Almond Cookies
These Almond Cookies are a melt in your mouth almond cookie with an almond glaze.
My mother-in-law makes these Almond Cookies every year and we always look forward to eating them right out of the oven.
ALMOND COOKIES
My mother-in-law introduced me to these Almond Cookies which are a recipe from her good friend.
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.
They’re kind of shortbread almond cookie with a sweet almond glaze. They are addicting. You know I love almond anything like these Almond Roca Bars.
The secret to these Almond Cookies is to follow the instructions exactly (adding the flour 2 tablespoons at a time).
If you love these Almond Cookies, you’ll love these recipes.
Almond Cookies
Ingredients
- 1 cup unsalted butter soft but cold (you can make a thumbprint in it)
- 3/4 cup sugar
- 1 teaspoon almond extract
- 2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 3 teaspoons water
Instructions
-
Preheat oven to 400 degrees. In a bowl, with a mixer cream 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!!)
-
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.
-
For the glaze: Combine powdered sugar, almond extract, and water. Drizzle a spoonful of glaze on top of the almonds and cookie.
Definitely have to try these! I love almond everything:)
I wish I could say the same. Me personally, I am alergic to almonds. But this recipe looks delicious.
Made these. So delicious!
they look like shortbread!
These look so darn good!
i love almond cookies. will have to try these. they look great!
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!
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 !
Made these twice now. They’re awesome!
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
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!
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.
Almond cookies is one of my favorites since when I was a kids. I really like it! how to clean your credit report
What kind of almonds did you use to top them – are they raw or did you roast them? salted/unsalted, etc… Thanks!
@Sarah,
I used salted sliced almonds and I just used them raw; I did not roast them. Good luck!
Christy
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!
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.
I can’t wait to make these! About how many can you make in each batch?
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!
Hmm, Yummy i really like almond cookies. Thanks for sharing on this info with us. conveyancing adelaide
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!
This is my first time go to see at here and i am really impressed to read all at alone place.
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.
How can you make this recipe Gluten Free and Vegan(just relace butter for Vegan Margerine)
I’m not sure. I’m not an expert in Gluten Free. Sorry. I’ll have to look into it.
You would also have to replace the flour, perhaps with almond or coconut flour. Ask Google I’m sure you could find out which would best. I’m gonna try almond flour myself..
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!
I made these for christmas and they were a hit! I coudnt stop eating them myself flippen delightful! thanks for sharing! god bless
Thanks for sharing…They turned out absolutely gorgeous! Very delicious as well 😀
hey there!! really loveeeeeeee those cookies. I was just wondering, do they freeeze well? :S
thanks,
Marie-Josée 🙂
Sure. I don’t see why not?
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!!
So glad you liked them!
These cookies are great! Have made these several times. Will continue! Thanks
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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.
Ooh! I’ll have to try your version.
Just made these for a friend’s birthday this weekend. SO DELICIOUS!!! Thanks so much for the recipe!
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!
How many cookies does this make….? …….
need a dozen and a half for cookie exchange….. thank you. Carol
Carol,
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.
D0 these almond cookies freeze well?
I haven’t tried but I think with the consistency they should freeze well.
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!
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.
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!
*wrapped the logs in plastic wrap and tossed them in the freezer
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.
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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!
Thanks for making them. My picture doesn’t do them justice.
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!
Thank you!
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,
Shirley,
These are melt in your mouth. They should not be crispy.
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.
I can’t help but wonder if your oven is working right?
Have to agree with Karen. Sounds like the temperature of your oven is off. An oven thermometer should answer this question for you. You can pick them up anywhere and they are not expensive.
I had something weird and similar happen. I had 3 cookies totally flatten and spread, but the rest were fine. Hmm…
Sounds good!
Thank you!
My dough is so dry and crumbly. Am I missing something? I can’t roll them at all.
Did you use softened butter? It’s omitted in the directions but you should use room temperature softened butter. Then add the dry mix SLOWLY to the butter. If you try to add it all at one time, you can end up with the problem you’re having.
