Lemon lovers will be in love with this super-simple lemon almond cookies recipe with a bold flavor! These soft lemon cookies are chewy as well as crinkly. No wonder some call them Lemon Crinkle Cookies!
Lemon almond cookies
These simple lemon almond cookies have a strong lemon taste, are soft and thick so that you can sink your teeth into them. They are great for summer, as the lemon makes them soo refreshing despite of the sweetness. Nevertheless, don’t hesitate to make them all year round if you like them.
More cookies you will love:
- Chocolate caramel cookies
- Cranberry cookies with white chocolate
- Italian chocolate salami
- Mini meringue cookies
- Banana chocolate oatmeal cookies
The secret to keeping these lemon cookies dense and chewy is a tablespoon of honey added in the batter. It attracts moisture, so it prevents the cookies from turning cakey. Instead, it keeps them moister, softer and denser. But this is optional!
Cornstarch is another thing: it helps keep the dough soft and maintains the cookies soft as well after baking.
After baking, you can sprinkle your lemon almond cookies with confectioner’s sugar, glaze them or leave them bare. They will be delicious anyway.
For this recipe, you can substitute the lemon ingredients with lime or orange if you like them better or you just want some diversity.
Tips and tricks for the greatest lemon butter cookies:
- Always chill the dough for at least 3 hours before baking. Room temperature dough will make the cookies bake thinner, larger and flatter;
- Only scoop about one tablespoon at a time, as they have the tendency to drop because of the sugar;
- Add the lemon juice just over the baking soda to activate it. As a hint, baking soda that doesn’t make bubble is expired;
- Fresh lemon juice is better than bottled, as it has a stronger flavor and it’s free of preservatives or other additives;
- The cookies would stay fresh in an airtight container for about 1 week, but you can also freeze them for up to 6 months. Most likely, they would only last about an hour at room temperature;
- The dough can be kept for up to 5 days in the fridge in an airtight container, or frozen for up to 4 months;
- They bake pretty fast, so be careful not to over-bake. Even though the middle may seem a little uncooked, when the edges look firm and begin showing a little color, they’re good to take out. The centers will finish baking on their own while cooling down;
I’m sure many of you love lemon-flavored treats, so tell me if you already tried this recipe, or what other lemon desserts do you like.
Easy lemon cookies
For this simple and easy recipe you’ll need unsalted butter, sugar, almond, flour, baking soda and salt. For a strong lemon flavor, I utilized lemon two different ways: zest and juice. In case you need to make it even stronger, add lemon extract or sprinkle cookies with lemon zest mixed with sugar. I didn’t think that was important, yet you can do that.
Although there’s a lot of extraordinary lemon flavor, the treats are sweet enough that you’ll prop up back for one more. Many times.
How to make lemon almond cookies:
1. Mix flour, baking soda and salt
2. Beat the butter, sugar, and lemon zest with an electric mixer.
3. Add lemon juice and egg, beating again to combine.
4. Gradually add in the flour mix.
5. Refrigerate dough.
6. Form balls, rolling each ball into the sugar.
7. Bake for 11-13 minutes or until the edges have a light golden color.
Print the recipe
Lemon almond cookies
- 1 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 3 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 2 eggs
- 3 cups flour
- 1 cup almond flakes
- 1 tsp baking soda
- 1/4 tsp salt
- sugar for rolling cookies (optional)
- Prepare a baking sheet by lining with baking paper.
- In a large bowl mix flour with baking soda and salt, using a whisk.
- In a mixing bowl, beat the butter, sugar, and lemon zest with an stand mixer for 1-2 minutes.
- Add in the lemon juice and egg, beat again to combine.
- Gradually add in the flour, mixing with the mixer on low until combined. Add almond flakes, mixing with the mixer on low.
- Cover the bowl with plastic wrap and refrigerate for 30-60 minutes. Remove the dough from the fridge. Pre-heat the oven to 350ºF. Place sugar in a bowl for rolling the cookies.
- Use a tablespoon to form balls, rolling each ball's tip into the sugar.
- Place the cookies 2 inches apart on the baking sheet.
- Using a fork, press the cookies just a little. Bake for 11-13 minutes or until the edges have a faint golden color. Allow the cookies to cool on the baking sheet for 5 minutes, then move to a cooling rack to cool completely.
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