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Soft & Chewy Lemon Cookies, The Perfect Summer Treat!

May 21, 2015

Directions

1Pre-heat oven to 350 degrees & line cookie sheets with parchment paper, set aside.

2In a small bowl mix together all the dry ingredients: flour, baking soda, baking powder and salt.

3In a large mixing bowl beat together butter and erythritol until light and fluffy. Beat in egg, vanilla and lemon zest & juice. Slowly add in dry ingredients until completely combined.

4Roll spoonfuls of round dough into little balls and then roll in the erythritol so they are fully coated in it.

5Place on cookie sheets with parchment paper on them. Place the dough balls approximately 1-2 inches apart. Press cookies down with a spoon or fork.

6Bake for 8-10 minutes, let them cool on the cookie sheets for 10 minutes before transferring to cooling racks.

Ingredients

2/3 cup of flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1 cup butter, softened

1 1/2 cups of erythritol

1 egg

1 tsp. vanilla

Zest of one large lemon

4 tbsp. of freshly squeezed lemon juice

1/2 cup erythritol for rolling cookies

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More detailed directions (with pictures)

Righto! Let’s gather all the ingredients we need to make these lemony delights.

Next we want to; mix together all the dry ingredients in a small bowl, flour, baking soda, baking powder and salt.

In a large mixing bowl beat together butter and erythritol, egg, vanilla and lemon zest & juice.

Until light and fluffy.

Slowly add in dry ingredients until completely combined.

Once that is done the batter will look something like this:

Roll rounded spoonfuls of dough into little balls and then roll in the erythritol so they are fully coated.

Place on parchment papered cookie sheets approximately 1-2 inches apart.

Press cookies down with a spoon or fork.

Bake for 8-10 minutes.

Let them cool on the cookie sheet’s for 10 minutes before transferring to cooling racks.

Bon Appetit!