Crinkle Cookies with Almond Meal (Eggless Recipe)
This almond crinkle cookies recipe is one of the easiest cookie recipes to make. It's an eggless recipe made with real almonds. Also, it's simple, easy and ready in less than 15 minutes. Nothing can be simpler than combining ingredients in a bowl, forming balls and baking them.
These have got to be one of my favorite cookies as a kid. One of the first cookies I ever made on my own as a kid. So easy to make, no special equipment required and an absolute treat to eat. For me, I have to have a good cup of hot steaming chai with these.
Yup, that's how I remember mom having her afternoon tea too. One cookie with a cup of chai. We always had the cookie jar with cookies as kids so mom would indulge in just that one cookie every day. I love cookies too but I must admit while my cookie jar is always full I never indulge in a cookie every day. But these are one I do enjoy whenever I make them.
They are my Rhea's favorite. She loves to make the balls and dip them in sugar. And she loves chewy cookies so these are definitely her absolute treat.
Ingredients and substitutes
- Almond meal - I use a ready-made almond meal that I buy at a local shop. And yet, it's easy to make the almond meal at home too. Just pulse blanched almonds in a food processor with some of the sugar until you have a fine powder. In these cookies, the almond meal does not have to be sieved so don't' overdo it.
- Yogurt - I use yogurt so I don't have to use egg. And yet, you are welcome to replace the yogurt with one egg. Also, the yogurt does give it a nice creamy texture.
- Flavoring - I like to use the almond extract to enhance the flavor but you are welcome to use just vanilla or just almonds too.
Nut-free? Yes, of course!
While I know we love nuts and I try to add it for my kids as much as possible there are many who can't have nuts. Just replace the almond meal with the same amount of flour.
Step by step instructions (Pin)
- Preheat the oven to 180 C / 360 F -- (170 C /340 F for fan assisted ovens).
- Sift dry ingredients - flour, baking powder, baking soda, salt.
- Add the almond meal to the flour and combine again.
- Cream butter and sugar until light and fluffy.
- Add the yogurt and vanilla - combine well.
- Add the flour mixture and bring together.
- The dough will be soft but workable.
- Use a spoon or scoop form the dough - Make round balls.
- Dip each ball in the powdered sugar.
- Place on a cookie tray 2 inches apart.
- Bake for 8 to 10 minutes on the center rack.
(depending on thickness they can take up to 12 minutes). - Cool in the tray for five minutes then on a cookie rack to cool further.
- When cooled store in an airtight container for up to 2 weeks.
Frequently asked questions
These lemon cookies will keep in an airtight container for up to 2 weeks. You can freeze the dough for up to a month or freeze the cookies for up to three months.
These will spread a bit but should not spread too much.
Too much butter or sugar in the recipe can lead to cookies spreading.
Too much baking powder or baking soda can also make cookies spread too much.
Also, chill the cookie dough before rolling the cookies.
Place cookies on a cold, not hot baking pan.
And make sure the oven is at the right temperature.
I usually chill my cookies for about 8 to 10 minutes. It is always a good practice to refrigerate cookies while the oven is preheating. Chilling cookie dough helps solidify the butter in the cookies. This helps when baking by preventing them from spreading since chilled dough takes longer to melt compared to room temperature fat.
Always make sure the oven is preheated well before adding the cookies. A cold oven will result in over-spread cookies. If you live in a warm place it's best to chill the cookies on the tray before baking this will prevent them from spreading too much.
These almond cookies have a good shelf life as a dough as well as cookies.
The dough, if wrapped well, can usually stay in the fridge for 5 to 6 days before rolling and baking.
And you can even cover the cookies and place them on a parchment-lined tray, wrapped well with cling wrap, for about 3 to 4 days.
In addition, sugar cookies dough can be frozen for a month or more if covered well.
Hence, it's a great dough to have on hand in the freezer during the busy festive season.
Actually, I do have a wonderful lemon crinkle cookie recipe that is wonderful.
Actually, I do have a wonderful ginger chocolate crinkle cookies. You can omit the ginger if you want but the chocolate in that is wonderful.
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Description
Ingredients
- 1 ¼ cup (160 g) All-purpose flour
- 2 oz (60 g) Almond meal
- 1 cup (200 g) Sugar
- ½ tsp Salt
- 1 ½ tsp Baking powder
- ½ tsp Baking soda
- 4 oz (113 g) Butter (1 stick, ½ cup)unsalted, room temperature
- ¼ cup (4 tbsp) Yogurt
- 1 tsp Vanilla extract
- ¼ tsp Almond extract or 2 drops
- ½ cup (60 g) Powdered sugar
Instructions
- Preheat the oven to 180 C / 356 F -- (170 C /340 F for fan assisted ovens).
- Sift dry ingredients - flour, baking powder, baking soda, salt.
- Add the almond meal to the flour and combine again.
- Cream butter and sugar until light and fluffy.
- Add the yogurt and vanilla - combine well.
- Add the flour mixture and bring together.
- The dough will be soft but workable.
- Use a spoon or scoop form the dough - Make round balls.
- Dip each ball in the powdered sugar.
- Place on a cookie tray 2 inches apart.
- Bake for 8 to 10 minutes on the center rack. (depending on thickness they can take up to 12 minutes).
- Cool in the tray for five minutes then on a cookie rack to cool further.
- When cooled store in an airtight container for up to 2 weeks.
Recipe Notes
Featured Recipe below - Lemon Crinkle Cookies
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
