Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Almond Cookies
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!
Course
Dessert
Cuisine
American
Keyword
almond cookies
Prep Time
10
minutes
minutes
Cook Time
14
minutes
minutes
Servings
24
cookies
Calories
214
kcal
Author
Dana at ThisSillyGirlsKitchen.com
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
Calories:
214
kcal
|
Carbohydrates:
26
g
|
Protein:
3
g
|
Fat:
11
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.3
g
|
Cholesterol:
34
mg
|
Sodium:
116
mg
|
Potassium:
77
mg
|
Fiber:
1
g
|
Sugar:
16
g
|
Vitamin A:
256
IU
|
Calcium:
30
mg
|
Iron:
1
mg