If you’re looking for a scrumptious light and buttery bite-sized treat, then this almond cookie recipe is just what the doctor ordered. These happy little almond cookies pack a powerful punch full of sweet almond flavor and rich history. You don’t come across cookies like this all the time but when you do….it’s so worth it.
A few simple swaps can turn these babies into fancy Lebkuchen for special occasions. Or you can add chocolate and make almond joy cookies that are so good you’ll never buy another candy bar. Short on time? Turn them into almond joy bars instead but that’s another post.
Let’s talk about these cookies!
- Soft and tender, it melts in your mouth.
- The easy frosting tops the buttery cookies with perfectly balanced flavor and sweetness.
- Decorate it with anything!
How To Make Almond Cookie Recipe
Whipping up these soft sensual almond cookies is fun and delicious. Just line your baking sheets and mix your dry ingredients before creaming butter and sugar in a separate bowl. Gently add wet ingredients, then dry. Roll, flatten, bake!
Blend up your icing while the cookies cool. Ice, decorate, and passionately enjoy.
The good news is you don’t have to tear apart the entire kitchen to serve up this delicious almond cookie recipe. Just be sure not to overmix the batter when adding the dry ingredients. Incorporate just until combined to keep the final product soft and tender.
Also, be careful not to overbake them. These little gems won’t brown so watch the cooking time.
To keep your almond cookie recipe soft and scrumptious, it helps to use room temperature dairy ingredients. The unsalted butter should be soft and spreadable but still, hold its shape. You’ll want your eggs to be room temp as well.
Chocolate Version -If you’re looking for something chocolatey, you can swap out the frosting for chocolate!
- Simply melt dark or milk chocolate chips on low power in the microwave in short 20-30 second bursts, stirring in between. Remember, chocolate should never get too hot to touch! Go low and slow!
- Dip half of the cookie into the melted chocolate and sprinkle with chopped almonds. I usually make them so they look like ½ moons as opposed to covering the entire top half, though they’re delicious either way!
Tools to Make
This most excellent almond cookie recipe is an easy winner in the kitchen and on the serving tray. The only tools you really need are an electric mixer and a glass with a flat bottom. Easy peasy! The glass is to flatten the cookies after you roll them.
In the interest of time and uniformity, you can also put all “cookie balls” onto a prepared baking sheet and cover with parchment paper. Then gently press another cookie sheet on top to flatten.
How Long Can You Keep This In The Fridge?
This almond cookie recipe performs best when you bake them immediately, so the dough doesn’t dry out. It’s, not one of those recipes you have to mix and store before you bake.
Can You Freeze This?
Oh yeah. You can freeze this cookie for up to 2 months before or up to 6 months after you bake them. When freezing baked cookies, be sure to let them cool completely first or the texture will be disappointing when they thaw. I suggest freezing un-iced.
You can also fill up a baking sheet with raw almond cookies and let them harden in the freezer. Then simply remove the pan and place the hardened cookies in a freezer bag. They can go straight into a preheated oven if you add a few minutes to the cooking time.
Make Ahead Tips
The flavor of this cookie only improves with time becoming more pronounced and invigorated. These cookies store best in an airtight container with a half a piece of bread. They’ll slowly absorb the moisture from the bread keeping them soft and tender.
The delicate flavor of this cookie makes them the ideal sidekick to a hot cup of coffee or tea because the flavor doesn’t compete. Some customs serve these at the very end of the meal after dessert to cleanse the palate, like an after-dinner mint.
Changing up this almond cookie recipe will give you even more scrumptious treats. Here are a few easy transformations that bring all the flavor.
- Make almond shortbread cookies for a crumbly little treat without the icing.
- Turn these into little almond crescent cookies and dust them in powdered sugar.
- A few simple swaps will give you yummy Chinese almond cookies.
- Whip up some similar almond butter cookies for your next gatherings
When you’re ready for some more awesome cookies recipes, check these out.
- Italian Wedding Cookies – nutty, melt in your mouth and delicious!
- Italian Almond Cookies – Sweet almond flavor in a chewy little cookie treat.
- 2 ½ cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1/2 cup powder sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup vegetable oil
- 1 large eggs, lightly beaten
- 1 ¼ teaspoons almond extract
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, at room temperature
- 3/4 teaspoon almond extract
- pinch of salt
- 2 cups powdered sugar
- 2-3 tablespoons whole milk
- 1 cup sliced almonds, approximately
- Preheat oven to 350 degrees. Line baking sheets with parchment or silicone baking mats.
- Whisk together flour, baking soda, cream of tartar, and salt; set aside.
- In another mixing bowl, beat together powdered sugar, granulated sugar, and butter with an electric mixer until light and fluffy, about 1 minute. Beat in oil, eggs, almond extract, and vanilla. Gradually add flour mixture and mix just until incorporated.
- Roll dough into ping pong sized balls. Flatten with bottom of glass dipped in sugar.
- Bake cookies 8-10 minutes in the preheated oven, or until the center of the cookie no longer looks wet (Cookies won't brown).Don't overbake! Allow cookies to cool on baking sheets about 5 minutes then transfer to a wire baking rack to cool completely.
- Meanwhile, make the frosting; with an electric mixer, beat butter until smooth and creamy. Add almond extract and salt. Add powdered sugar in 1-2 cup increments until combined. Add milk and mix until smooth and spreading consistency. Spread over completely cooled cookies and top with sprinkles.
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