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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.
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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If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!
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- Prep Time: 40 minutes
- Cook Time: 11 minutes
- Total Time: 51 minutes
- Yield: 24 large cookies
Print Recipe
Pin RecipeDescription
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
- 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
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.
- Category: Cookies
- Method: Baked
- Cuisine: American
Keywords: almond cookies, almond flavored sugar cookies, almond butter cookies, almond cookie recipe
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.
★★★★
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
Can these be made smaller without affecting the cookies?
Yes, you just need to adjust the baking time!
Thank you so much! Making them for a ladies’ tea tomorrow so they need to be “dainty. ” 😉
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.
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.
Can you make these without the cream of tarter? What will happen if I make these without that ingredient?
Yes you can, they may not be quite as chewy but they will bake fine.
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.
Thanks for sharing Jodi!
Is the butter softened?
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.
Thank you! These cookies were a HUGE hit!
You’re welcome Amber!
Just made these with my daughter. Easy, straightforward recipe. Simple prep and baking. Delicious cookies.
★★★★★
Delia, that is awesome!! I am so glad!
Are you supposed to flatten the cookies before putting the sliced almonds on top?
Nope! They will flatten as they bake!