Almond Cookies

Tasty almond cookies are soft and a bit chewy. They are easy to make, FULL of flavor and are sure to be a family fav in no time.

Most of the time the best cookies are the ones that are made with simple ingredients. Turn to this almond cookie recipe when you want something quick, easy, and SO YUMMY. For more almond goodness try our Sugar Cookies or Almond Poppy Seed Bread.

Almond cookies on a white plate

glazed Almond Cookies

Soft almond sugar cookies are an almond lover’s dream!!

These Glazed Almond Cookies take less than 30 minutes to make and end up so soft and full of that almond flavoring that is so addicting.

We love trying out new cookies at our house, and are so glad to have tried these ones. It kind of helps that we are huge Almond lovers and enjoy any kind of treat that has almond extract in them.

Cookie dough shaped into balls on a cookie sheet

How to make Almond Cookies

PREP. Preheat oven to 400 degrees F (200 degrees C).

WET INGREDIENTS. Using a kitchen aid, or large bowl, cream together butter and sugar. Once light and fluffy add the almond extract.

DRY INGREDIENTS. In a separate bowl sift together the flour, baking soda and salt. Gradually add it to the butter mixture and mix well.

SCOOP. Using a cookie scoop roll the dough into 1 inch balls. Drop  them 2 inches apart on ungreased cookie sheet. Dip the bottom of a glass cup into a bowl of white sugar and use the cup to lightly flatten the cookies.

BAKE. Bake at 400° for 7-8 minutes or until cookies are slightly colored. Allow them to cool for 1 minute on the baking pan before placing them an a rack to finish cooling.

Almond cookie pressed on a sheet pan with a cup

don’t forget the GLaze

MIX. Add the confectioners sugar and almond extract to a small mixing bowl. Gradually mix in the water until you reach a glaze consistency. Add the optional food coloring if you wish.

DRIZZLE. Drizzle the cookies with the glaze and top with sliced almonds.

The original recipe suggests using green food coloring for the glaze.

We decided to make them without the food coloring, but did include the suggestion on the recipe card should you choose to use color.

I think in general I would make these without food coloring unless I wanted to make them a little more festive for a holiday such as pink for Valentines or green for St. Patrick’s for Christmas.

Almond cookies flattened on a sheet pan

Storing Info

STORE them in their dough form to bake later, or after they have been baked. 

The dough can be covered and STORED in the fridge for up to 24 hours before baking. You can also form them into balls, place them on a baking sheet in the freezer. Once frozen, transfer them to a freezer safe container, label and store in the freezer for up to 3 months. Thaw before baking.

Note: Chilling the dough before baking can help keep the cookies from spreading and contribute to a soft chewy center.

Once the cookies have been baked allow them to cool. STORE in an airtight container at room temperature for 3-4 days. You can also FREEZE them for 2-3 months.

Almond cookie recipe topped with sliced almonds on a white plate

For more almond treats, check out:

Almond Cookie recipe

4.45 from 25 votes
Tasty almond cookies are soft and a bit chewy. They are easy to make and FULL of flavor. They are sure to be a family fav in no time.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 24 servings
Calories 150 kcal
Author Lil’ Luna

Ingredients

Glaze

  • 1 c powdered sugar
  • 1/2-1 tsp almond extract
  • 2-3 tsp water
  • green food coloring optional
  • sliced almonds toasted

Instructions
 

  • Preheat oven to 400 degrees F (200 degrees C).
  • Using a kitchen aid, or large bowl, cream together butter and sugar. Once light and fluffy add the almond extract.
  • In a separate bowl sift together the flour, baking soda and salt. Gradually add it to the butter mixture and mix well.
  • Using a cookie scoop roll the dough into 1 inch balls. Drop them 2 inches apart on ungreased cookie sheet. Dip the bottom of a glass cup into a bowl of white sugar and use the cup to lightly flatten the cookies.
  • Bake at 400° for 7-8 minutes or until cookies are slightly colored. Allow them to cool for 1 minute on the baking pan before placing them an a rack to finish cooling.

Glaze

  • Add the confectioners sugar and almond extract to a small mixing bowl. Gradually mix in the water until you reach a glaze consistency. Add the optional food coloring if you wish.
  • Drizzle the cookies with the glaze and top with sliced almonds.

Adapted from Allrecipes.com

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    Loved, Loved , Loved these cookies! I used one half cup of almond flour in place of some of the all purpose flour, and reduced oven temp to 375 F and baked a little longer ( I live at altitude ).

  2. 5 stars
    These are really good. I have gotten lots of compliments on them. I didn’t have ground almonds though so mixed in slivered almonds.

    1. Yeah, it’s totally different than before. They were rounder with almond slices on top, yeah? I miss the other one 🙁 Guess I should have written it down

  3. I think there is an error in this recipe!

    The ingredient list calls for baking powder
    But
    The directions refer to “baking sod” (soda)

    I want to make these but which one is correct?

    1. Thank you so much for catching that! I have changed the ingredient list to say “baking soda” since that is the correct ingredient to use. I also changed “baking sod” to “baking soda”. Thanks again!

  4. 5 stars
    I love anything almond flavor and these were no exception! I love the light and chewy texture. The glaze makes these ever more amazing!

  5. 5 stars
    The almond flavor in these cookies is unreal. We love to pair these with fresh raspberries or raspberry jam, too!

    1. After commenting I scrolled up and only then did I see the ingredients. Should be at the top of the page. Reading the “how to” without knowing the ingredients is awkward

  6. 1 star
    turned into cookie soup in the oven. thought the whole time i shouldve added an egg. was definitely right about that.

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