These are the BEST Almond Cookies. They are melt-in-your-mouth delicious and super easy to make, with a chewy texture and crunchy almond bits.
Original post: December 2018 | Updated: November 2020
“Simplicity wins” is one of my favorite kitchen sayings. I love it when a simple list of ingredients works together to create a delicious recipe. Simplicity and cookies are a great match especially when an element of surprise is included, which makes these Almond Cookies the absolute perfect cookie.
They are super easy to make, the ingredient list is simple and the hint of orange flavor hidden inside sets them apart from any almond cookie you’ve ever eaten before.
This is a great cookie recipe to add to your holiday baking list. It will be the star of any cookie tray or holiday gathering! If you love almonds, you absolutely have to make these cookies. The almond flavor is out of this world and the texture of the cookies will make you fall off your chair.
HOW TO MAKE ALMOND COOKIES
MAKE THE COOKIES
Preheat oven to 350 degrees F and line baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugar, egg and almond extract. Beat on medium speed until creamy and free of lumps.
In a large bowl, add the flour, baking powder and salt. Mix well. Gradually add to the butter-sugar mixture and beat on medium speed until just combined. Stir in the sliced or ground almonds and orange zest.
Using a medium cookie scoop, drop the dough by 1 1/2 tablespoons 2 inches apart onto the ungreased cookie sheets. Bake at 350 for 9-10 minutes, or until bottoms are very slightly golden. Let cool.
MAKE THE ICING
Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the confectioner’s sugar, milk and extract. Beat on medium speed until icing is smooth.
ASSEMBLE THE COOKIES
Drizzle icing over the cooled cookies, top with orange zest and place a sliced almond on top for good measure. Store in an airtight container for up to 5 days.
RECIPES NOTES
- Use a medium cookie scoop for best results. If you do not have a cookie scoop, scoop out rounded tablespoons of batter and roll into balls using your hands.
- Be careful not to over-bake these! They are pretty quick bakers, so start looking for that light golden bottom around the 8-minute mark.
- Promise me you will not skip out on the orange zest. That one simple little ingredient sends these cookies over the edge of cookie greatness.
- Almond Cookies will stay fresh for up to 5 days in an air-tight container at room temperature, or freeze for 4-6 months.
- Replace half of the flour in the recipe with almond flour for an EXTRA punch of almond flavor.
HOW TO MAKE SIMPLE ICING
Simple icing is one of my favorite things to drizzle on top of desserts because it takes less than 5 minutes to pull a batch together and the flavor it adds is unparalleled.
Using a hand or stand mixer (with whisk attachments), mix together 2 cups of powdered sugar with 3 tablespoons of milk and 1 teaspoon of extract of choice. For these Almond Cookies, almond extract is a must! It’s really that simple!
SALTED BUTTER VS UNSALTED BUTTER
Ahh, the great baking debate. Many bakers use unsalted butter in their baked goods in order to avoid over-salting. I, however, believe that there is no such thing as “over-salting.”
I always use salted butter in my baked goods (and for everything else under the sun) because it gives everything I make an extra touch of salty deliciousness. If you go the unsalted route, keep in mind that you may need to add a bit extra salt to the recipe!
WHY ARE MY COOKIES FLAT
If your cookies are coming out of the oven looking flat, you either haven’t used the appropriate leavening agents (baking powder or baking soda) or you have used too little flour.
If the cookies are flat and greasy, you may have used too much butter. Follow baking recipes very closely to avoid making flat cookies!
HOW TO KEEP COOKIES SOFT
For optimal cookie softness, allow them to cool completely after coming out of the oven and store as stated in the directions. Some cookies store best in the fridge while others store well while covered at room temperature.
CAN YOU FREEZE COOKIE DOUGH
Cookie dough is PERFECT for freezing! It’s one of the things I love most about it. Place prepared cookie dough into a resealable freezer bag and press as much air out as possible. Freeze for up to six months.
When you are ready to make the cookies, allow the dough to thaw completely in the fridge overnight then bake as directed.
