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Use a zester to zest the peel of the lemon. Only remove the yellow top layer. After removing the zest, cut the lemon in half and squeeze the juice into a small bowl.
In a large bowl cream together softened butter and sugar. Add the egg, vanilla extract, lemon juice and lemon zest.
Add the almond flour, cornstarch, baking soda and salt to the butter mixture.
Mix until just combined being carful to not over mix. Use a spatula to scrape the sides and bottom of bowl. Cover the bowl with plastic wrap and place in the refrigerator to chill for at least 1 hour or up to 24 hours.
When the dough has chilled preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
Use a cookie scoop to make cookie dough balls and place evenly spaced on the cookie sheet. The cookies will spread so three to a row with 3 rows works the best.
Bake in preheated oven for 12-13 minutes. The cookies will still be soft when removed from oven but will firm as they cool. Allow to cool on baking sheet for 1-2 minutes and then remove to a wire rack to finish cooling. Cool cookies completely before adding the glaze.
As the cookies cool, prepare the lemon glaze. Add a tablespoon of lemon juice to powdered sugar and stir. Add a teaspoon more until desired consistency. It should be thin enough to easily drizzle with a spoon.
Once the cookies are glazed make sure the sugar hardens before storing. Use parchment paper in-between layers to prevent cookies from sticking together.