Delight your taste buds with these melt-in-your-mouth gluten-free Spanish lemon polvorones! They are bursting with flavor from the perfect combination of Lemon zest and the sweet tartness of lemon juice. Plus, making them is incredibly easy – just follow my tips for delightful deliciousness every time you whip up a batch. Get ready to fall in love at first bite!
It’s the most wonderful time of year, and nothing makes it better than finding THE perfect cookie! The #SweetestSeasonCookies Exchange is inspired by an old-fashioned cookie exchange but virtual, from bar cookies to drop cookies – whatever your heart desires – this list has you covered. Don’t let holiday baking be a stressful affair: find EXACTLY what you need here for an awe-inspiring batch that Santa won’t forget anytime soon!
Give your loved ones a little taste of Spanish culture this holiday season with Polvorones de Limon! These crumbly cookies are the perfect way to bring some delicious cheer into any festive gathering. With their unique melt-in-your-mouth texture and intense lemon flavor, these treats will make you feel like it’s Christmas in Spain every time you take a bite or give them away as gifts – ¡Olé!
Create the perfect cookie dough by whisking together lemon, sugar, and melted butter in a bowl. Beat some eggs while adding vanilla and lemon juice. Take your time to blend a gluten-free flour blend as well as xanthan gum, almond flour baking powder, plus salt – all for one delicious result!
What ingredients go into these delicious lemon Spanish cookies?
Almond flour
The original recipe is made with almonds roasted first, then pulverized in a food processor. You can achieve the same result by using blanched almond flour.
All-purpose gluten-free flour
I used Bob’s Red Mill 1 to 1 gluten-free mix, it has xanthan gum
Powder sugar
I used powdered monk fruit
Lard or butter
You will achieve great polvorones with butter, but the classic recipe is made with lard.
Lemon zest and juice
Lemon zest and juice– fresh lemon juice is the best.
Spanish lemon polvorones #glutenfree #sugarfree
Ingredients
- ¾ cup granulated allulose
- zest of 2 lemons
- ¾ unsalted butter stick melted and cooled
- 1 teaspoon vanilla extract
- 2 eggs room temperature
- 2 tablespoon lemon juice freshly squeezed
- 1 ½ cups gluten-free flour blend (I used Bob’s red mill gluten-free flour that have xanthan gum added.
- ½ cup blanched almond flour
- ½ tsp xanthan gum Omit if like mine your gluten-free flour blend already contains xanthan gum.
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup granulated allulose for rolling the cookies before baking
- ¾ cup powdered monk fruit for rolling the cookies before baking
Instructions
- Add the Alulose and lemon zest to a large bowl and use your fingertips to mix them together. This helps to release more essential oils from the zest.
- Add the melted butter and vanilla and whisk until combined.
- Add the eggs and whisk well.
- Add the lemon juice and whisk until smooth.
- In a separate bowl, whisk together the gluten-free flour blend, almond flour, baking powder, and salt, and add them to the wet ingredients.
- Mix with a rubber spatula until you get a smooth, batter-like cookie dough.
- Tip: At this stage, the cookie dough will really be more like a batter – very soft and sticky, bordering on runny. That’s how it should be. Don’t add more flour!
- Chill the cookie dough in the fridge for at least 2 hours before proceeding to the next step, even better if you leave it overnight and make your cookies the next day.
- Shaping & coating the cookies:
- Preheat the oven to 350ºF (180ºC).
- Line 2 large baking sheets with parchment paper.
- Shape about 1 tablespoon portions of the chilled cookie dough into balls. You should get 15 – 25 cookies in total.
- Roll each ball first in granulated sugar substitute and then in powdered sugar until it’s fully coated.
- Tip: If you want to have a very cute crinkle pattern, roll the cookies in granulated sugar first and then coat them in powdered sugar.
Video
Nutrition
Notes for these Spanish lemon polvorones
TO STORE: Lemon cookies will keep fresh at room temperature, covered, for up to 1 week. If you’d like them to keep longer, store them in the refrigerator.
TO FREEZE: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.
You can check out here all the amazing recipes shared in this year #sweetestseasoncookies exchange.
Here are some of the past cookie recipes we have shared with the #SweetestSeasonCookies :
Gluten-free vanilla sugar cookies #sweetestseasoncookies, Chocolate almond coconut keto cookies, and Alfajores
Here in the Sweetest Season Cookie Exchange we try to raise awareness for Cookies for Kids’ Cancer as a celebration of love and this is what the holiday season is all about sharing and spreading love, some of my dearest blogger friends and I have come together to share our favorite recipes during this week!
Cookies for Kids’ Cancer
We’re raising money for this organization through the end of December. No one is required to donate or write about this organization in your posts, but we encourage you to check them out. If you are able and feel comfortable, please make a donation and encourage your readers to do the same.
One cool thing: Cookies for Kids’ Cancer is in a matching window with their friends at OXO, who will be matching every dollar raised through the end of the year up to $100,000. So whatever money we raise will automatically double!
How it all started:
When 2-year-old Liam Witt was diagnosed with childhood cancer in 2007, his parents Larry and Gretchen were shocked to learn of the lack of effective treatments for pediatric cancers due to lack of funding. They pledged to support the funding of research for safer, more effective treatments for children battling cancer. With the help of 250 volunteers, his mom Gretchen baked and sold 96,000 cookies, raising more than $400,000 for research. Word spread, and people nationwide began asking, “How can I help?” From that giant cookie bake, Cookies for Kids’ Cancer was born.
