Lemon Cream Cookies

Growing up my favorite Sesame Street character was the Cookie Monster. Fitting, considering I am obsessed with cookies and love making them. Whoever thought it would be a good idea to turn the Cookie Monster in the Veggie Monster needs a talking to from “This Girl.”

Anyway, I digress once again! To pay tribute to my favorite little Sesame Street man here is a healthier gluten free rendition of a lemon shortbread cookie.

Lemon Cream Cookies
Serves 24
Soft & chewy shortbread cookie with a lemon cream cheese frosting.
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Prep Time
24 min
Cook Time
30 min
Total Time
24 hr 30 min
Prep Time
24 min
Cook Time
30 min
Total Time
24 hr 30 min
Ingredients
Shortbread Cookies
  1. 1 C Butter
  2. 1/3 C Cream Cheese (see my Greek Yogurt Cream Cheese Recipe)
  3. 1 Egg
  4. 1/2 C Coconut Palm Sugar
  5. 1/4 C Maple Syrup
  6. 1 tsp Vanilla
  7. 3/4 tsp Almond Extract
  8. 1/2 tsp Salt
  9. 1 tsp Baking Soda
  10. 1 tsp Baking Powder
  11. 3 C Brown Rice Flour
Lemon Cream Cheese Frosting
  1. 1 1/2 C Greek Yogurt Cream Cheese
  2. 1/4 C Butter
  3. 1/2 Lemon, juice
  4. 1 tbsp Vanilla
  5. 4 tbsp Maple Syrup
  6. Pinch of salt
Directions
Shortbread Cookies
  1. Preheat oven to 350 degrees.
  2. Cream together butter, coconut palm sugar and cream cheese.
  3. Add in maple syrup, egg, vanilla and almond extract. Hand mix until smooth batter forms.
  4. Mix in dry ingredients of baking soda, baking powder, salt and flour until combined.
  5. Form 1 inch balls. Place on baking sheet and press down lightly with a cup to form a disk. The dough should be about 1/4 inch thick.
  6. Bake for 8-10 minutes or until slightly golden brown.
Lemon Cream Cheese Frosting
  1. Mix together butter and cream cheese until smooth.
  2. Add in remaining ingredients and mix until combined.
  3. Spread over cookies after they are cool to touch.
http://barerootkitchen.com/

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