If you are following a gluten-free diet then this lemon cookie recipe is for you! These chewy cookies have a bright lemon flavor and are topped with a lemon drizzle. Almond flour lemon cookies are perfect for your holiday baking!
(Blue’s Best Life is a participant in the Amazon Associates Program. I earn a small commission if you purchase through those links. This helps me keep the blog going! -Bobbie)
why these lemon cookies are the best!
These gluten-free lemon cookies are bursting with a bright lemon flavor. They have a soft and chewy texture. They are the perfect cookie for the lemon lover with a great lemon flavor and the perfect balance of sweetness from the lemon drizzle.
- Great recipe for anyone following a gluten-free diet.
- Easy to make using almond flour as a substitute for all-purpose flour.
almond flour- this a gluten-free alternative for all-purpose flour. Almond flour is finely ground almonds that is perfect for baking. Almond meal is a courser ground product that can be used in place of almond flour. Almond flour can be found in the baking section of most grocery stores.
lemon zest- this may seem like a lot but the lemon flavor is the star in this recipe. Zest gives a bold lemon flavor without the need of lemon extract.
lemon juice- fresh lemon juice is a must for this recipe!
cornstarch- keep your cookies from spreading too much by adding a teaspoon of cornstarch.
chill dough- this is a crucial step to reduce the spread of the cookies. Chill the dough for at least 30 minutes or up to 24 hours. This step is important for most cookie recipes.
cornstarch- is used to help prevent cookies from spreading. Cornstarch is gluten-free and works well in the recipe.
Use a whisk to stir together the dry ingredients in a large bowl.
Use a zester to grate the lemon zest. I love my Microplane and I use it for not only zesting but also grating hard cheese like parmesan. Remove the zest from the lemon and then cut the lemon in half and squeeze the lemon juice into a small bowl. One lemon will have about 2-3 tablespoons of juice.
In a large mixing bowl cream butter and sugar together with an electric mixer.
Add the almond flour mixture and mix just until combined being careful not to over mix. Cover the bowl and chill the cookie dough for at least 30 minutes up to 24 hours.
After the dough has chilled use a cookie scoop to make cookie dough balls. Line the baking sheet with parchment paper for easy clean up. The cookies will spread when baking so place on a cookie sheet a couple inches apart. I can usually fit 3 to a row with 3 rows.
Bake cookies in a 350 degree oven for 12-13 minutes. They will look soft but will firm on the cookie sheet as they cool. Allow them to cool on the sheet for 1-2 minutes and then use a spatula to transfer to a wire cooling rack.
After the cookies are completely cool you can make a simple glaze by mixing a cup of powdered sugar and 2 tablespoons of lemon juice in a small bowl. Use a spoon to drizzle the lemon icing over the top of the cookies. Allow the sugar glaze to harden before storing.
How to Store
Lemon cookies can be stored at room temperature in an airtight container for 2-3 days. Make sure that the delicious lemon glaze has set before storing. Layer parchment paper in-between so that the cookies do not stick.
If you try this recipe for Almond Flour Lemon Cookies, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bluesbestlife on Instagram! Seeing your creations makes my day.
Looking for other almond flour recipes? Try these!
Almond Flour Lemon Cookies
- 2 cups almond flour
- ½ teaspoon baking soda
- 1 teaspoon cornstarch
- ¼ teaspoon salt
- 5 tablespoons butter, softened
- ¾ cup sugar
- 1 egg
- zest of 1 lemon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- In a medium sized bowl whisk together the almond flour, cornstarch, baking soda and salt.
- Use a zester to zest the peel of the lemon. Only remove the yellow top layer. After removing the zest, cut the lemon in half and squeeze the juice into a small bowl.
- In a large bowl cream together softened butter and sugar. Add the egg, vanilla extract, lemon juice and lemon zest.
- Slowly add the almond flour mixture and mix until just combined. Use a spatula to scrape the sides and bottom of bowl. Cover the bowl with plastic wrap and place in the refrigerator to chill for at least 30 minutes or up to 24 hours.
- When the dough has chilled preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
- Use a cookie scoop to make cookie dough balls and place evenly spaced on the cookie sheet. The cookies will spread so three to a row with 3 rows works the best.
- Bake in preheated oven for 12-13 minutes. The cookies will still be soft when removed from oven but will firm as they cool. Allow to cool on baking sheet for 1-2 minutes and then remove to a wire rack to finish cooling. Cool cookies completely before adding the glaze.
- As the cookies cool, prepare the lemon glaze. Add a tablespoon of lemon juice to powdered sugar and stir. Add a teaspoon more until desired consistency. It should be thin enough to easily drizzle with a spoon.
- Once the cookies are glazed make sure the sugar hardens before storing. Use parchment paper in-between layers to prevent cookies from sticking together.