Light, soft and incredibly delicious these lemon cookies is a perfect fit for any occasion.
Make them for a Christmas cookie tray or pack in a cookie box to gift to your friends and neighbors. Sugar crinkles give that visual charm while lemon flavor makes them irresistible to munch on.
They are also super simple and quick to make, so you can have your own home-BAKED gifts ready in no time and even last-minute!
If you don’t have almond flour, not a problem. Simply pulse peeled almonds in a food processor until ground. It’s totally OK to have a rough grind meal that however still looks like flour.
Of course, don’t forget about yourself! 😉
Make a double batch. They can be stored for weeks in a dry container.
Even though I have to say, they never last THAT long..
How to shape lemon crinkle cookies
TIP: Don't make the cookies too big, they'll puff up in the oven.
Full Recipe
Soft Lemon Crinkle Cookies
Ingredients
- 4 oz almond flour (or ⅔ cup)
- 4 oz butter from the fridge
- 1 ¼ cup flour (7 oz)
- 1 egg
- ½ cup sugar
- 1 tablespoon baking powder
- 1 lemon (juice + zest) approx 4-5 oz
- ½ cup powdered sugar (for coating)
Instructions
- In a food processor add all dry ingredients: almond flour, all purpose flour, baking powder, sugar and lemon zest. Pulse a few times. Add cold butter cut in cubes.
Pulse until you get a crumbly dough. - Mix in an egg and finally lemon juice (approx ¼ cup).
- Knead briefly until all ingredients are well combined. Don’t knead for too long as butter will start to melt.
- Cover the dough with a plastic wrap and let rest in the fridge for 20-30 minutes.
- Preheat the oven to 375F.
- Cut of a piece from the dough ball.
- Roll it into a rope approx ½ inch thick. Cut the rope into ½ inch pieces.
- Quickly roll each piece between the palms forming a ball shape and roll it in powdered sugar.
- Place on a baking sheet lined with parchment paper. Bake for 10-12 minutes in a preheated to 375F oven.
- The cookies should mostly remain pale and only brown lightly on the edges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yum Yum!!
Elaine says
Is the correct measurement 4 ounces of almond flour and 7 ounces of flour?
Josette says
Can you please include calorie count for a serving. I imagine a serving is 2 cookies
Lenmar says
Just finished baking 100 of these cookies. Wo doesn't like Lemon?! The recipe is not as clear as it could be. You listed 8 ounces of Almond flour which doesn't measure to 2/3 of a cup; I used 8 ounces. Where the recipe calls for 2.5 cup flour, it has in parentheses ( 7 oz ). This is confusing because 2.5 cups of flour does not equal 7 ounces. I used 2.5 cups. Where the recipe calls for "2 lemon approx 4-5 oz ( juice + zest), are you saying use 2 lemons that approximately weigh 4-5 ounces each or together they should weigh 4-5 ounces. I used 5 ounces of lemon juice. It doesn't say how much zest to use.
These did not rise up as much as in the photos and I found that using a teaspoon size scoop made for a better, chewier cookie.
Hope you can clarify this recipe before anyone else decides to give them a try.
They did taste good; but too much guess work in this recipe.
Italian Recipe Book says
Hello Lenmar, thank you for trying my Lemon Crinkle Cookies recipe and letting me know how it went. The measurement given by weight and by volume (cups) are correct but only for one batch. I've noticed that you double the recipe and while measurements by weight (ounces) doubled as they should, approximate measurement in cups didn't (fault of the programming error). I'm sorry this has created a confusion and I will definitely work to remove the programming issue. Hope you'll give them another try. Happy Holidays!