This cookie recipe never gets old. I love anything with a bold lemon flavour, but found when I made these cookies originally, they definitely needed more lemon (and that was after I zested an entire lemon!) It seems like other reviewers agreed; so when I went to make this recipe again, I totally put in more lemon, right? Wrong! I already had the first batch of cookies in the oven when I remembered I was suppose to add more lemon! No harm done, I added extra lemon to the remaining batter and while the cookies were a bit stickier to handle, they turned out perfect! A little different from my original take on these cookies because I decided to add almond extract instead of vanilla. It was well worth it because I find the almond pairs so nicely with the lemon in the cookies. One word of advice: almond extract is very strong (at least to me.) Add a bit at first and then if you want more, add more.
A spin on my lemon cookies, trying out almond extract instead
10 minPrep Time
10 minCook Time
20 minTotal Time
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 1/4 tsp. almond extract
- 1 egg, room temperature
- 3 tbsp. freshly squeezed lemon juice
- 1 tbsp. lemon zest
- 1/8 tsp. salt
- 1/4 tsp. baking powder
- 1/8 tsp. baking soda
- 1 1/2 cups all-purpose flour
- 1/4 cup confectioners sugar
- Preheat oven to 350F.
- Line baking sheet with parchment paper and set aside.
- Add the butter and granulated sugar to the bowl of a stand mixer. Cream until light and fluffy (5-7 minutes.)
- Add the almond extract, egg, lemon zest and lemon juice. Mix until combined.
- Sift together the flour, baking soda, baking powder, and salt. Add to the mixer 1/2 cup at a time, mixing until just combined.
- Measure out 1 tablespoonful balls (I use my tablespoon measuring spoon) and roll into balls.
- Shake the confectioners sugar onto a plate and roll the balls into it, coating evenly.
- Place onto baking sheet and bake for 8-10 minutes.
- Cool for about 5 minutes on pan and then finish cooling on wire racks.
(Adapted from LDS Living)
I also took the time to reduce the sugar in these cookies. Whenever I think of lemon, I think bold citrus flavours, so cutting back on the sugar seemed to help here.
These lemon and almond cookies are always a hit and I enjoy make them! The batter feels soft and silky in your hands (I know, a weird way to describe cookie batter.) I want to give these cookies another shot but perhaps make an orange or lime flavour to them. Or lime-coconut… I have it! Lime cookies, rolled in toasted coconut… Delicious! Well, maybe plain coconut; not sure how well toasted coconut would stand up in a 350F oven.