I like this recipe because it’s quick, easy, and made with ingredients I usually have on hand. The almond extract gives these cookies a lovely aroma, and the sliced almonds on top add just the right amount of crunch. The cookies themselves are tender and buttery, while the glaze gives them a beautiful glossy finish. They’re elegant enough for special occasions but easy enough for a weeknight bake.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Cookies: 1 cup unsalted butter, soft but cold (you can make a thumbprint in it) 3/4 cup sugar 1 teaspoon almond extract 2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup sliced almonds
Glaze: 1 cup powdered sugar 2 teaspoons almond extract 2 tablespoons water
Directions
I preheat the oven to 400°F (200°C) and line my baking sheets with parchment paper.
In a large bowl, I use an electric mixer to cream together the butter, sugar, and almond extract until light and fluffy.
In a separate bowl, I whisk together the flour, baking powder, and salt.
I add the dry mixture to the butter mixture about 2 tablespoons at a time, mixing well after each addition until everything is fully combined. This step ensures the dough has a smooth texture.
I roll the dough into small 1-inch balls and place them on the prepared baking sheets, flattening them slightly so they resemble thick checkers.
I bake the cookies for 7 minutes—they’ll look slightly underdone, but that’s what keeps them soft.
Once baked, I let them cool until just warm, then press a few sliced almonds on top of each cookie.
To make the glaze, I mix the powdered sugar, almond extract, and water in a small bowl until smooth.
Finally, I drizzle a spoonful of glaze over each cookie, letting it coat the almonds and set beautifully as it dries.
Servings and Timing
This recipe makes about 24 cookies. The prep time is 10 minutes, bake time 10 minutes, for a total of 20 minutes.
Variations
I like adding my own twist to these cookies from time to time. For extra richness, I dip half of each cookie in melted white or dark chocolate once the glaze has set. I’ve also added a pinch of cardamom or orange zest to the dough for a subtle flavor change. When I’m baking during the holidays, I sprinkle a touch of sparkling sugar on top for a festive finish. If I want to make them nut-free, I replace the almond extract with vanilla and skip the sliced almonds—they’re still delicious.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. The glaze sets nicely, so they stack easily between sheets of parchment paper. For longer storage, I freeze them (without the glaze) for up to 2 months and glaze them after thawing. They stay just as soft and flavorful after defrosting.
FAQs
Why do I need to use butter that’s soft but cold?
Soft but cold butter helps the cookies hold their shape while still creating a tender texture.
Can I use vanilla extract instead of almond extract?
Yes, but almond extract is what gives these cookies their distinct flavor. If I use vanilla, I sometimes add a little extra for aroma.
Do I have to add the sliced almonds on top?
No, but I love the crunch and appearance they add. I can also use slivered almonds if that’s what I have.
Can I use almond flour instead of all-purpose flour?
I wouldn’t recommend replacing all of it, but I sometimes substitute up to 1/4 cup of almond flour for a richer flavor.
How do I keep the cookies soft after baking?
I make sure not to overbake them—they should still look pale when I take them out. Storing them in an airtight container also helps retain moisture.
Can I make the dough ahead of time?
Yes, I refrigerate the dough for up to 2 days or freeze it for a month. I let it come to room temperature before rolling and baking.
What’s the best way to drizzle the glaze?
I use a spoon or a piping bag with a small tip for more control, depending on how neat I want them to look.
Can I add color to the glaze?
Yes, a drop or two of food coloring makes the cookies extra pretty for themed occasions.
Why do the cookies spread too much?
If the butter is too soft or warm, the dough can spread. I chill the shaped dough for 10 minutes before baking if my kitchen is warm.
Can I double the recipe?
Absolutely! I double the ingredients for larger batches—perfect for gifting or parties.
Conclusion
These Almond Cookies are one of my favorite easy desserts to make. I love their delicate almond flavor, buttery texture, and the simple glaze that ties everything together. They look beautiful, taste amazing, and come together in no time. Whether I bake them for a celebration or just because I’m craving something sweet, they always turn out perfectly soft, flavorful, and irresistible.
Soft, buttery, and delicately flavored with almond, these Almond Cookies are melt-in-your-mouth treats topped with sliced almonds and a glossy almond glaze. Elegant yet easy to make, they’re perfect for holidays, tea parties, or simple everyday indulgence.
Author:Amy
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:24 cookies
Category:Dessert, Cookies
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
Cookies:
1 cup unsalted butter, soft but cold
3/4 cup granulated sugar
1 tsp almond extract
2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup sliced almonds
Glaze:
1 cup powdered sugar
2 tsp almond extract
2 tbsp water
Instructions
Preheat oven to 400°F (200°C) and line baking sheets with parchment paper.
In a large bowl, cream together butter, sugar, and almond extract with an electric mixer until light and fluffy.
In a separate bowl, whisk together flour, baking powder, and salt.
Add dry ingredients to the butter mixture gradually (about 2 tablespoons at a time), mixing until a smooth dough forms.
Roll the dough into 1-inch balls and place them on prepared baking sheets. Flatten slightly with your fingers.
Bake for about 7 minutes, just until set but still pale—this keeps them soft.
Let cookies cool slightly, then press a few sliced almonds onto the top of each cookie while warm.
For the glaze, whisk powdered sugar, almond extract, and water in a small bowl until smooth.
Drizzle glaze over the cooled cookies and let it set before serving or storing.
Notes
Chill the shaped dough for 10 minutes before baking if your kitchen is warm to prevent spreading.
Substitute almond extract with vanilla for a nut-free version.
Add a pinch of cardamom or orange zest for extra flavor depth.
Dip half of each cookie in melted chocolate once the glaze sets for a decadent twist.
Store in an airtight container at room temperature for up to 5 days or freeze (unglazed) for up to 2 months.