Thank you for all of your responses.
It’s a shortbread recipe so it should be almost crumbly. Roll it in your hand not with a roller.
Making these today…cars in the shop and it’s cold so perfect day to bake! Absolutely love almond in this family!
Good luck!
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?
That is correct. It’s a shortbread recipe. I do not have experience baking at high altitude so I’m afraid my tips would not be proven.
Must let you know how lovely these cookies are. Made as per recipe I got 30 3/4 ounce cookies made no changes to the cookies or frosting. Thanks for sharing with us.
You’re welcome!
These are great! Made today for blood drive at our church and had to make a second batch because my husband and ate too many.
Haha. You are so nice to do that Cynthia.
This is our new addiction. I give away baked goods and this has been a favorite that every single person likes. It’s quick, easy, and delicious but unique. They taste like they are rare, complicated cookies hahaha. I will admit though…I haven’t even done the glaze yet. I make the cookies and sprinkle with powdered sugar. They are so delicious we are impatient!
Can these cookies be frozen. If so, for how long. I am making these for a wedding cookie table.
Totally! You could freeze them for a couple of months!
Stumbled across this recipe yesterday and made these cookies today. This is the easiest and best flavored almond cookie I’ve ever made and ever tasted. Kudos! I followed the recipe exactly (made a double batch in my Kitchenaid with the paddle attachment). This will be my go to almond cookie forever now. Thank you Christy. 5 stars!
Oh Grammie! You’re welcome!
I’ve made these a few times and I never make enough! They fly off the plate.
Thank you! I love them too.
I tied this recipe tonight. Unfortunately, it isn’t working the cookies are spreading a lot and the edges are brown. I put the dough in the fridge and I am hoping it will help resolve the problem.
I used a medium cookie scoop…maybe my dough balls are too small?
Sounds like there isn’t enough flour or you baked them too long.
These ar soooooooo good 10/10 👍🏻
Thank you!
These are fantastic cookies! I have made them several times for Baby Showers and for Memorials at church. Everyone raves about them . They are hard to stop eating!
Thank yoU!
These were so yummy, tasted just like almond bars, and easy to make!
These were so yummy and easy to make. Tase Ted just like almond bars!
Ooh Yum!
These cookies are amazing! A new family favorite.
Thank you!
The recipe doesn’t say whether to soften the butter or not. I’m planning on using softened butter, but any thoughts? Thanks!
You want cold but slightly softened if that makes sense. Not room temp but will dent if you put your finger in it.
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I made these for my family and they loved them. My husband said that they were so good, they were naughty.
I made these for my family and they loved them. My husband said that they were so good, they were naughty.
HAHAHAHAHA.
Ok, dough tasted great! I made them small and flattened them as suggested. Put them in at 400 for 6 min then checked them and they were burned!!!! I had already checked my temp. What gives?
Continued…..
Ok so I turned my oven down to 350 and tried again checking after 5 minutes. This time they were still a nice color and are super tasty and easy. I think that the problem is that my oven is ventilated but I can’t read the dials. In that case, you would need to turn it down.
Cookie was good, but found the almond extract to much in the icing !!
Does this cookie dough need chilling before baking?
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A great addition to our Christmas cookie tray! They were easy to make, and look & taste FABULOUS!
These are so pretty and sound delicious. I confused about the almonds on top, though. If they are put on after baking, is it the glaze that holds them in place? Would they burn if added prior to baking?
Absolutely delicious! My new favorite cookie recipe, as i am a lover of all things almond. Mixing in 2 T of flour at a time about killed my arm, but it was soooo worth it. The first batch I flattened just a bit too much, so of course I feel a deep responsibility to consume those myself instead of serving to others 😉 Thank-you for posting this delightful recipe.
I followed the recipe exactly as written and even made smaller balls. But they were spread out like pancakes and brittle. They taste good though. Are you sure this recipe shouldn’t have an egg in it? The dough was thoroughly mixed. My last two sticks of butter. Not a happy camper.
