Lemon Almond Flour Cookies
User Reviews
3.5
Lemon Almond Flour Cookies
Description
The Lemon Almond Flour Cookies recipe uses almond flour as its base which provides a moist, tender crumb unlike traditional wheat flour cookies. The combination of butter and cane sugar is creamed until fluffy, then enriched with fresh lemon juice, lemon zest, vanilla, lemon extract, and an egg to yield a fragrant dough. Chilling the dough firms it up to reduce spreading during baking.
When baked at 350°F, the cookies develop slight browning on the edges while remaining delicate and soft inside. The lemon glaze made from powdered sugar and lemon juice, applied once the cookies cool, adds a smooth, glossy finish with additional brightness. Optional lemon zest sprinkled on top enhances the fresh lemon aroma.
These cookies pair well with tea or as a light dessert. Their delicate texture calls for careful handling when transferring after baking. The glaze can be adjusted in thickness by adding lemon juice gradually, allowing for preferred coverage and shine on each cookie.
Ingredients
- ½ cup cane sugar
- 6 Tablespoons butter softened, unsalted
- 1 large egg
- 2 Tablespoons lemon juice juice from 1 lemon, fresh
- lemon zest of 1
- ½ teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 cups almond flour blanched
- ½ teaspoon baking soda
- ¼ teaspoon salt
Lemon Glaze
- 1 cup powdered sugar
- 2 Tablespoons lemon juice fresh
- lemon to sprinkle on top (optional, zest of 1
Instructions
- In a large bowl, cream butter and sugar together until light and fluffy (about 2 minutes) with a hand mixer or standing mixer. Add in vanilla, lemon extract, egg, lemon zest, and lemon juice and whisk again until combined.
- Add almond flour, baking soda and salt to wet ingredients and stir using a spoon until just combined.
- Chill dough for at least one hour
- Preheat oven to 350ºF and line baking sheet with parchment paper.
- Using a Tablespoon scoop the dough, roll into a ball and place onto the baking sheet. Bake for 12-14 minutes until edges are slightly browned.
- Remove from the oven and cool cookies for 5-10 minutes before transferring to a cooling rack. These cookies are very delicate so will break if you transfer them while still hot.
- While cookies are cooling, make lemon glaze by adding powdered sugar and lemon juice in a medium bowl. Stir to combine. You may need to add in more lemon juice if the glaze is too thick (start with one teaspoon at a time). Glaze should be somewhat thick. Frost each cookie with the lemon glaze. Sprinkle additional lemon zest on top if you prefer.
- Let cookies sit for about 5 minutes until icing has set and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 198kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 24mg | 8% |
| Sodium | 75mg | 3% |
| Potassium | 125mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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