heart healthy lemon sugar cookie recipe

Heart Healthy Lemon Sugar Cookie

These cookies are crisp, with a light lemon flavor. Be sure to use a firm margarine; tub margarine's work fine if they say they are suitable for baking, (I used Smart Balance). This recipe makes a soft dough, so for best results, work with a portion at a time when you're rolling it out and keep the rest in the refrigerator until you're ready to use it. Scraps should be chilled before they are re-rolled. If you like instead of sprinkling the unbaked cookies with sugar, glaze the baked, cooled cookies with a mixture of 1 cup confectioners' sugar and a few teaspoons of lemon juice.
1 hour
10 minutes
2 hours
heart healthy lemon sugar cookie recipe
  • 1 cup Sugar
  • 1/2 cup Margarine
  • 1/4 cup Egg Substitute
  • 1 teaspoon Fresh Lemon Juice
  • 1 teaspoon Grated Lemon Zest
  • 2 1/2 cups Flour
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt
Beat until light and fluffy:
Egg Substitute
Fresh Lemon Juice
Grated Lemon Zest

Whisk together, then beat in:
Baking Powder

Mix until ingredients are well blended. Wrap dough in plastic wrap and chill thoroughly (at least two hours). Preheat oven to 375 degrees. Roll one-third of the dough at a time on a lightly floured counter to 3/8" thickness. Cut with your favorite Ann Clark Ltd. cookie cutters. Place on a parchment-lined cookie sheet and sprinkle with additional sugar. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on the cookie sheets and then transfer to a wire rack to cool completely.