Lemon lovers will be in love with this super-simple lemon almond cookies recipe with a bold flavor! These soft lemon cookies are chewy as well as crinkly.
Prepare a baking sheet by lining with baking paper.
In a large bowl mix flour with baking soda and salt, using a whisk.
In a mixing bowl, beat the butter, sugar, and lemon zest with an stand mixer for 1-2 minutes.
Add in the lemon juice and egg, beat again to combine.
Gradually add in the flour, mixing with the mixer on low until combined. Add almond flakes, mixing with the mixer on low.
Cover the bowl with plastic wrap and refrigerate for 30-60 minutes. Remove the dough from the fridge. Pre-heat the oven to 350ºF. Place sugar in a bowl for rolling the cookies.
Use a tablespoon to form balls, rolling each ball's tip into the sugar.
Place the cookies 2 inches apart on the baking sheet.
Using a fork, press the cookies just a little. Bake for 11-13 minutes or until the edges have a faint golden color. Allow the cookies to cool on the baking sheet for 5 minutes, then move to a cooling rack to cool completely.