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This tasty almond cookie recipe results in soft, chewy, delicious cookies. Plus, they are easy to make, FULL of flavor, and are sure to be a family fav in no time.
Turn to these almond cookies when you want something quick, easy, and SO YUMMY. For more almond goodness try our Sugar Cookies or Almond Poppy Seed Bread.
We Love Simple!
We love trying out new cookie recipes at our house and are so glad to have tried these Almond Cookies.
It helps that we are huge almond lovers and enjoy any kind of dessert recipe that has almond extract in them. In fact, it is very safe to say that these soft almond cookies are an almond lover’s dream!
Why we love almond cookies:
- Quick. These glazed almond cookies take less than 30 minutes to make.
- Simple. This almond cookie recipe is similar to our easy No Roll Sugar Cookies and is made in very easy steps.
- Tasty. They are so soft and full of that almond flavoring that is so addicting.
Add this almond cookie recipe to your go-to easy cookie recipes, because we know you’ll love them!
Ingredients
- unsalted butter
- granulated sugar
- almond extract
- all-purpose flour
- baking soda
- salt
- powdered sugar
- water
- green food coloring – optional
- sliced almonds – to toast add sliced almonds to a large skillet and heat over medium low. Stir frequently until fragrant and lightly golden brown (about 5 min).
How to Make Almond Cookies
- PREP. Preheat oven to 400°F.
- WET INGREDIENTS. Using a stand mixer with the paddle attachment, or a large mixing bowl and a handheld electric mixer, cream together butter and sugar. Once light and fluffy add the almond extract.
- DRY INGREDIENTS. In a separate bowl whisk 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 an 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 for 7-8 minutes or until cookies are slightly colored. Allow them to cool for 1 minute on the baking pan before placing them on a rack to finish cooling.
- GLAZE. Add the confectioner 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 almond cookies with the glaze and top with sliced almonds.
Pro Tips!
- Chilling the dough before baking can help keep the cookies from spreading and contribute to a soft chewy center.
- Food coloring. I prefer no food coloring unless making them a little more festive for a holiday such as pink for Valentine’s or green for St. Patrick’s or Christmas.
Storing Info
- Store cookie dough, covered, in the refrigerator for up to 24 hours before baking.
- Freeze cookie dough balls. Form them into balls, and place them on a baking sheet in the freezer. Once frozen, transfer them to a freezer-safe container, label and store them in a freezer bag for up to 3 months. Thaw before baking.
- STORE. Once the almond cookie recipe has been baked allow them to cool on a wire rack. Store in an airtight container at room temperature for 3-4 days.
- FREEZE this best almond cookie recipe for 2-3 months.
For More Almond Treats:
Candy Coated Almonds
1 hr 5 mins
Cherry Almond Cupcakes
30 mins
Almond Toffee Bars
3 hrs 40 mins
Almond PoppySeed Muffins
35 mins
Almond Cookie Recipe
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.
Ingredients
- 1 cup butter softened
- ¾ cup sugar
- 1 teaspoon almond extract
- 2 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- additional White sugar
Glaze
- 1 cup powdered sugar
- ½-1 teaspoon almond extract
- 2-3 teaspoons water
- green food coloring optional
- sliced almonds toasted
Instructions
- Preheat oven to 400°F.
- 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 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.
Video
Nutrition
Serving: 24g, Calories: 150kcal, Carbohydrates: 19g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 92mg, Potassium: 22mg, Fiber: 1g, Sugar: 11g, Vitamin A: 236IU, Calcium: 8mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from Allrecipes.com
There used to be a different recipe to this link? Is it possible to get that other recipe, please? It was my go-to and everyone always LOVED them! I’m sure this one is great, but I sure would appreciate having the other one!
If that is possible, I would really love to have the recipe that had the fluffy, round cookies with ground almonds inside with a sliced almond on top-no glaze.
Thanks!
turned into cookie soup in the oven. thought the whole time i shouldve added an egg. was definitely right about that.
Sorry to hear they didn’t turn out as you hoped. Thanks for the feedback and for giving the recipe a try!
This recipe skips the ingredients portion. They are mentioned without stating amounts
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
I love almonds and I love cookies. Delicious combination!
I made these around the holiday & they were such a hit! The almond flavor makes them so delicious!
Yay! I’m so happy to hear they were a hit!
The almond flavor in these cookies is unreal. We love to pair these with fresh raspberries or raspberry jam, too!
Ooh that is a great idea to pair with raspberry. Sounds delicious!
I love anything almond flavor and these were no exception! I love the light and chewy texture. The glaze makes these ever more amazing!
So glad you to hear you enjoyed these cookies! Thanks for giving them a try!
I love the taste and smell of almond. These cookies will not disappoint!
Almond is such a yummy flavor! Hope you enjoy them!
Thanks a lot for sharing this almond cookies! Very helpful and easy!
You’re welcome! Hope you enjoy the cookies!
I love almond in cookies & with the icing, these are addicting!!
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?
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!
Recipe changed recently. What happened to the almond flour ingredient? Preferred the original recipe. Thanks.
Or was it ground almonds, forget what it was?
Did this recipe change? I don’t remember the glaze and I want the OG recipe :(.
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
Same ! If anyone finds the old recipe please post it here !
Here is the almond cookie recipe!
Almond Cookies
Prep Time 15 minutes Cook Time 8 minutes Total Time 23 minutes
Servings 24 servings Calories 90 kcal Author Lil’ Luna
Ingredients
• 1/2 cup butter softened
• 1/2 cup white sugar
• 1 egg
• 1 1/4 cup all-purpose flour
• 1/2 cup ground almonds
• 2 tsp almond extract
• sliced almonds
Instructions
1. Preheat oven to 400 degrees F (200 degrees C).
2. Using a kitchenaid, or large bowl, cream together butter and sugar. Beat in egg, almond extract, and almonds. Slowly add flour until all ingredients are mixed together.
