Add the softened butter and brown sugar to a stand mixer fitted with the paddle attachment. Turn the mixer on medium speed and beat until completely combined and creamy.
Scrape the sides of the bowl using a rubber spatula, then beat in the eggs one at a time on medium-high speed.
Mix in the lemon zest, lemon juice, and pure vanilla extract.
In a separate bowl, stir together the almond flour, baking powder, baking soda, and sea salt until well combined.
Add the dry ingredients to the stand mixer. Beat on medium-high speed until a thick, sticky dough forms.
Transfer the cookie dough to the refrigerator and chill for at least 15 minutes.
When you’re ready to bake, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Use a cookie scoop or a spoon to scoop mounds of dough onto the parchment-lined sheet.
Bake for 11 to 15 minutes, or until the cookies begin to turn golden-brown around the edges.
Remove from the oven and allow the cookies to cool completely on the baking sheet.
In a small bowl, stir together the powdered sugar and lemon juice until a thick, sticky glaze forms.
Drizzle the desired amount of glaze over each cookie or use a butter knife to frost the cookies.
Serve these lemon almond flour cookies with a mug of tea and enjoy!
