Soft and Chewy Almond Cookies

This post may contain affiliate sales links. Please see my full disclosure policy for details

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. This easy recipe for Soft and Chewy Almond Cookies is a keeper! 

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

Years ago, I used to travel to Asia all the time for work. One of my absolute favorite treats to get in Asia were almond cookies. They are sold everywhere, but they are especially good from the street vendors. I always brought some home to share with friends.

It’s should come as no surprise that I am obsessed with these Soft and Chewy Almond Cookies. They are quite different from the Almond Cookies I would get in China. Those cookies were more like a shortbreads cookie, a little firm and crumbly, but very buttery.

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, not the cut-out kind but the good old-fashioned sugar cookie.

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

This recipe uses my Master Soft and Chewy Cookie Dough recipe that can be used for recipes like lemon sugar cookie bars, MnM Cookies, or Cranberry Orange Cookies and everyone’s favorite soft and chewy Snickerdoodle recipe.

It’s quite easy to prepare this recipe. It has your standard cookie ingredients, the one ingredient you might not have on hand is cream of tarter, but do not skip out on this. It an important element for the chewy texture.

I hardly ever actually have time to start with room temperature butter because I never plan these things out very well. I just cut the cold butter into 1-inch thick slices and beat it together with the sugar. It requires a little more time in the mixer, but it’s worth saving myself 30 minutes.

A stack of 5 almond cookies on brown parchment paper.

However, you DO need to plan in some extra time for this cookie dough to sit in the fridge prior to baking. A minimum of 30 minutes is recommended but longer if you have it. Refrigerating the cookie dough allows the dough to cook slower and prevent them from spreading out like pancakes. It also helps create the soft and chewy texture because the edges of the cookie cook before the centers.

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. These cookies make me weak at the knees.

Soft and Chewy Almond Cookies

 

Follow Beyond Frosting:

Facebook | Twitter | Pinterest | Instagram | Bloglovin 

If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!

Print
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 min
  • 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 (2 sticks) unsalted butter
  • 2 cups granulated sugar
  • 2 Large eggs
  • 1 teaspoon almond extract
  • 3 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tarter
  • 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

This cookie dough can be prepared in advance and refrigerated. Allow about 20 minutes for the dough to soften on the counter prior to baking

Recipe Card powered byTasty Recipes

You might also like:

Master Soft and Chewy Cookie DoughMaster Soft and Chewy Cookie Dough Recipe

Soft and Chewy Snickerdoodles

These Perfect Soft and Chewy Snickerdoodles are crisp on the edges and soft in the middle. A buttery, sugar cookie rolled in cinnamon and sugar.

21 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

    1. Beyond Frosting

      Hi Heather- I don’t agree with this, and I just made them again recently, but I do think everyone has different flavor preferences. Almond is one that can be very overwhelming. So if you decide to try it again, I’d add another 1/2 teaspoon of Almond extract. Or you can always taste the dough before you refrigerate it as well.

  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.

Share a Comment

5 BAKE FROM SCRATCH SECRETS!
Subscribe to my newsletter and get my fav tips to take your cakes & cupcakes to the next level.
Skip to content