This almond crinkle cookies recipe is one of the easiest cookie recipes to make. It's an eggless recipe made with almond meal in less than 15 minutes. Nothing can be simpler than combining ingredients in a bowl, shaping into balls, and baking them.
Table of Content
These have got to be one of my favorite cookies as a kid. It is one of the first cookies I ever made too. 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.
Why make these cookies?
- These cookies are simple, easy, and delicious. All you have to do is mix the ingredients together, roll them into sugar and bake!
- I take these cookies with me on playdates because they are eggless.
- Also, if you want, you can make it nut-free too by replacing the almond meal with more all-purpose flour.
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.
Step by step instructions
- Preheat the oven to170 °C/ 340 °F / Gas Mark 3
- Dry ingredients - combine flour, almond meal, baking powder, baking soda, and salt. Set aside.
Pro tip- if you plan to sift add the almond meal after sifting or it won't pass through the sifter. - In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy.
- Add the vanilla extract, followed by the flour mixture. It should make a soft dough but should be able to shape into balls.
Pro tip - If necessary add a tablespoon or two of water if the dough is too dry. - Using a spoon or cookie scoop, shape small golf size amounts of dough into balls. Dip each ball in the powdered sugar.
- Place on a parchment-lined cookie tray leaving enough space for them to spread. (2 inches apart).
- Bake for 8 to 10 minutes on the center rack. Cool in the tray for five minutes then transfer to a cooling rack to cool further.
Pro tip - depending on thickness they can take up to 12 minutes. The edges will start to color slightly. - When cooled store in an airtight container for up to a week.
More similar cookies
- Lemon Crinkle Cookies
- The BEST Chocolate Crinkle Cookies
- Soft Almond Sugar Cookies
- Almond Linzer Cookies
- See all cookie recipes
Frequently asked questions
These cookies will keep in an airtight container for up to a week. 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 thin.
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.
Place cookies on a cold, not hot baking pan.
And make sure the oven is at the right temperature.
These can be baked immediately. However, I do like to 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.
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, these 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.
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Printable Recipe
Almond Crinkle Cookies
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- ½ cup (113 g) Butter (unsalted, room temperature)
- ¾ cup (150 g) Sugar
- 1 cup (125 g) All-purpose flour
- ½ cup (60 g) Almond meal
- ½ teaspoon Salt
- 1 ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Vanilla extract
- ¼ teaspoon Almond extract
- 2 - 4 tablespoon Water ((if required for consistency) )
For coating
- ½ cup (60 g) Powdered sugar
Instructions
- Preheat the oven to 170°C/ 340°F / Gas Mark 3
- Dry ingredients - combine flour, almond meal, baking powder, baking soda, and salt. Set aside. Pro tip- if you plan to sift add the almond meal after sifting or it won't pass through the sifter.
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy.
- Add the vanilla extract, followed by the flour mixture. It should make a soft dough but should be able to shape into balls. Pro tip - If necessary add a tablespoon or two of water if the dough is too dry.
- Using a spoon or cookie scoop, shape small golf size amounts of dough into balls. Dip each ball in the powdered sugar.
- Place on a parchment-lined cookie tray leaving enough space for them to spread. (2 inches apart).
- Bake for 8 to 10 minutes on the center rack. Cool in the tray for five minutes then transfer to a cooling rack to cool further.Pro tip - depending on thickness they can take up to 12 minutes. The edges will start to color slightly.
- When cooled store in an airtight container for up to a week.
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
Veera
Do these cookies spread in the oven.?? And would it give the same result if we used flour instead of the almond meal for those who have a nut allergy? As in would they still be as crinkly and chewy? Thanks !
Veena Azmanov
Hey Veera, Yes the cookies do spread a little. You place the dough balls on the cookie sheet and when baked they are flat. You can use flour instead of almond meal but they won't spread as much. You can also substitute some almond flour semolina, rice flour or cornstarch. The addition of flour will make them a bit crispier.
Veera
Thanks Veena! I did all apf and they were perfect
Veena Azmanov
Awesome. so happy it worked with all flour. Thanks for coming back to write this feedback.