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.
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
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
- 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.
Recipe FAQs
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.
These cookies are lightly crunchy but not hard. The crumb is buttery and light.
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.
More Easy Cookie Recipes
- Linzer Cookies
- Ricotta Cookies
- Whipped Shortbread Cookies
- Toll House Cookie Recipe
- Chocolate Chip Pudding Cookies
- 3 Ingredient Peanut Butter Cookies
Almond Cookies
Ingredients
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
Instructions
- 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.
Notes
- 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.
Nutrition
Nutty and sweet Almond Cookies make any day better. These easy cookies are a delightful addition to any occasion.
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.
Would the dough be firm enough to roll and use cookie cutters?
ive never tried these but i am!can’t Iboughtsome almond paste
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.
I haven’t tested this recipe with those substitutions. If you try it, please let us know!
Really enjoyed your recipe’s until they were numbered instead of titled. Just saying.
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!!
Can you use almond flour?
I haven’t tested this recipe with almond flour. If you do, let us know how it turns out.
Made these yesterday, my best cookie batch of the season so far. Delicious! Making again for Christmas
So happy to hear it! We love them too.
Can you use salted butter
My turned out slightly firm even though I baked till very light golden. How do
U achieve the chewy texture?
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?
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!
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!
I made these yesterday for my husband and my kids ate most of them! Time to make more!
Can you use alond flour to make it gluten free?
How lame would it be to leave off the sliced almonds? (I like almond flavor, but not actual almonds.) Thanks, Cheryl
I am sure it is milk. These look yummy!!
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