Name: Low Sodium Lemon Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 2¾ cups all-purpose flour; 1 tsp sodium-free baking soda; ½ tsp sodium-free baking powder; Zest of 2 lemons; Juice of 2 lemons; 1½ cups sugar; 2 sticks unsalted butter, room temp; 1 large egg; 2 tsp vanilla extract; Sanding sugar (optional)

These low sodium lemon cookies are tender, bright, and bursting with fresh lemon zest and juice. Made with unsalted butter, no sodium baking soda and baking powder, and no added salt, they offer a sweet-tart balance in every bite. With crisp edges and a soft center, these cookies are a better-for-you option perfect for spring, summer, or anytime you want a citrusy treat.

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Table of Contents

Ingredients Needed

2¾ cups all-purpose flour: standard cookie base.
1 tsp no sodium baking soda: use sodium-free brand like Ener-G.
½ tsp no sodium baking powder: reduced sodium or sodium-free only.
Zest of 2 lemons: finely grated.
Juice from 2 lemons: about ¼ cup.
1½ cups granulated sugar: white sugar adds sweetness.
2 sticks unsalted butter: room temperature and cut into chunks.
1 large egg: room temperature.
2 tsp vanilla extract: balances lemon flavor.
Sanding sugar (optional): adds sparkle and crunch on top.

How To Make Low Sodium Lemon Cookies

Preheat & Prep:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

Mix Dry Ingredients:
In a medium bowl, whisk together the flour, no sodium baking soda, and baking powder. Set aside.

Zest & Juice Lemons:
Grate the lemon zest and squeeze out the juice. Keep them in separate small bowls.

Make Lemon Sugar:
In a large mixing bowl, add sugar and lemon zest. Rub together with your fingers until the sugar becomes fragrant and slightly moist.

Cream Butter & Sugar:
Add the butter to the lemon sugar and beat with a stand mixer (paddle attachment) on medium speed for about 2 minutes until smooth and fluffy.

Add Egg & Lemon Juice:
Beat in the egg, vanilla extract, and fresh lemon juice until well combined.

Add Dry Ingredients:
With mixer on low speed, add half the dry ingredients. Mix until almost combined. Scrape down the bowl, then add the rest and mix until dough pulls from the sides.

Chill the Dough:
Refrigerate the dough for 20–30 minutes to firm up. This makes it easier to shape and prevents spreading.

Shape & Top Cookies:
Scoop dough into balls using a small cookie scoop. Place 2 inches apart on prepared baking sheets. Gently press down tops and sprinkle with sanding sugar if using.

Bake & Cool:
Bake for 12 minutes, rotating the pan halfway through. Let cookies cool on the baking sheet before moving to a rack—they’re delicate while hot.

Recipe Tips

Chill the dough to prevent overly flat cookies.
Use fresh lemon juice and zest for best flavor.
Always choose unsalted butter and sodium-free baking ingredients.
Sanding sugar adds crunch, but you can skip it for even lower sodium.

How to Store & Reheat

Room Temperature: Store in airtight container for up to 5 days.
Fridge: Optional—helps maintain texture.
Freezer: Freeze raw dough balls or baked cookies up to 2 months. Thaw before baking or eating.

Nutrition Facts (Approx. per cookie)

Calories: 65
Sodium: 5–15 mg
Protein: 1 g
Fat: 3 g
Carbs: 9 g
Fibre: 0.5 g
Sugar: 5 g

FAQs

Are lemon cookies normally high in sodium?
Yes, traditional recipes often use salted butter and regular baking soda. This version is made with no sodium ingredients for a better-for-you option.

Can I use bottled lemon juice?
Fresh is best, but you can use bottled lemon juice if unsalted and no additives are listed.

Why chill the dough before baking?
Chilling helps firm the dough so the cookies don’t spread too much and hold their shape better.

Do I have to use sanding sugar?
No. It’s optional. Leaving it out reduces sugar and sodium slightly.

Is this recipe suitable for kidney-friendly diets?
Yes—when made with no added salt, unsalted butter, and low sodium baking powder, it’s a great sodium-conscious dessert.

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