Grain-free Lemon Shortbread Cookies are a light, lemon-filled treat. They’re made with only 6 simple ingredients, and are chilled, sliced and baked to crisp perfection!
I love slice and bake cookies.
I don’t know why. Maybe my organizational brain just likes the way they all look so similar.
I do know that these grain-free Lemon Shortbread Cookies are slice and bake, quick and easy to make, and totally worth the hype.
They’re crisp, just like any good shortbread cookie should be. And, filled with a light lemon flavor.
They do require two hours of chill time (at least). Which makes them a great cookie dough to make ahead of time, then slice and bake right before you need them.
They make a great Spring or Summer healthier treat, and are delicious alongside a cup of hot tea (I highly recommend lemon ginger tea or breakfast tea).
Moral of the story: You’ve gotta make these Lemon Shortbread Cookies.
Let’s talk all things shortbread cookies…
First, be sure to use softened butter. If your butter is melted, the cookie dough won’t hold together.
Next, you can use white sugar or coconut sugar if you’d prefer. These are a healthier treat, but I do think white sugar gives them the best flavor overall.
For a nice lemon flavor, the zest of two lemons is required. No lemon juice is needed in this recipe (but save those lemons to make something else, like maybe some lemonade!). So, make sure you have a good zester prior to making this.
One egg white helps provide the best texture for these Lemon Shortbread Cookies. It helps the dough stick together better, but still gives that crisp shortbread texture. Again, save your yolk and use it in something else (like a quiche, scrambled eggs, etc.).
And lastly, almond flour makes these cookies both grain-free and gluten-free. I like to buy mine online in bulk off Amazon. That way, I can get an even better deal than buying it in the store.
*Want to see extra pictures about how to make this cookie dough? Check out my Shortbread Cookie post. You’ll see exactly the way your cookie log should look, but with chocolate chips inside.
What’s the best way to decorate these cookies?
I recommend rolling the cookie dough log (prior to slicing) in a little sugar. It’s not necessary, but it gives the edges a pretty sparkle and gives a little extra flavor.
Alternatively, you can leave the cookies plain. Sometimes simplicity is best.
Or, you can drizzle/dip the cookies in some melted white chocolate after they’ve baked and cooled. A few yellow sprinkles on top would make these an extra fun Spring or Summer treat.
Lastly, you can dip the tops or drizzle a light lemon glaze over them, just like my gluten-free Lemon Lavender cookies.
These Lemon Shortbread Cookies are grain-free, 6 ingredients, slice and bake, and filled with lemon flavor… it doesn’t get much better than that!
After you make them, let me know what you think. Leave a comment and rating, below. I love to hear feedback from ya’ll!
If you love all things lemon, you might want to check out my gluten-free Lemon Blueberry Muffins, Lemon Donuts, Lemon Cookies, and healthier Lemon Cheesecake Bars too.
- 6 tbsp butter, softened
- 1/4 cup white sugar
- zest of 2 lemons
- 1 tsp vanilla
- 1 egg white
- 2 cups almond flour
- extra sugar (optional)
To begin, add your butter and sugar to a mixing bowl and beat with a mixer till creamy. Add your lemon zest, vanilla and egg white and mix together till combined. Add your almond flour and mix together till you have a consistent cookie dough.
Place a piece of saran wrap on your counter (about a foot long). Place your cookie dough onto the middle of your saran wrap and gently push it into a log (about 2 1/2-3 inches wide). Wrap your cookie dough log and place it in the fridge to chill for at least 2 hours.
After 2 hours, preheat your oven to 350. Spray a tray with non-stick spray, or line with parchment paper.
Sprinkle about 2 tbsp of sugar on a plate. Remove your cookie dough log from the fridge and from the saran wrap. Roll your cookie dough log in the sugar, till the entire log is covered. Then, using a sharp knife, cut each cookie (about 1/3-1/2 inch thick) and place on your tray.
Bake in the oven for 16-18 minutes, or till the edges are golden.
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