I’m not a huge lemon fan (I generally want my desserts to have chocolate), but the flavor on these Paleo Lemon Sugar Cookies is so on point.
And I don’t take credit for this deliciousness. These are a paleofied version of my best friend Grandma’s cookies. Grandma Lucille Molen was an amazing petite, silver-haired gracious fireball. Strong and independent as well as a master in the kitchen, she often won fans through her baking. She was sweet with a little bit of spice, just like these!
Ingredients
I know some of you might not be familiar with palm shortening or maple sugar, or they might be harder to find in your local stores. BUT, if you are tired (like I was) of eating paleo cookies that were just ok but not really amazing – you need to use them! They really make the difference in these Paleo Lemon Sugar Cookies.
Maple sugar is much lighter in flavor than coconut sugar (like of like how white sugar is lighter in flavor than brown sugar) and makes such a change in flavor and texture. Also, palm shortening cooks more like regular butter or shortening than ghee does.
I also recommend your almond flour is “fine” or “super-fine.” I find fine or super fine almond flour at Costco or Sam’s Club, but this is the same Blue Diamond kind I get from Sam’s Club on Amazon. Anthony’s and Bob’s Red Mill also make fine almond flour.
The frosting really seals the deal and makes these a home run. Or, you could use a half batch of my Dairy-free Frosting Recipe with the zest of one lemon and 1/2 teaspoon lemon extract mixed in.
You’re going to love these Paleo Lemon Sugar Cookies!
Paleo Lemon Sugar Cookies
Ingredients
- 1/2 cup palm shortening or vegan butter, can also use regular shoretning if don't need Paleo
- 1 cup maple sugar or white sugar if you don't need Paleo
- 2 eggs
- 1/2 teaspoon lemon extract
- 2 1/2 cup almond flour see notes for nut-free
- 1/2 cup tapioca flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg don't skip - takes these to wow!
Dairy-free Frosting
- 1/2 cup vegan butter softened but not melted
- 3 cups powdered sugar
- 1/4-1/2 cup dairy-free milk we use almond milk
- 1/2 teaspoon lemon extract
- 1/2 teaspoon vanilla
- 1 medium lemon zest only
Paleo Frosting
- 1/2 cup palm shortening or 3/4 c vegan butter instead of the palm shortening + ghee
- 1/4 cup vegan butter or ghee
- 1 lemon just the zest
- 1/2 teaspoon vanilla
- 1/2 teaspoon lemon extract
- 1/4 cup honey
- 1/4 cup maple sugar see notes
Instructions
- Preheat oven to 350. Line a cookie sheet with parchment.
- Cream shortening, sugar, eggs, and lemon extract.
- Add all the dry ingredients and stir to combine.
- Scoop small spoonfuls (about 1 tablespoon) of batter onto the cookie sheet, spacing about 2" apart to allow for spreading as they bake. If made with palm or regular shortening = freeze for 10 minutes.If made with vegan butter = freeze for 30 minutes (not more, or they will be too solid!)
- Bake for 12 minutes in the 350 degree oven. Cookies are done with they have spread flat and tops bounce back when touched.
- While baking, combine all the frosting ingredients in a small bowl, whisking or beating with a mixer to combine.
- Let cookies cool, and then frost. Enjoy! We love these stored in the fridge or freezer for a thicker frosting texture. My family loves these cookies chilled.
- Cookies can be frozen in a single layer and then stored in the freezer in a sealed container for 3+ months.
Notes
Nutrition
Hands-down these are the best paleo cookies I’ve ever made and eaten. They had a great flavor. The texture is perfect, too, which is where most paleo or grain-free cookie recipes fail. I like my cookies crisp, and these were just like I like them. I followed the directions exactly. I liked them frosted, my husband liked them plain. Homerun, Autumn!
Aw, I’m so glad these were a home run for your family! I agree, these cookies are special and are loved every time. Thank you!
We are making these today for a yummy Memorial Day treat! I love the fruit pizza idea!
Love lemon and this will fill the need. Thank you for such great recipes. Plus your family hikes are inspiring!
These are perfect spring cookies. Or summer cookies. Ok so anytime cookies. Nice and bright, perfect amount of lemony flavor, and don’t taste artificial honestly. I wanted peppermint cookies this winter and subbed for peppermint extract (extra in the frosting in place of the zest too!) and they were really good too! The recipe itself, even as a base, is perfect, and if you can’t find maple sugar then coconut sugar works great too!
Thank you, I’m so happy you loved these! That’s wonderful to know you enjoyed them with peppermint and that coconut sugar has worked as well. Thank you!