These Lemon Crinkle Cookies are fast becoming a favourite, with their perfectly chewy texture and beautifully crisp shell. A super easy cookie recipe that will have these delicious cookies ready in under 30 minutes.
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What are Crinkle Cookies
Crinkle Cookies are delicious little cookies that are made with egg whites and almond meal, then rolled in icing sugar before baking. The egg white and almond meal give it a deliciously chewy, nutty texture, while the icing sugar forms "crinkles" as the cookies bake. You can also make different flavours, using cocoa for chocolate, or mix the almond meal up and make my gorgeous Pistachio Crinkle Cookies
Why you're going to love these Lemon Crinkle Cookies
- Super quick preparation and only 15 minutes to bake.
- Simple, no-fuss ingredients.
- The soft chewy centre and crisp shell are divine!
- They're the perfect treat for afternoon tea.
Ingredients for the best Crinkle Cookies
- Almond meal (ground almonds)
- Caster sugar (superfine sugar)
- Baking soda
- Egg white
- Lemon zest and juice
- Icing sugar (powdered sugar)
My tips for making perfect Crinkle Cookies
- Use a medium sized cookie scoop for evenly sized cookies
- Reshape the cookies as soon as they come out of the oven, using a round cookie cutter to swish them around in
- Be careful not to overbake -you want the cookies to stay soft and chewy in the centre
- That's it -they're super simple!
I just know you're going to love one of my favourite cookies, these chewy Lemon Crinkle Cookies! Please leave a comment or rate my recipe below.
Hungry for more? Check out my most popular cookie recipes
Nutella Filled Brownie Cookies
No Chill Chocolate Chip Cookies
Lemon Crinkle Cookies
Equipment
- hand held mixer
Ingredients
- 240 g Almond meal
- 220 g Caster sugar
- ¼ teaspoon Baking soda
- 1 tablespoon Lemon juice
- 1 tablespoon Vanilla extract
- 1 teaspoon Lemon zest
- 2 Egg whites
- 50 g Icing sugar sifted, to roll cookies in
Instructions
- Pre-heat oven to 160°C/320°F
- Place icing sugar into a small bowl
- Combine almond meal, caster sugar and baking soda in a large bowl
- Stir in the vanilla, lemon zest and juice
- In a separate bowl, whisk the egg whites until soft peaks form
- Fold egg whites into the rest of the mix, until smooth
- Using a medium size ice cream scoop, roll tablespoons of mixture into balls, then toss them into the icing sugar, one at a time
- Place the sugar-coated cookie balls onto a cookie tray lined with baking paper, leaving space for the cookies to spread slightly
- Bake cookies at 160° for 15 minutes, until very lightly golden
- Slide baking paper and cookies onto a cool surface for 10 minutes, before cooling completely on a rack.
Notes
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