In a large mixing bowl, combine almond flour and baking powder. Set aside.
Using a stand mixer or electric hand mixer, mix the cream cheese and butter on medium speed until combined and smooth.
Add in the ½ cup powdered sweetener and mix on medium speed for 5 minutes until smooth & fluffy.
Add in the egg, lemon extract, 2 teaspoon lemon zest, and lemon juice. Mix until combined, scraping the sides of the bowl as needed.
Turn the mixer to low and add in the almond flour mixture and mix until combined.
Cover the dough with plastic wrap and refrigerate for at least 2 hours, or overnight, or can also cover & freeze the dough for 25 minutes.
Preheat the oven to 350°F (177℃) and line two baking sheets with parchment paper or a silicone baking mat and set aside.
Remove the dough from the refrigerator and use a medium (2- tablespoon) cookie scoop, portion out the dough. Roll each portion into a ball and place onto the baking sheet at least 2- inches apart.
Bake for 12 to 16 minutes or until the bottoms begin to turn golden brown. Remove cookies from the oven and let the cookies cool completely before moving them.
While cookies are cooling, In a medium-sized mixing bowl, whisk together all the lemon icing ingredients and combine until smooth.
Move cookies to a wire rack and brush or drizzle the tops of the cookies with the lemon icing. Serve & enjoy. These can be stored in the fridge in a covered container for up to 12 days.
Notes
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*all nutritional data are estimates based on the products I used*Yield: 24 cookies, Servings: 12, Serving size: 2 cookies, Amounts per serving-