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  • Writer's pictureNicole Ciuppa, RDN

Lemon Cookies

Serves: 72 cookies



  • 8 Tablespoons allergy free butter substitute

  • 2/3 cup granulated sugar

  • 3 egg replacers (I use EnerG)

  • 1/2 cup 100% orange juice

  • 1 teaspoon lemon extract

  • 1 teaspoon orange extract

  • 3 cups unbleached white all-purpose flour

  • 3 teaspoons baking powder

  • 1/4 teaspoon baking soda

Icing & decoration:

  • 1 cup powdered sugar

  • 1 teaspoon lemon extract

  • water

  • colorful nonpareil sprinkles


  1. Cream together the allergy free butter substitute, sugar, and egg replacers in a stand mixer on a medium speed. Add the orange juice, lemon extract, and orange extract. Next, add the baking powder and baking soda. Slowly pour in the flour, little bits at a time until fully incorporated into a cookie dough. Make sure to scrape down the sides of the stand mixer to ensure all ingredients are well combined.

  2. Drop 1 teaspoon worth of cookie dough onto a well greased baking sheet.

  3. Bake in the oven at 325 F for 15 minutes. The bottoms of the cookies should be a golden brown.

  4. When done, remove from the oven and scoop cookies onto waxed paper to decorate.

  5. To make the icing, mix together the powdered sugar, lemon extract and water in a small bowl. The consistency should be a thickened liquid but not too runny.

  6. While the cookies are still warm, drizzle the icing over the tops and sprinkle with the colorful nonpareils. Let dry and enjoy!

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