There’s something downright magical about biting into a chewy almond cookie, crisp edges, a soft center, and that warm, nutty almond flavor that just melts in your mouth. This almond cookie recipe has quickly become one of my favorites, and trust me, once you try it, it might just become yours too.
I started making these classic almond cookies during a snowed-in weekend in New York, craving something comforting and homemade. What I ended up with was a buttery, slightly crunchy almond cookie that reminded me of the kind you’d find in a cozy Italian bakery or tucked into a tin of festive Chinese almond cookies during the holidays.
The best part? These easy almond cookies are surprisingly simple to pull off, even if you’re not a confident baker. And if you love experimenting, the almond cookie base is super versatile, perfect for adding your own twist.
Table of contents
- Why This Almond Cookies Recipe Deserves a Spot in Your Baking Repertoire
- A Few Things to Prep Ahead (So Cookie Time Is Stress-Free)
- How to Make it
- Little Secrets That Make a Big Difference
- Fun Twists to Try with This Almond Cookie Recipe
- How to Store (And Keep Them Tasting Fresh!)
- Frequently Asked Questions
- Wrapping It Up, You’ve Got to Try These!
Why This Almond Cookies Recipe Deserves a Spot in Your Baking Repertoire
Let me tell you, this isn’t just any almond cookies recipe. It’s the kind you make once and suddenly everyone’s asking you for it. What makes it so special? It’s got that dreamy combo of a crispy edge, a chewy center, and rich, buttery almond flavor. Plus, it’s ridiculously easy to make!
Here’s why I keep coming back to this recipe:
- Simple pantry ingredients: No need for anything fancy. Just the basics plus some almond flour and almond extract.
- Big almond flavor: Thanks to both almond flour and almond extract, the nutty goodness really shines.
- Naturally gluten-free: If you’re avoiding gluten, this is a perfect sweet fix without needing to adjust anything.
- Customizable texture: Want soft almond cookies? Bake them a minute less. Craving that classic crunchy almond cookie? Add a few more minutes in the oven. Want a fall-inspired almond treat? Try these Spice Cake Mix Pumpkin Cookies for a cozy seasonal twist.
- Versatile base: This dough is a great canvas. Add chocolate chips, dried fruit, or even a citrus zest twist!
If you’re new to almond flour, it’s not the same as almond meal, here’s a great guide to understand the difference for baking.
Make It Your Own:
- Vegan? Swap the butter for vegan butter and use a flax egg.
- Lower sugar? You can reduce the sugar slightly without losing that chewy texture.
- Festive variation? Toss in a handful of chopped almonds and roll in powdered sugar for a holiday cookie vibe.
A Few Things to Prep Ahead (So Cookie Time Is Stress-Free)
If you’re anything like me, once the cookie craving hits, you want that tray in the oven fast. Here’s a quick list of things you can prep in advance to make baking a breeze:
- Soften your butter: Set it out a couple hours before.
- Mix your dry ingredients: Combine almond flour, baking powder, and salt ahead of time.
- Chill the dough: You can make the dough up to 2 days early and refrigerate it.
How to Make it
Almond Cookie Recipe
24
servings15
minutes15
minutes100
kcalThese homemade almond cookies are soft in the middle, crisp around the edges, and packed with that irresistible almond flavor we all love. They’re naturally gluten-free and perfect for everything from cookie swaps to cozy nights in.
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Ingredients
1 cup almond flour
0.5 cup granulated sugar
0.25 cup butter, softened
1 egg
0.5 teaspoon almond extract
0.25 teaspoon salt
0.25 teaspoon baking powder
Optional: sliced almonds for garnish
Directions
- Preheat your oven to 350°F (175°C). While it heats, line a baking sheet with parchment paper to keep the cookies from sticking and to make cleanup easier.
- In a medium mixing bowl, combine the softened butter and granulated sugar. Using a hand mixer or spatula, cream them together for 1–2 minutes until pale and fluffy.
- Crack in the egg and pour in the almond extract. Mix well until everything is fully incorporated and the mixture is smooth.
- In a separate bowl, whisk together the almond flour, salt, and baking powder. Make sure the dry ingredients are evenly blended.
- Gradually add the dry ingredients to the wet mixture. Mix in 2–3 additions until a soft, slightly sticky dough forms.
- Scoop out tablespoon-sized portions of dough and roll into balls. Place them on the lined baking sheet with about 2 inches between each.
