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Sugar-Dusted Lemon & Almond Cookies Recipe


At the risk of sounding conceited, I’m a really good baker.  I don’t do anything fancy and mostly stick to cookies and the occasional cake, but I do enjoy the process.  And though I like the baking itself, and love to eat the resulting treats, my favorite part of baking is sharing what I’ve made with those around me: family, friends, and co-workers.  Yep, I’m the gal in the office that periodically brings in homemade treats.  The one who bakes fresh cookies or a cake for family gatherings.  And I savor the enjoyment of those I’ve baked for.

My husband, José, and I often joke that my baked goods are so tasty because they’re made with a not-so-secret ingredient: love.  And though we kid, it’s true.  I believe my love – for baking, for people, and for sharing – is evident in every bite.

All that said I also have an incredibly well developed sweet tooth, so it’s no surprise I gravitated toward baking desserts!  I’ll be posting recipes fairly regularly on this blog, and though many of the recipes will be for sweets, I’ll also include something savory from time to time – so please keep an eye out for the recipes in coming months.

Today’s recipe is for Sugar-Dusted Lemon & Almond Cookies.  I love the bright tang of the lemon combined with the sugar and the almonds.  The recipe’s yield is a bit small if you like to share, as I do, so consider doubling it.

These cookies are delicious with a glass of cold milk, a cup of hot tea, or a bowl of creamy vanilla ice cream.  I hope you enjoy them as much as I do!

Warm regards,


Sugar-Dusted Lemon & Almond Cookies

Makes about 4 dozen cookies

1 cup butter, softened
1 cup sugar
½ cup firmly packed brown sugar
1 tablespoon lemon zest
1 ½ tablespoons fresh lemon juice
1 large egg
2 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup finely chopped sliced almonds
Additional sugar, for coating the tops of the cookies before baking
Parchment paper

Preheat oven to 350 degrees.

In a large bowl, beat butter and sugars at medium speed with an electric mixer until fluffy. Beat in lemon zest and lemon juice.  Add egg, beat until combined.

In a medium bowl, combine flour, baking soda, and salt.  Gradually add to butter mixture, beating until combined.  Beat in almonds.

Pour extra sugar into a shallow bowl.  Scoop up dough approximately the size of a ping-pong ball, rolling it into a smooth ball in your hands.  Press the ball slightly flat and, allowing one side of the cookie to stick to your hand, press the top of the cookie into the shallow bowl – coating it with an even layer of sugar.

Place each cookie – sugar side up – on a baking sheet lined with parchment paper.  Bake for 10 – 15 minutes, or until the edges are lightly browned.  Let cool on pan for two minutes.  Remove from pan, and let cool completely on wire racks.  Enjoy!

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