Low-Carb Lemon Sugar Cookies (Coconut Flour)

Updated at: Thu, 10 Oct 2024 14:48:59 GMT

Step 1

1. Prepare the Dough: In a large bowl, cream the softened butter and sweetener until light and fluffy. Add the egg, lemon juice, lemon zest, and vanilla extract. Mix until smooth. In a separate bowl, sift together the coconut flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing until a dough forms. If using cream cheese, blend it in for added softness. The dough should be soft but not too sticky. If it’s too sticky, add a bit more coconut flour, 1 teaspoon at a time. 2. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or freeze for 20-30 minutes until firm. This makes it easier to roll out and cut shapes. 3. Shape the Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll out the chilled dough between two sheets of parchment paper to about 1/4-inch thickness. Use cookie cutters to cut out shapes and place them onto the prepared baking sheet. For a crispier texture, roll slightly thinner. 4. Bake: Bake for 10-12 minutes or until the edges are lightly golden. Watch closely as coconut flour cookies can brown quickly. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up. 5. Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sweetener and lemon juice until smooth. Adjust the consistency with more lemon juice for a thinner glaze. Drizzle or spread the glaze over the cooled cookies and allow it to set.

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