Name: Recipe "Almond Cookies"
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Ingredients: 2.25 cup all-purpose flour; 0.5 tsp baking powder; 0.5 tsp salt; 0.75 cup granulated sugar; 1 cup unsalted butter (at room temperature); 1 large egg; 1 tsp almond extract; 1 tsp vanilla extract; 1 cup confectioner's sugar; 2 tsp almond extract; 2 tbsp whole milk; 0.5 cup almonds (sliced)

A natural next stop: Flourless Chocolate Cookies, Raspberry Almond Shortbread Bars, or Chocolate Chip Cookie Bark.

Why These Almond Cookies Stand Out

What makes these almond cookies special is the double dose of almond extract, once in the dough and once in the glaze. That extra step gives them a deep, true almond flavor that fills the kitchen as they bake. The cookies turn out soft and buttery, with a sweet, glossy glaze and a sprinkle of sliced almonds for a little crunch. I’ve been making them for years, and they always disappear fast at parties or family gatherings.

Double almond flavor from extract in both the dough and glaze
Soft, tender texture with a buttery richness
Simple ingredients and easy to make, yet elegant enough for special occasions

Key Ingredients for Almond Cookies

Almond extract: Use pure almond extract for the best flavor. It’s intense, so measure carefully. The recipe uses it in both the dough and glaze, don’t skip it in either.
Unsalted butter: Bring it to cool room temperature before creaming. If your butter is too soft, the cookies will spread too much. Salted butter can be used if you reduce the added salt to 1/4 teaspoon.
Sliced almonds: These add crunch and a pretty finish. For extra flavor, toast them in a dry pan for 2-3 minutes until fragrant before sprinkling on the glaze.

Kitchen Tools for Almond Cookies

Stand mixer or hand mixer (for creaming butter and sugar)
Medium mixing bowls (for dry ingredients and glaze)
Cookie scoop (1 tablespoon size) for uniform cookies
Baking sheets lined with parchment paper or silicone baking mats
Cooling rack (to cool cookies before glazing)
Small bowl for the glaze

Tips for Making the Best Almond Cookies

Start by whisking the dry ingredients together so the baking powder and salt are evenly distributed. Use unsalted butter that’s at cool room temperature, if it’s too warm, the cookies will spread too much while baking. Cream the butter and sugar until the mixture is light and fluffy, then add the egg and extracts. When you drop the dough onto the baking sheets, gently press each one down with the palm of your hand so the cookies bake up flat rather than puffy. Don’t add the almond glaze until the cookies are completely cool, or the glaze will melt and run off. For the best look, dunk the tops of the cookies straight into the glaze and then press sliced almonds on top so they stick.

Expert Tips for Perfect Almond Cookies

To tell when the cookies are done, look for the edges to be set and just barely golden brown, the centers will still look a little soft, but they’ll set as they cool. Flattening the dough is key: if you skip this step, the cookies will stay domed and won’t hold the glaze as nicely. For a more even glaze coating, let the excess drip off for a second after dipping, then place the cookie on a rack. If you want extra almond flavor, you can toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes before sprinkling them on top.

You can prepare the cookie dough up to 3 days in advance. Scoop the dough onto a parchment-lined baking sheet, cover with plastic wrap, and refrigerate. When you’re ready to bake, flatten each dough ball and bake as directed, adding 1-2 minutes to the baking time since the dough is cold. This is a great way to get a head start on holiday baking.

You can easily change up these almond cookies by playing with the flavorings. Swap the almond extract in the glaze for lemon or orange extract to create a citrusy twist. For a chocolate version, dip half of each cookie in melted dark chocolate after the glaze sets. If you prefer a bit of spice, add 1/2 teaspoon of cinnamon to the dry ingredients. To make them nut-free, skip the sliced almonds on top, the glaze alone is still delicious.

How to Serve Almond Cookies

These almond cookies are wonderful on their own, but they really shine alongside a hot cup of coffee or tea. I like to arrange them on a platter with fresh fruit for a simple dessert. They also make a lovely addition to a cookie exchange or holiday cookie tray, their pretty glazed tops and sliced almonds stand out next to chocolate chip and sugar cookies. For a more indulgent treat, serve them with a scoop of vanilla ice cream or a dollop of whipped cream.