Fast Facts:
- Cancer is the #1 cause of death by disease of children in the U.S.
- More than 40,000 U.S. children are actively battling cancer right now.
- The average age of a child diagnosed with pediatric cancer is 6.
- The combined 12 major groups of pediatric cancers receive 4% of the National Cancer Institute’s (NCI) federal budget.
- 2/3 pediatric cancer patients will develop long-term side effects, many life-threatening—as a result of the treatments that “cured” them.
- Cookies for Kids’ Cancer is committed to funding research for new, improved, and less toxic treatment options for kids.
- There are 300,000+ new cases of cancer affecting children worldwide annually. That’s more than 800 new kids affected every day.
Here is a link to this year’s fundraising page for The Sweetest Season. Here is some information about C4KC, should you want to talk about them in your posts.
Cook with love, eat with joy!
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26 thoughts on “Spanish lemon polvorones #glutenfree #sugarfree”
This is a delicious little cookie! We loved them.
Hey Sheila, thanks for stopping by, We loved them too ❤️
These look delicious! I love lemon anything!
Hello Elizabeth! thanks, I love lemon anything too!
These look melt-in-my-mouth delicious! Love the lemon in these!
Shashi, thanks for stopping by! Lemon makes everything better!
Lemon desserts are my favorite. And these cookies were so good. I made a couple little changes to the recipe, but they were a huge hit! Thanks so much!
Hello Debi! I am glad you tasted this recipe! Thank you for stopping by!
These were perfect for our Christmas cookie exchange, my gluten-free friends had to fight everyone else off of them! Melt in your mouth!
Hola Kathleen,
🤣 We have the same kind of friends I see!
What a delicious cookie! I bet it smells so good!
Hey Becky,
Thanks for stopping by! They smelled heavenly. 😊
This cookie is one of my favorites. I love all things lemon and these are the perfect little cookie.
Hey Nikki!
Thank you so much 🥰
Easy, cute, and delicious. We love lemon cookies and these did not disappoint.
Hey! Thanks for stopping by, I am so glad you liked them.
I love lemon cookies all year round so I’m adding this to my baking list. These cookies look perfect and so delicious with the powdered sugar coating, yum!
Hello Kathryn,
Thanks for stopping by 🥰
What a delicious, lemony cookie! I cannot wait to share these with my people!
Thank you so much for participating in this year’s Sweetest Season! I am always blown away with the recipes shared and the generosity of its participants. Thank you for making this event such a success. I hope you and yours have a wonderful holiday season and a happy new year!
Erin! Thanks again for organizing this amazing week! It is indeed the beginning of the sweetest season.
I love making gluten-free treats so all my friends can enjoy. Thanks for sharing!
Thanks Megan! Glad you liked it!
My family are suckers for any lemon dessert and this might be our new fav!
Sam!! Our families are alike then! Happy holidays
Hi! I’d love to try these, but the recipe itself seems to be missing. Any chance you can add it back to the post?
Thanks in advance!
Hello Suzy,
Thank you for stopping by, so sorry about that. I have corrected the error and you can see again the recipe! thank you so much again. Here it is just in case:
INGREDIENTS
¾ cup granulated allulose
zest of 2 lemons
½ stick + 1 tbsp) unsalted butter, melted and cooled
½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
2 medium eggs, room temperature
2 tablespoon lemon juice (freshly squeezed)
1 ½ cups gluten-free flour blend (I used Bob’s red mill gluten-free flour that have xanthan gum added.
½ cup blanched almond flour
½ tsp xanthan gum (Omit if like mine your gluten-free flour blend already contains xanthan gum.)
1 teaspoon baking powder
¼ teaspoon salt
½ cup granulated allulose, for rolling the cookies before baking
¾ cup powdered monk fruit, for rolling the cookies before baking
INSTRUCTIONS
Making the cookie dough:
Add the Alulose and lemon zest to a large bowl and use your fingertips to mix them together. This helps to release more essential oils from the zest.
Add the melted butter and vanilla and whisk until combined.
Add the eggs and whisk well.
Add the lemon juice and whisk until smooth.
In a separate bowl, whisk together the gluten-free flour blend, almond flour, baking powder, and salt, and add them to the wet ingredients.
Mix with a rubber spatula until you get a smooth, batter-like cookie dough.
Tip: At this stage, the cookie dough will really be more like a batter – very soft and sticky, bordering on runny. That’s how it should be. Don’t add more flour!
Chill the cookie dough in the fridge for at least 2 hours before proceeding to the next step, even better if you leave it overnight and make your cookies the next day.
Shaping & coating the cookies:
Preheat the oven to 350ºF (180ºC).
Line 2 large baking sheets with parchment paper.
Shape about 1 tablespoon portions of the chilled cookie dough into balls. You should get 15 – 25 cookies in total.
Roll each ball first in granulated sugar substitute and then in powdered sugar until it’s fully coated.
Tip: Rolling the cookies in granulated sugar first results in the prettiest cookies, with a lovely white coating of powdered sugar that cracks to give a beautifully random pattern.
Warm regards,
Gaila