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Fruit

Soft Iced Lemon Cookies

February 17, 2020 by Rachael Ng 8 Comments

This recipe was updated & slightly modified in April 2022.

These Iced Lemon Cookies are soft, tangy, and bursting with lemon flavor. Made in one bowl, and ready in no time, these cookies are perfect for spring…or any time a lemon cravings kicks in!

Soft Iced Lemon Cookies

It’s still citrus season, and is it just me or does the coming of spring scream CITRUS DESSERT TIME? Lemon, orange, grapefruit, and lime. All of those fruits peak during the cold season here in North America, but they’ll forever remind me of the warmer spring and summer seasons; after all, I didn’t even know that winter was citrus season until I started food blogging. Anyway, these Soft Iced Lemon Cookies are the perfect (seasonally appropriate!) dessert to take us into warmer weather. A sweet, chewy sugar cookie flavored with fresh lemon zest and then topped with a tangy lemon icing with lots of lemon juice. So good. And if you’re going to cheat on chocolate, it might as well be with these sweet gems 😉

This cookie dough is my favorite dough for any and all chewy sugar cookies, and this version is quick and so easy – no refrigeration required! Plus the icing is a simple, 4-ingredient mix! Basically, if you want lemon cookies to eat right now, or you don’t have a lot of time to bake, then this recipe is for you! These cookies also save really well, so if you want to make them the day before an event, they’ll still be soft and chewy the next day. In fact, I like them even better after given a day to set/rest.

More Lemon Recipes

Lemon Ginger Cupcakes

Golden Oreo Lemon Cookie Bars

Lemon Cake Donuts with Lemon Icing

Yield: 16 Cookies

Soft Iced Lemon Cookies

Soft Iced Lemon Cookies

Soft and chewy lemon sugar cookies topped with a sweet, tangy lemon icing. The perfect quick and easy cookie for any citrus lover!

Prep Time 30 minutes
Cook Time 20 minutes
Additional Time 20 minutes
Total Time 1 hour 10 minutes

Ingredients

Lemon Cookies

  • 1 large egg + 1 large egg yolk
  • 2/3 cup (148g) white granulated sugar
  • 1/3 cup olive oil (see Note 1)
  • 1/2 tsp lemon extract
  • 1/2 tsp almond extract (or vanilla extract)
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups (195g) all-purpose flour
  • Zest from 3 lemons

Lemon Icing

  • 2 cups (240g) powdered sugar
  • 1/2 tsp almond extract (optional)
  • Juice from 1-2 lemons (2-3 Tbsp)
  • Zest from 1-2 lemons

Instructions

Bake the Cookies

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the egg, egg yolk, sugar, oil, and extracts. Whisk in the baking powder, baking soda, and salt. Add the flour and use a large wooden spoon (or other utensil) to work the ingredients together. Finally, mix in the lemon zest.
  3. Scoop 6-8 dough balls 1 1/2 Tbsp in size on your prepared baking sheet. Gently roll the dough balls smooth, re-shaping into perfect circles as needed. Slightly flatten each dough ball.
  4. Bake cookies at 350°F for 6-8 minutes - be careful not to over bake as that will lead to dry cookies.
  5. Allow the cookies to cool on the baking sheet for 2 minutes before moving to a wire cooling rack. Repeat Steps 3-5 until all cookies are baked.

Frost the Cookies

  1. Once the cookies have cooled completely, you can make the icing. In a medium bowl, add the powdered sugar, almond extract (if using), and 1 Tbsp of lemon juice. Mix until combined. Add more lemon juice, 1 tsp at a time, until you've got a thick glaze - when you drizzle the glaze on itself, it should take 3-4 seconds for the ribbons to disappear.
  2. Spoon the glaze/icing onto each cookie, using the back of your spoon to spread the icing over the cookie surfaces. Allow the icing to set before sprinkling fresh lemon zest over the cookies.
  3. Once set, store the cookies in a single layer in an airtight container at room temperature.

Notes

    1. Oil: make sure to scrape out ALL of the oil and use a liquid measuring cup.
    2. Sugar: feel free to use any kind of plain granulated cane sugar for the cookie dough: white granulated sugar, unrefined granulated sugar, raw sugar, etc.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

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Filed Under: Cookies, Dairy-free, Fruit Tagged With: chewy lemon cookies, dairy free cookies, dairy free lemon cookies, frosted lemon cookies, iced lemon cookies, lemon cookies, lemon sugar cookies, soft lemon cookies, tangy lemon cookies, the best lemon cookies

Keto Strawberry Protein Mini Muffins

August 7, 2018 by Rachael Ng Leave a Comment

When one of my Instagram followers messaged me about high-protein, ketogenic desserts, I knew I wanted to really branch out (y’all know I love my carbs!) and attempt something that was keto-friendly and made with protein powder! I came up with these Strawberry Protein Mini Muffins after doing a bit of Googling on what kind of foods are keto-friendly. I was looking for ingredients that were low-carb and higher in fat, so I chose to use almond flour as the base and added three large eggs, protein powder, olive oil, and a sprinkling of coconut flakes – these get nice and toasty in the oven.

I’ve had a big bag of Stevia in the Raw sitting around for a while now, so I took this opportunity to finally put it to use! Yes! I’m so excited to offer you guys a yummy, keto-friendly treat in portions that are small enough for you to decide how many carbs you want to add to your daily diet. My husband and mom (who is a major sweets lover!) both love these! Happy baking!