- Gently flatten each cookie with your fingers or the back of a spoon. Press a few sliced almonds on top if desired.
- Bake the cookies for 12–15 minutes. The edges should be lightly golden while the centers remain soft.
- Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
Notes
- Make sure the butter is softened to ensure a smooth dough.
- You can substitute almond flour with all-purpose flour if needed, but the texture may vary.
- For extra crunch, toast the sliced almonds before adding them on top.
Nutrition Facts
- Total number of serves: 25
- Calories: 100kcal
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 3g
- Protein: 2g
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Little Secrets That Make a Big Difference
I’ve made this almond cookie recipe more times than I can count, and trust me, these little tips can take your cookies from good to absolutely bakery-worthy.
- Use room temperature butter and egg: This helps everything blend smoothly and gives your cookies the best texture.
- Don’t overmix the dough: Once your dry ingredients are incorporated, stop mixing. Overmixing can make the cookies tough.
- Chill the dough if it’s sticky: Just 20–30 minutes in the fridge makes it easier to handle and helps the cookies keep their shape.
- Flatten the cookies just a bit: These don’t spread much on their own, so give them a gentle press before baking.
- Keep an eye on bake time: Almond flour browns quickly. Take the cookies out when the edges are golden, even if the centers look a little soft.
And for even more almond-inspired ideas, don’t miss my chewy, coconutty Almond Joy Cookie Recipe. It’s a chocolate-lovers dream with a nutty twist!
Fun Twists to Try with This Almond Cookie Recipe
If you’re like me, you love playing around with ingredients based on what’s in the pantry or what flavors you’re craving. Here are a few tasty variations that work beautifully with this almond cookie base:
- Chocolate-Dipped Almond Cookies
After baking and cooling, dip half of each cookie in melted dark chocolate and let them set. Adds richness and makes them extra fancy! - Citrus Almond Cookies
Add 1 teaspoon of orange or lemon zest to the dough. It gives the cookies a fresh, bright flavor that pairs perfectly with the almond base. - Vegan Almond Cookies
Swap the butter for plant-based butter and use a flax egg (1 tbsp ground flax + 3 tbsp water). Bake as usual, they’ll be just as tender. - Spiced Almond Cookies
Add a pinch of cinnamon or cardamom to the dry mix. It gives them a cozy twist, perfect for fall or winter baking. - Jam Thumbprint Almond Cookies
Roll the dough into balls, press a thumbprint in the center, and fill with raspberry or apricot jam. Bake as directed. Sweet and chewy with a fruity center!
How to Store (And Keep Them Tasting Fresh!)
One of the best things about these cookies, aside from how good they taste, is how well they store. Here’s how to keep them fresh and delicious:
- Room temp: Store in an airtight container at room temperature for up to 5 days.
- Fridge: If it’s hot and humid where you are, pop them in the fridge. They’ll stay good for about a week.
- Freezer: Freeze baked cookies in a zip-top bag for up to 2 months. Let them thaw at room temp or warm them slightly in the oven for a fresh-baked vibe.
Frequently Asked Questions
This recipe is designed for almond flour, which gives it that signature nutty flavor and tender texture. If you swap in regular flour, the cookies will be drier and lose that almond richness, so I recommend sticking with almond flour here.
Yes, you can use egg substitutes like flax eggs or applesauce, but the texture might change slightly.
To make softer cookies, use more butter or add a bit of extra moisture like milk or cream. Avoid overbaking them.
Absolutely! Add vanilla extract, chocolate chips, or dried fruits to enhance the flavor of your almond cookies.
Store them in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to three months.
Bake the cookies a bit longer or at a slightly higher temperature to get a crispier texture. Adding more sugar can also help.
Wrapping It Up, You’ve Got to Try These!
And there you have it, my go-to almond cookies recipe that never fails to impress. Whether you’re baking for a quiet weekend, a big get-together, or just because you need a sweet pick-me-up, these cookies bring all the nutty, buttery goodness you’re craving.
If you’re feeling inspired to keep the almond flavor party going, I’ve got a couple more delicious ideas for you. This Almond Nut Cake Recipe is rich and perfect for celebrations, and if you’re into fresh, bright flavors, you’ll love my Easy Lemon Cookie Recipe. Want to go savory with your almond obsession? Try this Chopped Almonds Asian Sauce, it’s bold, flavorful, and amazing on just about everything.
Thanks for baking along with me! I hope these cookies bring as much joy to your kitchen as they do to mine.
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