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See The Recipe- (warning, jumping to recipe can result in missing important information including alternative ingredients and tips.)I am so glad that I can make these EASY Sugar Free Lemon Cookies.
The truth is that I am such a fan of lemon anything. While I like lemon, I also like what makes this recipe so easy to follow.
EASY Sugar Free Lemon Cookies
Lemon cookies are a great alternative to the usual sugar or chocolate chip cookie.
While I may be a fan of the usual cookie, I am also a fan of the alternative cookies too. Lemon cookies are a great cookie to serve when you know there are plenty of chocolate cookies at a cookie exchange or pot luck dessert setting.
I like to enjoy my lemon cookies as is.
By ‘as is’, I mean without anything on top of them. However, while plain lemon cookies may be pretty yummy to eat, there are times when you may want something on top of them. The perfect answer to this would be to sprinkle some powdered sugar on top of them. You can see my recipe for sugar free powdered sugar here. Another option would be to top these with a sugar free glaze.
There is a hack that makes these cookies even easier to make.
The hack would be to use a sugar free lemon cake mix. You can find a sugar free lemon cake mix online. However, not everyone wants to use a sugar free cake mix. Thus, I will include the recipe to make your own sugar free lemon cake mix. As a result, not using a cake mix will take a bit more time to make these cookies.
You will also need lemon extract in this recipe.
Lemon extract is different from lemon juice. You can find lemon extract online as well. Be sure that your lemon extract doesn’t contain added sugar if this is a concern to you.
EASY Sugar Free Lemon Cookies
The Recipe for EASY Sugar Free Lemon Cookies
Here is what you will need to make these cookies.
- Sugar Free Lemon Cake Mix- 1 box 15-16 ounces. If you really are in a bind, try a white or angel sugar free cake mix with 1 lemon tablespoon of lemon zest added to it.
- To make your own lemon cake mix combine these:
- Flour AP – 2 1/2 Cups
- Salt- 1 teaspoon
- Baking Powder- 1/2 teaspoon,
- Baking Soda- 1/2 teaspoon.
- Lemon Zest-1 tablespoon.
- Granular Sugar Alternative- 1 1/2 cups equivalent to sugar.
- Eggs- 2.
- Vegetable Oil- 2/3 cups.
- Lemon Extract- 1 teaspoon.
- Vanilla Extract- 1 teaspoon.
- Optional- topping such as powdered sugar or glaze (see post for details).
How to make these cookies.
- Preheat your oven to 350 and prep a cookie pan for nonstick. I use parchment paper.
- If you are making your own cake mix, combine the ingredients listing in #1 above together in a mixing bowl. Otherwise, pour your lemon cookie mix into a mixing bowl.
- To your ingredients in the mixing bowl, beat in the eggs one at a time. Then add the vegetable oil, lemon extract, and the vanilla extract.
- This batter will be a bit looser than a normal cookie batter. It will also bake to be a bit ‘puffier’ than a normal cookie as we are basing this on a cake mix. Thus, your will need to drop the cookies onto the cookie sheet rather than using a scoop or rolling them out. If using granular sugar alternative, place the alternative into a shallow bowl and drip the cookie batter into the bowl and cover with sugar. Then place the cookies onto the cookie sheet.
- Bake for 8-10 minutes. Cookies will be soft in the middle with slight browning on the sides/bottom when ready.
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EASY Sugar Free Lemon Cookies
Ingredients
- Sugar Free Lemon Cake Mix- 1 box 15-16 ounces. If you really are in a bind try a white or angel sugar free cake mix with 1 lemon tablespoon of lemon zest added to it.
- To make your own lemon cake mix combine these:
- Flour AP - 2 1/2 Cups
- Salt- 1 teaspoon
- Baking Powder- 1/2 teaspoon
- Baking Soda- 1/2 teaspoon.
- Lemon Zest-1 tablespoon.
- Granular Sugar Alternative- 1 1/2 cups equivalent to sugar.
- Eggs- 2.
- Vegetable Oil- 2/3 cups.
- Lemon Extract- 1 teaspoon.
- Vanilla Extract- 1 teaspoon.
- Optional- topping such as powdered sugar or glaze see post for details.
Instructions
- Preheat your oven to 350 and prep a cookie pan for nonstick. I use parchment paper.
- If you are making your own cake mix, combine the ingredients listing in #1 above together in a mixing bowl. Otherwise, pour your lemon cookie mix into a mixing bowl.
- To your ingredients in the mixing bowl, beat in the eggs one at a time. Then add the vegetable oil, lemon extract, and the vanilla extract.
- This batter will be a bit looser than a normal cookie batter. It will also bake to be a bit 'puffier' than a normal cookie as we are basing this on a cake mix. Thus, your will need to drop the cookies onto the cookie sheet rather than using a scoop or rolling them out. If using granular sugar alternative, place the alternative into a shallow bowl and drip the cookie batter into the bowl and cover with sugar. Then place the cookies onto the cookie sheet.
- Bake for 8-10 minutes. Cookies will be soft in the middle with slight browning on the sides/bottom when ready.
Recipe Notes
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Michele d'Lorange
tried this. doesn’t seem to be enough liquid? the dough was super super dry like powder.
I did add the two eggs, the 2/3 cup oil and the extracts….not sure what i’m doing wrong
SFD
Using sugar alternatives in recipes tends to dry them out because unlike sugar, alternatives do not hold on to all of the moisture. As a result, we sometimes need to add a bit of extra ‘liquid’. My recipes tend to be more guided towards the use of granular sugar alternatives. Even using a different kind of alternative than I use may cause a bit of difference. I think that if you were to use the same ingredients and try this again, perhaps adding a bit more oil (a small bit at a time) might help. Or, even switching to 2 sticks of butter or a combination. Thanks!