Almond Crinkle Cookies

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Almond Crinkle Cookies are another good cookie recipe to add to your cookie baking collection!

Almond Crinkle Cookies

If you’re an almond lover, this is the cookie for you. It’s a buttery crinkle cookie flavored with almond extract. Sliced almonds baked into the tops of these Almond Crinkle Cookies adds even more almond love! They are crisp on the outside and chewy on the inside- the perfect texture!

The Weeknight Dessert Cookbook

The Weeknight Dessert Cookbook

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This recipe for almond crinkles comes from a new book by my friend Mary Younkin called, The Weeknight Dessert Cookbook: 80 Irresistible Recipes with Only 5 to 15 Minutes of Prep. Mary already shared The Weeknight Dinner Cookbook with us, and now she’s back for more with dessert. Sometimes it’s nice to have a little sweet treat available on a weeknight, so I appreciate this book full of super easy dessert recipes! There are recipes for one-pan cakes, cookies and bars, cobblers and crisps, ice cream, pudding, no-bake treats and sauces. And a big bonus is that there is a big, beautiful photograph included for each recipe.

Here are a few recipes I am super interested in trying: Best-Ever Coconut Pound Cake, Apple-Raisin Rum Cake, Cranberry Coffee Cake, Salted Chocolate Chip Pudding Cookies, Cream Cheese- Pecan Cookies, Gooey Rocky Road Brownies, Irish Coffee Bars, Berries and Cream Cobbler, Bourbon Apricot Crisp, Seven-Minute Dark Chocolate Pudding, Perfect-Every-Time Hot Fudge Sauce, Peanut Butter- Banana Refrigerator Pie and Hot Fudge- Ice Cream Cone Pie. Everything sounds delicious, and I love that every dessert recipe has super simple prep.

making almond crinkles

How to make Almond Crinkle Cookies:

This is a very easy cookie recipe to make. You’ll begin by mixing together an easy, almond-flavored, buttery cookie dough. Then you’ll roll that dough into balls and dip them into a bowl of sliced almonds. The cookies will flatten while baking. Storing them in a covered container will ensure that they’ll keep their texture.

Almond Crinkle Cookies

These almond crinkles are light cookies that are nice to have with tea or coffee. They are good dunkers! And I think they’d be a nice addition to a holiday cookie platter too.

The recipe makes just 14 cookies, but you can certainly double or triple the recipe to make more. It will be difficult to eat just one, so I suggest making a lot! This is a popular cookie for people to reach for since it’s not really the average cookie.

stack of Almond Crinkle Cookies

If you’re looking for the next best cookie recipe to bake, I suggest you try these delicious Almond Crinkle Cookies! And I’d say it’s a great weeknight dessert recipe since it doesn’t take much time at all to prepare them.

Here are a few more almond cookie recipes you might like to try:

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Almond Crinkle Cookies

Crisp on the outside and chewy on the inside!
Prep Time 30 minutes
Cook Time 12 minutes
Servings 14 cookies
Calories 191kcal
Course Dessert
Cuisine American
Keyword almond cookies, almond crinkle cookies, almond crinkles


  • 1/2 cup (1 stick) butter, at room temperature
  • 1 cup granulated white sugar
  • 1/2 teaspoon almond extract
  • 1 large egg
  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup sliced almonds


  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silcone mat.
  • In a large bowl, use an electric mixer to beat the butter and sugar together until light and fluffy. Add the almond extract and egg. Beat until well combined. In a separate small bowl, whisk together the flour, baking powder, baking soda and salt. Stir the dry ingredients into the wet ingredients until they are just combined.
  • Place the almonds in a small bowl. Use a 2-tablespoon cookie scoop to portion the cookie dough onto the baking sheet. Roll each portion into a ball between your hands, press half of the cookie dough lightly in the almonds, and place almond-side-up on the prepared baking sheet.
  • Bake 11 to 12 minutes, or just until the bottoms of the cookies begin to brown and the cookies are no longer shiny. Remove from the oven and let them rest for a minute or two before transferring to a wire rack to let them cool completely. Store in an airtight container.


Serving: 1cookie | Calories: 191kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 115mg | Potassium: 54mg | Fiber: 1g | Sugar: 14g | Vitamin A: 224IU | Calcium: 20mg | Iron: 1mg


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Lori Lange of Recipe Girl

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