Skinny Lemon-doodles
Yields: 24 cookies
These cookies are a fun lemon version of snickerdoodles! They’re soft, chewy, and perfect for any lemon lover. Store any leftover cookies in an airtight container for up to one week—if they last that long!
  • 2 cups (240g) all-purpose flour (measured correctly)
  • 2 tsp cornstarch
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 2-3 tbsp lemon zest (about 2 medium lemons)
  • 4 tbsp (48g) unsalted butter*, melted and cooled slightly
  • 2 large egg whites*, room temperature
  • 2 tsp vanilla extract
  • 1 tsp butter extract
  • 1 ¼ cups (240g) granulated sugar, divided
  1. Preheat the oven to 350°F, and line two baking sheets with silicone baking mats or parchment paper.
  2. In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and lemon zest. In a separate bowl, whisk together the butter, egg whites, vanilla, and butter extract. Stir in 1 cup of granulated sugar. Add in the flour mixture, stirring until incorporated.
  3. Add the remaining granulated sugar to a small bowl. Roll the cookie dough into 24 balls. Working with one ball at a time, roll in the granulated sugar, and place onto the prepared baking sheets. Flatten to the desired thickness and width. Bake at 350°F for 10-12 minutes. Cool on the baking sheets for 10 minutes before transferring to a wire rack.
Notes: For a vegan version, Earth Balance buttery spread. For the egg whites, use 1 tablespoon of Ener-G whisked with ¼ cup of warm water, and let that sit for 5 minutes before adding to the mixing bowl.

Butter extract can be found on the baking aisle near the vanilla extract. It provides the iconic snickerdoodle taste without the excess butter of traditional recipes. If you cannot find butter extract, substitute vanilla extract instead, but the flavor won’t quite be the same.

Do not substitute stevia for the sugar; it does not work in this recipe because it changes the texture of the cookie dough and will make your cookies dry.

If the cookie dough is too sticky to roll, chill for at least 30 minutes. These cookies do not spread in the oven, so you must flatten the cookie dough before baking.

This recipe is easily halved if needed.

{vegan, low fat, low calorie}
Recipe by Amy's Healthy Baking at