Soft & Chewy Almond Lemon Crinkle Cookies

Why You’ll Love This Recipe

I love this recipe because it’s the perfect blend of sweet and tangy. The almond extract adds warmth and depth, while the fresh lemon zest and juice brighten every bite. These cookies are soft and chewy in the center with slightly crisp edges—exactly how I want a crinkle cookie to be. They’re easy to make, look beautiful on a cookie tray, and pair perfectly with a cup of tea or coffee.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Granulated sugar

• Unsalted butter, softened

• Egg

• Lemon zest

• Fresh lemon juice

• Almond extract

• Vanilla extract

• Powdered sugar (for coating)

Directions

1. I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

2. In a small bowl, I whisk together the flour, baking powder, and salt.

3. In a large mixing bowl, I cream the softened butter and granulated sugar until light and fluffy.

4. I beat in the egg, then mix in the lemon zest, lemon juice, almond extract, and vanilla until well combined.

5. I gradually add the dry ingredients to the wet mixture and stir just until a soft dough forms.

6. I chill the dough for 30–45 minutes to make it easier to handle and to help the cookies hold their shape.

7. Once chilled, I scoop the dough into small balls and roll each one generously in powdered sugar.

8. I place them on the prepared baking sheet, spacing them a couple inches apart, and bake for 10–12 minutes until the edges are set but the centers are still soft.

9. I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 20–24 cookies. It takes approximately 1 hour total—15 minutes to prep, 30–45 minutes of chilling, and 10–12 minutes to bake.

Variations

Sometimes I add a touch of ground almonds or almond flour to the dough for extra nuttiness. If I want a bolder lemon flavor, I increase the zest or add a drop of lemon extract. I’ve also dipped the bottoms in white chocolate for a festive touch. For a gluten-free version, I use a 1:1 gluten-free flour blend with great results.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy if sealed well. I’ve also frozen the dough balls (before rolling in powdered sugar) and baked them straight from the freezer—just add an extra minute or two to the baking time.

FAQs

Do I need to chill the dough?

Yes, chilling helps the cookies keep their shape and gives the crinkle effect a more defined look. It also makes the dough easier to roll in powdered sugar.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but I’ve used bottled in a pinch. If I do, I still try to use fresh zest for that bright lemon aroma.

Why didn’t my cookies crinkle?

If the dough isn’t chilled enough or the powdered sugar coating is too light, the cracks might not show well. I make sure to roll the dough generously in sugar and bake on a hot oven.

Can I use almond flour instead of all-purpose?

I wouldn’t substitute all the flour with almond flour, but I’ve replaced ¼ cup of all-purpose with almond flour for extra richness without compromising structure.

Do these cookies freeze well?

Yes, they freeze beautifully. I let them cool completely and freeze them in layers separated by parchment. They thaw quickly and still taste fresh.

Conclusion

Soft & Chewy Almond Lemon Crinkle Cookies are a delightful mix of texture and flavor—zesty, sweet, and full of soft, chewy goodness. I love baking them all year round, but they especially shine in spring and during the holidays. Whether I’m sharing them with friends or keeping a stash for myself, these cookies always bring a bright, buttery burst of joy.