How to Store Almond Cookies

Once the glaze has set, store the cookies in an airtight container at room temperature. They’ll stay fresh for up to 4 days. If you need to stack them, place a piece of parchment or wax paper between each layer so the glaze doesn’t stick together.

Freezing Almond Cookies for Later

These cookies freeze well for up to 3 months. Arrange the fully cooled cookies in a single layer in a freezer-safe container or bag, with parchment paper between layers if stacking. When you’re ready to enjoy them, thaw at room temperature for about 30 minutes. The glaze may soften slightly but will reset once they come to room temperature.

How to Reheat Almond Cookies

These cookies are best served at room temperature, but if you’d like to warm them up, place them on a baking sheet in a 300°F oven for 3-4 minutes. Let them cool for a minute or two before serving, the glaze will firm up again as they cool. Avoid microwaving, which can make the glaze sticky and the cookies tough.

Almond Cookies FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt to 1/4 teaspoon. Salted butter has about 1/4 teaspoon of salt per stick, so adjusting keeps the cookies from becoming too salty.

Can I skip the almond glaze?

You can, but the glaze adds a lot of almond flavor and sweetness. Without it, the cookies will be less flavorful and less pretty. If you skip it, consider adding a dusting of powdered sugar instead.

Why did my cookies spread too much?

Most likely the butter was too warm. Use butter that’s cool to the touch, about 65°F. Also, make sure you didn’t skip the chilling step (though the recipe doesn’t call for chilling, using cool butter is essential). If your kitchen is hot, chill the dough for 10-15 minutes before baking.

Can I make these cookies gluten-free?

You can try using a 1:1 gluten-free flour blend that includes xanthan gum. The texture may be slightly more delicate, but they should still work. Add 1/4 teaspoon more baking powder for lift.

How do I get the glaze to set faster?

Place the glazed cookies on a wire rack in a cool, dry place. Avoid the refrigerator, as condensation can make the glaze sticky. They’ll set within about 15-20 minutes at room temperature.

Recipe

Almond Cookies

Soft, buttery cookies with a sweet almond glaze and sliced almonds. These elegant and delicious cookies are the perfect dessert for any occasion.

easyVegetarian

15 min

Prep Time

12 min

Cook Time

30 min

Total Time

Servings

Dessert

Course

American

Cuisine

274 kcal

Calories

Ingredients

Servings

2.25 cup all-purpose flour
0.5 tsp baking powder
0.5 tsp salt

0.75 cup granulated sugar
1 cup unsalted butter, at room temperature
1 large egg

dough

1 tsp almond extract

1 tsp vanilla extract

glaze

1 cup confectioner's sugar
2 tsp almond extract

2 tbsp whole milk

topping

0.5 cup almonds, sliced

Instructions

1
Preheat the oven to 350 degrees F. Line two baking sheet with parchment paper or a silicone baking mat. Set aside.
2
In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
3
In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy. Beat in the egg, almond extract, and vanilla extract. Mix until smooth.
4
Add the dry ingredients and mix on low until combined.

5
Use a cookie scoop (1 tablespoon size) to drop the dough onto prepared baking sheets, spacing the cookies about 2-inches apart. Gently flatten dough with the palm of your hand.
6
Bake for 12 to 14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.
7
While the cookies are cooling, make the almond glaze. In a medium bowl, whisk together confectioner’s sugar, milk, and almond extract. Dip each cookie top into the almond glaze and sprinkle with sliced almonds. Let cookies sit until icing has set.

Nutrition (per serving)

274kcal

Calorie breakdown

Protein4%10 kcal

Fat46%127 kcal

Carbohydrates50%140 kcal

How this was calculated — 12 of 12 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached1976 kcal

baking powderLeavening agents, baking powder, low-sodium2 kcal

saltSalt, table0 kcal

granulated sugarSugars, granulated693 kcal

unsalted butterButter, salted1721 kcal

large eggEgg, whole, raw, fresh1 kcal

almond extractOil, almond44 kcal

vanilla extractVanilla extract14 kcal

confectioner's sugarSugar, turbinado958 kcal

almond extractOil, almond88 kcal

whole milkMilk, buttermilk, fluid, whole19 kcal

almondsOil, almond1061 kcal

Serving size ≈ 57 g · 24 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: almond, buttery, dessert, Oven Baked, vegetarian

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