• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a medium bowl, mix all ingredients: almond flour, egg, maple syrup (or honey), lemon zest, vanilla extract (if using), and a pinch of salt.
• Stir until a soft dough forms.
• With slightly wet hands, roll the dough into small balls (about 1 tablespoon each or a small cookie scoop) and place them on the baking sheet.
• Gently flatten each cookie a little with your fingers or the back of a spoon.
• These cookies won’t spread much in the oven, so shape them the way you want them to look.
• Bake for 10–12 minutes, until the edges turn slightly golden.
• Let the cookies cool completely on your cooling rack – they’ll firm up as they cool.

Optional Glaze

• While the cookies are cooling, mix powdered sugar and lemon juice in a small bowl until smooth. The glaze should be thin but not runny.
• Dip the top of each cooled cookie into the glaze, let excess drip off, and place back on the cooling rack.
• Let the glaze set for about 10–15 minutes until firm.
• Enjoy your soft, zingy lemon cookies with a refreshing citrus glaze!