Almond Flour Lemon Cookies Recipe
These Almond Flour Lemon Cookies are delicate, buttery, and bursting with fresh lemon flavor. Made with super fine almond flour and accented with lemon zest and juice, these cookies have a tender crumb and are topped with a tangy lemon glaze that dries to a perfect finish. They’re perfect for a light dessert or an afternoon treat with tea, offering gluten-free indulgence with a vibrant citrus twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes per batch
- Total Time: 48 minutes active plus at least 2 hours chilling
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Cookie Dough
- 1/2 cup sugar
- 6 tablespoons unsalted butter (at room temperature)
- 2 1/4 cups + 2 tablespoons almond flour (super fine)
- 2 teaspoons lemon juice
- Zest of one lemon
- 1/8 teaspoon salt
Lemon Icing
- 3 cups confectioners sugar
- 2 to 3 tablespoons lemon juice (or as needed)
- Lemon gel food color (as needed)
Instructions
- Make cookie dough: Beat sugar and butter with a hand-held electric beater for 1 to 2 minutes until creamy and fluffy.
- Add dry ingredients: Incorporate almond flour, lemon juice, lemon zest, and salt into the mixture, then continue beating for about 30 seconds until the mixture turns crumbly.
- Form dough ball: Remove the beater and gently knead the crumbly dough with your hands into a smooth, even ball. Flatten into a disc for easier rolling.
- Roll out dough and chill: Place the dough disc between two parchment paper sheets and roll out to approximately 1/4 inch thickness. Slide the disc with parchment onto a baking sheet and refrigerate for at least 2 hours or overnight.
- Preheat oven and prepare baking sheets: When ready to bake, preheat the oven to 325°F (163°C) and line two baking sheets with parchment paper.
- Cut and arrange cookies: Use a 3-inch round cookie cutter to cut circles, then slice each circle in half. Transfer cookies gently to the baking sheets, spacing about 1/2 inch apart.
- Reroll scraps: Gather and reroll dough scraps to cut additional cookies. If dough becomes too soft, chill the baking sheet in the refrigerator for about 30 minutes to prevent spreading.
- Bake cookies: Bake one baking sheet at a time for 14 to 17 minutes, or until cookies develop a deep golden brown color. Cool completely on wire racks.
- Prepare lemon icing: In a bowl, mix confectioners sugar, 2 tablespoons lemon juice, and a tiny dab of lemon gel food coloring until smooth. Adjust consistency with more lemon juice to thin or more sugar to thicken. Use gel food coloring sparingly.
- Fill piping bag: Transfer icing to a piping bag or zipper bag, seal it, and snip off the tip.
- Decorate cookies: Pipe yellow icing onto the tops of cookies with small random gaps to create a natural lemon slice effect. Use a toothpick to fix any uneven spots.
- Set icing: Let the decorated cookies sit for a few hours so the icing can firm up and set properly before serving.
Notes
- Ensure butter is at room temperature for best creaming results.
- Super fine almond flour helps create a tender, delicate texture – regular almond flour may yield a coarser crumb.
- Chilling the dough disc is crucial to prevent spreading during baking.
- If dough softens while cutting, refrigerate to help maintain cookie shape.
- Gel food coloring is highly concentrated; add a small amount gradually to avoid overpowering color or flavor.
- The lemon glaze dries to a firm finish, making these cookies perfect for stacking or gifting.
Keywords: Almond Flour Cookies,Lemon Cookies,Gluten Free Cookies,Lemon Glaze Cookies,Easy Lemon Dessert,Baked Cookies
Find it online: https://lucabites.com/almond-flour-lemon-cookies-recipe/
