Soft & Chewy Almond Lemon Crinkle Cookies
Bright lemon flavor meets nutty almond in these soft, chewy, and perfectly crinkled cookies.
- Prep Time: 15 minutes (plus 30 minutes chilling)
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 24 cookies
- Category: Dessert, Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1/4 cup almond paste, crumbled
2 large eggs
1 tsp vanilla extract
1 tbsp fresh lemon zest
2 tbsp fresh lemon juice
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup powdered sugar (for rolling)
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large mixing bowl, cream together butter, granulated sugar, and almond paste until light and fluffy.
Beat in eggs, vanilla extract, lemon zest, and lemon juice until combined.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add dry ingredients to wet mixture, mixing just until combined.
Cover dough and refrigerate for at least 30 minutes for easier handling.
Scoop tablespoon-sized portions of dough, roll into balls, and coat generously in powdered sugar.
Place on prepared baking sheets, spacing 2 inches apart.
Bake for 10–12 minutes, until edges are set and tops are crinkled but still soft.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For extra almond flavor, add 1/4 tsp almond extract to the dough.
Store in an airtight container at room temperature for up to 5 days.
Dough can be frozen (unbaked) for up to 2 months — roll in powdered sugar just before baking.
