Delightful Lemon Pixie Cookies: A Perfectly Zesty Treat
If you’re a fan of light, zesty flavors with a hint of sweetness, these Lemon Pixie Cookies are sure to become a favorite in your baking repertoire. Made with almond flour and infused with the fresh zest and juice of a lemon, these cookies are not only delicious but also have a delightful texture. Whether you’re looking for a quick treat or a fun recipe to try with friends and family, these cookies are the perfect choice.
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, melted
- 1 tsp pure vanilla extract
- 2 tsp lemon juice
- Optional: additional powdered sugar or erythritol for rolling
Directions
1. Melt the Butter or Coconut Oil: Begin by melting the butter or coconut oil in a small bowl. This will be used to combine the dry ingredients and form the dough.
2. Combine the Dry Ingredients: In a mixing bowl, whisk together the almond flour, powdered sugar (or erythritol), lemon zest, salt, and baking soda. The lemon zest adds a bright, fresh flavor that’s the hallmark of these cookies.
3. Form the Dough: Pour the melted butter or coconut oil into the dry ingredients. Add the vanilla extract and lemon juice, stirring until a dough forms. The dough should be soft and slightly sticky, with a fragrant lemon aroma.
4. Shape the Cookies: Roll the dough into small, bite-sized balls. For chewier cookies, refrigerate the dough balls until cold or leave them overnight. This step is optional, but it enhances the texture. If you’re short on time, you can also bake them immediately.
5. Optional Sugar Coating: If desired, roll the dough balls in additional powdered sugar or erythritol before baking. This gives the cookies a sweet, powdery finish and adds a touch of extra sweetness.
6. Bake the Cookies: Preheat your oven to 325°F (163°C). Line a cookie tray with parchment paper and place the dough balls on the tray, spacing them slightly apart. Bake for 10 minutes, or until the edges are just beginning to turn golden.
7. Shape the Cookies: After baking, use a spoon to gently press the balls into flat cookie shapes. The cookies will still be soft at this stage, but they will firm up as they cool.
8. Cool and Serve: Allow the cookies to cool fully on the tray before handling them. Once cooled, they will have a delicate, melt-in-your-mouth texture with a burst of lemon flavor in every bite.
Serving Suggestions
Lemon Pixie Cookies are perfect for any occasion. Serve them with a cup of tea or coffee for a delightful afternoon snack, or pack them up as a sweet treat for lunchboxes. They’re also great for sharing at gatherings or giving as a homemade gift.
Recipe Details
- Prep Time: 10 minutes
- Chill Time (optional): 1 hour to overnight
- Cooking Time: 10 minutes
- Total Time: 20 minutes (plus optional chilling time)
- Calories: 80 kcal per cookie
- Servings: 12 cookies
Final Thoughts
These Lemon Pixie Cookies are a simple yet sophisticated treat that brings the bright, refreshing flavor of lemon to your table. With just a few ingredients and minimal effort, you can create a batch of cookies that are not only delicious but also have a delightful texture. Whether you prefer them soft and chewy or with a little crunch, these cookies are sure to satisfy your sweet tooth.
Enjoy baking and indulging in these zesty, melt-in-your-mouth cookies!
Print
Lemon Pixie Cookies
- Total Time: 20 minutes (plus optional chilling time)
- Yield: 12 1x
Description
Lemon Pixie Cookies are a delightful treat for anyone who loves the bright, tangy flavor of lemon. These cookies are made with almond flour and sweetened with powdered sugar or erythritol, making them a perfect option for those following gluten-free or low-carb diets. The dough comes together quickly, and the cookies can be baked immediately or after a chilling period for a chewier texture.
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, melted
1 tsp pure vanilla extract
2 tsp lemon juice
Optional: additional powdered sugar or erythritol for Rolling
Instructions
Melt the butter or coconut oil in a small bowl.
In a mixing bowl, combine the almond flour, powdered sugar (or erythritol), lemon zest, salt, and baking soda.
Stir in the melted butter or coconut oil, vanilla extract, and lemon juice until a dough forms.
Roll the dough into small balls. For chewier cookies, refrigerate the dough balls until cold or overnight. Alternatively, you can bake them immediately.
If desired, roll the balls in additional powdered sugar or erythritol before baking.
Preheat your oven to 325°F (163°C). Place the dough balls on a parchment-lined cookie tray.
Bake for 10 minutes. After baking, use a spoon to gently press the balls into cookie shapes.
Allow the cookies to cool fully before handling, as they will firm up as they cool.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 80