Sheet Pan Lemon-Almond Cookies

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Buttery lemon-scented cookies studded with toasted almonds, baked on a single sheet pan for an easy clean-up. This American-inspired recipe, ready in about 29 minutes, layers all-purpose flour, baking soda, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 130 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 14 min Serves 24 American cuisine 130 cal/serving

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Ingredients

2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup (1.5 sticks), softened unsalted butter
1 cup granulated sugar
1 large egg
2 tsp fresh lemon zest
2 tbsp fresh lemon juice
1 tsp vanilla extract
3/4 cup toasted sliced almonds

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Instructions

Step 1: Preheat the oven to 350°F. Line a large sheet pan with parchment paper.
Step 2: In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until combined.
Step 3: In a large bowl, use an electric mixer to cream 3/4 cup softened unsalted butter and 1 cup granulated sugar on medium speed for 3 minutes until light and fluffy.
Step 4: Beat in 1 large egg, 2 teaspoons fresh lemon zest, 2 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract until fully incorporated.
Step 5: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
Step 6: Fold in 3/4 cup toasted sliced almonds evenly.
Step 7: Using a tablespoon, drop rounded dough balls 2 inches apart onto the prepared sheet pan.
Step 8: Bake for 12-14 minutes until the edges are lightly golden and the centers are set.
Step 9: Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.