These gluten-free lemon cookies are made with almond flour and are bursting with bright, citrus flavor in every bite. They’re soft and chewy and topped with the most delicious lemon glaze for the ultimate treat.
You are in for a treat (literally!) with these lemon almond flour cookies! I know not everyone is a fan of lemon treats but for those of you that are, this recipe is a winner. These cookies are light and fluffy and topped with the most amazing lemon glaze. Can you look at these pictures without having your mouth water? Didn’t think so!
Why You’ll Love This Recipe
This is for all of the lemon lovers out there! These cookies are light and refreshing while still being a comforting baked good.
It’s a super straight forward recipe that comes together in no time at all.
lemon glaze – top these cookies with a delicious lemon glaze made from powdered sugar, lemon juice and lemon zest.
How to Make Lemon Almond Flour Cookies
Using a hand mixer or stand mixer, cream the butter and sugar together until light and fluffy. This usually takes about 2 minutes. Add in the vanilla extract, lemon extract, egg, lemon zest and lemon juice and whisk again until combined.
Add the almond flour, baking soda and salt to the wet ingredients and stir with a spoon until just combined. Make sure you don’t over-mix or the cookies will be super dense. Chill the dough for 1 hour before moving on to the next step!
Scoop 1 Tablespoon of dough and roll into a ball. Place on a baking sheet lined with parchment paper or a silicone mat. Make sure you leave a little room between each cookie as they will spread a bit. Leave the cookies in a ball, don’t press them down or they will spread too much!
Bake at 350ºF for 12-14 minutes or until the edges of the cookies are slightly brown. Remove from the oven and let the cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely. These cookies are really delicate so it’s important to let them cool on the baking sheet first before transferring or they will break!
Don't skip chilling the dough – if you don't, the cookies will be too soft and will spread too much during baking and no one likes flat cookies!
While the cookies cool, make the lemon glaze by mixing the powdered sugar and lemon juice in a medium bowl. If the glaze is too thick, you can add more lemon juice 1 teaspoon at a time until your desired consistency is reached. The glaze should be somewhat thick. Frost each cookie with the glaze and sprinkle extra lemon zest on top, if preferred. Let the cookies sit for 5 minutes to let the icing set and then enjoy!
How to Store Leftovers
After allowing the cookies to cool completely store in an airtight container in the refrigerator for 3-5 days. I like to layer the cookies with pieces of parchment paper so the glaze doesn’t get all over! You can also freeze in a freezer-safe container for longer storage.
Substitutions & Notes
Gluten-free – These cookies are gluten-free thanks to the almond flour! I don’t recommend using a different flour in this recipe as it has only been tested with almond flour.
Dairy-free – I haven’t tried this recipe with vegan butter but I’m sure that would work just fine!
Vegan – I haven’t tested this recipe with a flaxseed egg, so let me know in the comments below if you try it!
These gluten-free lemon cookies are made with almond flour and bursting with bright, citrus flavor in every bite. They're soft and chewy and topped with the most delicious lemon glaze for the ultimate treat.
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.