Iced Lemon Cookies. Crisp and buttery lemon scented cookies topped with a sweet and tart icing. These go great with a cup of earl grey tea and a good book.
I don’t think I’ve ever met a cookie I didn’t like. Depending on my mood I like chocolate, nut, mint, fruit, and citrus cookie flavors. I’m on a holiday baking journey to bring you a dozen new cookie recipes before Christmas. These Iced Lemon Cookies are number two.
In case you missed recipe number one you can check out my Almond Crunch Chocolate Thumbprint Cookies here.
I’ve been working on the perfect base cookie dough and I think I’ve perfected it. The dough for both of these recipes is very similar and I’m using it again in my Peppermint Fudge Sandwich Cookies coming this weekend.
Feel free to experiment with it on your own by changing the flavor of the extract and the mix-ins.
Iced Lemon Cookies – Low Carb, Grain & Sugar Free, THM S
Dough Ingredients:
1 stick cold salted butter, cut into pieces
1 cup almond flour
1/3 cup coconut flour
1/3 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
2 tsp gelatin
1 tsp lemon extract
Icing Ingredients:
1 cup powdered sweetener that measures 1:1 for sugar (such as sukrin or swerve)
2 tbsp lemon juice
lemon zest, optional
Instructions:
Preheat oven to 350.
Next, combine all the dough ingredients in the food processor and pulse until a uniform dough forms. Divide into 24 balls and put on a parchment-lined baking sheet. Press down with your fingers. Sprinkle with a little more sweetener.
Bake for 12-15 minutes or until lightly browned around the edges. Cool for at least 10 minutes.
Combine the powdered sweetener with 1 tablespoon lemon juice in a small bowl. Stir until smooth. Add additional lemon juice if needed. Spread on the cooled cookies.
Sprinkle on a little lemon zest.
- 1 stick cold salted butter cut into pieces
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
- 2 tsp gelatin
- 1 tsp lemon extract
- 1 cup powdered sweetener that measures 1:1 for sugar such as sukrin or swerve
- 1-2 tbsp lemon juice
- lemon zest optional
- Preheat oven to 350.
- Next, combine all the dough ingredients in the food processor and pulse until a uniform dough forms. Divide into 24 balls and put on a parchment-lined baking sheet. Press down with your fingers. Sprinkle with a little more sweetener.
- Bake for 12-15 minutes or until lightly browned around the edges. Cool for at least 10 minutes.
- Combine the powdered sweetener with 1 tablespoon lemon juice in a small bowl. Stir until smooth. Add additional lemon juice if needed. Spread on the cooled cookies.
- Garnish with lemon zest.
| Nutrition Facts |
| Amount Per Cookie |
Calories 61 |
%Daily Value |
Total Fat 6.2g 10% |
Saturated Fat 2.9g 15% |
TransFat 0.0g |
Cholesterol 10mg 3% |
Sodium 28mg 1% |
Total Carbohydrates 1.1g 0% |
Dietary Fiber 0.6g 2% |
Sugars 0.0g |
Protein 0.9g |
Vitamin A 2% Vitamin C 1% |
Calcium 1% Iron 2% |
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