These cookies come together with minimal ingredients and deliver maximum flavor. They’re perfect for any occasion—from festive cookie trays to everyday snacks. Their crumbly, melt-in-your-mouth texture and beautiful almond aroma make them a favorite across generations. Plus, they’re easy to customize and store well, making them a convenient go-to recipe.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Unsalted butter, softened
Granulated sugar
Egg
Almond extract
Baking powder
Salt
Sliced almonds or whole almonds for garnish (optional)
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
Beat in the egg and almond extract until fully incorporated.
Gradually add the dry ingredients, mixing until a soft dough forms.
Roll dough into small balls and place them about 2 inches apart on the prepared baking sheet.
Flatten each ball slightly with your fingers or the bottom of a glass.
Press a sliced or whole almond on top of each cookie if desired.
Bake for 10–12 minutes, or until the edges are just beginning to turn golden.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
This recipe yields about 24 cookies. Prep time: 15 minutes Bake time: 10–12 minutes Total time: 25–30 minutes
Variations
Gluten-free option: Use a gluten-free flour blend to make these cookies gluten-free.
Almond flour version: Substitute part of the all-purpose flour with almond flour for a richer almond flavor.
Chocolate drizzle: Drizzle melted dark or white chocolate over cooled cookies for an elegant finish.
Coconut almond: Add a tablespoon of shredded coconut to the dough for a tropical twist.
Spiced almond: Add a pinch of cinnamon or cardamom for added warmth.
Storage/Reheating
Store almond cookies in an airtight container at room temperature for up to 1 week. To freeze, place cooled cookies in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving. These cookies don’t require reheating but can be briefly warmed in the microwave for a just-baked feel.
FAQs
Can I use almond flour instead of all-purpose flour?
You can replace a portion of the flour with almond flour, but not all, as it changes the texture and structure of the cookie.
How strong is the almond flavor?
Almond extract adds a pronounced almond flavor, but you can adjust the amount to taste.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 2 days before baking. Let it soften slightly before forming cookies.
Do I have to use almonds on top?
No, they’re optional but add a nice touch and crunch. You can leave them off if desired.
What’s the texture of these cookies?
They’re crisp on the edges and tender or slightly crumbly in the center, especially when cooled.
Can I use margarine instead of butter?
Butter is recommended for the best flavor and texture, but margarine can work in a pinch.
Can I double the recipe?
Yes, this recipe doubles easily for larger batches. Just be sure not to overcrowd the baking sheet.
Are these cookies very sweet?
They’re mildly sweet, making them perfect with tea or coffee. You can slightly reduce the sugar if preferred.
Can I freeze the dough instead of the baked cookies?
Yes, portion and freeze dough balls, then bake straight from frozen, adding 1–2 minutes to the bake time.
How do I keep the cookies from spreading too much?
Chilling the dough for 30 minutes before baking helps maintain a round shape and thicker texture.
Conclusion
Almond Cookies are a delightful and versatile treat that’s simple to make and even easier to enjoy. With their nutty flavor, delicate texture, and elegant appearance, they’re perfect for holidays, gifting, or just indulging at home. Once you try them, they’ll become a beloved addition to your baking repertoire.
Almond Cookies are delicate, buttery treats with crisp edges and a tender center, infused with rich almond flavor. They’re simple to make and perfect for any occasion, from holiday platters to afternoon tea.
Ingredients
1 3/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter, softened
2/3 cup granulated sugar
1 large egg
1 tsp almond extract
Sliced or whole almonds for garnish (optional)
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the egg and almond extract until fully incorporated.
Gradually add the dry ingredients, mixing until a soft dough forms.
Roll dough into small balls (about 1 tablespoon each) and place them 2 inches apart on the prepared baking sheet.
Flatten each ball slightly with your fingers or the bottom of a glass.
Press a sliced or whole almond on top of each cookie, if desired.
Bake for 10–12 minutes, or until edges are lightly golden.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra almond flavor, substitute 1/4 cup of the flour with almond flour.Chill dough for 30 minutes if you want thicker, less spread cookies.Top with a drizzle of melted chocolate for an elegant twist.Add a pinch of cinnamon or cardamom for warmth and spice.Use gluten-free flour blend to make these cookies gluten-free.
