Lemon Cookies

Lemon Sugar Almond Cookies

Here’s a twist on a classic. Almond flour is added to the recipe in order for the cookies to go particularly well with Taft Street’s 2019 Russian River Valley Sauvignon Blanc. Try it; we think you’ll like it!


  • 1 cup unsalted butter
  • 1 ½ cups granulated sugar
  • Zest from 1 lemon
  • Juice from 1 lemon
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups all purpose flour
  • 1 cup almond flour


  1. In a large bowl cream together butter and sugar, then mix in lemon zest, juice, eggs and vanilla. Slowly mix in baking soda, salt and flours.
  2. Preheat oven to 350, line a baking sheet with silicon mat, and form dough into golf ball sized portions.
  3. Place on mat 3 inches apart and cook for 12 – 15 minutes. Allow to rest for 5 minutes and place on rack to cool. Will store in container for several days.
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