4 Ingredient Lemon Cookies
These lemon cookies are soft, light, airy and slightly chewy. The cookies need just 4 ingredients and don't require any wheat flour, dairy, butter or oil. The cookies take just a few minutes to prepare.
Ingredients
- 1 1/2 cups (130g) superfine blanched almond flour, see note before starting
- 1/2 cup (60g) powdered sugar, plus an additional 2 tbsp (15g) for rolling the cookie dough balls
- 1 large egg white
- 1 tbsp (0.5 fl oz/15 ml) lemon juice + 1 tsp lemon zest
Instructions
- Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.
- In a large mixing bowl, add almond flour and 1/2 cup powdered sugar. Whisk until evenly combined. Then add in the egg white, lemon juice and zest. Switch to a spatula and mix until the egg and lemon juice are fully incorporated and no egg streaks remain. You should have a soft dough. Add remaining sugar to a small bowl and set aside.
- Use a 1.5 tbsp cookie scoop to scoop the cookie dough and release onto your prepared baking sheet. Take each dough ball and roll between your palms to form smooth balls. Coat each ball in the remaining powdered sugar, making sure the surface is fully coated. Place the coated balls back onto the prepared baking sheet, spacing them about 1.5 inches apart. Lightly press on the surface of each cookie, flattening the tops just slightly.
- Bake cookies for about 12-14 minutes or until the cookies look set and are lightly golden brown around the edges. The cookies should also have puffed up slightly and have a cracked surface. Mine were done around 14 minutes. Let the cookies fully cool on the baking sheet before removing and eating. If desired, you can garnish the cookies with additional lemon zest before serving (like I did in the photos). If doing so, make sure the lemon zest is completely dry before adding it. Store uneaten cookies in an airtight container for 1-2 days at room temperature and longer in the fridge or freezer.
Notes
- Almond flour note: It is best to measure the almond flour with a scale. If you are measuring the almond flour with measuring cups, make sure to fluff up the almond flour in the bag first with a spoon. Then spoon it into your measuring cup and level off the surface with a spoon. If you don't fluff up the flour first or you directly scoop the flour with your measuring cup, you will end up with too much almond flour for this recipe. I used Kirkland superfine almond flour.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- If you want a stronger lemon flavor, I recommend adding more zest rather than more lemon juice. Adding too much lemon juice will alter the texture of the cookies and lemon zest adds a more concentrated lemon flavor.
- I made a double batch of these cookies for the photos.
- Estimated nutrition assumes 1 tbsp of powdered sugar coating because not all of the powdered sugar is used for coating. I had about 1 tbps leftover.
Serving: 1cookie, Calories: 125kcal, Carbohydrates: 10g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Sodium: 6mg, Fiber: 2g, Sugar: 8g, NET CARBS: 8
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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