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Soft Lemon Cookies with Almond Flakes

These soft and fresh lemony cookies topped with crunchy almond flakes are so addictive. This recipe makes 16 cookies made in only 30 minutes.

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Soft lemon cookies with almond flakes


If you are looking for light and refreshing cookies then this simple recipe is your thing. Extra lemony and not too sweet they are ideal spring version of cookies. The texture is soft, buttery and fragile, with a nice crunch from the almond flakes on the top.

The dough comes together quickly, baking time is less than 10 minutes and you have a bunch of delicious cookies to enjoy along a cup of afternoon tea. Or, serve them on single dessert plates with a dollop of lemon curd and have an amazing dessert.

For a gluten-free version of lemony cookies, try our recipe for delicious cookies made with almond flour.

Soft lemon cookies with almond flakes


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The key ingredient in these cookies - Lemons

Lemons are really the only special ingredients here (besides almond flakes) - the rest are pretty basic like flour, cornstarch, butter, icing sugar and egg yolk. Just be sure to use organic lemons as we use both lemon zest and lemon juice in these cookies. Lemon juice gives tartness while freshly grated lemon zest (full of essential oils) adds refreshing lemon aroma.

Want more lemon-inspired sweet recipes? Why not to try our hazelnut crust tart filled with lemon curd, soft sweet lemon rolls packed with marzipan or super easy homemade lemon truffles

Almond flakes
Lemon zest
Soft lemon cookies with almond flakes

Making the dough for these soft lemon cookies

Making the dough for these lemony cookies is fairly simple and quick once you have ready all the ingredients. Also, prepare 2 mixing bowls (one medium, one larger), electric hand mixer and baking sheet.

First, combine PLAIN FLOUR, CORNSTARCH, BAKING POWDER and SALT in one bowl.

Next, beat together BUTTER (soften to room temperature) and ICING SUGAR until creamy, then add egg yolk (at room temperature), lemon juice and lemon zest and beat for a few minutes.

Turn down the mixer to lower speed and mix in DRY INGREDIENTS in two additions until you get a smooth dough. It's time for shaping the cookies.


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Shaping the cookies

Shaping these soft lemon cookies is so easy. First, whisk lightly egg white in a small bowl and place almond flakes in another one. Scoop a dough (size of walnut) using a tablespoon and roll into balls. Dip one side of the ball into egg white then press into almond flakes.

Place balls on a plate (coated side up) and keep in the freezer for 10 minutes. BE SURE NOT TO SKIP THIS STEP! This helps cookies to stay thick and soft and not to spread too much during baking.

Soft lemon cookies with almond flakes


Baking tips & tricks

Now, it's baking time. Prepare a baking sheet lined with baking paper then arrange balls, leaving space between. These cookies only take 7-8 minutes to bake. You will know they are done once almond flakes are crispy and brown.

Our lemon cookies will be very soft and fragile when you take them from the oven, so leave them on the sheet to set and cool completely. They will firm up while cooling but will still be amazingly soft and crumbly. So tempting!

Soft lemon cookies with almond flakes

Storing soft lemon cookies with almond flakes

Our lemony cookies are delicate and fragile so if you have some leftover cookies, carefully transfer them to an airtight container. This way they can be stored for up to 2 weeks. Separate layers of cookies with baking paper.

Looking for more simple cookies? Check these recipes out:


If you need more cookie inspiration, check out our complete Cookie Recipe Collection!

Soft lemon cookies with almond flakes

Soft Lemon Cookies with Almond Flakes

MAKES: 16 cookies
COOKS IN: 30 minutes
LEVEL: Easy

INGREDIENTS

For the dough

  • 160g plain flour (1 1/3 cup)
  • 30g cornstarch (1/4 cup)
  • 1/2 teaspoon baking powder
  • 1 pinch of salt
  • 180g butter (13 tablespoons)
  • 40g icing sugar (1/3 cup)
  • 1 egg yolk
  • 30ml lemon juice (2 tablespoons), freshly squeezed
  • 2 tablespoons finely grated lemon zest

For the topping

  • 1 egg white
  • 33g almond flakes (1/3 cup)


METHOD

  1. Preheat the oven to 180°C (320°F) and line the baking sheet with baking paper.

  2. Combine plain flour, baking powder, cornstarch and salt in a medium bowl.

  3. Beat together the butter and icing sugar using an electric hand mixer until the mixture is light and fluffy.

  4. Add egg yolk, lemon juice and lemon zest and beat again until combined.

  5. Add half the dry ingredients and beat on low until just starting to clump. Add the remaining dry ingredients and continue beating until a smooth dough forms.

  6. Beat an egg white in a small bowl and place almond flakes in another one.

  7. Scoop the dough using a tablespoon and using the palms of your hands roll them into even balls. Dip the top of each cookies into egg whites, then press into almond flakes.

  8. Put balls on one plate (coated side up) and keep in the freezer for 10 minutes. This helps cookies to stay thick and soft and not to spread too much during baking.

  9. Arrange balls on the baking sheet leaving space between. Bake for 7-8 minutes or until the tops are lightly brown and almonds are toasted. Cookies will be very soft and fragile just from the oven, so leave them to cool completely on the sheet.


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