Friendly Lemon Pound Cake Cookies

Friendly Lemon Pound Cake Cookies

Servings: 24 cookies

Points (per cookie): ~2–3 WW Points (depending on plan and ingredients used)

📝 Ingredients:

For the Cookies:

• 1 cup all-purpose flour

• 1/2 cup almond flour (or substitute with all-purpose flour for fewer points, but almond flour adds great texture)

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

• 2 tbsp light butter (e.g., Land O’Lakes Light) or WW-friendly margarine

• 1/4 cup non-fat plain Greek yogurt

• 1/2 cup granulated sugar substitute (like Swerve, Monk Fruit, or Stevia blend)

• 1 large egg

• 1 tbsp lemon zest (from about 1 lemon)

• 2 tbsp fresh lemon juice

• 1 tsp vanilla extract

• Optional: 1/2 tsp lemon extract for extra zing

For the Glaze (Optional but tasty):

• 1/2 cup powdered sugar substitute (like Swerve Confectioners)

• 1–2 tsp lemon juice

🥣 Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. In a medium bowl, whisk together:

   • All-purpose flour

   • Almond flour

   • Baking powder

   • Baking soda

   • Salt

3. In a large bowl, beat together with a hand mixer or whisk:

   • Light butter and sugar substitute until fluffy (1–2 minutes)

   • Add the egg, Greek yogurt, lemon zest, lemon juice, vanilla, and lemon extract if using. Mix well.

4. Gradually stir the dry ingredients into the wet ingredients until a soft dough forms. Chill in the fridge for 15–20 minutes if dough is sticky.

5. Scoop about 1 tablespoon of dough and roll into balls (a small cookie scoop helps here). Place 2 inches apart on the baking sheet. Flatten slightly with your fingers or the back of a spoon.

6. Bake for 10–12 minutes, or until edges are lightly golden and tops are set.

7. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

8. (Optional) Make the glaze by mixing powdered sugar substitute with lemon juice until a smooth drizzle forms. Drizzle over cooled cookies.

💡 Tips:

• These cookies freeze well! Store in an airtight container or freeze for up to 2 months.

• Adjust lemon flavor intensity by adding more zest or extract.

• Substitute Greek yogurt with light sour cream for a tangier twist.

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