Quick Summary
Almond Cookies- soft, buttery almond cookies with a sweet almond glaze and sliced almonds. These elegant and delicious cookies are the perfect dessert for any occasion.
I love making all kinds of cookies; peanut butter, sugar cookies, oatmeal, chocolate, chocolate chip, etc. I also love making these Almond Cookies. They are easy to make, but impressive to serve.
These lovely little cookies are DELICIOUS! If you like almonds and almond extract, you will LOVE these cookies! The cookies are soft, buttery, and have almond extract in the dough and are finished with a sweet almond glaze that really brings out the almond flavor. Top with sliced almonds to make the cookies extra pretty! The almonds also add a slight crunch that is delightful.
These cookies are perfect for Easter, Mother’s Day, Christmas, bridal showers, baby showers, or any celebration. I also make them just because they are SO good. The almond flavor is perfection!
Table of Contents
Cookie Ingredients
This cookie recipe is easy and made with basic ingredients!
- Flour– spooned and leveled! Never pack flour when measuring.
- Baking powder– check the date and make sure it is fresh.
- Salt– use kosher salt.
- Granulated sugar– to sweeten the cookies!
- Butter– unsalted butter that is at cool room temperature.
- Egg– use one large egg.
- Almond extract– look for almond extract by the vanilla extract at the grocery store.
- Vanilla extract– always use pure vanilla extract.
Almond Glaze
Don’t skip the glaze! It really intensifies the almond flavor!
- Confectioner’s sugar– also called powdered sugar.
- Almond extract– to enhance the almond flavor!
- Milk– I recommend using whole milk. Heavy cream will also work.
- Sliced almonds– for decorating the cookies!
How to Make Almond Cookies
- Preheat the oven to 350 degrees F. Line two baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy. Beat in the egg, almond extract, and vanilla extract. Mix until smooth.
- Add the dry ingredients and mix on low until combined.
- Use a cookie scoop (1 tablespoon size) to drop the dough onto prepared baking sheets, spacing the cookies about 2-inches apart. Gently flatten dough with the palm of your hand.
- Bake for 12 to 14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.
- While the cookies are cooling, make the almond glaze. In a medium bowl, whisk together confectioner’s sugar, milk, and almond extract. Dip each cookie top into the almond glaze and sprinkle with sliced almonds. Let cookies sit until icing has set.
Recipe Tips
- Whisk together the dry ingredients.
- Use unsalted butter that is at cool room temperature. If the butter is too warm the cookies will spread too much when baking.
- Cream the butter and sugars together until light and fluffy.
- Gently press the cookies down with the palm of your hand before baking so they aren’t too puffy.
- Don’t add the glaze until the cookies are completely cool.
- Dunk the tops of the cookies in the glaze so the almonds will stick to the cookies. You can gently press the almonds onto the cookies to make sure they stick.
How to Store & Freeze
- Storing: Once the glaze is set, you can store the cookies in an airtight container for up to 4 days on the counter. If you are going to stack the cookies, make sure you put a piece of parchment paper or wax paper in between the layers so the cookies don’t stick together.
- Freezing: Place the cooled cookies in a freezer-safe container or bag. If you are stacking the cookies, make sure you put a piece of parchment paper or wax paper between the layers. Freeze for up to 3 months. Thaw at room temperature and enjoy.
More Cookie Recipes
- Easy Sugar Cookies
- Glazed Lemon Cookies
- White Chocolate Raspberry Cookies
- Spritz Cookies
- Thumbprint Cookies
- Mexican Wedding Cookies
Find more COOKIE RECIPES HERE!
Almond Cookies
Ingredients
For the cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 cup unsalted butter, at room temperature
- 1 large egg
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
For the almond glaze:
- 1 cup confectioner’s sugar
- 2 teaspoons almond extract
- 2 tablespoons whole milk
- 1/2 cup sliced almonds
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy. Beat in the egg, almond extract, and vanilla extract. Mix until smooth.
- Add the dry ingredients and mix on low until combined.
- Use a cookie scoop (1 tablespoon size) to drop the dough onto prepared baking sheets, spacing the cookies about 2-inches apart. Gently flatten dough with the palm of your hand.
- Bake for 12 to 14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.
- While the cookies are cooling, make the almond glaze. In a medium bowl, whisk together confectioner’s sugar, milk, and almond extract. Dip each cookie top into the almond glaze and sprinkle with sliced almonds. Let cookies sit until icing has set.
Nutrition
Have you tried this recipe?
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Can you use almond flour to make these gluten free?
Almond flour has a different texture. I haven’t tried it and it wouldn’t be an even swap. You can use all-purpose gluten-free flour.
Are the sliced almonds raw or toasted?
Either will work! I used raw.
The almond flavor makes these cookies extra special! Question; my cookies are flat. What can cause this?
Was your butter too warm? Not enough flour? Oven too hot?
Quick, easy and delicious!
yay!
Just made these cookies for an early Easter brunch. They were the perfect addition to the menu. So light and buttery and the almonds add the best crunch.
I am glad you loved the cookies!