Almond Lemon Crinkle Cookies

lemon almond cookies with crinkles on a white plate.

4.97 from 28 votes

Almond Lemon Crinkle Cookies

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 have less sugar than typical cookies.

Prep Time20

Cook Time12

Course: Dessert

Servings: cookies

Author: Bailey

Cost: $10

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

These cookies have been tested with almond flour, monk fruit and flax eggs for those with dietary restrictions. They will turn out with a different texture but they will turn out delicious.

Use lemon extract if you do not have fresh lemons.

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.

Store leftovers in an airtight container in the fridge for up to 5 days.

Nutrition