These almond cookies are soft, buttery drop cookies made with all-purpose flour, 1 teaspoon of pure almond extract and sliced almonds pressed on top. The dough needs no chilling. They bake at 350°F (175°C) for 10 to 12 minutes and the recipe makes 24 cookies in about 27 minutes.
The one thing to watch is the oven. Take them out when the edges are lightly golden and the centers still look pale. They finish setting on the sheet, and the centers stay tender instead of turning dry.
Following a special diet?
Every recipe on this site can be converted to gluten-free, vegan, dairy-free, keto, nut-free or egg-free with adjusted ratios so nothing falls flat.
Try the Recipe Converter →Almond Cookies Without Almond Flour
This recipe uses regular all-purpose flour, and the almond flavor comes from the extract and the toasted almonds on top. I have baked almond cookies both ways. Almond flour brings more nutty depth, but the cookies spread more and turn chewy and soft, much like my almond flour chocolate chip cookies.
All-purpose flour gives these their shape: slightly crisp edges, a soft center and a little height. If you need a gluten free cookie, my almond flour cookies are built for almond flour from the start. Swapping it cup for cup into this dough does not work, because almond flour has no gluten and much more fat.
Ingredients for the Dough
- Unsalted butter, 1 cup (225 g): softened to about room temperature, so it dents when pressed but is not greasy
- Granulated sugar, 1 cup (200 g): keeps the crumb light and lets the almond come through
- 1 large egg: binds the dough without making it loose
- Pure almond extract, 1 teaspoon: all of the almond flavor in the dough
- All-purpose flour, 2 cups (250 g): weigh it if you can
- Baking powder, 1 teaspoon, and baking soda, ½ teaspoon: a small lift for a tender, not cakey, cookie
- Salt, ¼ teaspoon: sharpens the butter and almond
- Sliced almonds, ½ cup: for the tops; they toast as the cookies bake
How Long to Cream the Butter and Sugar
Two to three minutes on medium speed with an electric mixer. The mixture should turn pale and fluffy, and it will look almost like frosting. Those tiny air pockets are what give the cookies their soft, bakery style crumb. Rushed creaming leads to flatter, denser cookies.
Butter temperature matters as much as the time. Butter that is too soft or partly melted cannot hold air, and the cookies spread thin in the oven.
Mixing the Almond Cookie Dough
Beat in the egg and almond extract until the mixture is smooth and creamy. You will smell the almond right away.
In another bowl, whisk the flour, baking powder, baking soda and salt. Add them to the butter mixture gradually on low speed and stop as soon as you no longer see dry flour. The dough should be soft and thick, easy to scoop and not sticky. Overmixing develops the gluten and makes the cookies tough.
If your kitchen is warm and the dough feels sticky, chill it for 15 minutes. It is not needed on a normal day. The same gentle mixing keeps my cream cheese cookies tender too.
Topping Cookies With Sliced Almonds
Scoop the dough into balls about 1½ inches across with a small cookie scoop or a tablespoon. Set them 2 inches apart on parchment lined baking sheets.
Press 4 or 5 almond slices onto each ball so they sink in slightly. If they only rest on top, they slide off as the cookie spreads. Do not flatten the ball while you press; it should keep its height. A single whole almond pressed into the center works too, if that is the almond cookie you grew up with.
When Are They Done?
Bake at 350°F (175°C) for 10 to 12 minutes. Look at them at 10 minutes. The edges should be lightly golden and the centers pale and puffy, still a little soft when you touch them. Let them cool on the sheet for 5 minutes, then move them to a wire rack to cool completely.
Bake one sheet at a time on the middle rack so the bottoms do not brown before the tops are set. For the second batch, let the baking sheet cool first. Dough on a hot sheet starts melting before it reaches the oven.
Flat, Dry or Puffy Almond Cookies
- Spread flat: the butter was too soft or melted, or the dough went onto a warm sheet. Chill the dough 15 minutes and use a cool sheet.
- Dry and crumbly: baked past 12 minutes, or too much flour. A scooped cup packs in more than 125 g, so weigh or spoon and level it.
- Puffy and cakey: extra flour again, or the dough was beaten hard after the flour went in.
- Almond flavor tastes harsh: imitation extract. Pure almond extract tastes rounder at a full teaspoon.
Storing and Freezing the Cookies
Keep them in an airtight container at room temperature for up to 5 days. A glass jar on the counter keeps the edges slightly crisp. Baked cookies freeze for up to 3 months; thaw them at room temperature.
You can also freeze the scooped, almond topped dough balls on a tray, then bag them. Bake from frozen at 350°F and add 1 to 2 minutes.
They go well with coffee or tea, next to my coffee cookies or coconut cookies on a cookie platter. For a party, sandwich two with almond buttercream frosting.
More Almond Cookies to Bake
- Almond Paste Cookies
- Cherry Almond Cookies
- Raspberry Filled Almond Snowball Cookies
- Italian Almond Biscuits With Orange Cream Filling
Almond Cookies Recipe
These almond cookies are soft, buttery drop cookies made with butter, sugar, one egg, pure almond extract and all-purpose flour, finished with sliced almonds pressed on top. The recipe makes 24 cookies in about 27 minutes, with no chilling: they bake at 350F for 10 to 12 minutes until the edges are lightly golden and the centers still pale, so they stay tender inside with slightly crisp edges. Creaming the butter and sugar for 2 to 3 minutes gives the soft bakery crumb, and the almonds toast as the cookies bake. Serve these almond cookies with coffee or tea, add them to holiday cookie trays, or sandwich them with almond buttercream. Keeps 5 days in an airtight container or 3 months frozen.
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 softened, room temperature butter; melted or very soft butter makes the cookies spread flat.
Weigh the flour (250 g) or spoon and level it. Packed flour makes dry, puffy cookies.
Press 4 or 5 almond slices into each dough ball so they stay on during baking.
Take the cookies out at 10 to 12 minutes while the centers still look pale; they set as they cool on the sheet. Bake one sheet at a time and let the sheet cool between batches.
Store in an airtight container at room temperature for up to 5 days, or freeze baked cookies up to 3 months. Unbaked dough balls can be frozen and baked from frozen with 1 to 2 extra minutes.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 60Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 9mgSodium 76mgCarbohydrates 9gFiber 1gSugar 0gProtein 2g
