Soft and Chewy Almond Cookies

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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. 

Looking for more cookie recipes? Try my perfect snickerdoodles and these easy sugar cookies

A large almond cookie with 5 sliced almond on top leaning up against a stack of cookies

The Perfect Soft & Chewy Almond Cookies

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.

What’s in this Almond Cookie Recipe?

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.

A big almond cookie with a bite taken out of it leaned up against a stack of cookies.

What Makes these Cookies So Good?

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.

How to Make Almond Cookies

  1. Allow the butter to soften for 30 minutes 
  2. Cream the butter with the sugar 
  3. Add the eggs and almond extract 
  4. Combine and add the dry ingredients. 
  5. Scoop cookie dough onto a parchment paper lined baking sheet. Place 5 almonds on top of the cookies and gently press. 
  6. Refrigerate the dough for a minimum of 1 hour.
  7. Preheat the oven to 350° F and Bake at 350° F 

4 images showing the process of how to make cookie dough

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. 

How to Freeze the Cookie Dough & Make These Ahead

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.

A stack of 5 almond cookies on brown parchment paper.

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A large almond cookie with 5 sliced almond on top leaning up against a stack of cookie. One of them has a bite taken out of it.

Soft and Chewy Almond Cookies

  • Author: Beyond Frosting
  • Prep Time: 40 minutes
  • Cook Time: 11 minutes
  • Total Time: 51 minutes
  • Yield: 24 large cookies

Description

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. 

Ingredients

  • 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

Instructions

  1. Combine the butter and sugar and beat on medium speed until well creamed together.
  2. Add the eggs and almond extract. Mix into butter and sugar until the eggs are well beaten.
  3. 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.
  4. 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.
  5. 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

Notes

  • 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.
Nutrition Information:
1 cookie
196
16g
33mg
8g
5g
28g
0g
2g
35mg
  • Category: Cookies
  • Method: Baked
  • Cuisine: American

Keywords: almond cookies, almond flavored sugar cookies, almond butter cookies, almond cookie recipe

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19 Responses
  1. leslie

    I added about 1/2 a cup of almond paste I had in the fridge and baked for 13 mins. They came out pretty darn good and the almond flavor shone through, but I was thinking they could have baked at a higher temp so the tops got a little golden and edges crunchier. It was tough to try to figure out when they were done because the tops didn’t brown.

    1. Beyond Frosting

      Hi Lesie- The tops of mine did not brown either, just the edges. Actually they’re just slightly under baked when you take them out of the oven

  2. Maddie

    Can this recipe be made with almond flour instead of adding the almond extract? My family loved the cookies when I made them but my niece said the extract was a little overwhelming even at the suggested amount of 1 tsp.

    1. Beyond Frosting

      Hi Maddie, I’ve never baked them with Almond Flour but I’ve heard it’s not a 1:1 ratio. If anything, I’d try reducing the Almond extract to 1/2 tsp instead of baking with Almond flour.

      1. Jodi

        If you don’t have cream of tartar use fresh lemon juice or white vinegar. If the recipe calls for 1/2 tsp of tartar use 1 tsp. fresh lemon juice or white vinegar. Works great and they come out chewy and delicious.

    1. Beyond Frosting

      It can be, but the softer the butter the longer you’ll need to refrigerate. Sometime I pop it in the microwave for 10 seconds but otherwise I cut it into 1 tablespoon square and just beat it for a little while longer.

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