The best lemon sugar cookies I’ve ever had happened to be the mini-batch ones and I am not mad about it.
I posted my easy vegan lemon sugar cookies one week and asked you if I should try a mini-batch version. It was a resounding yes so slightly intimidated I rolled up my sleeves (never did a mini-batch sugar cookie before) but softened that 1 tbsp of butter 😅 creamed it with 2 tbsp of sugar (and some elbow grease) and into the oven went these VERY PROMISING cookie balls.
Let me tell you they came out even more promising. Gav and I ate them for lunch dessert and Oh Em Gee, husband approved is an understatement and he loves everything lemon so he knows what he’s talking about.
Cookies got just the right flavor and chew, you have to try! and let me know.
Mini-batch Lemon Sugar Cookies
Equipment
- Cookie sheet
Ingredients
- 1 tbsp (plant) butter softened (14 g)
- 2 tbsp sugar (24 g) sub granulated sweetener
- 1/4 cup flour (30 g) gf all purpose if desired
- 1/4 tsp baking powder
- 1 tsp lemon juice (+ some lemon zest if you like)
- pinch of salt
Instructions
- Preheat oven to 350F and line a cookie sheet with parchment.
- In a small bowl and a fork/whisk cream together butter and sugar until light and fluffy (took me a few min). Add lemon and lemon zest.
- In a mug/other bowl mix flour, baking powder, pinch of salt.
- Gradually add dry to wet, stopping as soon as you get a nice soft cookie dough (I had about 1/2 tbsp dry mixture left). If the dough gets too crumbly add a drop of water.
- Roll cookie dough between your palms (roll in sugar if you like) and place on the parchment.
- Bake 10 minutes, cool for 5 and enjoy!
Notes
- If you don’t have a food scale, remember to use the spoon & level method in measuring flour to avoid over-measuring, which will lead to dry cookies.Â
This was so quick and easy!! Tasted delicious too
Thank you so much Chris! so glad you enjoyed the cookies 🙂
Delicious and so easy…thanks!
Hi Lisa, so glad you loved these cookies as much as I do, thank you for the rating! Keep me posted <3