Almond Cookies

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These are an almond dessert lover’s favorite cookie! Melt-in-your-mouth Almond Cookies are dipped in a light glaze and sprinkled with sliced almonds.

While you’ve got this almond cookie recipe on the brain, check out these Almond Truffles too. These Coconut Almond Bars are another crowd pleaser.

Almond cookies on a wire rack.

Why these Cookies are Best

Fashioned after our favorite almond bar recipe, these cookies are a crowd favorite.

  • Packed with almond flavor, from the dough to the glaze.
  • No need to chill the dough. This recipe is quick and easy.
  • Made with real butter and flour for a perfect consistency.

When it comes to cookies, I try not to discriminate. Soft, crunchy, chewy, light–there’s a place for every kind of cookie in a well rounded life!

Today’s Almond Cookies have a crunchy buttery crumb that melts in your mouth. They’re the kind of delicate treats I picture serving at a tea party.

After a heavy dinner like Spinach Lasagna or Mississippi Roast, you may be searching for something light for dessert. Today’s cookie is the answer.

If you love almonds, you will go, well, nuts for these cookies. So irresistibly delicious!

Ingredient Notes

Ingredients needed to make almond cookies.

I love that these almond bars are made using ingredients you most likely already have on hand!

  • Unsalted butter. We prefer to use unsalted; it makes it easier to control the saltiness factor in the finished cookies. If using salted butter, reduce the amount of added kosher salt in the recipe to 1/4 teaspoon.
  • Almond extract. This adds the unmistakable almond flavor to the dough and the glaze. Use pure extract, not artificial flavoring, for best results.
  • Sliced almonds. These get added to the cookies at the end. The packaged slivered almonds or sliced almonds work perfectly. Toast the nuts prior to using for best flavor.

Easy Instructions

Step by step photos showing how to make almond cookies.
  • Wet Ingredients. Start beating together butter and sugar. Then, beat in the eggs and almond extract.
  • Dry Ingredients. Add the dry ingredients and mix until a dough forms.
  • Bake. Drop cookie dough onto a lined baking sheet using a cookie scoop. Bake for about 12 minutes. Let the almond cookies cool on the pan for 10 minutes before transferring them to a wire rack.
  • Glaze. Once they’re completely cool, drizzle almond glaze over the cookies. Sprinkle with sliced almonds.

Tips and Tricks

  • Powdered sugar variation. Fold almonds into the dough before baking. After baking sprinkle cooled cookies with powdered sugar instead of glaze.
  • Almond topping. For another twist, press almonds into the tops of the cookies before baking.
  • Storing. Keep leftover Almond Cookies in a sealed container at room temperature.
  • Freeze Cookies. Use my tips on how to freeze cookie dough for later.
Almond cookies stacked with one broken in half.

Recipe FAQs

Can I make almond cookie dough ahead of time?

This almond cookie dough can be made several days ahead of time and stored tightly wrapped in the fridge until ready to bake.
You can also freeze the dough for 1 -2 months. Keep it wrapped in freezer bags and thaw before baking.

Are these cookies hard or soft?

These cookies are lightly crunchy but not hard. The crumb is buttery and light.

Can I freeze almond cookies after baking?

Yes, you can freeze these almond cookies before glazing them. They keep well in the freezer for up to 3 months. When ready to serve, drizzle the glaze over thawed cookies and add the almond topping. Let it be known, I’ve also frozen WITH the glaze with no issues.

Almond glazed cookies on a wire cooling rack.

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Almond Cookies

4.63 from 54 votes
By: Aimee
These are an almond dessert lover's favorite cookie! Melt-in-your-mouth Almond Cookies are dipped in a light glaze and sprinkled with sliced almonds.
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Servings: 20 cookies


For the Cookies

  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ teaspoon almond extract
  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt

For the topping

  • 1 cup powdered sugar
  • ¼ teaspoon almond extract
  • 1 Tablespoon milk
  • ½ cup sliced almonds
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  • Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper, set aside.
  • In a mixing bowl, beat butter and sugar until light and fluffy, about 3 minutes. Add in eggs and almond extract, beating until combined.
  • Add flour, baking powder, and salt to batter. Mix just until well blended.
  • Using a 2 Tablespoon cookie scoop, drop cookie dough on cookie sheet.
  • Bake for 12-14 minutes, until edges of cookies are firm and bottoms are lightly browned. Remove from oven and allow to cool on pan 10 minutes. Remove to wire rack and cool completely.
  • For the glaze, whisk the powdered sugar with almond extract and milk until desired consistency. Drizzle over cooled cookies and sprinkle with sliced almonds.


  • If desired, skip the glaze and sprinkle cookies with powdered sugar instead. If choosing this route, fold the almonds into the cookie dough before baking, or press them into the top of the cookie before baking.
  • Storing. Keep leftover Almond Cookies in a sealed container at room temperature.


Serving: 1cookie, Calories: 164kcal, Carbohydrates: 25g, Protein: 2g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Cholesterol: 31mg, Sodium: 88mg, Fiber: 1g, Sugar: 16g
Course: Cookies
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Nutty and sweet Almond Cookies make any day better. These easy cookies are a delightful addition to any occasion.

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on January 8, 2022

Comments & Reviews

  1. 5 stars
    These cookies are my absolute favorite. I am pleased to say they are often used to bribe people 🙂 So many people love these cookies and they’re so impressive to serve at a party, especially with a little powdered sugar dusting.

    I like to underbake these or bake them at a lower temp for maximum softness. I like to add some almond extract and citrus like lemon juice or orange zest to the glaze as well. I’ve made these cookies gluten free with almond flour and they turn out just as good, maybe even better, than regular flour because almond flour gives a chewy texture.

    Really an A+ recipe that has become a favorite of me and those I’ve made these for.

  2. Can these be made with a vegan butter substitute, a powdered egg substitute and a sugar substitute? I often bake for some family members with dietary restrictions. Thanks.

    1. I’m sorry Jan. Email has been not sending to everyone because of the photos, so I am trying something new 🙁 Hang in there with me, please!!

  3. My turned out slightly firm even though I baked till very light golden. How do
    U achieve the chewy texture?

    1. Maybe try adding 2tsp light brown sugar? That will usually make the cookie softer but not change the recipe to ruin anything else. Just try it and see. What can you lose?

  4. 5 stars
    I decided to make these for my neighbor who loves anything almond and he was in LOVE! Thank you for helping me find something he liked!

  5. 5 stars
    Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!

  6. How lame would it be to leave off the sliced almonds? (I like almond flavor, but not actual almonds.) Thanks, Cheryl

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