Ingredients

Scale

(Makes 18–20 cookies)

Cookie base:

¾ cup unsalted butter, softened (you love buttery richness!)
¾ cup granulated sweetener (monk fruit blend for blood sugar friendly—you love this!)
1 large egg
1 tsp vanilla extract
2½ cups all-purpose flour (or 2 cups almond flour + ½ cup coconut flour for GF/low-carb)
1½ tbsp lemon zest (from 2–3 lemons—you love citrus!)
2 tbsp fresh lemon juice
½ tsp baking soda
¼ tsp salt

Lemon glaze:

1 cup powdered sweetener (powdered erythritol or monk fruit blend)
2–3 tbsp fresh lemon juice
1 tsp lemon zest
Optional: 1–2 drops yellow food coloring (natural)

Instructions

1. Make cookie dough:

Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Beat butter and sweetener until light (~2 min). Add egg and vanilla; mix well.
Whisk flour, baking soda, and salt. Gradually add to wet ingredients.
Stir in lemon zest and juice until just combined (dough will be soft).

2. Bake:

Scoop 1-tbsp portions; roll into balls. Flatten slightly.
Bake 10–12 minutes until edges are golden. Cool 5 minutes on sheet; transfer to rack.

3. Glaze:

Whisk powdered sweetener, lemon juice, and zest until smooth. Drizzle over cooled cookies. Let set 15 minutes.

💡 Pro Tips for Perfection:
✅ Use fresh lemon zest/juice—bottled lacks brightness (roll lemons first for max juice!).
✅ Don’t overbake—cookies stay soft centers when pulled at 10 min.
✅ Blood sugar friendly (you love this!):
→ All sweeteners are zero-glycemic
→ Net carbs: 2g per cookie
✅ Low-carb/keto option (you love this!):
→ Almond/coconut flour base keeps it keto
→ Skip glaze or use half for fewer carbs
✅ Make ahead:
→ Dough keeps 3 days refrigerated or 3 months frozen
→ Baked cookies store 5 days airtight

Storage & Serving Ideas

→ Fridge life: 5 days | Freezer: 3 months (un-glazed)
→ Serving ideas:
→ With afternoon tea or coffee
→ As a light dessert after grilled fish
→ Packed in lunchboxes for a sunny treat

Prep Time & Nutrition (per cookie):