Lemon Almond Cookies Recipe: Light, Buttery & Bursting with Citrus
These delicate lemon almond cookies strike the perfect balance between soft and slightly crisp. The bright citrus notes complement the nutty almond flavor beautifully, creating a sophisticated cookie that’s surprisingly simple to make.
They’re ideal for afternoon tea, cookie exchanges, or anytime you crave something sweet but not overly indulgent. The dough comes together quickly with pantry staples, and you can make these year round.
The combination of fresh lemon zest and almond extract gives these cookies a bakery quality flavor that will have everyone asking for the recipe.
Key Ingredients You’ll Need
Almond flour and all purpose flour work together to create the perfect texture. The almond flour adds moisture and a subtle nutty flavor, while regular flour provides structure.
Fresh lemon zest is essential here, not bottled lemon juice alone. The zest contains aromatic oils that give these cookies their signature bright flavor. You’ll also need butter, sugar, egg, and pure almond extract.
Sliced almonds on top add a delightful crunch and beautiful presentation. A simple lemon glaze finishes these cookies with extra sweetness and tang.
Lemon Almond Cookies Recipe: Light, Buttery & Bursting with Citrus
24
15
minutes29
44
minutesSoft, buttery cookies with bright lemon flavor and crunchy sliced almonds, finished with a sweet citrus glaze. Perfect for tea time or gift giving.
Ingredients
- For the Cookies
1/2 cup (113g) unsalted butter, softened
3/4 cup (150g) granulated sugar
1 large egg
2 tablespoons fresh lemon zest (about 2 lemons)
1 tablespoon fresh lemon juice
1/2 teaspoon almond extract
1 1/4 cups (156g) all purpose flour
1/2 cup (56g) almond flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup sliced almonds
- For the Lemon Glaze
1 cup (120g) powdered sugar
2 tablespoons fresh lemon juice
1/4 teaspoon lemon zest
Directions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream butter and sugar until fluffy. Add egg, lemon zest, lemon juice, and almond extract. Mix well.
- Whisk together both flours, baking powder, and salt. Add to wet ingredients and mix until just combined.
- Scoop tablespoon sized portions of dough, roll into balls, and place on prepared baking sheets 2 inches apart.
- Flatten each cookie slightly and press sliced almonds on top. Refrigerate 15 minutes.
- Bake 12 to 14 minutes until edges are light golden. Cool on pan 5 minutes, then transfer to wire rack.
- Whisk together glaze ingredients until smooth. Drizzle over cooled cookies and let set 15 minutes.
Notes
- Storage: Keep in an airtight container at room temperature for up to 5 days.
Make Ahead: Freeze unbaked dough balls for up to 3 months. Bake from frozen, adding 2 extra minutes to baking time.
Substitutions: Regular almond extract can be replaced with vanilla extract for a milder flavor. Orange zest works beautifully in place of lemon.
Gluten Free: Replace all purpose flour with a 1:1 gluten free baking flour blend.
Nutrition Information (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 98 |
| Total Fat | 4g |
| Sugars | 9g |
| Protein | 2g |
Step-by-Step Instructions
Step 1: Prepare the Cookie Dough
Start by creaming together softened butter and granulated sugar in a large mixing bowl using an electric mixer on medium speed for about 2 to 3 minutes. The mixture should become light and fluffy with a pale yellow color.
Add the egg, fresh lemon zest, lemon juice, and almond extract to the butter mixture. Beat until everything is fully combined and smooth. The dough will look slightly wet at this stage, which is exactly what you want for tender cookies.
Step 2: Combine Dry Ingredients
In a separate medium bowl, whisk together the all purpose flour, almond flour, baking powder, and salt. Make sure there are no lumps in the almond flour by breaking them up with your whisk.
Gradually add the dry ingredients to the wet mixture in two or three additions, mixing on low speed just until the flour disappears. Overmixing can lead to tough cookies, so stop as soon as you see no more white streaks of flour.
Step 3: Shape and Chill the Dough
Use a cookie scoop or tablespoon to portion the dough into balls about 1 tablespoon each. Roll them gently between your palms to create smooth rounds, then place them on a parchment lined baking sheet spacing them about 2 inches apart.
Gently press each dough ball down slightly with your palm to flatten them to about half an inch thick. Press a few sliced almonds onto the top of each cookie. Chill the shaped cookies in the refrigerator for 15 minutes while you preheat the oven to prevent excessive spreading.
Step 4 : Make and Apply Lemon Glaze
While cookies cool, whisk together powdered sugar, fresh lemon juice, and a tiny bit of lemon zest in a small bowl until smooth. The glaze should be thick but pourable, similar to the consistency of honey.
Drizzle the glaze over the completely cooled cookies using a spoon or transfer it to a small zip top bag with the corner snipped off for more control. Let the glaze set for about 15 minutes before serving or storing.
Tips for Perfect Lemon Almond Cookies
Don’t skip the chilling step, as it helps the cookies maintain their shape and prevents them from spreading too thin in the oven. If you’re short on time, even 10 minutes in the fridge helps.
Use fresh lemon zest for the best flavor. The oils in the zest provide much more aroma and taste than bottled lemon juice alone. One medium lemon typically yields about 1 tablespoon of zest.
Store these cookies in an airtight container at room temperature for up to 5 days, or freeze unfrosted cookies for up to 3 months. Add the glaze after thawing for the freshest taste.
For more citrus dessert ideas, check out Almond Glazed Holiday Cookies or try almond flour baking tips for similar treats.
Frequently Asked Questions
Can I make these cookies without almond flour?
Yes, you can substitute the almond flour with an equal amount of all purpose flour, though the cookies will have a slightly different texture and less nutty flavor. The almond extract will still provide good almond taste.
Why did my cookies spread too much?
This usually happens when the butter is too warm or the dough isn’t chilled. Make sure your butter is softened but not melted, and always chill the shaped cookies for at least 10 to 15 minutes before baking.
Can I freeze these lemon almond cookies?
Absolutely. Freeze baked and cooled cookies without the glaze in a freezer safe container for up to 3 months. Thaw at room temperature and add fresh glaze before serving for the best taste and appearance.
