Lemon Sugar Cookies

5 from 1 vote

Soft and chewy lemon scented cookies with a crisp shell and delicate middle make for a sunny and bright treat. You might be tempted to skip rolling these in both granulated and powdered monk fruit but doing both produces the best crispy outside to these cookies.

Course Dessert

Cuisine American

Keyword american, Christmas, cookies, dairy-free, dessert, Easter, holiday, lemon, nightshade-free, Valentine's Day, vegetarian

Prep Time 20

Cook Time 15

Total Time 40

Servings

Calories 57kcal

Author Jenny Ross

Ingredients

Cookies

1/4 cup butter softened, or butter flavored coconut oil for dairy-free
1/2 cup allulose or omit and use a total of 2/3 cup monk fruit, powdered
1/3 cup monk fruit powdered
2 eggs room temperature
2 tablespoons lemon zest
2 teaspoons vanilla extract
1 teaspoon lemon extract
1 drop natural yellow food coloring optional
1/4 teaspoon salt
1 cup almond flour blanched
1/4 cup lupin flour or more almond flour
3 tablespoons coconut flour
1 teaspoon baking powder
1/2 teaspoon gelatin or psyllium husk powder for vegetarian

To Roll

1/4 cup monk fruit granulated
3/4 cup monk fruit powdered

Get Recipe Ingredients

Instructions

Preheat the oven to 325ºF and line 2 rimmed baking sheets with baking parchment paper. Set aside.
Combine the butter, alluose, and monk fruit in a large bowl and beat with an electric mixer until soft and fluffy, about 5 minutes. Add the eggs, zest, vanilla, lemon extract, food color, and salt and beat until evenly combined. Add in the almond flour, lupin flour, coconut flour, baking powder, and gelatin and beat again until evenly combined. Let dough stand for 15 minutes at room temperature or refrigerate until ready to bake cookies.
Scoop 1 tablespoon size pieces of dough and roll into balls. Place the granulated monk fruit onto one plate and powdered monk fruit onto a second. Roll each cookie ball in the granulated sweetener followed by the powdered sweetener. Place onto the prepared baking sheet and press slightly with the bottom of a glass. Bake for 15 minutes, or until the tops begin to crackle and the edges are just set. Remove from oven and cool on the baking sheet.

Notes

These cookies will keep for 5 days in the refrigerator or up to 3 months in the freezer.

Nutrition