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Almond Cake Cookies - Soft cookies with a hint of almond and lemon. Perfect for spring and summer. Comes together quick and easy!
Print Recipe
5 from 1 vote

Almond Lemon Cake Cookies

Soft like cake, chewy like a cookie.
Prep Time12 mins
Cook Time12 mins
Total Time24 mins
Course: Dessert
Cuisine: American
Keyword: Almond, Cookie, Cookies, Lemon
Servings: 18 cookies
Calories: 120kcal
Cost: $2.50

Equipment

  • Food Processor

Ingredients

  • 2 C all purpose flour or gluten free flour blend
  • 1/2 C granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 4 Tbsp unsalted butter chilled and cubed
  • 4 Tbsp shortening or chilled coconut shortening
  • 2 eggs
  • 1 1/4 tsp almond extract divided
  • 1 tsp vanilla extract
  • 1 tsp lemon zest

Topping

  • 2 Tbsp lemon juice
  • 1/4 tsp almond extract
  • 1 1/2 C powdered sugar

Instructions

For the Almond Cake Cookies

  • Preheat oven to 375°F and line cookie sheet with parchment paper
  • In a food processor combine flour, sugar, baking powder, and salt.
  • Add in chilled butter and shortening, and pulse until it has a wet sand appearance (about 10 pulses).
  • If your processor is large enough continue to use it, but if not, pour wet sand into a large bowl and continue with recipe using a wooden spoon to mix.
  • Add eggs, 1 tsp almond extract, vanilla, and lemon zest.
  • Combine until dough is formed.
  • Scoop with a small cookie scoop (1 Tbsp) and roll into 1 inch balls. Place on parchment-lined cookie sheet.
  • Bake for 12-14 minutes or until lightly golden brown and slightly cracked.
  • Allow cookies to cool completely and then dip upside down in glaze and turn over to set.

Simple Glaze

  • Combine 1/4 tsp almond extract, lemon juice, and powdered sugar and whisk until combined and smooth and creamy.