Lemon Shortbread Cookie (Gluten-Free, Egg-Free)
Fresh and zesty, these shortbread lemon cookies are buttery and crumble with a melt-in-your-mouth texture. Gluten-free and egg free, you'll love these sweet, lemony bites of heaven!
Servings: 10
Calories: 243kcal
Ingredients
- 6 tbsp salted butter softened
- ½ cup raw cane sugar finely blended
- 2 tbsp lemon zest (zest from approx. 1 large lemon)
- 1 tsp lemon extract
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, but adds a great depth of flavor to the cookies)
- ⅛ tsp Himalayan salt
- 2 ⅓ cups blanched almond flour
Instructions
- Make your Cookie Dough: Cream the butter and sugar together using a hand mixer. Mix in the lemon zest, extracts (lemon, vanilla and almond), and salt. Add almond flour and work until a homogenous dough forms.
- Shape and Chill: Shape dough into a 1.5" thick log and chill for a few hours or overnight. Note: you can leave your cookie dough in the fridge, wrapped in plastic, for up to 4 days before using. Or freeze your dough for up to 2 months. To use thaw your logs overnight in the fridge.
- Bake: Preheat oven to 350°F. Slice the log into ¼” rounds and place onto a parchment-lined baking tray. (You should get about 30 cookies from one batch or 15 cookies per log)Bake for 8-10 min in a conventional oven or 10-12 minutes in a convection (fan) oven. Let cookies cool and set (they will be soft when they come out the oven but will set once cooled).
- Storage: Cool your cookies completely to room temp and store them in an air tight container on the counter for up to a week or in the fridge for up to 2 weeks.
Notes
- You can replace the lemon zest and extract with orange zest and extract. Or you can omit it to make a basic shortbread cookie.
- If you overbake your cookies they may have a harder bite to them and won't be as crumbly soft like shortbread is. Be sure you bake them only until the edges begin to brown slightly.