Almond Flour Lemon Sugar Cookies
Print RecipeIngredients
- 1 stick room temperature butter
- 1/2 cup granulates sugar
- Finely grated zest from 1 lemon
- Juice from 1 lemon
- 2 eggs
- 2 tsp vanilla extract
- 3 cups almond flour
- 3/4 cups regular or gluten free flour
- 2 tsp baking powder
- 1 tbsp ghee
- 1/2 cup confectioners sugar
- 1 packet yellow Supernatural Food color
- Sugared topping of your choice
Instructions
In a stand mixer cream the butter and sugar before turning the speed on low and adding the lemon zest, eggs ( 1 at a time), and the vanilla. Shut the mixer off.
Sift the almond flour, regular flour and baking powder together and turn on the mixer to slow speed before slowly add 1/2 to the butter mixture. Add the lemon juice (a little less than 1/4 cup), reserving 2 tbsp for your frosting and continue to add the flour to the butter until fully incorporated.
Form the mass into a dough log covered in plastic wrap and place in the fridge for at least 2 hours.
Preheat the oven to 350 F and line two baking sheets with parchment paper. Take out the dough from the fridge and slice the log into 1/2 " pieces and place on baking sheet about 1" apart, bake for 12-15 min until golden and shut oven, leave the door ajar and let the cookies cool down in the oven.
While the cookies cool down, make the frosting by using a fork to combine the food coloring, ghee, confectioners sugar and 1-2 tbsp of lemon juice ( depending on the thickness you want the frosting to be).
Once the cookies have cooled, cover each cookies with frosting and sugar topping of your choice. Store in a cool dark place for up to 4 days.
Besides screaming for your attention with this color palate I picked while decorating them, you will be pleased with the taste and texture of them. I started out by attempting to use these Nordic cookie stamps that I purchased at a Sur La Table sale, but that was pretty much an epic fail as your couldn’t even see the stamp, not to mention the dough (which was perfect) kept getting stuck into the intricate crevices despite ample usage of non stick spray. As a result I simplified the recipe and omitted that, unless your a professional cookie stamper in which case I am in awe of you and please feel free to go wild.
The cookies are low fodmap and gluten free, but if you want, you can use regular flour instead of gluten free for a bit more of a rise in them. The cookies have a nice hard edge from being cooled in the oven, but the center is still soft and pliable, which is exactly what you want in a sugar cookie. The almond flour lends to a nutty flavor and massive texture points, while the lemon zest places a umami flavor that will keep you and your guests going back for seconds.
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