I love lemon anything. Lemon is right up there with coffee and garlic for me (not all together… ick!) I could eat lemon flavored dessert at just about any hour of the day. The problem?
Most lemon desserts don’t have that true, lemony tang. To me, there is just nothing worse than a lemon flavored dessert that is sickenly sweet without the sour lemon to balance it. The sweet and the sour just go so well together. If you don’t get enough lemon in there, it just becomes way too sweet, at least for my taste buds.
I can remember, before I started eating low carb, always being disappointed in lemon flavored bakery-style desserts. Yes, they were supposed to be sweet. But when the flavor is lemon, I just feel like that lemony tang should be there. Like it should evenly compete with the sweetness instead of just being a hint of flavor. Maybe I’m alone in that, but I love that lemon tang!
So a while back, I made Low Carb Sugar Cookies and the yield was so big, that I divided the dough up to make a few different flavors. One of the flavors was lemon.
I have to say that these turned out to be the perfect, summer-time cookie. They are bursting with lemon tang and just enough sweet to keep them from being truly sour. It’s a great balance of flavor, and the cookies just turned out all-around delicious!!
- 1 batch sugar cookie dough (see link above - Note that I only used a 1/3 of the dough for this)
- 2 lemons zest and juice
- 1/4 - 1/2 cup erythritol (approximate) blended into powder form
- Make the sugar cookie dough.
- Using 1/4 of the batch, knead in the lemon zest and bake the cookies as instructed.
- While the cookies cool, simply mix the lemon juice and erythritol together to make your icing. Note that you will want to adjust either the lemon juice or erythritol to get a slightly paste-like consistency. It should be thick but still have a bit of movement to it to make it easy to spread over the cookies. This can take a bit of guess work with the amounts, so you may have to play around with this a bit.
- Spoon the icing over the cookies and place the entire cookie sheet in the fridge or freezer to chill the icing. Once hardened, you can stack these cookies for storage.
- Store in the fridge or freezer.
Nutrition data not available as ingredient amounts are adjustable. Cookie dough data is available with that recipe.