While these Almond Cookies appear petite and dainty, there’s no denying the big almond flavor that hides inside. Soft, chewy, and buttery, these cookies come equipped with a double dose of almond flavor and a melt in your mouth texture. They’re the perfect snack to satisfy any almond hankering and pair particularly well next to a steaming cup of tea or coffee.
Easy to make and positively gorgeous, whip up a batch of Almond Cookies for your next holiday gathering or package them up to give as a beautiful, heartfelt Christmas gift!
CHINESE ALMOND COOKIES
There’s no denying, this soft and chewy cookie was inspired by Chinese Almond Cookies, often made and shared in the celebration of the New Year and thought to bring good luck. And, while this may be an Americanized rendition, we feel confident whoever bites into these cookies is a lucky one indeed.
Unlike the Chinese version, these Almond Cookies are not crisp in texture. Think sweet butter cookie meets big almond flavor. Yes, please.
ALMOND COOKIE INGREDIENTS
- All-purpose Flour (or Unbleached All-Purpose Flour)
- Unsalted Butter
- Granulated Sugar
- Egg and Egg Yolk
- Pure Vanilla Extract
- Pure Almond Extract
- Raw Almonds (not roasted and salted)
HOW TO MAKE ALMOND COOKIES
- Mix the Dry Ingredients – In a medium-sized mixing bowl, whisk together the flour and salt, and set aside until ready to use.
- Cream the Butter and Sugar – Creaming the butter and sugar is an important step for achieving the perfect texture for these Almond Cookies. To do this, you’ll want to be sure your butter is at room temperature. Add the butter and the sugar to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, you can use a large mixing bowl and a handheld mixer. Mix on medium-high speed for 3-4 minutes. You’ll know the mixture has been properly creamed when it is pale yellow and almost doubled in size.
- Add Eggs, Vanilla, and Dry Ingredients – Next, add the eggs, the yolk, both extracts, and mix until well-combined. Then, add the dry ingredients to the batter and mix on low until just combined.
- Scoop the Dough – Scoop out a tablespoon of the dough (we used the small OXO cookie scoop), roll it into a ball, and add to the baking sheet. Repeat with the remaining dough, placing each dough ball about 1-2″ apart on the baking sheet.
- Add the Almond Garnish – Gently press an almond in the center of each Almond Cookie.
- Bake – Bake for 12-14 minutes, until the bottom edges of the Almond Cookies are tinging with gold. Allow to cool on the baking sheet, serve and enjoy!
ALMOND COOKIES FOR CHRISTMAS
Know any almond lovers? This cookie is literally a dream come true for them! They make a beautiful addition to any Christmas spread, but also make for a wonderful homemade gift idea. Give these Almond Cookies for Christmas this year to spread a little extra holiday cheer!
Note, if you’re baking these beauties to give as a gift, take care when packaging so as not to let the almonds loosen and fall from the cookie.
5 MORE COOKIE RECIPES YOU’LL LOVE
- Red Velvet Cookies are a thick, soft, cake-like cookie, with a light cocoa flavor and a hint of tang thanks to cream cheese swirling throughout the batter.
- Chewy Peanut Butter Cookies are thick, soft, and incredibly delicious. They take less than 15 minutes to whip up and require zero chill time in the fridge!
- Almond Biscotti is a crunchy cookie of Italian descent loved throughout the world. Enjoy this burst of buttery, almond flavor alongside a hot cup of coffee or tea!
- Mexican Wedding Cookies with Pecans are a melt-in-your-mouth cookie rolled in powdered sugar. Famously popular come Christmastime!
- Chocolate Coconut Macaroons are gluten-free, chewy cookie paradise. They make for wonderful gifts come the holidays and are a gorgeous centerpiece on any dessert table.
Soft, chewy, and buttery, Almond Cookies come equipped with a double dose of almond flavor and a melt in your mouth texture. Perfect for Christmas giving!
- 2 1/2 cups all-purpose flour plus extra for working with dough
- 1 teaspoon fine sea salt
- 1 cup unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1 egg , plus 1 egg yolk
- 2 1/2 teaspoons pure almond extract
- 1 teaspoon pure vanilla extract
- 20 whole raw almonds for topping the cookies
- Preheat oven to 350°and have ready a cookie sheet lined with parchment paper or a silicone baking mat.
In a medium-sized mixing bowl, whisk together flour and salt. Set aside until ready to use.
Add the butter and the sugar to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Mix on medium-high speed for 3-4 minutes, until a pale yellow and almost doubled in size.
Add the eggs, the yolk, and both extracts and mix until well-combined. Add the flour and salt, and mix on low until incorporated.
Scoop out a tablespoon of the dough, roll it into a ball, add to the baking sheet and gently press a raw almond in the center of the cookie. Repeat with the remaining dough, placing them about 1-2" apart on the baking sheet.
Bake for 12-14 minutes, until the bottom edges tinge with gold. Allow to cool on the baking sheet, serve and enjoy.
Makes about 3 dozen cookies.