* 1/2 cup (113g) salted butter * 1/2 cups (100g) brown sugar * 1/2 cup (115g) granulated sugar * 1 egg * 1 tsp lemon extract * 1 tbsp lemon juice * 1/2 cup (170g) honey * 1 tsp vanilla extract * 2 cups (244g) flour * *If using Gluten Free flour, add 1/2 tsp xanthan gum* * 1/2 cup (48g) almond flour * 1 tsp baking soda * 1 tsp salt * 2-4 tbsp lemon zest
**Directions**
1. In one bowl, add 1/2 cup (100g) brown sugar, 1/2 cup (115g) granulated sugar, 1 tsp vanilla extract, 1/2 cup (113g) butter, and 1/2 cup (170g) honey (these are the wet ingredients) 2. With a whisk or a handheld mixer, mix all of the ingredients together until well blended 3. Add 1 egg, and mix again 4. Stir in 1 tsp lemon extract and 1 tbsp lemon juice 5. In a separate bowl, add 2 cups (244g) flour, 1/2 (48g) almond flour, 1 tsp baking soda, 1 tsp salt (these are the dry ingredients) 6. Mix all of the dry ingredients together 7. Slowly pour 1/4 portions of the dry ingredients into the wet ingredients, until fully combined 8. Gently stir all of the ingredients together until just blended 9. Fold in 2-4 tbsp lemon zest 10. Take out golf ball sized portions of dough, and roll them together between your palms 11. Line a baking pan with either parchment paper – OR – cooking. spray 12. Place dollar-sized balls of dough on the pan 13. Bake the biscuits in the oven at 350°F (180°C) for 9-10 minutes 14. They will be golden brown and have slight cracks when finished 15. Allow the biscuits to cool for a minimum of 15 minutes 16. If desired, top the cookies with a Lemon Glaze for that extra *zhuzh* factor 17. Enjoy!
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[RECIPE LINK](https://www.sarahfreia.com/blog/gluten-free-lemon-honey-cookies-recipe)
**Ingredients**
* 1/2 cup (113g) salted butter
* 1/2 cups (100g) brown sugar
* 1/2 cup (115g) granulated sugar
* 1 egg
* 1 tsp lemon extract
* 1 tbsp lemon juice
* 1/2 cup (170g) honey
* 1 tsp vanilla extract
* 2 cups (244g) flour
* *If using Gluten Free flour, add 1/2 tsp xanthan gum*
* 1/2 cup (48g) almond flour
* 1 tsp baking soda
* 1 tsp salt
* 2-4 tbsp lemon zest
**Directions**
1. In one bowl, add 1/2 cup (100g) brown sugar, 1/2 cup (115g) granulated sugar, 1 tsp vanilla extract, 1/2 cup (113g) butter, and 1/2 cup (170g) honey (these are the wet ingredients)
2. With a whisk or a handheld mixer, mix all of the ingredients together until well blended
3. Add 1 egg, and mix again
4. Stir in 1 tsp lemon extract and 1 tbsp lemon juice
5. In a separate bowl, add 2 cups (244g) flour, 1/2 (48g) almond flour, 1 tsp baking soda, 1 tsp salt (these are the dry ingredients)
6. Mix all of the dry ingredients together
7. Slowly pour 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
8. Gently stir all of the ingredients together until just blended
9. Fold in 2-4 tbsp lemon zest
10. Take out golf ball sized portions of dough, and roll them together between your palms
11. Line a baking pan with either parchment paper – OR – cooking. spray
12. Place dollar-sized balls of dough on the pan
13. Bake the biscuits in the oven at 350°F (180°C) for 9-10 minutes
14. They will be golden brown and have slight cracks when finished
15. Allow the biscuits to cool for a minimum of 15 minutes
16. If desired, top the cookies with a Lemon Glaze for that extra *zhuzh* factor
17. Enjoy!