Chewy Lemon Cookies

Instructions

1. Preheat oven to 350°F and line 2 rimmed baking sheets with parchment paper.
2. In a large bowl, whisk flour, baking soda and salt together until combined. In a separate large bowl, using a hand mixer, beat Splenda Magic Baker Sweetener and butter together until light and fluffy, about 2-3 minutes. Add egg, lemon zest and lemon juice and beat until combined.
3. Fold in dry ingredients until just combined. Cover with plastic wrap and refrigerate for 30 minutes.
4. Roll dough into balls about 2 tablespoons in size. Place onto prepared baking sheets, 2-inches apart, and press into 1/2-inch thick disks.
5. Bake, 1 baking sheet at a time, until edges of cookies are lightly browned, 10-13 minutes. Repeat with remaining baking sheet. Transfer cookies to wire rack and let cool completely before frosting.
6. To make the frosting, in a large bowl, using a hand mixer, beat cream cheese and butter together until smooth. Add sweetener and beat until light and fluffy, about 2-3 minutes.
7. Spread roughly 2 teaspoons of frosting over each cookie. Sprinkle with lemon zest. Store in an airtight container until ready to serve.