Lemon Pixie Cookies
The ultimate comfort food with a refreshing twist, these Lemon Pixie Cookies are the perfect balance of sweet and zesty. Light and airy, they are an easy weeknight treat that will brighten your day. Make them tonight for a delightful experience!
Equipment
- Wooden Spoon
- Oven
- Baking Sheet
Ingredients
- 1 cup almond flour
- 2 tbsp powdered sugar or erythritol
- 1 zest of one lemon
- scant 1/4 tsp salt
- 1/8 tsp baking soda
- 2 tbsp butter or coconut oil
- 1 tsp pure vanilla extract
- 2 tsp lemon juice
- optional powdered sugar for rolling
Instructions
- Start by melting your butter or coconut oil in a small saucepan over low heat. You want it just melted, not bubbling. This process helps to combine the ingredients smoothly.
- Once melted, remove from heat and transfer it to a mixing bowl. Stir in the powdered sugar (or erythritol) until well combined. You should see a luscious mixture that is slightly glossy.
- Add the almond flour, lemon zest, salt, baking soda, lemon juice, and vanilla extract to the bowl. Mix everything until a dough forms. It should be soft but not sticky. Don't worry if it feels a bit crumbly—this is normal!
- Next, using your hands, scoop out small portions of the dough and roll them into balls, about 1 inch in diameter. Place them on a parchment-lined baking tray, ensuring there’s enough space between them.
- If you like chewier cookies, cover the tray with plastic wrap and refrigerate the dough balls for at least thirty minutes. This step helps to firm them up and enhances the flavors.
- If you're ready to bake right away, preheat your oven to 325°F (or 165°C). As the oven warms, you can prepare your baking sheet.
- After the oven reaches temperature, remove the tray from the refrigerator (if chilling), and optionally roll the balls in additional powdered sugar for a sweet crust.
- Place the tray in the preheated oven and bake for about 10 to 12 minutes. Keep an eye on them; they should be slightly golden at the edges while remaining soft in the center.
- Once baked, remove them from the oven and allow them to cool on the tray for a few minutes. They will be delicate at first but firm up once they cool completely.
- Finally, transfer the cookies to a wire rack to cool down fully. This is the hardest part—waiting! But the reward will be worth it when you finally take that first bite of your Lemon Pixie Cookies.
Notes
- Storage: Keep your cookies in an airtight container at room temperature for up to a week. They also freeze well for longer storage.
- Freezing: You can freeze the cookie dough balls before baking. Just roll them into balls, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding a couple of extra minutes to the baking time.
- Pairing: Serve these cookies with a refreshing herbal tea or a scoop of vanilla ice cream for a delightful dessert.
- Variations: Consider adding nuts or dried fruit to the dough for an extra texture and flavor boost. Chopped walnuts or cranberries pair wonderfully with the lemon.
- Don’t Overmix: When combining the dough ingredients, mix just until combined. Overmixing can lead to tough cookies.