These easy almond cookies will melt-in-your mouth with their almond flavor! They are soft, chewy and buttery with a powdered sugar glaze then topped with almond slices.
Buttery Almond Cookies
It’s that time of year again when I start thinking about delicious Christmas cookies! Shortbread cookies and butter cookies are my go-to’s, and this almond cookie recipe fits right into all of that buttery goodness!
There’s something incredibly special about homemade cookies and these almond cookies, with their aromatic almond extract, have become become a signature treat along with these cherry almond cookies and Almond Joy cookies.
Ingredient Notes
Because there are only a few simple ingredients in these almond sugar cookies, I suggest using fresh and high-quality ingredients for the best results.
Find the full printable recipe with specific measurements below.
- Baking staples: All-purpose flour, granulated sugar, baking powder and salt
- Unsalted butter: Butter provides richness and a buttery flavor to the cookies. Using unsalted butter allows better control over the salt content in your recipe.
- Almond extract: Almond extract is the star flavoring in these cookies, giving them great almond aroma and taste. A little goes a long way, so use it sparingly.
- Almond slices: Almond slices are a delightful addition for extra almond flavor and a nice crunch.
- Powdered sugar glaze: Powdered sugar, almond extract, and water. You can use vanilla extract if you would like.
How to Make Almond Cookies
Cream softened butter and sugar until fluffy, then add the almond extract and mix everything together until combined.
Gradually add the dry ingredients to the butter mixture and mix until the dough comes together.
Shape the dough into balls, flatten them with your fingers, and chill briefly.
Bake for 7 minutes until the edges turn golden and top them with the almond slices if desired.
Recipe Tips and Variations
- To add a glaze, combine powdered sugar, almond extract, and water and drizzle it over the cookies. Let them set and cool on a wire rack.
- Make sure your butter is slightly softened at room temperature. This ensures a creamy texture in your cookies.
- Refrigerating the dough balls for a short time before baking helps the cookies maintain their shape during baking, resulting in a beautiful appearance.
- Adding almond slices on top is optional, but it enhances the almond flavor and provides a nutty crunch.
- Adjust the thickness of the glaze by adding more or less water according to your preference.
Storing
- Store: Store your almond cookies in an airtight container at room temperature for up to 2 days. This ensures they maintain their wonderful texture and flavor.
- Freeze cookie dough: Freeze the cookie dough in an airtight container or freezer-safe bag for up to 3 months. Check out my tips on how to freeze cookie dough for the best results. When you’re ready to bake, simply thaw the dough in the refrigerator, shape it into balls, and bake as directed.
- Freeze baked cookies: If you’d like to keep them for an extended period, freeze them in an airtight container in the freezer for up to 3 months. They’ll still taste as heavenly as the day you baked them!
More cookies include cream cheese cookies, white chocolate macadamia nut cookies and chocolate chip pudding cookies.
More Cookies Recipes
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Almond Cookies Recipe
Video
Ingredients
Cookies
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup unsalted butter , slightly softened (sliced)
- ⅔ cup granulated sugar
- 1 teaspoon almond extract
- Almond slices , for topping, optional
Glaze
- ¾ cup powdered sugar
- ½ teaspoon almond extract
- 1-2 Tablespoons water , milk or cream
Instructions
Cookies
- Preheat the oven to 400℉. Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together 2 cups flour, 3/4 teaspoon baking powder, and 1/2 teaspoon salt.
- In the bowl of a stand mixer fitted with a paddle attachment, cream 1 cup butter and 2/3 cup sugar together on medium speed until fluffy. Mix in 1 teaspoon almond extract. Using a rubber spatula, scrape the bottom of the sides and bottom of the bowl.
- With the mixer on low, slowly add in the dry ingredients (adding about 1/4 cup at a time until mixed).
- Using a small cookie scoop, portion the dough onto the baking sheet. Using dampened hands, roll the dough into 1-inch balls and place 2 inches apart on the baking sheet. Using your thumb, press down down gently to flatten. Refrigerate dough balls on pan for 5 minutes.
- Bake 7 minutes. The middle will look unbaked but will finish cooking on pan. Let cooking sit on pan a few minutes and place almond slices on top of each cookie, if using. Then remove to a cooling rack.
Glaze
- In a small bowl, whisk together 3/4 cup powdered sugar, 1/2 teaspoon almond extract, and 1-2 Tablespoons water to create a glaze that is thin and loose. Drizzle glaze over the top of the cookies. Let set.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Christmas, Cookies, Desserts, Freezer-Friendly, Holiday Cookies
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
These cookies are a melt-in-your-mouth! The almond extract adds that twist and I love the glaze! The almond slices on top made them look so elegant. They disappeared fast.
So glad you enjoyed these almond cookies :)
These are really amazing cookies!! My kids couldn’t stop eating these!! So good!
I think these are my new favorite cookies!! Sooo full of flavor and they’re the perfect treat to take to all of our gatherings this year, thank you!