• Add the softened butter and brown sugar to a stand mixer fitted with the paddle attachment. Turn the mixer on medium speed and beat until completely combined and creamy. Scrape the sides of the bowl using a rubber spatula and beat in the eggs one at a time on medium-high speed. Mix in the lemon zest, lemon juice, and pure vanilla extract.
• Use a rubber spatula to scrape the sides of the bowl again. In a separate bowl, stir together the almond flour, baking powder, baking soda and sea salt until well combined. Add the dry ingredients to the stand mixer. Beat on medium-high speed until a thick, sticky dough forms.
• Transfer the cookie dough to the refrigerator and chill for at least 15 minutes.
• When you’re ready to bake, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• Use a cookie scoop or a spoon to scoop mounds of dough onto the parchment-lined sheet. Leave each ball of dough plenty of room to expand.
• Bake for 11 to 15 minutes, or until the cookies begin to turn golden-brown around the edges and reach your desired level of doneness. For soft chewy cookies, bake 11-13 minutes, and for crispier cookies, bake 14-15 minutes. Remove from the oven and allow the cookies to cool completely. If you try moving the cookies while they are still warm, they may crumble, so be safe and allow them to cool to room temperature unless you are okay with some breakage.

Make the Optional Glaze:

• Stir together the powdered sugar and lemon juice in a small bowl until all the lumps are out and a thick, sticky glaze forms. If the mixture isn’t runny enough, add a small amount of additional lemon juice or water. A little goes a long way!
• Drizzle desired amount of glaze over each cookie or use a butter knife to frost the cookies. I like to frost the tops completely for iced lemon cookies, but you can also make fun designs on the cookies if you’d like.
• Serve these lemon almond flour cookies with a mug of tea and enjoy!