I have always loved soft and chewy cookies, but would often find that after my cookies baked and cooled they would turn hard and crispy. I finally perfected a soft lemon cookie recipe that comes out soft and fluffy every time. I wanted to see if I could swap regular sugar for SPLENDA® Naturals Sugar & Stevia Blend to lighten up my favorite cookies. The results are these amazing lemon cookies with less added granulated sugar. They are perfect to take on your next summer adventure! “I’m sharing SPLENDA® Sweetener Products in my life as part of a sponsored series for Socialstars™”
Why these lemon cookies are awesome
During the summer, we love to pack up a picnic and head to a local park to enjoy a festival or event. Whenever we do this, I love to take along some food that will travel well. When it is hot out during the summer, I am never in the mood for a heavy meal. I usually pack some lighter options for us that will hold up well in heat. These lemon cookies, with just a hint of lemon flavor from fresh squeezed lemons, are my go-to summer picnic dessert.
A lower calorie cookie with SPLENDA® Naturals Sugar & Stevia Blend
I made this lemon cookie recipe using SPLENDA® Naturals Sugar & Stevia Blend, which looks and acts like sugar, but with half the calories. It is made with only cane sugar and stevia leaf extract so it adds the perfect amount of sweetness to my recipes.
Just a ½ teaspoon of SPLENDA® Sugar & Stevia Sweetener Blend provides the same sweetness as a full teaspoon of traditional sugar, so you only need to use half as much. I use it anytime I would use sugar, which lets me embrace my sweet tooth without going overboard. For this lemon cookie recipe, I only used a little over ¼ cup of SPLENDA® Naturals Sugar & Stevia Sweetener Blend.
The possibilities are endless for what you can make. I have used SPLENDA® Sugar & Stevia Sweetener Blend in frozen snacks, healthy no-bake desserts, and refreshing cold beverages.
- unsalted butter
- SPLENDA® Sugar & Stevia Sweetener Blend
- large egg
- lemon juice and lemon zest
- almond extract
- baking soda
- baking powder
- all purpose flour
How to make Lemon Cookie Recipe
To make these soft lemon cookies, cream butter and SPLENDA® Sugar & Stevia Sweetener Blend in a stand mixer bowl until fluffy.
Add the rest of the ingredients to the mixer and mix on medium until they are combined, scraping down the sides of the bowl. Add the flour a little at a time on low speed until just blended. This lemon cookie recipe does make a stickier dough, so you may want to dust your hands with a bit of flour before working with it.
Remove the dough from the bowl of a stand mixer. Drop the cookie dough by tablespoonful onto a greased cookie sheet or one covered in parchment paper or one covered with a silicone mat. You can also use a cookie scoop. You can also roll the dough in small balls before placing it on the baking sheet to get a more uniform cookie. Coming from an Italian background, I was raised on thick Italian sugar cookies. I like to make these cookies thick because such cookies bring back childhood memories.
These lemon crinkle cookies only take about 10 minutes to bake up and are flavored with fresh lemon juice. If you have impatient kids hanging around, you'll appreciate this! Let the cookies cool on a wire rack.
These cookies will remain soft and fluffy for up to a week in an airtight container. Of course, they never last more than a few days at my house.
Lemon cookies are perfect to bring along on your next summer adventure. So whether you are heading to the beach, on a road trip or a picnic, bake up a batch and enjoy!
Lemon Cookie Recipe
- ½ cup softened unsalted butter
- ¼ cup + 2 tablespoons SPLENDA® Sugar & Stevia Sweetener Blend
- 1 egg
- Juice and zest from 1 lemon approximately 3 tbs of juice
- ½ teaspoon almond extract
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ¼ cups of flour
- Preheat oven to 350 degrees.
- Beat softened butter and SPLENDA® Sugar & Stevia Sweetener Blend in a stand mixer until fluffy.
- Add the rest of the ingredients to the mixer and mix on medium until they are combined.
- Add the flour a little at a time on low speed until just blended.
- Drop the dough by tablespoonful onto a greased cookie sheet.
- Bake for 10-13 minutes at 350 degrees or until the edges start to turn a bit brown.
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
Frequently asked questions
You can store these in an air tight container at room temperature for 3 days or in the refrigerator for up to 6 days.
You certainly can. I like to use this glaze recipe from Splenda with these cookies.
You do not have to chill the dough for this recipe.
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