These almond lemon crinkle cookies are chewy and soft inside with a bright lemon note and subtle almond flavor. They’re simple to make, lower in sugar than many cookies, and perfect for breakfast or a light dessert.
I love lemon treats, especially as spring arrives. This updated recipe yields soft, chewy cookies with a crinkled powdered-sugar top. They’re quick to prepare and bake in under 15 minutes.
Why Make These Almond Lemon Cookies
- Simple pantry ingredients. Lemons, flour, eggs and a little oil or butter are all you need.
- Easy to make. The dough comes together quickly and the cookies bake in about 12 minutes.
- Allergy friendly. They can be made gluten-free by substituting a 1:1 gluten-free all-purpose flour or using almond flour with adjustments.
- Bright and fresh flavor. Lemon adds vitamin C and a refreshing taste that suits spring and warmer weather.
Ingredient Notes
- Flour. All-purpose flour works well. For gluten-free, use a gluten-free all-purpose blend. If using almond flour, increase to about 1.5 cups and expect a different texture.
- Sugar. The recipe uses just ½ cup of white or coconut sugar for a less-sweet cookie.
- Lemons. Fresh lemon juice and zest give the best flavor—one lemon is usually enough.
- Almonds. Chopped or sliced almonds add texture and more almond flavor; they are optional.
- Extracts. A touch of almond extract complements the lemon; you can use vanilla instead if preferred.
- Eggs. Use one whole room-temperature egg plus one egg yolk for extra tenderness.
- Fat. The recipe is dairy-free with melted coconut oil, but melted butter can be used in its place.
- Powdered sugar. Rolling the dough in powdered sugar before baking produces the characteristic crinkle top.
Full ingredient amounts and the recipe card are included below.
Variations & Substitutions
- Gluten-free option. Swap in a gluten-free all-purpose flour blend cup-for-cup. For almond flour, use 1.5 cups and expect a softer, more tender cookie.
- Extracts. Use vanilla only if you prefer; almond extract adds a sweeter, nuttier note.
- No almonds. Omit the nuts entirely for a nut-free cookie.
How To Make Lemon Crinkle Cookies
These cookies come together fast—grab your bowls and preheat the oven while the dough chills briefly.
Step One. In a large bowl, combine the sugar, melted coconut oil (or melted butter), lemon juice and zest, the whole egg and egg yolk, vanilla and almond extract. Mix until combined.
Step Two. Whisk the dry ingredients (flour, baking powder, and a pinch of salt). Gradually add them to the wet ingredients. The dough should be thick and slightly crumbly. Stir in the almonds if using. If the dough firms up as the coconut oil cools, use your hands to press it together. Once combined, refrigerate briefly and preheat the oven to 350ºF (175ºC).
Step Three. After chilling, portion the dough into 1-inch balls—an ice cream scoop helps make them uniform. Generously roll each ball in powdered sugar to create the crinkle effect, then place them on a parchment-lined baking sheet.
Step Four. Bake at 350ºF for 11–12 minutes. Allow the cookies to cool on the sheet for about 10 minutes before transferring to a rack. They will be soft when removed and firm slightly as they cool.
Recipe Tips
- Avoid overbaking so the cookies remain chewy and soft.
- Roll dough generously in powdered sugar to achieve a pronounced crinkle top.
- Finish with a touch of fresh lemon zest for a bright garnish.
Other Sweet Treats to Enjoy
Breakfast
Blueberry Tahini Cake
Dessert
Strawberry Cheesecake Cookies
Dessert
Italian Lemon Cake
Dessert
Coffee Cookies
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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 temperature egg
- 1 egg yolk
- ½ tsp almond extract optional; substitute 1 tsp vanilla if omitting
- ½ tsp vanilla extract
- ¼ cup raw sliced almonds optional
- ⅓ cup powdered sugar
Instructions
- In a large bowl, mix the sugar, melted oil (or butter), lemon juice and zest, the whole egg and egg yolk, vanilla and almond extract until combined.
- Whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the wet mixture. The dough should be thick and slightly crumbly. Stir in almonds if using. If the dough firms as the oil cools, use your hands to press it together. Refrigerate briefly and preheat the oven to 350ºF (175ºC).
- After chilling, form 1-inch balls. Roll each ball generously in powdered sugar to create the crinkle effect. Place on a parchment-lined baking sheet.
- Bake at 350ºF for 11–12 minutes. Let cool on the sheet about 10 minutes before transferring to a rack. Store leftovers in an airtight container in the fridge for up to 5 days.
Notes
These cookies have been tested with almond flour, monk fruit sweetener and flax eggs for dietary variations—texture will differ but results remain tasty. Lemon extract can be used if fresh lemons aren’t available.
- Don’t overbake; the cookies are best chewy and soft.
- Generous powdered sugar rolling produces the classic crinkle top.
- Garnish with extra lemon zest if desired.
Nutrition information is an approximation.
Nutrition
Nutrition information is automatically calculated and should be used as an estimate.