Keto Strawberry Protein Mini Muffins
Makes ~40 mini muffins

2 cups almond flour
1/2 cup protein powder
1 1/2 tsp baking powder
1/4 tsp fine sea salt or table salt
3 large eggs, room temp
1/4 cup extra virgin olive oil
3/4 cup unsweetened almond milk
1 tsp vanilla extract
1/2 cup Stevia in the Raw
1 cup chopped strawberries
1/2-1 cup flaked coconut for topping (optional)

1.) Bring your eggs to room temperature by placing them in a glass of warm water for ~10 minutes. In the meantime, preheat your oven to 350° and line your mini muffin pan with paper liners*

2.) In a large bowl, whisk together the almond flour, protein powder, baking powder, and salt; set aside.

3.) In a medium bowl, whisk the eggs. Whisk in the olive oil, almond milk, and vanilla extract until combined. Add the Stevia and stir until combined.

4.) Add liquid ingredients to dry and stir until just combined. Fold in the chopped strawberries until no flour pockets remain.

5.) Fill mini muffin pan 3/4 of the way full (I used a 1 Tbsp cookie scoop of batter for each muffin). Top with desired toppings – I chose coconut flakes! – and bake at 350° for 15-20 minutes or until toothpick inserted into the middle comes out clean**

6.) Allow muffins to cool in the pan on top of a cooling rack for 10 minutes before removing to totally cool on a cooling rack until ready to eat. We actually liked these better the next day, and I recommend storing them in the refrigerator. Enjoy!

*I highly recommend using liners when baking muffins with almond flour. I’ve found that this kind of flour tends to make quick breads stick to the pan, no matter how much oil spray I’ve used
**before using a toothpick, I like to lightly tap one muffin to see if it bounces back. If it does, I know there’s a good chance the muffins are done

 

Filed Under: Dairy-free, Fruit, Gluten-free, Grain-free, Keto, Muffins, Quick Bread Tagged With: almond flour, coconut, dairy-free, grain-free, stevia, strawberries

Cherry Galette with Walnut Cacao Crust

August 3, 2018 by Rachael Ng Leave a Comment

An easy and dairy-free cherry galette with a nutty, chocolatey crust to redeem any ill-will toward chocolate + cherry. Oh. Is that just me? As a kid I hated those bright red, chocolate-covered cherries with the white goo. You know, the ones popular with our parents or grandparents around Christmas time? Well, we alway had a couple of boxes laying around for the holidays, because my dad loves them. For the longest time, I wouldn’t go near anything chocolate + cherry, because omg remember those boxed cherries?! It wasn’t until I was well into adulthood that I gave chocolate cherry ice cream a taste, and my heart freaking sang. That stuff is good.

When I saw chocolate cherry galettes trending a bit on Instagram, I knew I wanted to take my galette recipe and turn it into a warm, chocolatey dessert bursting with one of my favorite summer fruits. The filling is very simple, and I promise that the hardest part is pitting the cherries. If you don’t have walnuts on hand, you can simply use another 1/3 cup of all-purpose flour, and, as always, regular cocoa powder will work just fine if you don’t have cacao powder. The chocolate drizzle is optional but will take your galette to a whole nother level of chocolate cherry goodness, and who doesn’t want that?! (it’s okay if you don’t want that)

Galettes are meant to look rustic, so don’t stress about rolling out a perfect circle or getting the edges tidy and clean. Your folds can be a bit hasty, too, but if the crust begins to split, be sure to pinch it back together – use a little water if you need to – so your filling stays put. Happy baking!

Cherry Galette with Walnut Cacao Crust

Crust
1/3 cup walnuts
1 2/3 cups all-purpose flour
3 Tbsp cacao powder
2 Tbsp coconut sugar
3/4 tsp salt
1/2 cup coconut oil, solid
~5 Tbsp ice cold water
Filling
2 cups fresh cherries, pitted and halved
1 1/2 Tbsp tapioca starch/flour (or 3/4 Tbsp corn starch)
2 Tbsp coconut sugar
Egg Wash
1 large egg, beaten
Chocolate Drizzle
3 Tbsp dairy-free chocolate chips or chopped chocolate
1 tsp coconut oil

1.) Add walnuts, flour, cacao powder, coconut sugar, and salt to a food processor or blender and blend until walnuts have turned to fine crumbs. Add solid coconut oil and blend until combined. Add 2 Tbsp of ice water and blend. Continue adding ice water by 1 Tbsp until dough comes together and looks quite sticky. I found that adding the cacao powder makes the dough look ready when it’s not (i.e. it looks wet enough but dries out by the time I roll it out). I ended up adding about 5 Tbsp of ice water.

2.) Scoop dough out onto plastic wrap, shape into a ball, wrap, and flatten to a disc shape. Refrigerate for at least 30 minutes or until solid enough to roll out.

3.) Preheat oven to 375°. On a large piece of parchment paper, roll dough out into a large circle about 1/8 – 1/4” thick. Use a little flour to keep the dough from sticking to your rolling pin. If your circle looks more like a rectangle, that’s okay.

4.) In a medium bowl, mix cherries with tapioca starch and coconut sugar. Scoop mixture onto your rolled out crust, being sure to leave ~1 1/2” of bare crust around the edge. Pour any leftover liquid over the cherries.

5.) Brush the exposed crust edge with egg wash and fold edge over the cherries, going around until all of the edge has been folded over (don’t worry about it being perfect!). If your crust breaks open, gently pinch it back together with your fingers, using water to help smooth it together if you need to. Egg wash the top of the crust and sprinkle with a bit of coconut sugar (optional).

6.) Gently transfer parchment paper/galette to a baking sheet. Bake at 375° for 20-30 minutes or until fruit is bubbling. Allow to cool to desired temp before serving. Just before serving, melt your chocolate chips and coconut oil together. Drizzle chocolate mixture over your galette. Top with your favorite ice cream and enjoy!

  

Filed Under: Dairy-free, Fruit, Galettes, Pie Tagged With: cacao, cherries, chocolate, coconut sugar, dairy-free, fruit, galette

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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