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If you’re anything like me, you probably find joy in baking cookies that are both delicious and easy to make. This recipe for Almond Cookies checks those boxes and, at the same time, adds a little variety to your life!
Get ready for a yummy treat that will satisfy any crowd. Almond cookies are the special something you didn’t know you needed in your life.
With simple ingredients and a blast of almond flavor, this is a recipe card you’ll want to hang on to!
I love the process, too. There is something fun about chopping and blending your own almonds. It’s a step I really like having Lily help with. She loves hitting the button on the food processor!
Sometimes, it’s nice to do something that’s a little outside the norm. Basically, we’re taking a tried-and-true recipe for cookies and infusing it will a great almond flavor.
When people try them, they always stop and ask “whoa, what are these?” Almond meltaway cookies! They’re delicious, chewy and oh-so-memorable.
If you’ve had the good fortune of trying these cookies in the past, you know what I’m talking about. That almond flavor is unique and hard to beat.
I’m super excited to share this recipe for almond cookies with you. If you have any questions, let me know in the comments section below. I love hearing from you!
Some of our other favorite cookie recipes we have on our site include: Sprinkle Cookies (Soft & Chewy Sugar Cookies), Holiday Snowball Cookies, and Meltaway Lemon Cookies.
WHY THIS RECIPE WORKS:
- All About Almonds: This recipe maximizes almond goodness by using ground almonds for that authentic taste. Even if almonds aren’t really your “cup of tea”, I think you’ll really love these cookies.
- Perfect Texture: Soft and chewy, these cookies melt in your mouth. I think they embody the texture of all the best cookies. This is one of those homemade cookie recipes you’ll want to keep on hand!
- Simple Ingredients: No fancy stuff needed; you probably have most ingredients in your kitchen already! Easy almond cookies for the win!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Packed light brown sugar
- Granulated sugar
- Unsalted butter
- Large eggs
- Vanilla extract
- Salt
- Baking soda
- Sliced almonds
HOW TO MAKE ALMOND COOKIES:
- Add the sliced almonds to a food processor and process until finely ground and set aside.
- Preheat the oven to 350°F. Line sheet trays with parchment paper.
- In a mixing bowl, stir together the flour, brown sugar, baking soda, salt, and the ground almonds.
- In a large mixing bowl, whip the butter with an electric hand mixer until creamy, then add the sugar, egg, and vanilla until it’s well combined.
- Add the dry ingredients to the wet ingredients, scraping the sides as necessary until you get your dough.
- With a 1 tablespoon cookie scooper, add your dough to the prepared sheet trays and leave 2-3 inches in between as the cookies flatten.
- Cook for about 12-14 minutes. Allow to cool for 5 minutes on the tray, and transfer to a wire rack to cool completely.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DO THESE COOKIES NEED TO BE CHILLED?
Nope! This easy almond cookie recipe is ready to bake as soon as the dough is formed.
Yay for saving some time, right?
WHAT IS THE TEXTURE OF THESE COOKIES?
Soft and chewy. If they come out too hard, you’ll know you cooked them too long.
They should be moist and really just melt in your mouth. I think these cookies will make an almond lover out of you!
CAN I ADD GARNISHES?
Absolutely! Feel free to get creative with chopped or even whole almonds on top.
Try a sprinkle of powdered sugar on top or some ice cream on the side. They’d also be great next to some mixed berries!
ANY ADDITIONS?
Yes! This is an easy recipe to change up a bit. Let me know if you try these out and how it went!
- Drizzle with chocolate for a sweet twist.
- Lemon zest for a citrusy kick.
- Mix in some chocolate chips.
- Top with almond glaze for extra sweetness.
- Sprinkle some sea salt on top before baking.
- Mix in cranberries for a tart contrast.
- Add some coconut shreds for texture.
- Incorporate almond extract for an intensified almond flavor.
- Use crushed pistachios for a colorful touch.
- Add in a few white chocolate chips for creamy bursts.
ANY SUBSTITUTIONS?
Sure thing. Here are just a few ideas to get you started.
