Almond Cookies are buttery, soft and chewy these cookies are made with almond flour, almond extract, and topped with slices of toasted almond!
These cookies are quick and easy to make and are perfect for gifting to others or putting onto a dessert platter for the holidays! Serve alongside some Traditional Italian Christmas Cookies, Linzer Cookies, and Homemade Butter Cookies for a festive plate!
These almond cookies are always a huge hit around Christmas time! If you’re a fan of almond then these cookies are for you! They’re buttery and soft, while not being overly sweet. And they are a fun and easy cookie recipe to bake up for the family. They’re also a perfect cookie for gifting to others or setting out on a Christmas platter.
Ingredients Needed for Almond Cookies
- Flour: All purpose flour or unbleached flour will work.
- Almond Flour: if you don’t have this on hand you can omit this and use only all purpose flour, using the almond flour does give a warm, nutty flavoring to the cookies.
- Baking Powder: rising agent to create a nice light texture.
- Salt: balances the sweetness of the cookies.
- Butter: use room temperature, unsalted butter.
- Egg: one large egg is needed as a binder for the cookie.
- Almond Extract: add an extra pop of almond flavor by using almond extract.
- Sugar: white granulated sugar.
Almond Flour vs. Almond Meal
Make sure you are using almond flour and not almond meal! The difference between almond flour and almond meal is that almond flour is a fine powder made from almonds that have been blanched and the skins removed. It looks like a fine white powder.
Almond meal is made from ground almonds that still have the skins on, creating a coarser texture and it has a darker brown coloring due to the skins from the almonds.
How to make Almond Cookies
- Mix together the dry ingredients in a small bowl.
- Beat the butter in a large mixing bowl until smooth and creamy.
- Add in the egg, almond extract, and sugar. Beat until smooth and creamy.
- Slowly add in the dry ingredients to the wet ingredients, mixing in between.
- Cover and chill the dough.
- Scoop the dough using a small cookie scoop for even sized cookies. Gently press down the cookies and top with sliced almonds.
- Bake and allow to cool on the pan for about 5 minutes before removing to continue cooling on a wire rack.
Tips for the Best Almond Cookies
- For more almond flavoring a combination of all purpose flour and almond flour works wonderfully!
- Use room temperature butter. This helps to make sure the butter is smooth and creamy throughout the dough.
- Chill the dough. Since we’re using room temperature butter, you want to take the time to chill the dough before baking. This helps to make sure the cookies hold their shape and don’t spread too much.
- Shape the cookies before baking, after scooping the dough onto the baking sheet, press the cookies down into a disc like shape about 1/2 inch thick.
More Cookie Recipes
Almond Cookies. Buttery, soft and chewy these cookies are made with almond flour, almond extract, and topped with slices of toasted almond!
Keyword almond cookies
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
- 1½ cups all purpose flour
- ½ cup almond flour
- ½ tsp salt
- ½ tsp baking powder
- 1 cup butter unsalted, softened to room temperature
- ¾ cup white sugar
- 1 large egg
- 1 tsp almond extract
Mix together the flour, almond flour, salt and baking powder. Set aside.
Using a stand or a hand mixer beat the butter until smooth and creamy.
Add in the egg, almond extract and sugar. Mix until well combined.
Add the dry ingredients into the butter mixture. Mix until combined, scraping the sides of the bowl as needed.
Cover the bowl of dough and place in the refrigerator to chill for 30 minutes.
Preheat oven to 350℉. Line a large baking sheet with a silicone baking mat or parchment paper.
Using a small cookie scoop spoon out the cookie dough and place on baking sheet, gently press down the dough to flatten to about 1/2 inch thick, and top with sliced almonds.
Bake for 10-12 minutes until just starting to brown along the edges.
Allow cookies to cool on the baking sheet for about 5 minutes then remove to a wire rack to continue cooling.
Recipe yields 3 dozen cookies.
- Cookie dough can be made in advance and stored in the refrigerator for up to 3 days before baking.
- Store the baked cookies in a sealed container at room temperature for up to 5 days.
- You can freeze these cookies. Once the cookies have cooled to room temperature, store in a sealed freezer safe container or bag for 3-4 months. Remove from freezer and thaw at room temperature.
Serving: 2cookies | Calories: 182kcal | Carbohydrates: 17g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 159mg | Potassium: 32mg | Fiber: 1g | Sugar: 9g | Vitamin A: 328IU | Calcium: 19mg | Iron: 1mg