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
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.
Did you make this recipe?Please let me know in the comments below how it turned out :)