Glazed Lemon-Coconut Crinkle Cookies
January 17, 2016

I don’t know if it’s the weather or just the taste of the summer that I miss. There’s something refreshing and light in the lemon I can’t get enough of. It’s been almost a week I’m craving for anything citrusy.

We always have so many lemons at home and I had some time to kill, so I decided to make some cookies. After mixing the first few ingredients, I found out we were out of flour and of course I couldn’t stop making my cookies now! Luckily for me, I found some almond flour and shredded coconut (another ingredient that I love). I wasn’t sure how it would taste but, to my surprise, they ended up pretty good. WOW!! And that's how I ended up with this fluffy and light, gluten free cookies. I personally ate 3 of them before anyone got home. I know, I know, I just couldn’t stop myself, they were too delicious. The taste of the fresh lemon juice and lemon zest is a delight. 

For any lemon lover, gluten intolerant or not, these cookies are the best. Everyone in the house approved. 🙂

fresh lemon cookies




  • 113g (1/2 cup) unsalted butter, softened
  • 1 large egg
  • 110g (1/2 cup + 1 Tbsp) granulated sugar
  • Juice from 1 freshly squeezed lemon (~5 Tbsp)
  • Lemon zest (use the same one as above)
  • 1/2 tsp vanilla extract
  • 200g (1 cup) almond flour
  • 45g (just under a 1/2 cup will do but for those who wants to be specific it's 3/8 cup) unsweetened shredded coconut
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • Powdered sugar


  • 65g (1/2 cup) powdered sugar
  • 1 tsp lemon juice
  • Lemon zest

Cooking instructions


  1. In a large bowl, mix the butter, sugar, and lemon zest until it's light and fluffy.
  2. Add in the lemon juice, vanilla extract, and egg until well combined.
  3. Stir in all dry ingredients until it's mixed well.
  4. Put the batter in the fridge for an hour.
  5. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or similar oven safe material.
  6. Pour powdered sugar onto a large plate. Scoop a tablespoon of dough into a ball and roll it in the powdered sugar. Place on baking sheet, leaving some space between the cookies and repeat with remaining dough.
  7. Bake for 20-25 min until the bottoms just barely start to brown. Remove from oven and let them cool.



  1. In a bowl, whisk together the powdered sugar and the lemon juice until a smooth glaze is formed. 
  2. Spread the lemon glaze on the cookies, and sprinkle with lemon zest. Then let them set before serving or storing.


  • Gives 15 cookies. 
  • For those who want a bit more color in their cookies, you can add 6 drops of yellow food coloring

Fresh Lemon Cookies