I can easily welcome nicer weather with the though of these Sugar Free Lemon Drop Cookies.
These cookies are really good too!
Sugar Free Lemon Drop Cookies
When I found out that there was actually sugar free lemon drop, I got exciting about the prospect of making a lemon drop cookie.
Lemon drop candy has been around forever. I remember it as the candy that was both sweet and sour at the same time. If I ate too many of them, I would also get a sore tongue- which was totally worth it to me.
Using lemon drops is how this recipe is usually made.
Also, normally this recipe calls for a bit of lemon zest. You can actually buy lemon zest online. The reason why I am mentioning this is that some folks rarely use lemon or lemon zest and just using the zest that is already available is a way to save some time and maybe even money over a period of time.
Lemon drop candy is a fun cookie to eat.
This is especially true in spring and summer because of the introduction of the color yellow to the cookie that the drops bring. Biting into a ‘surprise’ taste of candy is fun as well.
As I mentioned, there is a such thing as sugar free lemon drops.
You can find sugar free lemon drops easily online. If you are wondering which sugar alternative to use, check out my guide on baking with sugar alternatives on Amazon which includes information on sugar alternatives that can be used in baking.
I have some great tips on which alternatives may work in a recipe such as this one.
Be sure to follow me on facebook and subscribe to my recipes via email to keep up to date as well.
Sugar Free Lemon Drop Cookies
The recipe for Sugar Free Lemon Drop Cookies
By the way, you can make these cookies lower carb by using low carb Carbalose or aor gluten free using gluten free flour.
What you need to make this recipe.
- Flour- 1 1/4 cups (AP or an alternative mentioned above).
- Baking Powder- 1 teaspoon.
- Crushed sugar free lemon drops- 1/3 cup
- Lemon Zest- 1 1/2 teaspoons.
- Butter- 1 stick plus 2 tablespoons softened at room temperature.
- Sugar alternative- equivalent to 3/4 cup of sugar.
- Egg-1.
- Cream (heavy,sour, or an alternative such as Greek Yogurt)- 2 tablespoons.
How to make Sugar Free Lemon Drop Cookies
I have a 3 minute lemon mug cake recipe that you may like. Also, there is a sugar free shortbread recipe and a sugar free lemon cookie recipe.
- Preheat your oven to 325 and prep your pan for nonstick. This is one case where I strongly recommend using parchment paper as melted candy can sometimes get a bit messy.
- In a medium sized bowl, mix together the flour, baking powder, crushed lemon drops and lemon zest. Set this bowl aside.
- In a mixing bowl, creme together the butter and sugar alternative. Then add the egg and the creme to the bowl use a paddle attachment (if you are not using one as of yet) to continue mixing until all is mixed together..
- Gradually add the ingredients from the bowl that you had set aside to the mixing bowl. I like to add this a bit at a time, stirring between additions.
- Use a spoon to drop cookie dough onto the prepped pan allowing a bit of distance between cookies (about 1/2- 3/4″).
- Bake these cookies for 10-12 minutes or until they appear to be browning.
- Allow the cookies to cool on the pan for a few minutes and then transfer to a cooling rack.
- Optional Glaze- go here to see my sugar free glaze recipe.
- Flour- 1 1/4 cups AP or an alternative mentioned above.
- Baking Powder- 1 teaspoon.
- Crushed sugar free lemon drops- 1/3 cup
- Lemon Zest- 1 1/2 teaspoons.
- Butter- 1 stick plus 2 tablespoons softened at room temperature.
- Sugar alternative- equivalent to 3/4 cup of sugar.
- Egg-1.
- Cream heavy,sour, or an alternative such as Greek Yogurt- 2 tablespoons.
-
Preheat your oven to 325 and prep your pan for nonstick. This is one case where I strongly recommend using parchment paper as melted candy can sometimes get a bit messy.
-
In a medium sized bowl, mix together the flour, baking powder, crushed lemon drops and lemon zest. Set this bowl aside.
-
In a mixing bowl, creme together the butter and sugar alternative. Then add the egg and the creme to the bowl use a paddle attachment (if you are not using one as of yet) to continue mixing until all is mixed together..
-
Gradually add the ingredients from the bowl that you had set aside to the mixing bowl. I like to add this a bit at a time, stirring between additions.
-
Use a spoon to drop cookie dough onto the prepped pan allowing a bit of distance between cookies (about 1/2- 3/4").
-
Bake these cookies for 10-12 minutes or until they appear to be browning.
-
Allow the cookies to cool on the pan for a few minutes and then transfer to a cooling rack.
-
Optional Glaze- go here to see my sugar free glaze recipe.
See post for alternatives and details.
