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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:
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
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 🙂