Soft Lemon Crinkle Cookies
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Soft Lemon Crinkle Cookies

Light, soft and incredibly delicious these lemon cookies is a perfect fit for any occasion.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Dessert
Cuisine: Italian
Servings: 50 cookies


  • 4 oz almond flour (or ⅔ cup)
  • 4 oz butter from the fridge
  • 1 ¼ cup (7 oz) flour
  • 1 egg
  • ½ cup sugar
  • 1 tbsp baking powder
  • 1 lemon approx 4-5 oz (juice + zest)
  • ½ cup powdered sugar (for coating)


  • 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.