3. Using a cookie scoop, drop 2 inches apart on ungreased cookie sheets. Top each cookies with two sliced almonds.
4. Bake at 400 for 7-8 minutes or until cookies are slightly colored.
THANK YOU!!!!
I have been trying to find this recipe for over a year! I have tried out so many different almond cookie recipes, but this one was always the fave! Thank you for sharing it:)
xoxo
You’re welcome! I’m so happy you discovered the recipe. Thanks for the comment!
These are really good. I have gotten lots of compliments on them. I didn’t have ground almonds though so mixed in slivered almonds.
That’s perfect! I am glad everyone likes them 🙂 Thank you for letting me know!
This recipe didn’t turn out at all. Half the cookies fell apart during baking.
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 ).
Perfect!! Thank you!
No salt or baking soda?
Nope 🙂 Enjoy!
Can u do these without the almonds in the dough
You sure could 🙂 Enjoy!
Tried these today. Used light, nonstick cookie sheets. First small batch, I used a medium cookie scoop, as that size is pretty standard, and a size wasn’t specified in the recipe. Baked at 400 for 8 mins. Overdone on the bottom, somewhat raw inside. But only two cookies. No biggie.
Second batch. Got brave and tried for 12 (!) cookies. Switched to a small cookie scoop, and baked for 7 mins at 400. Just right on the bottom — slightly browned — but still underdone inside.
Third batch. Last few cookies: small cookie scoop, flattened to about one-third to one half inch in thickness with the back of a broad spatula. Baked about 7 mins at 400 degrees. Success! Browned on the bottom, completely cooked but still soft in the center. What worked for me, in my oven… Unfortunately, I ended up with only 5 good cookies from this batch.
With a small cookie scoop, I think I would end up with about 20 cookies, should I choose to make these again. We will see if my family likes them! I’m not completely sold, but I’m a chocolate person 🙂
Can you make them with Gluten-free flour? I tired them with normal flour and they are the best cookies yet!
I personally haven’t, but, yes you can 🙂
So easy, so delicious! My son gobbled up half the first batch right out of the oven! I’m going to have to make these for our holiday get togethers for sure.
Haha…I love to hear that! These will be perfect for the holidays! Thank you!
My new fave. Delicious!
Happy you liked it! Thank you!
The cookies are really nice! The almond flavour is so tasty. I didn’t have almond slices or a cookie scoop though, so instead I rolled dough into balls and pressed down to flatten them out a bit on top. Also, I needed to bake them for 11 minutes, not 8.
Glad you liked them! Thank you for sharing what you did!!
Hi i would like to try it what size of ice cream scoop did you use they are so many different sizes thank you
I think I used a 1 1/2T scoop. There are tons of sizes & any would work 🙂 Enjoy!
Hi there, what does a cookie scoop measure is it 1 1/2 TBLS
There are different sizes, so it just depends on what you get or have. Usually, a big spoon scoop is about a tablespoon size.
Amazing recipe. the cookies are tasty, soft and to die for. SAVING THIS RECIPE FOR THE POSTERITY. lOVE THEM!
Awe, thanks so much!! That makes me so happy!
Delicious. Nice recipe. My issue, baking time. First I thought too big, not hot enough. Yet, seCond Round a couple minutes more, still A bit underdone. Ill work with next time and see.
Thank you! Yes, baking times will vary, based on ovens. Hope you find a good baking time that works 🙂
it was less sweet and 2 tsp of almond extract made it taste bitter afternath swallowing.
These were amazing and so tasty ! My husband and I were looking for something simple and fun to make for our time in quarantine – we used ground almonds instead of almond flour, but they were divine. Easy to make, short cook time, delicious treat. Excellent recipe, will make many more times – I’d even go as far as to say it’s a new staple for our weekend treats.
Woohoo..happy to hear that! Thank you for sharing what you did!
ThESE COOKIES ARE DELICIOUS. I HAVE MADE THis recipe TWICE NOW this week. if you love almond flavoring i recommend doubling the almond extract or maybe even a little extra. I just used a tablespoon to scoop and roll the dough into balls and then pressed an almond sliver over the top. I also baked them at just under 7 min since i prefer them a little chewy. The flavors really come out once you let them cool. I’m obsessed!
Aren’t they so good?! Glad you like them, too! Thank you!
Can we subStitute almoNd extract with vanilla extract?
I personally have not tried, but you sure could 🙂
Can you please tell the substitute for egg
I would google what you could substitute, since I am not sure what you can or can’t have. Hope you find one! These are so good!
These cookies were delicious!! It feels like the center is made of almond paste. YUMMMM
So, glad you liked them! Thank you for letting me know. They have become a favorite of mine!
Just curious, has anyone tried or think these would work using almomd flour?
I personally haven’t tried, but I don’t see why not 🙂
If you are debating wether or not to make these, DO IT!!! They are so easy and so delicious. They are sweet, but not overbearing. The almonds on top add a cute little touch to it. I’ve always loved almond cookies, and this is my favorite recipe so far. ?
Thank you so much for sharing that!! I am so glad you think that 🙂
These are delicious. I added 1 teaspoon of vanilla extract — I didn’t have any almonds, but these were so good anyway.
Perfect!! Thank you!
These look great! I even think I’ll add red dye to the cookie batter because then they will look just like Mickey Mouse’s pants for a Disney or Mickey themed birthday party!