Sliced roasted almonds or sliced natural almonds?
Thanks!
I have made these cookies twice in the past week and they were such a hit!, so easy to make and they are simply delicious! Thanks so much for sharing this recipe!
These cookies are wonderful! I tried them for my Christmas cookie exchange, and they were such a hit! We decorated them with the almonds, but also sprinkled on some gold and pearlized candied beads, before glazing them, and they were beautiful!
Sounds stunning!
I followed your directions exactly and they came out wonderfully the first time! I love almond and these did not disappoint. Thanks for sharing!
Ooh that makes me happy!
You’re welcome!
These are the most delicious and easy to make almonds cookies I have ever baked. So darn good!!!
Thank you!! We love them!
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Can I sub almond flour for regular?
I have not tried it so I can’t be sure.
I’m sure this was a type-O, but
The recipe I saw said “prep time”
Is 22hrs & 2mins. No one else
mentioned this in their comments, so I’m just checking
In an abundance of caution.
These cookies sound irresistible.
I can’t wait to have a plate full
On my table! One more thing ,
Should I be using salted or
sweet butter? Thanks. Pam
Yes, unfortunately there’s a bug in the recipe plugin.
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How would you store these. I’d like to add these to our cookie table at wedding
I would freeze or in an airtight container.
I never comment on blogs EVER!! BUT OMG this is AMAZING!!!! Literally our new family favorite!!! I’ve made them about 5 times now and today I tried making them again but decided to skip the “add the floor 2 tbs at a time” and what a mistake it absolutely makes a HUGE difference!!!
Thank you Laura. That’s awesome to hear!
Is the butter, used right out of the fridge, room temperature, softened or melted. Am I mixing all this by hand or mixer? I love almond cookies so I’m looking forward to making these. Thanks for the recipe and your advice.
You’ll want the butter cold and mix it with a mixer. Sorry if that wasn’t clear.
OH MY GOODNESS, these cookies are absolutely divine!!! I made them for a girls’ get-together and another time for a baby shower, , and they were a huge hit both times! Everyone LOVED them!!! One of my new favorite cookies!!!
THey are melt in your mouth.
These cookies are so easy to make and are delicious. This recipe is definitely a keeper!
Thank you Dossy!
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BAH HUMBUG! I feel duped. Pretty pictures and nice reviews…..recipe as written is a FAIL. I had to add eggs as an afterthought since none are included in the ingredients. Not creaming butter, sugar and EGGS makes a disappointing cookie. IMO the ingredients and instructions are lacking. Off to the store to buy more ingredients. My TIME and money wasted!
Nancy! These are shortbread cookies which means no eggs!! These are a long time family recipe. Please make them as written and you will feel differently.
Nancy. It does say to cream. This recipe has been around for generations. I think you did something wrong on your end.
I just made these this morning and though they are so yummy, mine really spread. They spread in the oven and then flattened when I took them out. I am assuming I didn’t measure the butter correctly and maybe put in too much. However, I really love a thin cookie so no problem! These are a keeper for sure. Also I made my glaze with powdered sugar and Amaretto just to bump up the almond flavour. These will be a great addition to my Christmas cookie tray. Thanks for sharing!
Oops, Forgot to ask about the butter. Your recipe says to use cold butter, but how do you cream cold butter with the sugar? I let my butter come to room temperature. Perhaps that is where I went wrong with the cookies spreading. Could you maybe explain that step a little better, please? Thanks again!
Sorry if it wasn’t clear. Butter should be soft to the touch but still cold.
I m just making these almond cookies, followd directions exact! The arr looking like a disaster in ge oven! One oread out all melted, they don’t look doneat all, butthe reciepe says they will look like that!
They shouldn’t be spreading. Was your butter cold?
These look amazing and I really want to try them but after reading the reviews, I want to make sure I do it perfectly. What do you do to make your butter as described? Thanks!