Lemon Almond Cookies

Lemon Almond Cookies

Almond cookies are a tradition in many households, especially around the holidays. This version adds the tart burst of lemon goodness for a twist on the old that is sure to become a new favorite – on holidays or any day.
Course Dessert


  • 1 cup butter softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar firmly packed
  • 2 large eggs
  • 1 lemon zest & juice
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sliced almonds toasted


The night before:

  • Measure the butter and sugar into a large mixing bowl, and beat until the mixture is light and fluffy in texture.
  • Add the eggs one at a time, beating well.
  • Add the lemon juice and zest, continuing to beat the mixture until it is thoroughly combined.
  • In a separate bowl, measure the dry ingredients - flour, baking soda, almonds, and salt. Stir together until well blended.
  • Add one third of the dry ingredients to the butter mixture, folding the ingredients together until just blended.
  • Continue with the next third and the next. Do not over mix the dough.
  • Cut the dough into three equal parts. Roll each out into a log about 12-inches long on a floured counter (or wax paper).
  • Place the dough on a baking sheet and cover. Allow it it to chill in the fridge for about 8 hours, or overnight.

The next day:

  • Preheat the oven to 350ºF, and lightly grease a baking sheet.
  • Take the logs of dough out of the oven, and cut each into slices about 1/2-inch thick.
  • Bake in the oven for 12 to 14 minutes. The edges should be just starting to brown.
  • Cool on a wire rack until room temperature.
  • Cookies can be stored in an airtight container, or frozen.
Keyword Lemons
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