Almond Cookies Recipe
Almond Cookies Recipe
These Almond Cookies bake up soft and buttery, with real almond extract giving them a genuinely rich, nutty flavor, and a coating of sliced almonds adding crunch to every edge. A short 30 minute chill is the small step that keeps them from spreading too thin, resulting in a slightly domed, tender center once baked. They come together with simple pantry staples and freeze well as dough, making fresh cookies possible anytime the craving hits.
Ingredients
Equipment
Method
- Cream butter and sugar until light and fluffy.
- Beat in egg, almond extract, and vanilla extract.
- Whisk together flour, baking powder, and salt; add to wet ingredients.
- Chill dough 30 minutes.
- Roll dough into balls and coat in sliced almonds.
- Bake at 350°F for 10 to 12 minutes until edges are just golden.
- Cool on the sheet 5 minutes, then transfer to a wire rack.
Pull the cookies from the oven while the centers still look slightly soft; they continue cooking on the hot sheet and this keeps them tender rather than crisp.
Notes
- Do not skip the 30 minute chill; it prevents the dough from spreading too thin.
- Use real almond extract rather than imitation for the best flavor.
- Let cookies cool completely before storing, since the texture continues to set as they cool.
- A cookie scoop keeps dough balls a consistent size, helping every cookie bake evenly.