These lemon almond cookies are delicious citrus cookies that combine two amazing flavors everyone will love! They are so incredibly easy to make and don't even require an electric mixer! The cookies are soft, tender, and topped with a bright lemon glaze for a tasty treat that is completely gluten-free!
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Instructions
Make the Lemon Almond Cookies
In a large mixing bowl, stir together your almond flour, melted butter, honey, lemon zest, vanilla and almond extract, and salt until well combined.
Cover the bowl with plastic wrap and transfer it to the refrigerator to chill for 30 minutes.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Use either a small cookie scoop or a tablespoon to scoop balls onto the prepared cookie sheet, leaving about 2 inches of space in between each ball. Use your hands to gently press on each one to slightly flatten them.
Bake in the preheated oven at 350°F (175°C) for 12-14 minutes, or until the edges have turned golden brown.
Remove the cookies from the oven and allow them to cool on the pan for 10 minutes before transferring them to a cooling rack.
Prepare the Lemon Glaze
In a large mixing bowl, whisk together the sifted confectioners' sugar, lemon zest, and lemon juice until well combined and smooth. *Add more lemon juice if necessary to reach your desired consistency.
Once the cookies are completely cool, use a spoon to spread the glaze over the top of the cookies.
Notes
¼ cup of butter is half of a standard stick of butter, or 4 tablespoons.
For the best flavor, make sure your use high-quality ingredients! Opt for European butter as well as use pure almond extract.
For a truly lemon-yellow color, you can add a drop or two of yellow food coloring if desired.
To easily make these cookies vegan (and dairy-free), just use vegan butter instead of regular butter and swap out the honey for maple syrup!
These cookies will be very soft when they first come out of the oven. Let them cool on the baking sheet for 10 minutes to firm up before transferring them to a cooling rack.
To store: Keep your lemon almond cookies stored in a sealed container at room temperature for 1 week at most.