soft almond crinkle cookies

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Soft, chewy Almond Crinkle Cookies are a delightful twist on classic holiday cookies. Infused with rich, aromatic almond extract and rolled generously in powdered sugar before baking, they spread in the oven to create a gorgeous snowy-white, cracked exterior while keeping the inside wonderfully tender and moist.

Ingredients

  • 1 3/4 cups all-purpose flour (or a 1:1 gluten-free baking blend)
  • 1/4 cup almond flour or finely ground almond meal (adds a wonderful nutty depth and moisture)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar (plus extra for rolling)
  • 1 large egg (at room temperature)
  • 1 tsp pure almond extract (plus 1/2 tsp vanilla extract for balance)
  • 1/2 cup powdered sugar (confectioners’ sugar) for rolling

Step-by-Step Instructions

  1. Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 2 minutes until light and fluffy.
  3. Add Wet Ingredients: Beat in the egg, pure almond extract, and vanilla extract until completely smooth and incorporated.
  4. Combine: Gradually add the dry flour mixture into the wet ingredients on low speed just until a soft dough forms (do not overmix).
  5. Chill the Dough: Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 to 45 minutes. Chilling is essential so the dough is easy to roll and doesn’t spread too flat in the oven.
  6. Roll and Coat: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough, roll them into smooth balls, and roll them generously in granulated sugar first (this prevents the sugar from melting completely), followed by a heavy, thick coating of powdered sugar.
  7. Bake: Place the coated balls 2 inches apart on the baking sheet. Bake for 10 to 12 minutes. The edges should be set, but the centers should still look soft and puffy with cracks forming on top.
  8. Cool: Let the cookies cool on the baking sheet for 5 minutes (they will finish setting) before transferring them to a wire rack to cool completely.

A Wholesome Twist

Using a portion of almond flour not only enhances the authentic, rich marzipan-like flavor of the cookies, but it also introduces healthy plant fats and natural protein, giving these sweet treats a slightly more nutrient-dense profile than standard all-flour cookies.
Are you baking a batch of treats for a cozy gathering, or looking for more comforting almond-flavored recipes?

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