Lemon Pixie Cookies Recipe

Introduction

Lemon Pixie Cookies are light, tender, and bursting with fresh citrus flavor. These delightful almond flour cookies are perfect for a delicate treat any time of the day.

Ingredients

• 1 cup almond flour (or try nut-free Lemon Meltaways)
• 2 tbsp powdered sugar or erythritol
• Zest of one lemon
• Scant 1/4 tsp salt
• 1/8 tsp baking soda
• 2 tbsp butter or coconut oil
• 1 tsp pure vanilla extract
• 2 tsp lemon juice
• Optional: powdered sugar or erythritol for rolling

Instructions

1. Step 1: Melt the butter or coconut oil in a small pan or microwave-safe bowl.
2. Step 2: In a mixing bowl, combine the almond flour, powdered sugar or erythritol, lemon zest, salt, and baking soda.
3. Step 3: Stir in the melted butter or oil, vanilla extract, and lemon juice, mixing until a dough forms.
4. Step 4: Roll the dough into small balls. For chewier cookies, refrigerate the balls until cold or overnight. Alternatively, bake immediately.
5. Step 5: If desired, roll the balls in additional powdered sugar or erythritol to coat.
6. Step 6: Preheat your oven to 325°F (160°C) and line a baking tray with parchment paper.
7. Step 7: Place the dough balls on the prepared tray and bake for 10 minutes.
8. Step 8: After baking, use a spoon to gently press each ball into a cookie shape.
9. Step 9: Allow the cookies to cool completely before handling, as they will firm up and become less delicate as they cool.

Tips & Variations

• For a nut-free option, substitute almond flour with a blend of oat flour and coconut flour or try nut-free Lemon Meltaways as a base.
• Refrigerating the dough balls before baking enhances chewiness and prevents spreading.
• Add a pinch of ground ginger or cardamom for a warm spice twist.
• Use coconut oil to keep the cookies dairy-free and impart a subtle tropical flavor.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. Reheat gently in a low oven or enjoy them at room temperature for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of powdered sugar or erythritol?

Yes, regular sugar can be used, but powdered sugar helps create a softer, melt-in-your-mouth texture. If using regular sugar, consider crushing it finely before mixing.

Are these cookies gluten-free?

Yes, using almond flour makes these Lemon Pixie Cookies naturally gluten-free, perfect for those with gluten sensitivities.

Lemon Pixie Cookies Recipe

Print Recipe

★★★★★

4.8 from 77 reviews

Lemon Pixie Cookies are delicate, melt-in-your-mouth almond flour cookies infused with fresh lemon zest and juice. These light, buttery treats are subtly sweetened and can be enjoyed gluten-free, perfect for a refreshing snack or a charming addition to any dessert spread.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes (plus optional chilling time)
• Yield: About 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup almond flour (or try nut-free Lemon Meltaways)
• 2 tbsp powdered sugar or erythritol
• Zest of one lemon
• Scant 1/4 tsp salt
• 1/8 tsp baking soda

Wet Ingredients

• 2 tbsp butter or coconut oil (melted)
• 1 tsp pure vanilla extract
• 2 tsp lemon juice

Optional

• Additional powdered sugar or erythritol for rolling

Instructions

1. Melt the fat: Gently melt the butter or coconut oil until liquid but not hot. This will help bind the dough together smoothly.
2. Mix dry and wet ingredients: In a mixing bowl, stir together almond flour, powdered sugar or erythritol, lemon zest, salt, and baking soda. Add melted butter or coconut oil, vanilla extract, and lemon juice. Stir thoroughly until a dough forms.
3. Form dough balls: Roll the dough into small balls, about 1 inch in diameter, ensuring they are uniform for even baking.
4. Chill for chewiness (optional): For chewier cookies, refrigerate the dough balls until cold or overnight. This step is optional and will affect texture.
5. Roll in sugar (optional): Roll the dough balls in additional powdered sugar or erythritol if desired, for a sweet outer coating.
6. Preheat oven: Preheat the oven to 325°F (163°C) and line a baking tray with parchment paper.
7. Shape and bake: Place the dough balls on the prepared baking tray. Use the back of a spoon to gently press balls down into cookie shapes. Bake for 10 minutes until edges are lightly golden.
8. Cool completely: Let the cookies cool fully on the tray before handling. They will be delicate when warm but firm up as they cool.

Notes

• For a nut-free version, consider using a suitable nut-free lemon meltaways recipe.
• Adjust the sweetener according to dietary preferences; erythritol is ideal for a low-carb option.
• Refrigerating the dough balls before baking creates a chewier texture, while baking immediately yields a more tender cookie.
• Cookies are delicate when warm so allow complete cooling to avoid breakage.

Keywords: Lemon almond cookies, gluten free cookies, lemon zest cookies, meltaway cookies, low carb dessert, lemon snack