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Made with an addictive cream cheese dough, rolled in sugar, and topped with an optional almond garnish, these Almond Cookies are absolutely amazing.
Cookie baking is one thing, but baking up my almond cookies is a whole new experience! These my friends are absolutely amazing.
I’m not just saying that because it is my recipe, I’m saying that because it is the truth. I have so many people that will attest that to you. This is one of my most requested cookies at functions.
They literally melt in your mouth, hence the name Meltaway! Plus add some almond to the mix (my favorite flavor) and you have yourself some cookie heaven.
Dare I say these almond cookies are BETTER than the original cinnamon version?! (Jeremy agrees – make these!!)
These almond cream cheese cookies are very similar to my cinnamon cream cheese cookies, except I add almond extract to the dough and roll the Meltaway Almond Cookies in sugar instead of cinnamon-sugar.
Try them out and let me know in the comments what you think. I always love hearing your feedback!
I love cookies and I love baking cookies, cookies are one of our most whipped up desserts in this house, but I would have to say that these Almond Cookies get almost top ranks on that.
Some of our other favorite almond recipes we have on our site include Almond Strawberry Yogurt Muffins, Almond Peach Jam and our Almond Cupcakes.
WHY THIS RECIPE WORKS:
- With easy to fine pantry staple ingredients these are a breeze to make.
- You can double the batch if you like, or cut it in half.
- You can flavor with vanilla if you are not the hugest almond fan.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Unsalted butter, softened
- Cream cheese, softened
- Powdered sugar
- Large egg
- Baking powder
- Vanilla bean paste or vanilla extract
- Almond extract
- Kosher salt
- All-purpose flour
- Granulated sugar
- Sliced and whole almonds for garnish (optional)
HOW TO MAKE ALMOND COOKIES:
- In a large bowl, cream together the butter and cream cheese with a hand mixer until smooth.
- Slowly add the powdered sugar a little at a time until combined.
- Add in the egg, baking powder, vanilla, almond extract, and salt. Mix to combine.
- Add the flour in slowly until fully incorporated, scraping the sides as needed. Place in the fridge for at least one hour to rest.
- Preheat oven to 375 degrees F. In a small bowl, add the sugar, set aside.
- Roll dough into 2 tablespoons sized balls. Then roll the dough balls in the granulated sugar until coated. Roll a second time in the sugar for an extra crunchy exterior.
- Place on a parchment lined cookie sheet about 2 inches apart.
- Decorate the tops of the cookies with the whole and sliced almonds, this step is optional. With the flat bottom of a glass, slightly press down the tops of the cookies, do not fully flatten, we are just looking for an evenly flat top.
- Bake for about 12 minutes, until just set. Do not overbake, it is hard to tell when these cookies are ready, they will puff up but won’t get golden brown on the top, the bottoms will appear slightly golden.
- Let cool on baking sheet until completely cool. Cookies will continue to cook and set up in the center on the baking sheet, this is a very important step.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT ARE MELTAWAY COOKIES?
If you’re wondering what meltaway cookies are, well that’s pretty simple to answer.
Meltaway cookies are generally a shortbread style cookie made with butter, powdered sugar, vanilla, salt, flour, and cornstarch.
Generally speaking, the meltaway cookies get their name from their ability to literally melt in your mouth due to their fluffy, soft texture.
My version of meltaway cookies is a little different, using cream cheese in the batter makes these cookies just melt in your mouth while adding an additional layer of flavor.
I’ve also added a few whole and sliced almonds to the top of my meltaway cookies to create a decorative touch to my almond cream cheese cookies recipe!
WHAT ARE THE HEALTH BENEFITS OF ALMONDS?
Almonds contain high levels of healthy unsaturated fat as well as nutrients we need in our daily diets such as vitamin E, copper, magnesium, and high-quality protein.
Almonds are usually recommended for a fiber and protein-rich diet, making them healthy for your cardiovascular health.
WHAT ARE ALMOND CREAM CHEESE COOKIES?
Almond cream cheese cookies are first and foremost very addictive! You’ll find that cream cheese cookies are very tender as well as slightly chewy in texture.
While some people enjoy a plain cream cheese cookie, these Almond Meltaway Cookies add a flavor that combines the nutty taste with tangy cream cheese deliciousness.
Adding to this nutty and tender flavor, the almond cream cheese cookies are rolled in sugar which brings out a nice outer texture and sweetness to the cream cheese cookie to satisfy my sweet tooth.
ANY ADDITIONS?
When you bake cookies, you know there are going to be options!
Check these out and let me know what you think.
- Add lemon zest to the wet ingredients for a refreshing citrus twist that complements the delicate almond flavor of these cookies.
- Sprinkle almond flakes or slivered almonds on top before baking to enhance the nutty flavor and add a delightful crunch.
