Soft and Chewy Almond Lemon Crinkle Cookies (No Butter, No Oil!)

Almond Lemon Crinkle Cookies are  fragrant and delicious sweets, perfect to serve at tea time with a cup of spiced infusion. They are prepared with almonds, eggs, sugar, 00 flour, baking powder, lemon juice and grated zest: simple and very quick, they will please the whole family.

To make them, just work the ingredients together until you get a moist and homogeneous dough, then form many balls the size of a walnut and cover them with plenty of powdered sugar. All that remains is to flatten them slightly, place them on a baking sheet, garnish them with a whole almond and bake them until golden brown.

The result is cookies that are crunchy on the outside and soft on the inside, with an irresistible citrus note. Without butter and oil, they are ideal for a sweet treat without feeling too guilty, and can be consumed without any worries even by those who are lactose intolerant. Wrapped with a colored ribbon, they also turn out to be a delicious gift to give to your guests for a special evening.

What Are Almond Lemon Crinkle Cookies?

The origin of crinkle cookies is often traced back to the United States in the early 20th century, where home bakers experimented with different doughs and baking techniques. One of the most famous crinkle cookies, the chocolate crinkle cookie, was popularized by Betty Crocker in the mid-1900s. These cookies are rolled in powdered sugar before baking, which creates the iconic cracked appearance as the dough expands in the oven.

The almond and lemon crinkle cookie is a delightful variation inspired by Mediterranean flavors, particularly from Italy and Spain, where almonds and citrus are commonly used in traditional desserts. Almond-based cookies have long been a staple in European baking, with classics like Italian amaretti and Spanish almendrados serving as early inspirations. The addition of lemon brings a fresh, zesty contrast to the sweet nuttiness of almonds, making these cookies light and aromatic.

Pro Tips for The Best Almond Lemon Crinkle Cookies

• Choose finely ground almond flour for a smooth texture. Use fresh lemon zest and juice to enhance the citrus flavor.
• Refrigerate the dough for at least 30-60 minutes before rolling. This helps prevent spreading and keeps the cookies soft and chewy.
• Roll each dough ball thoroughly in powdered sugar before baking. This creates the signature crinkle effect when the cookies expand.
• Remove the cookies when they are set around the edges but still slightly soft in the center. They will firm up as they cool.

Can I Use Bottled Lemon Juice?

While you can use bottled lemon juice, it's best to use fresh lemon juice: fresh juice has a brighter, more natural citrus flavor, while bottled juice may taste slightly bitter or artificial. Plus, fresh lemons provide zest, which adds extra aroma and enhances the lemony taste. If using bottled juice, choose a high-quality, 100% pure lemon juice without additives.

Why is My Dough so Sticky?

The dough for almond and lemon crinkle cookies is naturally sticky due to the high moisture content from the lemon juice, eggs, and almond flour. Since almond flour lacks gluten, it doesn’t absorb liquid as well as wheat flour, making the dough softer. To make handling easier, chill the dough for at least 30-60 minutes before rolling. Lightly dust your hands with flour or powdered sugar to prevent sticking when shaping the cookies.

Are These Cookies Gluten-Free?

No! They also use all-purpose flour, which contains gluten.

Why Didn't My Cookies Crinkle?

If your almond and lemon crinkle cookies didn’t develop their signature cracks, it could be due to several factors. Skipping the chilling step can prevent the dough from holding its shape, as it needs to be cold before baking to create the crinkle effect. Additionally, not using enough powdered sugar can affect how the surface dries out and cracks, so make sure to coat each cookie generously. Baking at too low a temperature may also prevent the cookies from expanding quickly enough to form cracks—aim for 170-180°C (340-350°F) for the best results. Lastly, overmixing the dough can alter the texture and limit proper spreading.

Can I Make These Cookies Ahead of Time?

Yes! Almond and lemon crinkle cookies can be made ahead of time. You can prepare the dough and refrigerate it for up to 2 days before baking.

Do These Cookies Freeze Well?

Yes! You can freeze the dough balls (before coating in powdered sugar) for up to 1 month—just thaw slightly, roll in sugar, and bake. Baked cookies can also be frozen for up to 2 months in an airtight container. To enjoy, let them thaw at room temperature or warm them briefly in the oven.

How to Store Almond Lemon Crinkle Cookies

To store almond and lemon crinkle cookies, keep them in an airtight container at room temperature for up to 3-4 days. For longer storage, refrigerate them for up to a week.

How to Make Almond Lemon Crinkle Cookies

Collect the peeled almonds in the jug of a kitchen mixer.

Blend them until you get a flour, then set them aside.

Combine the eggs and sugar in a large bowl.

Add the grated zest and pour the lemon juice, then use a fork or whisk to mix the ingredients.

Start pouring the almond flour, continuing to mix.

Also add the all-purpose flour and the baking powder, previously sifted.

Add the powders and work everything until you get a soft, non-sticky dough.

Take small amounts of dough and shape them into balls the size of a walnut.

Cover each sphere in powdered sugar.

Let the excess sugar fall off, then lightly crush the sphered by pressing them with two fingers.

Arrange the cookies on a baking tray lined with parchment paper.

Place a peeled almond on each cookie, pressing lightly in the center so that it adheres well to the dough.

Bake the cookies in a static oven preheated to 360°F/180°C for 12-13 minutes.

Once the necessary time has passed, take them out of the oven and let them cool.

Enjoy!