BEST TREATS FOR HOLIDAY BAKING
- These delicious Chewy Gingersnaps are the perfect chewy treat. Enjoy making these, as they are the perfect holiday baking cookie recipe!
- This is a replica of the irresistible Paula Deen Gooey Butter Cake! Two distinct and delicious layers come together to make a perfect, easy dessert. Great treat for parties!
- Triple Chocolate Cookies with Peppermint Frosting are already a thick, perfect cookie but Nutella sets them over the edge in goodness. It’s a fun holiday flavor and they look pretty, too!
- These Chocolate Kiss Cream Cheese Cookies are a great dessert for gatherings any time of the year. They are light, creamy and sugary, with just the perfect kiss of milk chocolate!
- Hot Cocoa Cookies are like enjoying a cup of hot chocolate, except in cookie form. Chocolate oozes from the centers of these marshmallow-topped treats. Perfect for holiday parties and dessert trays!
- Whether you refer to this irresistible treat as puppy chow or muddy buddies, you are going to be happy to have this recipe as part of your holiday arsenal. This is the EASIEST dessert to throw together, with just a few ingredients and a few minutes of your time.
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Almond Cookies
Ingredients
Cookies
- 3/4 cup salted butter softened (1 1/2 sticks)
- 1 cup granulated sugar
- 1 large egg
- 2 tsp almond extract
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1 tsp salt
- 2/3 cups sliced almonds coarsely chopped
- 1 tbsp orange zest
Icing
- 2 cups powdered sugar
- 3 tbsp milk
- 1 tsp almond extract
Topping
- 1 tbsp orange zest up to 2 tbsp zest
Instructions
Make The Cookies
- Preheat oven to 350 degrees F and line baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugar, egg and almond extract. Beat on medium speed until creamy and free of lumps.
- In a separate bowl, combine the flour, baking powder and salt. Mix well. Gradually add to the butter-sugar mixture and beat on medium speed until just combined. Stir in the almonds and orange zest.
- Using a medium cookie scoop, drop the dough by 1 1/2 tablespoons 2 inches apart onto the prepared baking sheets. Bake in the preheated oven for 9-10 minutes, or until bottoms are very slightly golden. Let cool.
Make The Icing
- Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the powdered sugar, milk and extract. Beat on medium speed until icing is smooth.
Assemble The Cookies
- Drizzle icing over the cooled cookies, top with orange zest and serve! Store in an airtight container for up to 5 days.
Notes
- Use a medium cookie scoop for best results. If you do not have a cookie scoop, scoop out rounded tablespoons of batter and roll into balls using your hands.
- Be careful not to over-bake these! They are pretty quick bakers, so start looking for that light golden bottom around the 8-minute mark.
- Promise me you will not skip out on the orange zest. That one simple little ingredient sends these cookies over the edge of cookie greatness.
- Almond Cookies will stay fresh for up to 5 days in an air-tight container at room temperature, or freeze for 4-6 months.
- Replace half of the flour in the recipe with almond flour for an EXTRA punch of almond flavor.
These are definitely too salty. Otherwise delicious, and an easy-ti-follow recipe. I will make them again, with half as much salt.
Thank you, Marta. I’m glad you found a tweak that’s easy to change and enjoy the cookies.
Delicious cookie. I substituted granulated monk fruit for the sugar (diabetic). Next time I may add chopped dried cranberries but this cookie is awesome as is.
Glad to hear that Katen. Thank you for sharing your tweaks, others will enjoy those options.
I made it with spelt, milled at home, and a duck egg. I followed the instructions of zest, but mine was Meyer lemon, so I added about half the measurement of almond extract in lemon extract, along with the almond extract in the glaze icing.
My glaze icing also used a bit extra milk due to my own mistake: I used superfine sugar + 2 teaspoons of tapioca starch as my powdered sugar sub and I’m new to the process, so it thickened up more than expected.
It turned out lovely!
Wow! Sounds great Ficus. Thank you for sharing!
Excellent cookie recipe. The icing was made and combined with the orange zest.