- Incorporate ground almonds or almond meal into the dry ingredients to create chewy almond cookies with even more almond goodness.
- Drizzle a sweet almond glaze over the cooled cookies for extra sweetness and a touch of elegance—perfect for the holiday season.
- Mix in mini chocolate chips to the dough for a fun twist that chocolate lovers will enjoy.
- Press a maraschino cherry into the center before baking to make them festive for Chinese New Year or other celebrations.
- Add a pinch of cinnamon or nutmeg to the flour mixture for a warm spice note.
- Use a cookie scoop to make uniform balls and then roll them in powdered sugar for a crinkle cookie effect.
- Top each cookie with a whole almond or pistachio for added texture and a professional look, similar to traditional Chinese almond cookies.
- Serve with a cup of coffee or tea for a delightful afternoon treat that pairs well with the chewy cookie texture.
ANY SUBSTITUTIONS?
These chewy, crunchy almond cookies are calling to you! Try a sub or two and see how it goes.
- Almond extract: If you prefer a different flavor or don’t have almond extract, substitute with more vanilla extract or try using lemon zest for a citrusy kick.
- All-purpose flour: Replace with store-bought almond flour or gluten-free flour to accommodate dietary needs, adding to the nutty flavor.
- Granulated sugar: Use coconut sugar or brown sugar for a deeper sweetness and slight caramel undertone.
- Egg: Replace with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for an egg-free version, suitable for those with egg allergies.
- Unsalted butter: Use room temperature butter that’s salted, and omit the pinch of salt in the recipe to balance the flavors.
HOW TO STORE:
Even though this recipe contains cream, these do not need to be refrigerated.
Store this almond cookie recipe in an airtight container or ziptop bag, and they should last at room temperature for up to 2 days.
If they are stored longer than that, you will want to freeze them, which will extend their life for up to three months, as long as you have them in an airtight container.
Defrost at room temperature.
DANA’S TIPS AND TRICKS:
- You can double this recipe to make more or halve it to make less.
- If you are not a fan of almond you can use all vanilla and omit almond on top.
- These need to be chilled for at least 1 hour before baking, this helps them set up and not spread when baked.
- DO NOT OVER BAKE these will have a slightly golden bottom when they are ready to be taken out of the oven.
- Make sure to let cool completely they will still bale once they are removed from the oven.
Looking for that perfectly soft cookie that literally takes your breathe away?
Then you need to make a batch of these Almond Cookies!
If you like this recipe, you might also like:
If you’ve tried these ALMOND COOKIES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Cream Cheese Meltaway Almond Cookies Recipe
Ingredients
- 1/2 cup unsalted butter softened
- 8 ounces cream cheese softened
- 1 1/2 cups powdered sugar
- 1 large egg
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- pinch salt
- 1 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- sliced and whole almond garnish, optional
Instructions
- In a large bowl, cream together the butter and cream cheese with a hand mixer until smooth.1/2 cup unsalted butter, 8 ounces cream cheese
- Slowly add the powdered sugar a little at a time until combined.1 1/2 cups powdered sugar
- Add in the egg, baking powder, vanilla, almond extract, and salt. Mix to combine.1 large egg, 1/2 teaspoon baking powder, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, pinch salt
- Add the flour in slowly until fully incorporated, scraping the sides as needed. Place in the fridge for at least one hour to rest.1 3/4 cups all-purpose flour
- Preheat oven to 375 degrees F. In a small bowl, add the sugar, set aside.1/4 cup granulated sugar
- Roll dough into 2 tablespoons sized balls. Then roll the dough balls in the granulated sugar until coated. Roll a second time in the sugar for an extra crunchy exterior.
- Place on a parchment lined cookie sheet about 2 inches apart.
- Decorate the tops of the cookies with the whole and sliced almonds, this step is optional. With the flat bottom of a glass, slightly press down the tops of the cookies, do not fully flatten, we are just looking for an evenly flat top.sliced and whole almond
- Bake for about 12 minutes, until just set. Do not overbake, it is hard to tell when these cookies are ready, they will puff up but won’t get golden brown on the top, the bottoms will appear slightly golden.
- Let cool on baking sheet until completely cool. Cookies will continue to cook and set up in the center on the baking sheet, this is a very important step.
Video
Notes
- You can double this recipe to make more or halve it to make less.
- If you are not a fan of almond you can use all vanilla and omit almond on top.
- These need to be chilled for at least 1 hour before baking, this helps them set up and not spread when baked.
- DO NOT OVER BAKE these will have a slightly golden bottom when they are ready to be taken out of the oven.
- Make sure to let cool completely they will still bale once they are removed from the oven.
Nutrition
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Where’s all the great reviews?
They look bigger than 2 tablespoons. Are you saying 2 overflowing tablespoons?
I was so excited to make and try these, wanted to love them but found them disappointingly bland & unfortunately I made a double batch 🙁