Bold lemon flavor, a beautifully soft interior, and a powdered sugar-coated exterior make these lemon cookies total showstoppers. And you’re going to love how few ingredients they take too. Lemon zest and lemon juice give these amazing cookies a bright, bold flavor that’s impossible to resist. You can use lime zest too, if you prefer. The cookie dough is scooped and then rolled in powdered sugar before being baked. This is what gives them that gorgeous cracked top. So festive and fun.
It’s kind of hard not to love the bright, citrus flavor that pretty much reminds you of sunshine and warmer days. Perfect for making ahead of time and pulling out when you need them. You can freeze lemon cookies for a few weeks when sealed tightly and layered with parchment or wax paper. Defrost at room temperature for a few hours before serving.
Lemon Crinkle Cookies Recipe
- 2 cups almond flour
- 1 cup coconut sugar
- 2 tbsp lemon zest
- pinch of kosher salt
- 2 egg whites (at room temperature)
- 1 tsp lemon juice
- 4 tsp powdered coconut sugar
Preheat oven to 350 F and place a rack in the middle. Line a baking sheet with parchment paper and set aside.
In a medium bowl stir almond flour, sugar, lemon zest, and salt. Set aside. In another bowl beat the egg whites with an electric mixer fitted with the whisk attachment at medium speed until soft peaks form. Stir in the lemon juice.
With a wooden spoon fold in the almond flour mixture. At this point a thick sticky dough will form. Place the powdered sugar in a shallow dish. Scoop 1 heaping tablespoon of dough, drop into the powdered sugar and roll into a ball. Place on the lined baking sheet about 2 inches apart. Repeat to make 22 cookies. Bake for 15 minutes or until tops crack and bottoms have lightly browned. Let cool completely on the baking sheet before removing. Store tightly covered for several days or freeze for several weeks.
Amount per Serving: 1 cookie
- Calories: 86
- Carbohydrates: 9 g
- Fat: 4 g
- Protein: 5 g