Almond cookies have been a quiet star in my kitchen for years. They sit right between everyday comfort and something special enough to serve at any gathering.
You will learn how to make these almond cookies with a buttery crumb, a soft center, and that signature crunch from sliced almonds on top. I will walk you through the exact methods that work in my kitchen, every single time. You will feel confident before you even start. My approach simplifies each step without sacrificing the flavor or texture that makes these cookies stand out.
These are not fussy. They don’t need chilling. You can go from mixing bowl to oven in minutes.
And yet, the end result tastes like you spent hours perfecting them.
These Almond Cookies Stand Out From Other Almond Dessert Recipes
Over the years, I have tested many almond cookies recipes. Some used almond flour, others relied heavily on almond extract, and a few overloaded the dough with mix-ins.
What makes this version different is balance.
The butter provides richness. The almond extract adds fragrance without overpowering. The sliced almonds give each bite a delicate crunch. The texture reminds me of classic Italian cookies authentic bakeries, but with the simplicity of home baking.
They are excellent as part of your almond dessert recipes collection for any occasion, from coffee mornings to holiday trays.
Key Ingredients That Build Flavor And Texture
The butter must be softened but not melted. Room temperature butter creates the light structure you want when creaming it with sugar.
Granulated sugar keeps the texture light while allowing the almond flavor to come forward.
A single large egg binds everything without making the dough too loose.
The pure almond extract does the heavy lifting for flavor. A little goes a long way here.
All-purpose flour keeps the structure neutral, allowing the almond notes to stay at the forefront.
Baking powder and baking soda work together to lift the cookies just enough, creating a tender crumb.
A pinch of salt sharpens every flavor without making the cookies salty.
The sliced almonds on top finish the texture contrast. They toast slightly as the cookies bake.
My Experience: Almond Flour vs All-Purpose Flour
Many readers ask if almond flour works better for almond cookies.
I’ve tried both. Almond flour brings more nutty depth but changes the texture. The cookies spread more, becoming chewy and softer, similar to my Almond Flour Chocolate Chip Cookies.
For these specific almond cookies, all-purpose flour gives the structure needed for the light, slightly crisp edges while keeping the center soft.
If you want a firmer cookie that holds its shape, stick with all-purpose flour like I do here.
Creaming The Butter And Sugar Correctly
Use an electric mixer on medium speed for 2 to 3 minutes. The mixture should turn pale and fluffy.
This step introduces air, which helps create that tender bakery-style texture. In my experience, rushing this step often leads to denser cookies.
Keep the butter at room temperature, not too soft or melted. This small detail makes a noticeable difference.
Adding The Egg And Almond Extract For A Smooth Dough
Once the butter and sugar mixture looks light, add the egg and almond extract. Blend them fully until the batter turns creamy and uniform.
You will notice the almond aroma starting to bloom as the extract blends in.
This is always the moment I pause briefly, just to enjoy that scent filling my kitchen.
Mixing The Dry Ingredients Without Overworking The Dough
In a separate bowl, whisk the flour, baking powder, baking soda, and salt together. Gradually add this mixture to the wet ingredients.
Mix on low speed and stop as soon as everything comes together. Overmixing can make the cookies tough, which you want to avoid.
A gentle hand here keeps the texture soft, like the tender crumb you find in my Cream Cheese Cookies.
Shaping And Topping The Cookie Dough
Scoop portions of dough using a small cookie scoop or tablespoon. Each portion should be about 1 ½ inches in diameter.
Place them on a parchment-lined baking sheet, leaving room between each for spreading.
Lightly press sliced almonds on top of each dough ball. Do not flatten the dough too much. The almonds should adhere but allow the dough to keep its height.
The almonds will toast lightly during baking, adding both flavor and visual appeal.
Baking And Cooling For The Best Almond Cookies Texture
Bake the cookies in a preheated oven at 350°F (175°C) for 10 to 12 minutes.
The edges should turn light golden while the centers remain pale. This contrast signals the right doneness.
In my kitchen notes, pulling them out too late leads to dry cookies. Watch closely near the 10-minute mark.
Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely. This final cooling step allows them to set fully while staying tender.
Serving Suggestions And Storage Tips
These almond cookies pair beautifully with coffee or tea. I often serve them alongside my Coffee Cookies for afternoon gatherings.
They store well in an airtight container at room temperature for up to 5 days. I keep mine in a glass jar on the counter where they stay fresh and slightly crisp.
You may also freeze the baked cookies for longer storage. Allow them to thaw at room temperature before serving.
If you enjoy coconut flavors, consider adding these to a cookie platter alongside my Coconut Cookies for variety.
Related Almond Dessert Recipes You May Enjoy
Save This Almond Cookies Recipe And Join The Conversation
I always enjoy hearing how your baking turns out. Save this recipe on Pinterest so you can easily find it for your next cookie craving.
And please share your results in the comments. Tell me how your batch turned out, or ask any questions you may have. This kitchen is always open for good conversation and better cookies.
Almond Cookies Recipe
These almond cookies have a tender, buttery texture with a gentle crunch from sliced almonds on top. They are simple to prepare and deliver a rich almond flavor that pairs well with tea or coffee.
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon pure almond extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sliced almonds
Instructions
PREPARE THE OVEN AND BAKING SHEETS: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
CREAM THE BUTTER AND SUGAR: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Use an electric mixer on medium speed for 2-3 minutes to incorporate air into the mixture, which creates a tender cookie texture.
ADD THE EGG AND ALMOND EXTRACT: Add the egg and almond extract to the creamed mixture. Beat until fully combined and smooth. The mixture should be creamy, and the almond aroma will be noticeable.
MIX THE DRY INGREDIENTS: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined. Avoid overmixing to maintain a soft texture.
SHAPE THE COOKIE DOUGH: Scoop the dough using a small cookie scoop or tablespoon, forming balls about 1 ½ inches in diameter. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
ADD THE ALMONDS ON TOP: Gently press a few sliced almonds onto the top of each dough ball. Press lightly so the almonds stick without flattening the dough too much.
BAKE THE COOKIES: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should remain pale and soft. The cookies will continue to set as they cool.
COOL THE COOKIES: Allow the cookies to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
Use room-temperature butter for best creaming results. The cookies store well in an airtight container at room temperature for up to 5 days.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 60Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 9mgSodium 76mgCarbohydrates 9gFiber 1gSugar 0gProtein 2g
