Almond Flour Lemon Cookies
User Reviews
5
Almond Flour Lemon Cookies
Description
The recipe starts with creamed softened butter and brown sugar, beaten until creamy before incorporating eggs, lemon zest, lemon juice, and vanilla extract for a well-rounded lemon flavor. Dry ingredients including almond flour, baking powder, baking soda, and sea salt are folded in to create a dough rich in almond and citrus flavors.
Once chilled to firm the dough, it is scooped into mounds and baked until set but tender, producing a cookie with a soft crumb and a slightly chewy texture characteristic of almond flour baked goods. The optional glaze uses powdered sugar and lemon juice to add brightness and a smooth finish.
These cookies can be served as a fresh lemon treat for any time of day and function well as a complement to tea or coffee. The recipe includes a suggestion for a vegan, refined sugar-free variation with maple syrup, indicating flexibility in preparation.
Ingredients
- ½ cup butter softened, unsalted
- ⅔ cup brown sugar packed*
- 2 large egg
- 1 lemon zested
- 1 Tbsp lemon juice
- 1 tsp vanilla extract pure
- 2 ½ cups almond flour finely ground
- 1 teaspoon baking powder
- ¼ tsp baking soda
- 1/4 teaspoon salt sea salt
Optional Lemon Glaze:
- 1 cup powdered sugar
- 1 ½ Tbsp lemon juice fresh, or water
Instructions
- Add the softened butter and brown sugar to a stand mixer fitted with the paddle attachment. Turn the mixer on medium speed and beat until completely combined and creamy. Scrape the sides of the bowl using a rubber spatula and beat in the eggs one at a time on medium-high speed. Mix in the lemon zest, lemon juice, and pure vanilla extract.
- Use a rubber spatula to scrape the sides of the bowl again. In a separate bowl, stir together the almond flour, baking powder, baking soda and sea salt until well combined. Add the dry ingredients to the stand mixer. Beat on medium-high speed until a thick, sticky dough forms.
- Transfer the cookie dough to the refrigerator and chill for at least 15 minutes.
- When you’re ready to bake, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Use a cookie scoop or a spoon to scoop mounds of dough onto the parchment-lined sheet. Leave each ball of dough plenty of room to expand.
- Bake for 11 to 15 minutes, or until the cookies begin to turn golden-brown around the edges and reach your desired level of doneness. For soft chewy cookies, bake 11-13 minutes, and for crispier cookies, bake 14-15 minutes. Remove from the oven and allow the cookies to cool completely. If you try moving the cookies while they are still warm, they may crumble, so be safe and allow them to cool to room temperature unless you are okay with some breakage.
Make the Optional Glaze:
- Stir together the powdered sugar and lemon juice in a small bowl until all the lumps are out and a thick, sticky glaze forms. If the mixture isn’t runny enough, add a small amount of additional lemon juice or water. A little goes a long way!
- Drizzle desired amount of glaze over each cookie or use a butter knife to frost the cookies. I like to frost the tops completely for iced lemon cookies, but you can also make fun designs on the cookies if you’d like.
- Serve these lemon almond flour cookies with a mug of tea and enjoy!
Notes
- Use maple syrup, melted butter or coconut oil, and omit eggs for an egg-free, vegan variation.
- Chilling the dough before baking helps manage spreading and improves texture.
- Powdered sugar glaze enhances the lemon flavor and adds sweetness but is optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22Cookies
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Serving | 1Cookie (of 22) | |
| Calories | 142kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 30mg | 10% |
| Sodium | 71mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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