Akram's Ideas

Lemon Cookies – Christmas Cookie #2

On the second day of Christmas I baked Lemon Cookies. Yes, it’s day number two in my 12 days of Christmas cookie baking challenge. 

Lemon is not exactly a cookie you think to have for Christmas time, but I came across The Best Lemon Crinkle Cookies via Pinterest and thought I’d give them a try. 

I’ve always like the fresh and tart flavor of lemon desserts. I thought that this would be something different on our Christmas cookie list. 

It just so happened that I had all the ingredients on hand to make these delightful cookies. I even happen to have a fresh lemon.

As always I try to keep my baking sugar-free, so the only substitute was SPLENDA®  for the sugar.

Lemon cookie ingredients
Lemon cookie ingredients
Lemon Crinkle Cookies
Yields 2
Light cookie with a fresh lemon tast
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  1. 1/2 cups butter, softened
  2. 1 cup granulated sugar or SPLENDA®
  3. 1/2 teaspoon vanilla extract
  4. 1 egg
  5. 1 teaspoon lemon zest
  6. 2 Tablespoons fresh lemon juice
  7. 1/4 teaspoon salt
  8. 1/4 teaspoon baking powder
  9. 1/8 teaspoon baking soda
  10. 1 1/2 cups all-purpose flour
  11. 1/2 cup powdered sugar (for rolling cookie dough balls)
  1. Preheat oven to 350 degrees. Grease light colored baking sheets with non stick spray and set aside OR line baking sheets with parchment paper.
  2. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
  3. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
Akram's Ideas https://akramsideas.com/
The recipe said that it would make 2 dozen cookies. However I made these cookies using a 1/2 tablespoon to measure out each cookie ball, and ended up with 3 dozen cookies.

My cookies do look a little smaller than the one from the original recipe but I like the bite size cookie size.

Fresh lemons
Fresh lemons

The cookies were good, but I still had a little fresh lemon juice left. So, thought I could kick up the flavor a bit by adding a lemon infused frosting to the top of them.

Lemon Cookie dough
Lemon Cookie dough

For the frosting I went with the following SPLENDA® royal icing recipe I got off Spark People.

Splenda Royal Icing
A sugar free royal icing subsitute
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For SPLENDA® Powdered Sugar
  1. 1 - 3/4 cup SPLENDA® No Calorie Sweetener, Granulated
  2. 1/4 a cup and 1 tablespoons cornstarch
For Frosting
  1. 1 1/2 tablespoons of meringue powder
  2. 1/4 teaspoon of vanilla extract
  3. 1/4 teaspoon of lemon juice
  4. 2 cups of powdered SPLENDA®
  5. 1/4 cup of warm water
  6. Food coloring if desired
For SPLENDA® Powdered Sugar
  1. Place ingredients in blender jar.
  2. Cover and blend until SPLENDA® Granulated Sweetener is a very fine powder.
For Frosting
  1. Using a mixer whip together the sugar an meringue powder.
  2. Add the vanilla extract and lemon juice
  3. Add food coloring, if desired
  4. Add the water. Beat for approximately 5 minutes or until stiff peaks begin to form.
  5. Transfer to a pastry bag.
Akram's Ideas https://akramsideas.com/

In the end the cookies came out rather nicely. I really like the way they tasted and looked!

Lemon Cookies
Lemon Cookies


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Akram Taghavi-Burris

designer, writer, educator, tech nerd, crafter, baker, sewer and vintage collector, who Brings Creative & Crazy Ides to Life.

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