Frosted Almond Flour Gluten-Free Lemon Cookies
Make my Frosted Almond Flour Gluten-Free Lemon Cookies for a light, zesty dessert. These lemony sugar cookies are naturally sweetened with cane sugar and maple syrup, with crispy edges and soft, chewy centers. They’re perfect for holidays and special occasions or as a make-ahead treat for anytime!
These Frosted Almond Flour Gluten-Free Lemon Cookies have become one of my favorite treats to make, especially for family gatherings or special occasions. The combination of almond flour, cane sugar, and maple syrup gives these cookies a bakery-style texture—crispy on the outside, soft and chewy in the middle—that everyone loves. The lemony cream cheese frosting adds just the right amount of tangy sweetness, making them irresistible for any lemon lover.
Whether you’re baking them for Easter, Mother’s Day, or a baby shower, these cookies are always a hit. Plus, they’re easy to make ahead or freeze, so you can have a fresh, homemade treat anytime those lemon cravings strike!
Why You’ll Love This Gluten-Free Lemon Sugar Cookie Recipe
- Bright lemon flavor: Fresh, vibrant lemon gives these cookies a beautiful, zesty punch of flavor.
- Gluten-free goodness: Made with almond flour, these cookies are great for anyone avoiding gluten but don’t sacrifice on taste.
- Make ahead: These cookies freeze beautifully, making them a convenient, sweet treat to have on hand.
- Perfect for special occasions: Their bright color and sprinkles make them ideal for showers, brunches, and celebrations.
Ingredients & Substitutions
Here is all you need to make the best gluten-free lemon sugar cookies:
Butter: You can substitute with ghee, or margarine (for dairy-free option).
Cane Sugar: You can use coconut sugar, brown sugar, or a sugar substitute (like erythritol or stevia) instead.
Maple Syrup: Honey, agave nectar, or brown rice syrup can also be used.
Pure Vanilla Extract: You can also use imitation vanilla extract. You can also substitute half as much almond extract.
Large Egg: For vegan lemon cookies, you can substitute with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Note: The texture may vary slightly with these substitutes.
Almond Flour: You can replace it with oat flour or brown rice flour. But the texture will be slightly different. Do not use almond meal, as it has a grainier texture.
Tapioca Flour: It’s also known as tapioca starch and can be swapped with arrowroot flour or potato starch.
Cream Cheese: You can replace it with dairy-free cream cheese for a vegan option.
Powdered Cane Sugar: Powdered coconut or regular powdered sugar can be used instead.
Fresh Lemon Juice: For a bold lemon flavor, I recommend using whole lemons. You can replace them with lime or orange juice. You can also add a small amount of lemon extract for extra flavor.
Lemon Zest: You can omit it or use orange or lime zest.
Sprinkles: Use gluten-free and/or vegan sprinkles if needed.
How to Make My Almond Flour Lemon Sugar Cookies with Cream Cheese Frosting Recipe
Step 1: Make the Cookie Dough
Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper. Zest and juice one lemon.
In a large mixing bowl with an electric hand mixer, stand mixer, or food processor, add the wet ingredients, including butter, cane sugar, and maple syrup, lemon juice, vanilla extract, lemon zest and mix until smooth and fluffy. Add the egg and mix until combined.
Add the dry ingredients, including almond flour, tapioca flour, baking powder, and salt. Mix until a thick cookie dough forms.
Step 2: Scoop and Bake the Lemon Sugar Cookies
Using a medium-sized cookie scoop or ice cream scoop, scoop the cookie dough balls onto the baking tray. For a smoother finish, wet your fingertips and gently smooth each cookie ball, pressing down slightly on the top. The cookies will spread during baking.
Bake in the preheated oven for about 13-15 minutes or until the edges are golden brown. Keep an eye on them to prevent over-baking.
Step 3: Prepare the Cream Cheese Frosting:
In a medium bowl, beat together the cream cheese, butter, lemon juice, vanilla extract, optional yellow food coloring, and a pinch of salt until smooth and creamy. Add the powdered sugar and mix until well combined.
Allow the cookies to cool completely on a wire rack before spreading a dollop of cream cheese frosting on top of the cookies. You can also pipe the frosting in a large swirl on top of each cookie. This will use up more frosting, so you may need to make a double batch. Top with optional sprinkles and extra lemon zest.
Once frosted, these chewy, gluten-free lemon cookies are ready to be enjoyed! Store any leftovers in an airtight container.
Lemon Almond Flour Cookies Recipe Notes
Sweetness Level: Sample the cookie dough before scooping. You can adjust the sweetness if needed by adding more granulated sugar.
Cookie Shaping: Smoothing the cookies with slightly wet fingertips so the dough doesn’t stick will give a smoother finish once baked.
Baking Time: Watch the cookies closely while baking. Almond flour cookies tend to brown quickly, so it’s crucial not to overbake them. The edges should be barely turning a golden brown, and the centers should be set.
Do you love cookies? Check out more of my easy and healthier cookie recipes:
Frosted Almond Flour Gluten-Free Lemon Cookies
Ingredients
- 1/2 cup butter
- 2/3 cup cane sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 3 cups almond flour
- 3/4 cup tapioca flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Cream Cheese Frosting:
- 4 oz cream cheese
- 2 tablespoons butter
- 1 cup powdered cane sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- pinch salt
Instructions
- Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper. Zest and juice one lemon.
- In a large mixing bowl with an electric hand mixer, stand mixer, or food processor, add the wet ingredients, including butter, cane sugar, and maple syrup, lemon juice, vanilla extract, lemon zest and mix until smooth and fluffy. Add the egg and mix until combined.Add the dry ingredients, including almond flour, tapioca flour, baking powder, and salt. Mix until a thick cookie dough forms.
- Using a medium-sized cookie scoop or ice cream scoop, scoop the cookie dough balls onto the baking tray. For a smoother finish, wet your fingertips and gently smooth each cookie ball, pressing down slightly on the top. The cookies will spread during baking.Bake in the preheated oven for about 13-15 minutes or until the edges are golden brown. Keep an eye on them to prevent over-baking.
- In a medium bowl, beat together the cream cheese, butter, lemon juice, vanilla extract, optional yellow food coloring, and a pinch of salt until smooth and creamy. Add the powdered sugar and mix until well combined.
- Allow the cookies to cool completely on a wire rack before spreading a dollop of cream cheese frosting on top of the cookies. You can also pipe the frosting in a large swirl on top of each cookie. This will use up more frosting, so you may need to make a double batch. Top with optional sprinkles and extra lemon zest.
Video
These have the perfect amount of lemon flavor!!! They were a hit!!
That’s awesome, Janet! Thank you 🙂
So yummy!! My kids love them and are always begging for me to make more haha
Yay, Lia! That’s always a bonus when our kids enjoy something healthier so much they want more 🙂
worked great for a birthday party
Hi Wendi, that’s fantastic!! They would be so yummy at a birthday party 🙂
these were great for a gathering with gluten free family members, everyon was able to enjoy them
Hi Anna, I’m so glad this recipe was able to accommodate everyone at your gathering 🙂
These cookies melt in your mouth!!! The lemon flavor is amazing and they’re not too sweet. My husband doesn’t usually like gluten-free cookies but he devoured these. The sprinkles on top are a fun touch. I’ll be making these again for easter!
Hi Denise, I’m so glad your husband loved them! These are on my Easter menu, too 🙂