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Easy Almond Cookies
TahiraJaved

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.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Servings: 12 People
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1 3/4 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sliced almonds for rolling

Equipment

  • 1 Hand mixer or stand mixer creams the butter and sugar smoothly
  • 1 Mixing bowls one for the wet ingredients, one for the dry
  • 1 Baking sheet for baking the cookies in batches
  • 1 Parchment paper prevents sticking and makes cleanup easier

Method
 

  1. Cream butter and sugar until light and fluffy.
  2. Beat in egg, almond extract, and vanilla extract.
  3. Whisk together flour, baking powder, and salt; add to wet ingredients.
  4. Chill dough 30 minutes.
  5. Roll dough into balls and coat in sliced almonds.
  6. Bake at 350°F for 10 to 12 minutes until edges are just golden.
  7. Cool on the sheet 5 minutes, then transfer to a wire rack.
    8. 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.
STORAGE: Store at room temperature up to 5 days, or freeze baked cookies or raw dough up to 3 months.
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