn’t be more excited. I’m beyond ready for pumpkin spice lattes, totes of Honeycrisp apples, the return of my favorite TV shows (hello Boardwalk Empire and 2 Broke Girls!), watercolor leaves, and fall-flavored treats up the wazoo.
But, there’s only one problem.
It’s not quite fall yet. Even though my favorite bloggers are posting delicious pumpkin and apple treats, the still-stifling heat in Virginia is preventing me from jumping onto the fall bandwagon. I need a recipe that bridges the gap, to celebrate the end of the summer and welcome the start of fall. Enter lemon pomegranate cookies, the perfect post-summer/pre-fall dessert!
Lemon conjures up the sweet side of summer and the pomegranate seeds add an unexpected and colorful fall twist. This beautiful cookie is soft, chewy, with a delicately sweet flavor. Want to bake them at the drop of a hat? Try freezing them!
With the active fall and holiday baking season approaching, freezing cookie dough can be a lifesaver, saving time and your sanity. I love to spend a couple evenings making different types of cookie dough and then spend one glorious day of pure baking bliss! It’s good for the soul. Promise.
Here’s how you do it:
Freezing unbaked cookie dough (chewy, hardy cookies work best, like sugar cookies, peanut butter cookies, and other types of drop cookies.Freezing is not recommended for delicate cookies or cookies with a liquidy batter):
1. Line a rimmed baking sheet, like a jelly roll pan, or a 9×13 cake pan with parchment paper.
2. After you have finished making the dough, create little balls of dough sized according to your recipe (teaspoon, tablespoon – whatever your recipe calls for!). Put the balls of dough on your baking sheet or cake pan. You can place them close together to cram as many as you can onto one sheet, but make sure they are not touching!
Cover the entire pan with plastic wrap.
3. Put the cookie balls into the freezer for about 1 hour. Remove from the freezer.
4. Take a freezer storage bag and write the name of the cookie and the date. That way you know which recipe to reference when you want to bake them and you can make sure that your dough is still good.
5. Place frozen dough balls into the freezer bag, seal, and put back into the freezer.
For optimal freshness, use your frozen dough within 6 weeks!
6. To bake frozen cookies, place frozen balls on a cookie sheet lined with parchment paper. Let them defrost on the counter for about 45 minutes. Bake as directed- you may need to add 1-2 minutes onto the original baking time. Please note that the texture/look of the cookie may be affected (depending on the original recipe), but they will still taste fabulous!
- 1 cup granulated sugar
- ⅔ cup unsalted butter, room temperature
- 2 egg yolks
- 1 teaspoon vanilla
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon zest
- 1¾ cup all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- ½ cup pomegranate seeds
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Sift together the flour, baking soda, cream of tartar, and salt. Set aside.
- Cream together the sugar and butter until fluffy. Beat in egg yolks one at a time. Stir in vanilla, lemon juice, and lemon zest. Gradually add in flour mixture. Mix until well-incorporated.
- Gently fold in pomegranate seeds. If you don’t mind getting a little messy, try folding the seeds in by hand. It is the most gentle method!
- Place heaping tablespoons of dough onto parchment-lined cookie sheets about 2 inches apart. Bake for 11-13 minutes or until edges are lightly browned. Cool on cookie sheets for 10 minutes before transferring to wire racks to cool completely.
This post is part of BlogHer’s Make Ahead Meals editorial series, made possible by Bank of America.