Glazed Lemon Cookies
Lemon flavored desserts are always a good idea, and these cookies don’t disappoint! They are perfectly soft and have a nice sweet/zesty flavor. These glazed lemon cookies have a delicious lemon glaze that is coconut based and is dairy and refined sugar free. They are perfect for spring and summer time and your friends and family will appreciate you sharing them!
Why you will love these cookies
- They are made with simple real food ingredients
- They are soft baked and have a wonderful texture
- They have a delightful glaze on top that pairs perfectly with the cookies
- They are dairy, gluten, grain, and refined sugar free
- The recipes makes quite a few cookies which makes them great for sharing or to give as gifts
- The flavor is so fresh and airy but not overpowering or overly sweet
What you will need
GF Baking Flour – I love using the paleo flour blend by Bob’s Red Mill.
Coconut Flour – This helps absorb some of the liquid in the cookies.
Lemon Juice – Using fresh lemon juice gives these cookies a moist texture and refreshing flavor!
Lemon Zest – Adding lemon zest into a recipe really adds a strong lemon flavor.
Maple Syrup – This is what I like to use to sweeten the cookies with. You can substitute with honey or monk fruit as well.
Eggs or Egg Substitute – My favorite egg replacer to use is this one here.
Coconut Oil – This is an excellent healthy oil to use in baking that supports brain health and a healthy microbiome.
Vanilla Extract – This adds a nice flavor in the cookies.
Baking Powder – This helps the cookies a light airy texture.
Baking Soda – This makes the cookies rise while baking.
Granulated Monk Fruit – We will roll the cookies into the granulated monk fruit to coat them which makes them look pretty and helps the cookies to be less crumbly.
For the Glaze
Coconut Milk – I use the full fat coconut milk from the can which makes the glaze super creamy!
Lemon Juice – We will use a little bit of lemon juice to flavor the icing.
Coconut Butter – Coconut butter is an excellent thing to use for a healthier icing alterative. It is naturally sweet but very low in sugar.
Powdered Monk Fruit – This is what I like to use to sweeten the icing with. You can also substitute with regular powdered sugar or even a little maple syrup.
Natural Yellow Food Coloring – This is optional but makes the glaze look so pretty!
How to make the glazed lemon cookies
First, in a bowl, add the all-purpose flour, coconut flour, baking soda, and baking powder and mix everything ingredients well. In a separate bowl, add the maple syrup, melted coconut oil, eggs or egg replacer, lemon juice, vanilla extract, and lemon zest. Whisk ingredients well. Combine the wet and dry ingredients and then mix together until well incorporated. Cover the bowl and pace in the fridge for 30 minutes.
Next, roll the cookie dough into about 16 balls. Add some granulated monk fruit to a bowl and then roll the cookie dough balls in it and coat evenly. Place balls on a parchment paper lined baking sheet spaced out by a couple inches. Flatten the balls out a little and then bake for 10-12 minutes and 350 degrees. Once done, set cookies aside to cool.
Then, make the glaze by adding all the ingredients into a small sauce pan over low heat. Whisk ingredients until everything is well incorporated(If the glaze is too runny, add more powdered monk fruit/sugar. Pipe or drizzle the glaze on top of the cookies. Store the cookies in an air-tight container and enjoy!
Other recipes you will enjoy
Glazed Lemon Cookies
Equipment
- Parchment paper
- baking sheet
- Mixing bowls
Ingredients
For the cookies
- 2 cups gf baking flour
- 1/4 cup coconut flour
- Zest of one lemon
- Juice of 2 lemons
- 2/3 cup maple syrup
- 1/3 cup melted coconut oil
- 2 eggs or vegan egg replacer
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup Granulated monk fruit for coating
For the glaze
- 2 tbsp full fat coconut milk
- 2 tbsp lemon juice
- 3 tbsp coconut butter
- 1/3 cup powdered monk fruit or sugar
- Natural yellow food coloring (optional)
Instructions
- In a bowl, add the all-purpose flour, coconut flour, baking soda, and baking powder. Mix dry ingredients well.
- In a separate bowl, add the maple syrup, melted coconut oil, eggs or egg replacer, lemon juice, vanilla extract, and lemon zest. Whisk ingredients well.
- Combine the wet and dry ingredients and then mix together until well incorporated. Cover the bowl and pace in the fridge for 30 minutes.
- Roll the cookie dough into about 16 balls. Add some granulated monk fruit to a bowl and then roll the cookie dough balls in it and coat evenly.
- Place balls on a parchment paper lined baking sheet spaced out by a couple inches. Flatten the balls out a little and then bake for 10-12 minutes and 350 degrees. Once done, set cookies aside to cool.
- Make the glaze by adding all the ingredients into a small sauce pan over low heat. Whisk ingredients until everything is well incorporated(If the glaze is too runny, add more powdered monk fruit/sugar.
- Pipe or drizzle the glaze on top of the cookies.
- Store the cookies in an air-tight container and enjoy!
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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