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Lawrence D. Smith

Soft Almond Crinkle Cookies

These Almond Crinkle Cookies feature a tender almond-flavored center, subtle cinnamon warmth, and a snowy powdered sugar coating. Made with maple syrup and brown sugar, they bake into charming crackled treats that are perfect for everyday snacking, afternoon tea, or sharing during special occasions.
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Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 30 small cookies
Course: Cookies
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough
  • - 60 g 4 tbsp. maple syrup
  • - 60 g ¼ cup dark brown sugar
  • - 45 ml 3 tbsp. vegetable oil
  • - ¼ tsp. ground cinnamon
  • - A pinch of salt
  • - 1 large egg yolk
  • - 150 g 1 cup all-purpose flour
  • - 50 g ¼ cup almond meal
  • - ½ tsp. baking powder
  • - ½ tsp. baking soda
For the Coating
  • - 60 g ½ cup powdered sugar

Equipment

  • Stand mixer or electric mixer with a mixing bowl
  • Paddle attachment
  • Measuring cups and spoons
  • Kitchen scale
  • Mixing spatula
  • Baking trays
  • Baking paper/parchment paper
  • Small bowl for powdered sugar
  • Refrigerator
  • Oven
  • Wire cooling rack

Method
 

  1. Prepare the Wet Ingredients: Add the maple syrup, dark brown sugar, vegetable oil, ground cinnamon, salt, and egg yolk to a mixing bowl fitted with a paddle attachment. Mix until the ingredients are thoroughly combined.
  2. Mix the Cookie Dough: Add the all-purpose flour, almond meal, baking powder, and baking soda to the bowl. Mix until the ingredients come together to form a soft dough.
  3. Chill the Dough: Cover the dough and refrigerate for approximately 1 hour to allow it to firm up before shaping.
  4. Prepare the Oven and Trays: Preheat the oven to 170°C (338°F). Line the baking trays with baking paper.
  5. Shape the Cookies: Take portions of the chilled dough and roll them into walnut-sized balls.
  6. Coat the Dough Balls: Place the powdered sugar in a small bowl. Roll each dough ball in the sugar until it is generously coated.
  7. Arrange the Cookies: Place the coated dough balls on the prepared baking trays, leaving space between them so they can spread during baking.
  8. Bake the Cookies: Bake at 170°C (338°F) for 10–14 minutes, or until the cookies develop their characteristic crinkled surfaces and appear set.
  9. Cool the Cookies: Remove the trays from the oven and allow the cookies to cool completely at room temperature before serving.

Notes

  • Storage: Store the completely cooled cookies in an airtight container at room temperature for up to one week.
  • Freezing: Freeze the cookies in a sealed container for up to one month.
  • Make-Ahead Option: Prepare the cookie dough up to one day in advance and keep it refrigerated until ready to shape and bake.
  • Sweetener Substitutions: Replace the maple syrup with the same amount of date syrup or honey. Keep in mind that either substitution will change the flavor.
  • Chilling Time: Refrigerate the dough for approximately one hour before shaping to make it easier to handle.
  • Cookie Size: Shape the dough into walnut-sized balls to maintain the intended small-cookie size.
  • Baking Cue: Bake for 10–14 minutes at 170°C (338°F), watching for the characteristic cracks and a set surface.
  • Cooling: Let the cookies cool completely at room temperature before storing them in a sealed container.