Almond Cookies

These Almond Cookies are a melt in your mouth almond cookie with an almond glaze.Almond Cookies - a family favorite we all love! the-girl-who-ate-everything.comMy mother-in-law introduced me to these. When I think Almond cookie I have to admit I am not immediately jumping for joy but these suckers proved me wrong. They melt in your mouth. They are supposed to be smaller and thicker almost like a thick Checker but this was the first batch and the second batch was gone before I could snap a picture.Almond Cookies - a family favorite we all love! the-girl-who-ate-everything.comThey’re kind of shortbread almond cookie with a sweet almond glaze. They are addicting.
Almond Cookies - a family favorite we all love!

Almond Cookies
Serves: 2-3 dozen
Source: from Joann Law
  • 1 cup butter
  • ¾ cup sugar
  • 1 teaspoon almond extract
  • 2 cups flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup powdered sugar
  • 1 teaspoon almond extract
  • 3 teaspoons water
  1. Preheat oven to 400 degrees. In a bowl blend the butter, sugar, and almond extract. In a separate bowl mix the flour, baking powder, and salt. Add the flour mixture 2 Tablespoons at a time to the butter mixture until completely combined (important!!)
  2. Roll into small balls and flatten slightly. They should look like a thick checker. Cook for 7 minutes (they will not look done) at 400 degrees on a parchment lined pan. Cool cookies until they are just warm and place sliced almonds on top of each cookie.
  3. For the glaze: Combine powdered sugar, almond extract, and water. Drizzle a spoonful of glaze on top of the almonds and cookie.

Almond Cookies - a family favorite we all love!

Speak Your Mind



  1. Definitely have to try these! I love almond everything:)

  2. they look like shortbread!

  3. These look so darn good!

  4. i love almond cookies. will have to try these. they look great!

  5. I ADORE almond. Love it! This recipe brought me to screeching halt, on Photograzing. I must have these. Adorable picture of the wee one biting in a cookie. I wish it was my cookie!

  6. i added a little less than a cup of raspberrys to the dough, which made the dough more sticky so when i pushed them down with a glass i dipped it in sugar first ! …… i also put them for 8 minutes instead of 7 …… they tasted great the almonds and glaze really adds to them ….. my mother LOVED them …. definetly a keeper !

  7. Made these twice now. They’re awesome!

  8. Its looks so delicious,I would like to have a new stove to cook all the recipes that I can get in the Internet, so I think that your blog is spectacular!!22dd

  9. tried them, & LOVED them! I could tell just from the photos they would be wonderful…I added more almond extract and some vanilla too for good measure, but otherwise kept to the recipe the first time (they disappeared so fast I decided to try them again today) this time I will try using some blanched almond flour/meal in place of 1/4 of the regular flour to see how that works. Thanks for such a lovely & elegant but simple to make cookie!

  10. It’s great to see a blog of this quality. I learned a lot of new things and I’m looking forward to see more like this. Thank you.

  11. Almond cookies is one of my favorites since when I was a kids. I really like it! how to clean your credit report

  12. What kind of almonds did you use to top them – are they raw or did you roast them? salted/unsalted, etc… Thanks!

  13. @Sarah,
    I used salted sliced almonds and I just used them raw; I did not roast them. Good luck!

  14. These cookies were delicious! I tried one with the glaze and after that I ended up eating 3. Thank you for showing us this cookie recipe. I will definetly making another batch soon!

  15. I never leave comments. Ever. I found this via pinterest and I love them so much!!! They reminded me of cookies I had had in France and have missed them so much since.

    I was a bit concerned with the dough at first, I’m a novice baker. I gave up my hand mixer to mixing in the flour mixture by hand. It made it so much easier!

    Thanks for this delicious recipe.

  16. I can’t wait to make these! About how many can you make in each batch?

  17. I realized about an hour ago that I needed to bring something to a cookie swap tonight, and I remembered that I’d bookmarked this recipe (via a post on another blog). 30 minutes start to finish with ingredients I already had in the house (swapping Earth Balance for butter to veganize), and so yummy! Thanks so much!

  18. Hmm, Yummy i really like almond cookies. Thanks for sharing on this info with us. conveyancing adelaide

  19. OMG! Saw these on your site and couldn’t wait to make them…I love almonds and almond extract! My 8-year-old daughter and I just finished them, and they are TO-DIE-FOR!!! Melt in your mouth! And my daughter had so much fun helping to roll the balls and put the almonds and glaze on. Thank you for a great recipe!

  20. This is my first time go to see at here and i am really impressed to read all at alone place.

  21. I’m not gonna lie, the glaze is kind of disgusting. It’s just not my thing. The cookies are beautiful just by themselves, but if you’re really wanting something on top, I’d recommend your favorite jam/preserve/jelly or, crack in a jar itself, Nutella. Before your start slapping glaze on all of the cookies, do a sampler bite to see if you like it.

