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These almond lemon crinkle cookies are chewy and soft on the inside with a burst of delicious lemon, almond flavors. They are easy to make and are perfect for a sweet breakfast treat.
I am always down for lemon treats, especially as the temperatures warm up and spring is in the air. Behold the chewiest, most delicious lemon cookie treats. This recipe has recently been updated, I hope you enjoy!
Table of contents
Why Make These Almond Lemon Cookies.
- Staple ingredients needed. I always keep a big bag of lemons in my refrigerator. They keep a great shelf life and they come in handy for so many recipes. Other lemon recipes to try; Lemon Orzo Salad, Lemon Blueberry Bread, or Lemon Pepper Shrimp.
- These Lemon Cookies are easy to make.
- Allergy Friendly. Make these gluten free if needed!
- Lemons have a high amount of vitamin C and soluble fiber so I even squeeze a little in my water and tea daily. As the spring temps roll in it’s the perfect brightness to so many different recipes.
Ingredient Notes
- Flour. All purpose flour. You can use gluten free all purpose or almond flour as well, just be sure to follow the substitution instructions.
- Sugar. Coconut or white sugar works great. We only use 1/2 cup for the entire recipe.
- Lemons. Fresh lemons, one should be plenty. but if you want some exta zest, grab another.
- Almond pieces. For some texture and added almond flavor. This is optional.
- Almond Extract & Vanilla Extract. I use both in this recipe. If you would like to just use vanilla, that is just fine.
- 2 eggs. You will use one whole egg and then one egg yolk for this recipe.
- Coconut oil. This recipe is dairy free and uses coconut oil. You may use butter if you’d like in place of coconut oil.
- Powdered sugar. For topping the cookies. We will dip them in the sugar before baking to get a crinkled top.
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
Recipe Variations & Substitutions
- All Purpose Flour. Make these gluten free with gluten free all purpose flour. You can also use almond flour but you will need to use 1.5 cups of almond flour.
- Use vanilla and almond extract, or you can just use vanilla extract. The almond extract gives off a sweeter flavor and I enjoy it.
- Almonds. You can omit almonds.
How To Make Lemon Crinkle Cookies
These Almond Lemon Cookies come together quickly! They cook in under 15 minutes so grab your mixing bowls and let’s get started.
Step One. In a large bowl mix the sugar, oil, lemon juice, zest, egg and egg yolk, vanilla and almond extract together in a bowl.
Step Two. Mix the dry ingredients together (flour and baking powder) and slowly add them to the wet mixture. Dough should be thick and slightly crumbly, add the almonds in as you mix. You may need to use your hands a bit. It gets dry when the coconut oil hardens. Once combined, refrigerate. Preheat the oven to 350º.
Step 3. Once mixture has been chilled for a bit, make equal size 1 inch balls, I use an ice cream scoop to ensure equal sizes. To get a crinkle top, dunk the cookie in the powdered sugar prior to baking, roll them around in the sugar generously (photo 4). Place on a parchment lined cookie sheet.
Step Four. Once the oven hits 350º F. Place the cookie sheet in the oven and bake for 11-12 minutes. Pull the cookies and let them chill for about 10 minutes before enjoying.
Recipe Tips
- Try not to overcook these cookies! They are best enjoyed with a chewy soft texture. They will harden a bit once they cool down.
- Roll the cookie dough generously in the powdered sugar. This gives it a lemon crinkle cookie look.
- Garnish with lemon zest if desired.
Recipe FAQs
I am having issues with the dough forming into balls! Try forming the cookie with your hands, this dough can come out quite crumbly so it may need a little more help with rolling into your hands. The coconut oil sometimes can solidify
Yes, make Lemon Crinkle Cookies with all purpose gluten free flour blend for the best results.
Other Sweet Treats TO Enjoy
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Almond Lemon Crinkle Cookies
Equipment
- cookie sheet
- mixing bowls
Ingredients
- ½ cup white sugar
- ¼ cup melted coconut oil , *or melted butter
- 3 tbs lemon juice + lemon zest (from one lemon)
- 1⅓ cup all purpose flour , *or gluten free all purpose flour
- 1 tsp baking powder
- ⅛ tsp salt
- 1 room temp egg
- 1 egg yolk (discard ALL the white!)
- ½ tsp almond extract , *optional, use 1 tsp of vanilla if you are omitting almond extract.
- ½ tsp vanilla extract
- ¼ cup raw sliced almonds , *optional
- ⅓ cup powdered sugar
Instructions
- In a large bowl mix the sugar, oil, lemon juice, zest, egg and egg yolk, vanilla and almond extract together in a bowl.
- Mix the dry ingredients together (flour and baking powder) and slowly add them to the wet mixture. Dough should be thick and slightly crumbly, add the almonds in as you mix. You may need to use your hands a bit. It gets dry when the coconut oil hardens. Once combined, refrigerate. Preheat the oven to 350º.
- Preheat oven to 350º. When mixture has been chilled for a bit, make equal size 1 inch balls, I use an ice cream scoop to ensure equal sizes. To get a crinkle top, dunk the cookie in the powdered sugar prior to baking, roll them around in the sugar generously. Place on a parchment lined cookie sheet.
- Once the oven hits 350º F. Place the cookie sheet in the oven and bake for 11-12 minutes. Pull the cookies and let them chill for about 10 minutes before enjoying.
Notes
- Try not to overcook these cookies! They are best enjoyed with a chewy soft texture. They will harden a bit once they cool down.
- Roll the cookie dough generously in the powdered sugar. This gives it a lemon crinkle cookie look.
- Garnish with lemon zest if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfect cookies! Lemony and easy to whip up. Made for a baby shower and they were a hit.
I make these every year around spring and I just made them today for the 6th time. They are my favorite cookies, light and fluffy with lots of almond lemon flavor. I highly recommend them to all my friends.
Yay! I am so happy to hear this, we love them too. Thanks for the feedback, happy cooking.
These were excellent. Very easy and very refreshing.
hi! can i freeze these cookies? i believe it wouldn’t be a problem, as long as i didn’t roll them in sugar.
Hi Natalia,
Yes you can freeze these! They are fine even when rolled in the powdered sugar before baking. Seal them up tight in a ziplock bag, they should keep for up to 2 months and they defrost quickly. I like to bring them to baby showers/birthdays and bbqs from my frozen stash :).
Enjoy!
There is no measurement for the zest. Is it just the zest of one lemon? Thanks.
Yes! the zest of one lemon 🙂 enjoy!
Hi – I would love to make these! I just have a question about when to add the almonds. Also – do you put some of the almond slices on top before baking?
Thank you!
Add the almonds in with the dry ingredients. I wouldn’t add any to the top, they tend to fall off if so. I did a little sprinkle over the top just for the photos but it was just for looks 🙂 I hope that helps. xoxo.
Yummy cookies, first time making them and came out great. Like lemon shortbread and go great with coffee and tea! Keeper recipe!