Why You’ll Love Almond Waffle Sandwich Cookies Recipe

I love how these cookies manage to be both elegant and playful. The almond extract gives them a warm, cozy aroma, while the vanilla makes the dough taste like a classic sugar cookie with a twist. The waffle imprint (or any cutter you choose) creates a beautiful texture, and sandwiching the cookies with chocolate spread makes them even more irresistible. They’re simple to make, fun to shape, and perfect for sharing.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup butter, softened to room temperature
1 cup granulated sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup almond flour / meal
1 teaspoons baking powder
1 teaspoon salt
1/2 cup nutella-like spread (I used Trader Joes Cocoa Almond Spread)

Directions

I start by creaming the butter, sugar, and egg in my stand mixer until the mixture is light and fluffy. Then I beat in the flour, almond flour, baking powder, salt, and both extracts until the dough comes together smoothly. I chill the dough for 2 to 3 hours so it becomes firm enough to roll out easily.

When I’m ready to shape the cookies, I line a baking sheet with wax paper. On a well-floured surface, I roll out the dough to 1/4-inch thickness—any thinner and the cookies bake up too hard. I cut out an even number of shapes, since each sandwich uses two cookies. I place the cut cookies on the wax paper–lined sheet, layering them with more wax paper as needed, and chill for at least an hour so any imprinting stays clean.

I preheat the oven to 400°F and line a baking sheet with parchment or a silpat. I place the chilled cookies about 2 inches apart and bake them for 10–12 minutes, until the edges turn lightly golden. After cooling completely on a wire rack, I spread the chocolate-almond filling on one cookie and sandwich it with another, repeating until all the cookies are assembled.

Servings and Timing

Servings: About 12–16 sandwich cookies, depending on cutter size
Prep time: 20 minutes active, plus 3–4 hours chilling
Bake time: 10–12 minutes
Total time: About 4 hours, including chilling

Variations

Sometimes I swap the cocoa almond spread for raspberry jam, lemon curd, or cookie butter. I also love rolling the edges of the filled cookies in finely chopped nuts. If I want a stronger almond flavor, I add an extra 1/4 teaspoon of almond extract.

Storage/Reheating

I store the finished cookies in an airtight container at room temperature for up to 4 days. They also freeze beautifully for several weeks; I thaw them at room temperature when I’m craving one. Since they’re sandwich cookies, I avoid reheating—they’re best enjoyed as is.

FAQs

Do I have to use a waffle-style cookie cutter?

No, any cutter works. I use the waffle one because the pattern looks adorable.

Can I skip chilling the dough?

If I’m not using an imprinting cutter, I sometimes bake right away. For shaped cookies, though, chilling helps them keep their form.

Can I use all almond flour?

I wouldn’t—too much almond flour makes them crumbly. The blend gives the best texture.

Can I freeze the dough?

Yes, I freeze it in a disc and thaw completely before rolling.

Why are my cookies spreading?

The dough may not have been chilled long enough. I chill again after cutting if needed.

Can I flavor the filling?

Absolutely—adding espresso powder, cinnamon, or orange zest gives great variations.

Can I make the cookies crispier?

I bake them an extra minute or two for more crunch.

Can I make them gluten-free?

A cup-for-cup gluten-free flour substitute works well.

Why did my cookies turn out tough?

Too much flour or overbaking can cause that. I keep the dough thick and watch the bake closely.

Can kids help make these?

Yes! Rolling, cutting, and sandwiching are all great kid-friendly steps.

Conclusion

These almond waffle sandwich cookies are everything I love in a homemade treat—simple, charming, and packed with almond and chocolate flavor. They’re fun to make, even more fun to eat, and perfect for a cozy winter baking session.