  22. How can you make this recipe Gluten Free and Vegan(just relace butter for Vegan Margerine)

  23. Just found and tried your cookies-they are great!! Very easy and yummy! I added some raspberry jam to the top of some of them and then added the glaze and almonds-very good as well. Thanks so much for sharing it!

  24. I made these for christmas and they were a hit! I coudnt stop eating them myself flippen delightful! thanks for sharing! god bless

  25. Thanks for sharing…They turned out absolutely gorgeous! Very delicious as well 😀

  26. Marie-Josée Mo. says:

    hey there!! really loveeeeeeee those cookies. I was just wondering, do they freeeze well? :S
    Marie-Josée 🙂

  27. They turned out so good! Best/easiest cookie ever! I used Trader Joe’s Honey Roasted Slivered Almonds for the top & it seemed to add an additional crunch & sweetness that added to the YUM! I’ll be making these again – but only when I have others around to eat them fresh from the oven. I’ve already eaten 6!!

  28. These cookies are great! Have made these several times. Will continue! Thanks

  29. For some reason, I thought that the recipe called for a half cup of butter. So halfway through the recipe I noticed I didn’t have enough liquid. So I thought quickly on my feet an added two eggs. My cookies came out amazing.

  30. Just made these for a friend’s birthday this weekend. SO DELICIOUS!!! Thanks so much for the recipe!

  31. Thought this recipe looked amazing and the reviews backed it up! Made these tonight and have to post that the salt should only be 1/8t, not 1/4t. I made mine with unsalted butter and the 1/4t was still too much. My cookies taste like playdoh because they are basically salt biscuits 🙁 Added 1.5t of extract to the dough, too and the salt still overpowers it. The glaze definitely helps, but the flavor is still a bit off. Don’t make my same mistake! I can tell that they would be great otherwise!

  32. How many cookies does this make….? …….
    need a dozen and a half for cookie exchange….. thank you. Carol

    • Christy {The Girl Who Ate Everything} says:

      Sorry! I depends how small or big you make them. I would say it makes around 2 dozen but honestly it’s been a while since I’ve made them.

  33. cheryl Robinson says:

    D0 these almond cookies freeze well?

  34. I made these cookies for my in-laws Xmas party last year – we loved them so much, I’m making them again this year. THANK YOU for this amazing recipe!

  35. Kudos on the recipe. I made these cookies for my sister’s party tray for her office; she said everyone LOVED them!! They were a big hit.

  36. I made these for Christmas this year but because family functions were planned weeks apart I did NOT want to have to bake twice. What I did was make up the dough, divide it in half and rolled each into logs and wrapped them in plastic wrap. When the day of the get togethers were coming up I just took out a roll and sliced it into the rounds….basically I made Icebox cookies out of it. They turned out great! They are like an almond shortbread! Thank you for such a great recipe!

  37. These were alright but could be better. I would have cooked them for longer, at least 10 min instead of 7 min. I think I left mine in for 9 min and they came out a bit too soft. I would have either skipped the salt or used unsalted butter. Also I would try adding the almond slices prior to baking so that they bake in and maybe toast a bit. I don’t think the glaze is necessary. Depends on your taste.

  38. I have always loved almond cookies. When I got invited to a cookie swap this December, I decided to finally learn how to make them. These were exactly what I wanted. They tasted great and were not hard to make. I’ll definitely make them again. Delicious!

  39. Try toasting the sliced almonds in a little butter to make them even more flavorful. Use a non-stick saute pan over very low heat and pull them off as soon as the start to look golden as they go from almost golden to nearly burnt very quickly.

    these cookies were utterly delicious!

  40. Shirley Cunningham says:

    I was just wondering if these cookies were suppose to be a little crispy. Mine are soft.
    I found another recipe for Scandinavian Almond Bars in a magazine, these are a lot like those. Just incase anyone would like to try them, I am not sure of the magazine I found the recipe in,

  41. Thank you for the recipe, just finished my first batch, delicious! So easy to make, I could definitely see myself experimenting with added ingredients, maybe a pinch of a fruity flavor or a dash of cinnamon?

    • These turned out very greasy! Also, the edges seemed to melt quicker and so got puddle-like and then browned while the center was still cold and so didn’t cook at all. They ended up like a lump of dough in the middle of a puddle of melted butter with crispy edges. Any tips on what might have happened? Not enough flour? Shouldn’t have refrigerated? I made balls and re-refrigerated because my hands made only the outside of the ball warmer. Before baking, I flattened the ball. It should have baked evenly, so I learn toward to much butter, although I followed the instructions. Also these were super yummy – just ugly. I picked off edges.

  42. Sounds good!

  43. My dough is so dry and crumbly. Am I missing something? I can’t roll them at all.

  44. Making these today…cars in the shop and it’s cold so perfect day to bake! Absolutely love almond in this family!

  45. I want to make this cookie recipe at high-altitude, at about 5000 feet .do you have any recommendations for altering this recipe for a high altitude?i have found that Cookies tend to turn out flat at high-altitude. Also, I didn’t see eggs in the recipe. Is that correct?