Made with an addictive cream cheese dough, rolled in sugar, and topped with an optional almond garnish these Meltaway Almond Cookies are absolutely amazing.
Cookie baking is one thing, but baking up my meltaway 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.
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 Meltaway 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.
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.
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.
Dare I say these almond cookies are BETTER than the original cinnamon version?! (Jeremy agrees – make these!!)
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!
HOW TO MAKE MELTAWAY ALMOND COOKIES:
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In a large bowl, cream together the butter and cream cheese with a hand mixer until smooth.
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Slowly add the powdered sugar a little at a time until combined.
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Add in the egg, baking powder, vanilla, almond extract, and salt. Mix to combine.
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Add the flour in slowly until fully incorporated, scraping the sides as needed. Place in the fridge for at least one hour to rest.
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Preheat oven to 375 degrees F. In a small bowl, add the sugar, set aside.
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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.
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Place on a parchment lined cookie sheet about 2 inches apart.
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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.
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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.
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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.
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.
HOW TO STORE?
Even know this recipe contains cream these they need do not need to be refrigerated. Store the Almond Meltaway Cookies in an airtight container or ziptop bag and they should last at room temperature for up to 2 days.
Any longer than that you will want freeze hem which will extend their life for up to three months, as long as you have them in an airtight container. Defrost at room temperature.
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.
- You can substitute vanilla bean paste with vanilla extract 1:1.
- 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.
If you are looking for that perfectly soft cookie that literally takes your breathe away, then you need to make a batch of these Meltaway Almond Cookies!
If you like this recipe you might also like:
If you’ve tried these MELTAWAY 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!
Meltaway Almond Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 8 ounces cream cheese softened
- 1 & 1/2 cup powdered sugar
- 1 large egg
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/2 teaspoon almond extract
- pinch kosher salt
- 1 & 3/4 cup 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. 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. In a small bowl, add the sugar. Set aside.
- Roll dough into 2 tablespoons sized balls. 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.
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.
- You can substitute vanilla bean paste with vanilla extract 1:1.
- 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.
Comments & Reviews
ANNE says
I was so excited to make and try these, wanted to love them but found them disappointingly bland & unfortunately I made a double batch 🙁