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Lemon Pixie Cookies

These Lemon Pixie Cookies are bursting with zesty flavor! Light, fluffy, and perfect for any occasion, they're a delightful treat.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 12 servings

Ingredients

  • 1 cup almond flour (for a nut-free version, try alternative flour)
  • 2 tbsp powdered sugar (or erythritol for a low-calorie option)
  • 1 lemon zest (for that burst of citrus flavor)
  • scant 1/4 tsp salt (to balance the sweetness)
  • 1/8 tsp baking soda (for a little lift)
  • 2 tbsp butter (or coconut oil for a dairy-free alternative)
  • 1 tsp pure vanilla extract (for depth of flavor)
  • 2 tsp lemon juice (freshly squeezed is best)
  • optional powdered sugar (or erythritol for rolling)

Instructions

  • Step 1: Preheat the oven to 350°F (175°C) for even baking.
  • Step 2: Line a baking sheet with parchment paper to prevent sticking.
  • Step 3: In a medium bowl, whisk together almond flour, powdered sugar, lemon zest, salt, and baking soda.
  • Step 4: In a separate bowl, beat the butter until creamy, then add vanilla extract and lemon juice.
  • Step 5: Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
  • Step 6: Roll the dough into small balls, about one inch in diameter.
  • Step 7: Bake the dough balls for 10-12 minutes, until edges are lightly golden.
  • Step 8: Cool on the baking sheet for a few minutes before transferring to a wire rack.

Equipment

  • Baking Sheet
  • Mixing bowls
  • Whisk or Mixer
  • Measuring cups and spoons
  • Zester

Notes

  • Chill the dough for 15 minutes if it's too sticky.
  • For a vegan option, use coconut oil.
  • Store cookies in an airtight container for up to a week.