These Gluten-Free Lemon Cookies are incredibly soft and bursting with refreshing lemon flavor. The combination of Greek yogurt and almond flour adds a unique tenderness, making each bite melt in your mouth. Perfect for those who need to avoid gluten, these cookies are a delightful treat that everyone can enjoy.
Why You'll Love This
You'll love these cookies for their light, airy texture and the bright, zesty flavor of fresh lemon zest. The addition of Greek yogurt keeps them moist, while the almond flour adds a subtle nuttiness that complements the lemon perfectly. They are easy to make and are sure to become a favorite, whether you follow a gluten-free diet or not.
Perfect Occasion
These cookies are perfect for any occasion. Enjoy them with a cup of tea or coffee, pack them in lunchboxes, or serve them as a light dessert at your next gathering. They are also a wonderful choice for holiday baking or as a homemade gift for friends and family.
Decoration Tips
For a beautiful and elegant presentation, sprinkle the cookies with powdered sugar before baking. After they have cooled, you can add a light drizzle of lemon glaze (made from powdered sugar and lemon juice) for an extra burst of lemon flavor and a shiny finish.
Ingredients:
- 1 medium egg
- Zest of one lemon
- 125 grams of sugar
- 40 grams of melted butter
- 125 grams of Greek yogurt (at room temperature)
- 220 grams of gluten-free flour
- 1 tablespoon of almond flour
- 1 teaspoon of baking powder
- Powdered sugar (for sprinkling)
Instructions:
- In a large bowl, mix the egg, sugar, and lemon zest until well combined.
- Add the room temperature Greek yogurt and melted butter (make sure the butter is not hot). Stir until the mixture is smooth.
- Sift together the gluten-free flour, baking powder, and a pinch of salt, then gradually add this to the wet ingredients, mixing well. Finally, fold in the almond flour.
- Cover the dough and let it rest in the refrigerator for one hour.
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit), setting it to heat both top and bottom.
- Form the dough into balls, each weighing approximately 40 grams, and place them spaced apart on a baking sheet.
- Sprinkle the dough balls with powdered sugar and bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool before serving.
Enjoy!
