Frosted Almond Flour Gluten-Free Lemon Cookies

Make my Frosted Almond Flour Gluten-Free Lemon Cookies Recipe with cream cheese frosting for a light, delicious, and healthier lemon dessert. These bakery-style drop lemon sugar cookies are naturally sweetened with cane sugar and maple syrup. They’re the perfect cookie for Easter, Mother’s Day, baby showers, bridal showers, brunch, or any special occasion.

Frosted Almond Flour Gluten-Free Lemon Cookies on a parchment paper.

Make my Frosted Almond Flour Gluten-Free Lemon Cookies Recipe for a light, delicious, and healthier lemon dessert. These cream cheese frosted almond flour lemon cookies use a handful of ingredients and are naturally sweetened with cane sugar and maple syrup. The bakery-style almond flour sugar cookies are crispy on the outside with chewy centers for all lemon lovers. They’re the perfect cookie for Easter, Mother’s Day, baby showers, bridal showers, brunch, or any special occasion. 

You can also make them ahead of time or freeze them for a healthier sweet treat anytime you have a lemon craving. With the vibrant yellow color and sprinkles, everyone will love them, regardless of whether or not they have a gluten allergy.

YouTube video

Why You’ll Love This Gluten-Free Lemon Sugar Cookie Recipe

  • You only need a few simple ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.
Frosted Almond Flour Gluten-Free Lemon Cookies on a parchment paper.

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.

Frosted Almond Flour Gluten-Free Lemon Cookies on a parchment paper.

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 dry ingredients, including almond flour, tapioca flour, baking powder, and salt. Mix until a thick cookie dough forms.

lemon sugar cookie dough in a mixing bowl.

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.

Scooping cookie dough onto a cookie sheet.
Shaping lemon cookies on a cookie sheet.

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.

Mixing lemon cream cheese frosting in a bowl.
Frosted Almond Flour Gluten-Free Lemon Cookies on a parchment paper.
Frosted Almond Flour Gluten-Free Lemon Cookies on a parchment paper.

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.

Refrigeration: Store the healthy lemon cookies in an airtight container in the fridge for up to 10 days. Ensure the container is sealed tightly to prevent the cookies from becoming stale.

Layering with Parchment: If you need to stack the cookies in the storage container, place a sheet of parchment paper between layers to prevent them from sticking together and preserve the frosting.

Freezing Unbaked Dough: You can make the cookie dough ahead of time and freeze it. 

Freezing Baked Cookies: If you have leftover baked cookies or want to make a larger batch in advance, freeze them in a single layer on a baking sheet until solid. Once frozen, transfer them to a sealed container or a zip-top bag, separating layers with parchment paper. Baked cookies can be frozen for up to 2-3 months.

Thawing Cookies: Allow frozen baked cookies to thaw at room temperature for about an hour before serving. 

Avoid Moisture: Moisture can affect the texture of gluten-free cookies. Make sure the cookies are completely cooled before storing them, and avoid placing warm cookies directly into a sealed container to prevent condensation.

How can I make this a dairy-free lemon cookie recipe?

Substitute butter with coconut oil or a dairy-free margarine, and use dairy-free cream cheese in the frosting.

Can I reduce the sugar content in the recipe?
Yes, you can adjust the quantity of cane sugar or maple syrup based on your sweetness preference. Taste the dough before baking to ensure it meets your desired level of sweetness.

Can I freeze these gluten-free lemon cookies?

Yes, you can freeze them with or without the frosting. 

Can I make the cream cheese frosting ahead of time?
Yes, you can prepare the frosting and store it in the refrigerator. Allow it to come to room temperature before spreading on the cookies.

Can I make smaller or larger frosted lemon cookies with this recipe?

Yes, you can adjust the size of the cookies based on your preference. Smaller cookies may require less baking time, so monitor them closely.

Frosted Almond Flour Gluten-Free Lemon Cookies on a parchment paper.

Frosted Almond Flour Gluten-Free Lemon Cookies

Gluten-Free diet-friendly recipe
Make my Frosted Almond Flour Gluten-Free Lemon Cookies Recipe with cream cheese frosting for a light, delicious, and healthier lemon dessert. These bakery-style drop lemon sugar cookies are naturally sweetened with cane sugar and maple syrup. They're the perfect cookie for Easter, Mother's Day, baby showers, bridal showers, brunch, or any special occasion. 
5 from 6 votes
Servings 28
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

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 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

YouTube video

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.

Nutrition

Calories: 175kcalCarbohydrates: 17gProtein: 3gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 21mgSodium: 105mgPotassium: 18mgFiber: 1gSugar: 11gVitamin A: 189IUVitamin C: 1mgCalcium: 43mgIron: 1mg
Keyword almond flour, cream cheese frosting, lemon, sugar cookie
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

8 Comments

  1. 5 stars
    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!

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