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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 and slowly add them to the wet mixture. Dough should be thick and slightly crumbly. 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
- 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 and slowly add them to the wet mixture. Dough should be thick and slightly crumbly. You may need to use your hands a bit. It gets dry when the coconut oil hardens. Once combined, refrigerate for abut 10 minutes.
- 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.
Serene, I haven’t heard of this issue yet from anyone. Try chilling it and see if it will form a dough ball better that way. You can also add a little more flour to it, No more than 1/4 cup of flour if it’s super sticky that should help soak up the moisture. I am wondering if you maybe added 2 whole eggs instead of 1 egg + 1 yolk? Let me know how it turns out!
Love all your lemon recipes but this one i make the most! These cookies are SO GOOD.
These are a favorite for us too! Thanks for coming back to let me know!
These cookies were a huge hit for my cousins birthday! I made them this weekend. Used the almond flour version. They were chewy ans soft and lots of lemon flavor.
I tried this recipe twice, using butter instead of coconut oil. Both times, the batter was super sticky, even after refrigeration. I’m guessing that butter is not a good substitute. Will try with coconut oil next time
Hi Nicole! I haven’t tested this recipe with butter so this could be the culprit. Coconut oil will be your best bet, you can also use canola oil. However, butter shouldn’t be the reason it’s sticking after refrigeration. Are you using one egg and one egg yolk only? That is typically the issue when the dough is too sticky, if the white of the 2nd egg isn’t properly discarded. Let me know if I can help more!
So freakin’ yummy!! I doubled the recipe and they came out perfectly! Made these on Friday night and they only lasted two days in my house! Make these-you won’t regret it!!
I also had an issue forming these into balls because of how sticky the dough was. The first few right out of the refrigerator were fine, but it quickly became impossible to work with. The recipe might need some tweaking BUT the cookies were light and yummy. Good small batch recipe.
just made the lemon cookies today. they came out perfect and are soooooo delicious!
So happy you enjoyed the cookies! I have some dough chilling in the fridge now so I can have them this weekend.
Hi! I want to make these today but I want to use almond flour instead. Is it the same amount?
Hi Victoria! I am so excited to hear that – I haven’t made them with almond flour, only with the ingredients listed so I am not quite sure the substitute measurements, however I have been told they are great when made with almond flour from some other viewers! Keep me posted!
I made them! DELICIOUS!!!! I just did 2 cups of almond flour as the dough was too sticky with only 1 1/2, and kept it in the fridge for 3/4 hours. I also used coconut sugar in the recipe and skipped the powdered sugar on top, they are perfect!!
I am so happy to hear this! Thanks for letting me know it worked with almond flour – I will have to give it a try next time I whip them up.
This recipe is amazing! Delicious and oh so easy to make! The ingredient measurements were spot on. I love that it is dairy free as I’m transitioning into a dairy free lifestyle. Thank you for sharing.
I am so happy to hear that – I have a lot of great dairy free recipes here. I appreciate you coming to let me know what you thought (they are my favorite recipe on the blog!)
So good, so easy!!! I had a bunch of lemons left over from making limoncello that had to be used and what a great recipe for it. I added a bit more lemon juice cause I love the flavor so much. Texture reminds me of a traditional Italian cookie that my family makes!
Thank you so much for coming back to let me know! It is one of my favorite recipes on the blog.
Is there a substitute for coconut oil, my husband can’t have it?
Hello! Yes you may use softened butter or olive oil in place of the coconut oil. Xoxo
Hi Bailey, I was wanting to make these with the egg substitution. Do you have any measurements for that? Thanks
Hi Tina,
This recipe in particular relies heavily on the egg + egg yolk. I haven’t tried a sub for this one yet. I am working on a vegan version but haven’t gotten to it yet. Typically a chia or flax egg works wonderfully, but this one may not work with that. it would need two flax or chia eggs.
Recipe looks great! How much melted butter would I substitute for coconut oil? Is it just equal parts?
Hi Mary! Yes, it would be equal parts for this one, I would use softened butter (room temp) don’t melt it entirely. Let me know what you think when you make them.
Made these for Easter and they were delicious! I made a double batch. I made the dough the night before and let it chill in the fridge overnight. Love how quickly they bake and are done in a flash! Next time I might try adding more almonds into the dough, or even placing a few on top of the cookie before baking.
I am so happy to hear you enjoyed them!
Lemon Almond cookies are one of my favorites and these are wonderful!!