- Substitute brown sugar with coconut sugar for a healthier touch.
- Swap unsalted butter with coconut oil.
- Use almond meal instead of ground almonds for a finer texture.
- Substitute vanilla extract with almond extract for double the almond hit.
- Try almond flour in place of all-purpose flour for a gluten-free version.
- Egg yolk can be used for a richer texture.
HOW TO STORE:
Refrigerator: Store in an airtight container for up to 7 days. Alternatively, you can leave some out on the counter for a couple days as well. They’ll keep!
Freezer: If you’re making a big batch, you can store the cookie dough balls in a freezer bag. When you’re ready to bake, no need to thaw. Just add a couple of extra minutes to the baking time.
You can also freeze baked cookies for up to 3 months.
DANA’S TIPS AND TRICKS:
- Sliced Almond Magic: Instead of buying ground almonds, process sliced almonds in a food processor to a fine powder.
- Cookie Scoop: Using a cookie scoop ensures that all your cookies are of the same size, leading to even baking.
- No Overmixing: Once you add the dry ingredients to the wet ingredients, mix just until combined.
- Parchment Paper Is Your Friend: Always line baking sheets with parchment paper for easy cookie removal and cleanup.
- Watch the Oven: Since oven temperatures can vary, it’s a good idea to keep an eye out around the 10-minute mark to prevent overbaking.
- Storing Tips: If you store cookies in an airtight container, they maintain their soft and chewy texture.
There you have it: a delicious recipe for almond cookies that’s both easy to make and a joy to share. They’ll add a special something to any get-together.
Whether it’s Christmas time, the lunar new year, or just an average day, these cookies will bring a smile to anyone’s face.
So, grab that large mixing bowl, round up your ingredients, and let’s make some cookie magic together. You’re gonna love it!
If you like this recipe, you might also like:
If you’ve tried these ALMOND COOKIES, let me know how they turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Almond Cookies
Ingredients
- 1 & ½ cups sliced Almonds
- 2 & ½ Cups All purpose flour
- 1 Cup light Brown sugar Packed
- ¾ tsp Baking soda
- ¾ tsp Salt
- 1 Cup unsalted Butter
- ¾ Cups granulated Sugar
- 2 large Eggs
- 1 tablespoon Vanilla Extract
Instructions
- Add the sliced almonds to a food processor and process until finely ground and set aside.1 & ½ cups sliced Almonds
- Preheat the oven to 350°F. Line sheet trays with parchment paper.
- In a mixing bowl, stir together the flour, brown sugar, baking soda, salt, and the ground almonds.2 & ½ Cups All purpose flour, 1 Cup light Brown sugar, ¾ tsp Baking soda, ¾ tsp Salt
- In a large mixing bowl, whip the butter with an electric hand mixer until creamy, then add the sugar, egg, and vanilla until it’s well combined.1 Cup unsalted Butter, ¾ Cups granulated Sugar, 2 large Eggs, 1 tablespoon Vanilla Extract
- Add the dry ingredients to the wet ingredients, scraping the sides as necessary until you get your dough.
- With a 1 tablespoon cookie scooper, add your dough to the prepared sheet trays and leave 2-3 inches in between as the cookies flatten.
- Cook for about 12-14 minutes. Allow to cool for 5 minutes on the tray, and transfer to a wire rack to cool completely.
Notes
- Sliced Almond Magic: Instead of buying ground almonds, process sliced almonds in a food processor to a fine powder.
- Cookie Scoop: Using a cookie scoop ensures that all your cookies are of the same size, leading to even baking.
- No Overmixing: Once you add the dry ingredients to the wet ingredients, mix just until combined.
- Parchment Paper Is Your Friend: Always line baking sheets with parchment paper for easy cookie removal and cleanup.
- Watch the Oven: Since oven temperatures can vary, it’s a good idea to keep an eye out around the 10-minute mark to prevent overbaking.
- Storing Tips: If you store cookies in an airtight container, they maintain their soft and chewy texture.
Nutrition
Love This Recipe?
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How m any dozen does this make?
2 dozen