Lemon Pixie Cookies

Why You’ll Love This Recipe

These Lemon Pixie Cookies are quick and simple to make with a short ingredient list and minimal prep time. The almond flour base gives them a soft, chewy texture, while the lemon zest and juice add a refreshing citrus flavor that’s not too overpowering. Whether you’re looking for a low-carb option or a sweet treat to enjoy with your afternoon tea, these cookies are a must-try. Plus, you can make them gluten-free and adjust the sweetness to your preference with powdered sugar or erythritol.

Ingredients

• 1 cup almond flour (or try these 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Melt the butter or coconut oil in a small bowl.

2. In a large bowl, combine the almond flour, powdered sugar (or erythritol), lemon zest, salt, and baking soda.

3. Stir in the melted butter (or coconut oil), vanilla extract, and lemon juice. Mix everything until it forms a dough.

4. Roll the dough into balls. If you want chewier cookies, refrigerate the dough balls until cold or leave them overnight. You can also bake them immediately if you prefer.

5. Roll the dough balls in additional powdered sugar or erythritol, if desired.

6. Preheat the oven to 325°F (165°C).

7. Place the dough balls on a parchment-lined cookie tray and bake for 10 minutes.

8. After baking, use a spoon to gently press the dough balls into cookie shapes.

9. Allow the cookies to cool fully before handling, as they will firm up as they cool but are quite delicate when first out of the oven.

Servings and Timing

• Servings: 5 large cookies or 10 small cookies

• Cook time: 10 minutes

• Total time: 10 minutes

Variations

• Nut-free: Substitute almond flour with a nut-free alternative, like sunflower seed flour, for a nut-free version of these cookies.

• Sugar-free: For a lower-sugar option, you can use erythritol or your preferred sugar substitute in place of powdered sugar.

• Add-ins: Feel free to add chopped nuts, such as almonds or walnuts, or even a handful of white chocolate chips for an extra treat.

• Lemon glaze: Drizzle a simple lemon glaze over the top of the cookies for even more lemon flavor.

Storage/Reheating

Store your Lemon Pixie Cookies in an airtight container at room temperature for up to 5 days. If you want to keep them for longer, you can refrigerate them for up to 2 weeks. To reheat, simply warm them in the microwave for about 10 seconds or place them in the oven at 300°F for a few minutes until they soften.

FAQs

1. Can I make these cookies without almond flour?

Yes, you can substitute almond flour with a different flour, but it may alter the texture and flavor. For a nut-free version, you can use sunflower seed flour or a gluten-free all-purpose flour.

2. Can I freeze these cookies?

Yes, these cookies freeze well. Simply store them in an airtight container or freezer bag and freeze for up to 3 months. When ready to enjoy, let them thaw at room temperature.

3. How do I get my cookies extra chewy?

To make these cookies chewier, refrigerate the dough balls before baking. This helps the dough firm up, creating a softer texture when baked.

4. Can I use coconut flour instead of almond flour?

Coconut flour absorbs more moisture than almond flour, so it may require more liquid. If using coconut flour, reduce the amount of flour and increase the liquid slightly, or combine it with a bit of almond flour.

5. Can I use lemon extract instead of lemon juice and zest?

Yes, you can substitute lemon extract for the lemon juice and zest. However, the flavor may be slightly different. Use about 1/2 teaspoon of lemon extract to replace the lemon juice and zest.

6. How can I make these cookies sweeter?

To make these cookies sweeter, increase the amount of powdered sugar or erythritol used in the dough, or dust the cookies with extra powdered sugar after baking.

7. Can I make these cookies vegan?

Yes, you can make these cookies vegan by using coconut oil instead of butter. Make sure to also check that the powdered sugar is vegan-friendly or use erythritol as a substitute.

8. What can I use instead of powdered sugar?

If you don’t have powdered sugar, you can blend granulated sugar or erythritol in a food processor until it becomes powdery.

9. Can I double this recipe?

Yes, you can easily double the ingredients to make a larger batch. Just be sure to increase the baking time slightly if you bake more cookies at once.

10. Why did my cookies spread too much while baking?

If your cookies spread too much, it could be due to the dough being too warm when you placed it on the baking sheet. Be sure to chill the dough balls if you prefer thicker cookies.

Conclusion

Lemon Pixie Cookies are a perfect blend of soft, chewy, and citrusy flavors that will leave you craving more. With minimal ingredients and simple steps, these cookies are both easy to make and delicious to enjoy. Whether you’re baking for a special occasion or just a treat to enjoy on your own, these lemon-infused cookies will not disappoint.

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