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4.71 from 85 votes

Mini-batch Lemon Sugar Cookies

Prep Time5 minutes
Cook Time15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: easy recipes, gluten-free, lemon cookies, lemon sugar, low sugar, mini-batch, plant-based, small-batch, sugar cookies, vegan
Servings: 3 cookies
Calories: 97kcal

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. 

Nutrition

Serving: 1 cookie | Calories: 97kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 66mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 0.4mg