Sugar Free Pink Lemonade Cookies
Sugar Free Pink Lemonade Cookies, soft, tangy cookies bursting with lemon flavor and topped with a creamy buttery frosting.
Servings: 12
Ingredients
Cookies
- 2 cups Flour
- ½ tsp Baking Soda
- ¼ tsp Salt. --You can omit the salt if you are using unsalted butter.
- 1 tbsp Lemon Zest
- ¾ cup Butter. --Softened
- ¾ cup Sugar Alternative . --Use a granular sugar alternative that measures 1:1 with sugar and that can also be baked with.
- 1 Egg
- 1½ tbsp Lemon Juice
Frosting.
- ½ cup Butter --Softened to room temperature.
- 3 cups Sugar Free Powdered Sugar.
- 2 tbsp Lemon Juice
- ½ tsp Vanilla Extract
- 2 tbsp Heavy Cream -- or as needed for texture
- 1 drop Pink gel food coloring -- or ½ tsp beet juice and as needed for color
Instructions
- Prepare. Preheat your oven to 350°F. Also, prep your baking sheets.
- Dry Ingredients. In medium sized bowl, use a whisk to combine together the flour, baking soda, salt, and lemon zest.
- Wet ingredients Beat together the softened butter and sugar alternative on medium speed until creamy (about three minutes). Then mix in the egg, lemon juice, and pink coloring until combined.
- Combine. Scrape down the sides of the mixing bowl and then slowly add the dry ingredients from the first bowl, and mix on low until just combined.
- Scoop. Use a cookie scoop to scoop out the cookie dough and place it onto the baking sheets about one and a half to two inches apart. You can gently press the cookies down for a less fluffy cookie.
- Bake. Bake the cookies for 10-12 minutes or until the edges seem set and the center is mostly set. These cookies will most likely not turn a golden brown.
- Cool Let the cookies set on the baking sheets for five minutes before transferring to a cooling rack to fully cool.
- Frosting. To make the frosting, beat or whisk together the ingredients, making adjustments as needed by adding additional powdered sugar alternative or butter, until you achieve your desired texture.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
posted:
May 12, 2026*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*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
Calories: 261kcal | Carbohydrates: 51g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 252mg | Potassium: 41mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 648IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg
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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