Description
These classic homemade almond cookies feature a buttery, melt-in-your-mouth texture with rich almond flavor throughout. Topped with sliced almonds and baked to golden perfection, they’re ideal for any occasion from holiday cookie trays to everyday afternoon snacks.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 ½ teaspoons pure almond extract
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup sliced almonds
- 1 egg (beaten, for egg wash – optional)
- 2 tablespoons coarse sugar for sprinkling (optional)
Instructions
- Preheat and Prepare – Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Mix Dry Ingredients – In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
- Cream Butter and Sugar – In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar together for 3-4 minutes until the mixture becomes light and fluffy. This step is crucial for creating the perfect texture.
- Add Wet Ingredients – Beat in the egg, almond extract, and vanilla extract until fully combined and smooth, about 1 minute. Scrape down the sides of the bowl with a rubber spatula to ensure everything is incorporated.
- Combine Wet and Dry – With the mixer on low speed, gradually add the flour mixture to the butter mixture. Mix just until the dough comes together and no flour streaks remain. Be careful not to overmix, as this can make cookies tough.
- Form Cookie Dough Balls – Using a 1.5-tablespoon cookie scoop or a spoon, portion out the dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart as they will spread slightly during baking.
- Add Almond Topping – Gently flatten each cookie ball slightly with your palm or the bottom of a glass. If using egg wash, lightly brush the top of each cookie. Press 2-3 sliced almonds onto the top of each cookie, pressing gently so they adhere. Sprinkle with coarse sugar if desired.
- Bake – Bake for 11-13 minutes, or until the edges are lightly golden brown. The centers may look slightly underdone, but they will continue to set as they cool. Avoid overbaking, which can make them dry.
- Cool – Allow the cookies to cool on the baking sheet for 5 minutes, then carefully transfer them to a wire cooling rack to cool completely. They will firm up as they cool.
- Serve and Enjoy – Once completely cooled, serve immediately or store in an airtight container.
Notes
- For extra almond flavor, you can add ¼ cup finely ground almonds (almond meal) to the dough, reducing the flour by ¼ cup.
- If your dough seems too soft to handle, refrigerate it for 15-20 minutes before shaping.
- Cookies can be frozen before baking: shape dough balls, freeze on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to baking time.
- For a chocolate variation, dip cooled cookies halfway in melted dark chocolate and let set on parchment paper.
- The egg wash is optional but creates a beautiful glossy finish and helps the almonds stick better.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 142
- Sugar: 9g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16h
- Fiber: 1g
- Protein: 2g
- Cholesterol: 28mg