These almond cookies bake up soft and buttery with a rich almond flavor and a tender crumb. A simple almond glaze adds just the right touch of sweetness, and a sprinkle of sliced almonds gives a little crunch and a pretty finish.
They feel special without being fussy, which makes them a great choice for anything from a casual coffee break to a holiday tray.
Ingredients You’ll Need
- 1 cup salted butter softened, see note*see note
- ¾ cup granulated sugar
- 1 tsp almond extract
- 1 ½ cups all-purpose flour
- ¾ cup almond flour do not pack
- ½ tsp baking powder
- ¼ tsp salt
Glaze
- 1 cup powdered sugar
- 1 tbsp milk
- ¼ tsp almond extract
- ⅓ cup sliced almonds
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How to Make Almond Cookies
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In the bowl of a stand mixer with a paddle attachment or in a large mixing bowl, using a hand mixer, cream together the butter, sugar, and almond extract until light and fluffy, about 3 minutes.
3. In a separate mixing bowl whisk together the flour, almond flour, baking powder, and salt. Add the dry ingredients into the wet ingredients and mix until just combined.
4. Roll into 2-tablespoon sides balls and place on the baking sheet a few inches apart. Flatten each ball slightly but not too thinly.
5. Bake for 7-8 minutes. They will look undercooked but if you over bake them, they will be too dry.
6. Remove from the oven and let cool on the cookie sheet for about 4-5 minutes before transferring to a wire cooling rack to finish cooling.
Glaze
Whisk the powdered sugar, milk and almond extract together until combined. Drizzle or dip each cooled cookie in the glaze and sprinkle a few sliced almonds on top.
Almond Cookies
Ingredients
Cookies
- 1 cup salted butter softened, see note*see note
- ¾ cup granulated sugar
- 1 tsp almond extract
- 1 ½ cups all-purpose flour
- ¾ cup almond flour do not pack
- ½ tsp baking powder
- ¼ tsp salt
Glaze
- 1 cup powdered sugar
- 1 tbsp milk
- ¼ tsp almond extract
- ⅓ cup sliced almonds
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In the bowl of a stand mixer with a paddle attachment or in a large mixing bowl, using a hand mixer, cream together the butter, sugar, and almond extract until light and fluffy, about 3 minutes.
- In a separate mixing bowl whisk together the flour, almond flour, baking powder, and salt. Add the dry ingredients into the wet ingredients and mix until just combined.
- Roll into 2-tablespoon sides balls and place on the baking sheet a few inches apart. Flatten each ball slightly but not too thinly.
- Bake for 7-8 minutes. They will look undercooked but if you over bake them, they will be too dry.
- Remove from the oven and let cool on the cookie sheet for about 4-5 minutes before transferring to a wire cooling rack to finish cooling.
Glaze
- Whisk the powdered sugar, milk and almond extract together until combined. Drizzle or dip each cooled cookie in the glaze and sprinkle a few sliced almonds on top.
Notes
- If you use unsalted butter, add an additional ¼ tsp salt.
- You don’t want your butter too soft. I’d say leave it out at room temperature for about 30 minutes. If it’s too soft your cookies will more likely spread when baking. If you think your butter is too soft, refrigerate the dough for 30-45 minutes before baking.
- Use the spoon and level method with the flour and almond flour or your cookies will be too dry.
- Store leftovers in an airtight container at room temperature for up to 3-4 days.
- These cookies freeze nicely. Freeze in a freezer safe bag or container for up to 3 months.
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