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An overhead photo looking at lemon almond flour cookies scattered on a table top. The center cookie has a bite removed.
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3.44 from 243 votes

Lemon Almond Flour Cookies

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.
Prep Time10 minutes
Cook Time12 minutes
Chill Time1 hour
Total Time1 hour 22 minutes
Course: Dessert
Cuisine: American
Keyword: lemon cookies
Servings: 18 cookies
Author: Brittany Mullins

Ingredients

  • ½ cup cane sugar
  • 6 Tablespoons unsalted butter softened
  • 1 large egg
  • 2 Tablespoons fresh lemon juice juice from 1 lemon
  • Zest of 1 lemon
  • ½ teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2 cups blanched almond flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Lemon Glaze

  • 1 cup powdered sugar
  • 2 Tablespoons fresh lemon juice
  • Zest of 1 lemon to sprinkle on top (optional)

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.
    Vanilla, lemon extract, egg, lemon zest, and lemon juice added to a mixing bowl containing creamed butter and sugar.
  • Add almond flour, baking soda and salt to wet ingredients and stir using a spoon until just combined.
    A mixing bowl containing lemon almond flour cookie dough. A spatula rests in the bowl.
  • 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.
    A sheet pan with lemon almond flour cookie dough, ready to be baked.
  • 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

Serving: 1cookie | Calories: 198kcal | Carbohydrates: 19g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 24mg | Sodium: 75mg | Potassium: 125mg | Fiber: 2g | Sugar: 16g