Gluten-Free Lemon Almond Cookies (Printable Version)

Chewy almond-based lemon cookies with crinkled powdered sugar coating. Quick gluten-free dessert ready in 32 minutes.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups almond flour (finely ground)
02 - 1/2 cup granulated sugar
03 - 1/2 tsp baking powder
04 - 1/4 tsp fine sea salt

→ Wet Ingredients

05 - 2 large eggs
06 - Zest of 2 lemons
07 - 2 tbsp fresh lemon juice
08 - 1 tsp pure vanilla extract

→ For Rolling

09 - 1/2 cup powdered sugar

# How To Make:

01 - Preheat oven to 350°F. Line baking sheet with parchment paper.
02 - Whisk almond flour, granulated sugar, baking powder, and salt in large bowl.
03 - Beat eggs in separate bowl. Add lemon zest, juice, and vanilla. Mix thoroughly.
04 - Pour wet ingredients into dry mixture. Stir until soft, slightly sticky dough forms.
05 - Place powdered sugar in shallow bowl for rolling.
06 - Scoop tablespoon-sized dough portions, roll into balls, coat generously in powdered sugar.
07 - Place cookies 2 inches apart on prepared baking sheet.
08 - Bake 12 minutes until set and crinkled tops appear.
09 - Cool on baking sheet 5 minutes. Transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The almond flour creates an incredibly tender, chewy texture that actually improves on traditional cookie recipes
  • These cookies are naturally gluten-free without requiring any specialty ingredients or complicated techniques
02 -
  • Do not skip the powdered sugar coating step because it creates the signature crinkled appearance that makes these cookies so beautiful
  • The dough will feel sticky and slightly wet, which is exactly right and necessary for the proper texture
03 -
  • Zest your lemons before juicing them because the zest contains all the aromatic oils that provide the most intense lemon flavor
  • Use room temperature eggs to help the ingredients combine smoothly and prevent the dough from separating

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