These luscious Lemony Butter Cookies are soft and chewy with the most perfect amount of lemony flavor made sugar free, gluten free and low carb!
17 years ago I received my first kitchen appliance from my father- in- law for our wedding. It was a KitchenAid. Little did I know how much I would ever use this one tool. In fact when I first received it while I liked it, I never asked for it. Let’s just say it wasn’t on my registry and I was quite annoyed to be honest that my father in law, the baker, would give me something I didn’t really think I would use much. Oh how foolish I was back then. Thank God I never expressed my feelings. He would have been heartbroken and I would eating those words because I was so very wrong! Here’s my 17 year old KitchenAid I use almost daily!
Now today obviously there are some beauties! Have you seen the new artisan ones all painted and gorgeous? I envision this trusty one of mine that has never had a piece break or need to be fixed will last me forever and when my daughter is older I will be buying her a pretty painted one for her wedding day. She is 11, this will be a while! These are made so well, it’s really the best kitchen tool you could ever bring home. I’m so grateful my father-in-law hooked me up. Wally was an avid baker and worked in a bakery and I so wish I had taken advantage to learn everything I could from him before he passed. He made the most amazing banana bread and always raved how simple and less time consuming it was with his KitchenAid. Sadly he passed when my daughter was only 5 months old and my oldest was 3. But I know he would be so proud seeing me use it almost daily and make recipes for my family and sharing them on my blog.
I don’t have all the attachments that are available, but I do use my ice cream attachment as well as my juicer weekly. Even the kids get involved. We make lemonade weekly and I was putting them through hard labor to juice those lemons until the hubby bought me the juicer attachment. Now it takes us no time at all or I should say, it takes THEM no time at all, lol!
Speaking of juicing lemons you will need about 2 juiced lemons for these lemony butter cookies. Having a KitchenAid stand mixer just makes baking so much easier. Especially when using butter or cream cheese in any recipe. There’s just not a better way to get a smooth texture without seeing butter or cream cheese lumps throughout the batter.
The only way I’ve ever been able to make a dairy free whipped cream with coconut milk is with my stand mixer. It whips it up like no other and comes out perfect each time!
These cookies were a huge hit with the hubby and children. My daughter also had a friend sleeping over the day I made them and out of 30 cookies we had about 6 left! I’d say that was a hit!
Be happily prepared that if you purchase a KitchenAid for yourself or someone else, understand that it will last forever and become part of your family. Mine has lived longer than our first family pup! It will be the best gift you could ever give someone and maybe they won’t realize it at the time, but they will be forever grateful as I am to my father-in-law Wally.
- Serves: 10
- Serving size: 2
- Calories: 151
- Fat: 10.7g
- Saturated fat: 5g
- Carbohydrates: 12.2g
- Sugar: 1g
- Sodium: 194mg
- Fiber: 2.5g
- Protein: 3g
- Cholesterol: 60mg
- 1 cup gluten free flour ( I used Bob's Red Mill)
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/4 cup unsweetened applesauce
- 1/2 cup erythritol
- 1/4 cup lemon juice (I used 1 1/2 lemons)
- 2 eggs, beaten
- 1 teaspoon lemon liquid stevia
- 2 tablespoons lemon juice
- 3 tablespoon powdered erythritol
- Preheat oven to 375 degrees.
- Line 2 baking sheets with parchment paper.
- Whisk together the flours, baking soda, baking powder and salt.
- In a stand mixer blend the butter, applesauce, erythritol, lemon juice, eggs and lemon stevia together until smooth.
- Slowly pour the flour mixture into the wet ingredients in the stand mixer just until incorporated.
- Using a 1 tablespoon measure, drop batter onto parchment. Makes 30.
- Bake 15 minutes or until slightly golden on top.
- Cool on a wire rack.
- Mix icing ingredients together in a bowl until smooth and drizzle over cooled cookies. (Icing will take about 20-30 minutes to set.)
Disclaimer: I’ve not been compensated to highlight KitchenAid in this post, I absolutely just love this appliance, but I am entering this post in a blogger contest to hopefully win a brand new KitchenAid Artisan 5 Quart mixer.