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These easy Almond Cookies are crisp on the edges and soft and chewy in the center. Loaded with almond flavor, these homemade cookies are buttery and completely irresistible.
It’s should come as no surprise that I am obsessed with these Almond Cookies. They have all my favorite qualities: crisp on the edges and soft and chewy in the center. They are loaded with almond flavor and definitely remind me of good old fashioned sugar cookies.
Also, this recipe is so easy! It’s perfect for a rainy day or cold evening when you want to fill your home with the aroma of baking cookies, then enjoy a plate of cookies.
This easy cookie recipe has your standard cookie ingredients like butter, sugar and flour. The one ingredient you might not have on hand is cream of tarter, but do not skip out on this! It an important ingredient that gives these the perfect chewy texture.
Even though this recipe requires some time in the refrigerator (we don’t want pancake-like cookies!), I find that it’s one of my go-to recipes because it’s very versatile. The almond extract can be substituted for vanilla, lemon or even peppermint.
The key to getting the best texture is to leave them slightly under baked in the middle, so I pull them out once the edges are set and the centers are no longer glossy.
- Allow the butter to soften for 30 minutes
- Cream the butter with the sugar
- Add the eggs and almond extract
- Combine and add the dry ingredients.
- Scoop cookie dough onto a parchment paper lined baking sheet. Place 5 almonds on top of the cookies and gently press.
- Refrigerate the dough for a minimum of 1 hour.
- Preheat the oven to 350° F and Bake at 350° F
Do I have to refrigerate the cookie dough?
Yes. This is necessary. Refrigerating the dough allows time for the butter to solidify again, which in turns, prevent the cookies from spreading flat. You need at least 60 minutes of chill time.
If your dough has been in the refrigerator for longer than 2 hours, allow them to sit at room temperature for 10-15 minutes before baking.
You can prepare the dough ahead of time and leave it in the refrigerator or freezer. If it’s more than 48 hours, I recommend freezing the dough in an airtight container. Thaw prior to baking. Finished cookies can be frozen and stored in an airtight container
As you probably can guess, I have a lot of dessert around my house. I am pretty good about resisting the temptation, but when there’s cookies around, I have zero strength. Even if I freeze, them, I find myself pulling them out, thawing them and then eating them immediately. These cookies make me weak at the knees.
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Follow Beyond Frosting:
If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!Print
My Almond Cookies are crisp on the edges and soft and chewy in the center. They are loaded with almond flavor and definitely remind me of sugar cookies.
- 1 cup (226g) unsalted butter, softened
- 2 cups (380g) granulated sugar
- 2 large eggs
- 1 teaspoon (5ml) almond extract
- 3 cups (420g) all-purpose flour
- ½ teaspoon (2g) baking soda
- ½ teaspoon (2g) cream of tartar
- ¼ teaspoon (1.2g) salt (optional-see notes)
- Sliced Almonds
- Combine the butter and sugar and beat on medium speed until well creamed together.
- Add the eggs and almond extract. Mix into butter and sugar until the eggs are well beaten.
- In a separate bowl, combine flour, baking soda and cream of tartar. Slowly add into batter and beat on medium low speed until well combined and dough forms.
- Use a large cookie scoop (3 tbsp) and scoop cookie dough onto a parchment paper lined baking sheet. Place 5-6 sliced almonds on top of the cookies. Refrigerate the dough for a minimum of 30 minutes, but the longer the better.
- Preheat the oven to 350° F. Place about 2 inches apart and bake at 350° F for 11-13 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely
- Make ahead and storage options: Prepare the dough ahead of time and leave it in the refrigerator or freezer. If it’s more than 48 hours, I recommend freezing the dough in an airtight container. Thaw prior to baking .Finished cookies can be frozen and stored in an airtight container
- Do not skip the chill time, otherwise your cookies with be very flat
- The original recipe did not call for salt, however some people think that a little bit of salt helps cut the sweetness, so it’s listed as optional. It’s not a required ingredient.
- Category: Cookies
- Method: Baked
- Cuisine: American
Keywords: almond cookies, almond flavored sugar cookies, almond butter cookies, almond cookie recipe