Almond Cookies Recipe
Golden almond cookies made with almond flour, chopped roasted almonds and almond extract, with crisp edges and tender centers.
Contains: Milk · Egg · Wheat · Tree Nuts
Contains almonds (tree nuts), wheat, milk and egg. Check the labels of the ingredients you use if you need to manage additional product-specific allergens.
WHY IT WORKS
Why This Recipe Works
01
Almond in Every Bite
Almond flour, chopped roasted almonds and almond extract build the flavor into the dough instead of relying on a decorative topping.
02
Balanced Texture
All-purpose flour gives the cookies structure while almond flour keeps the crumb tender and adds a gently nutty texture.
03
Pull Them While Soft
Taking the cookies out when the edges are golden but the centers still look slightly soft gives crisp edges without drying the middle.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
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Heat the oven to 350°F. Line two 18 by 13-inch baking sheets with parchment paper and position racks in the upper and lower thirds of the oven.
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In a large mixing bowl, beat the softened butter, granulated sugar and brown sugar for about 2 to 3 minutes, until smooth and slightly lighter in color.
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Beat in the egg, vanilla extract and almond extract until evenly combined, scraping down the bowl as needed.
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In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda and salt.
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Add the dry ingredients to the butter mixture and mix on low speed just until no dry flour remains. Fold in the chopped almonds.
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Divide the dough into 20 equal portions, about 1 1/2 tablespoons (tbsp) each. Roll lightly into balls and arrange 10 on each prepared baking sheet, leaving about 2 inches between them. Flatten each ball slightly with your fingertips.
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Bake both sheets for 10 to 12 minutes, swapping the sheets between the upper and lower racks and turning them front to back halfway through. Remove the cookies when the edges are golden and the centers still look slightly soft.
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Leave the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Make the dough up to 2 days ahead, cover it well and refrigerate it. If the chilled dough becomes too firm to scoop, leave it at room temperature for about 10 minutes before portioning.
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Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Recipe Notes
Ingredient Notes
Use finely ground almond flour for a tender, even crumb. Roasted unsalted almonds give the dough more pronounced nut flavor and small crisp pieces without adding extra salt.
Useful Substitutions
Natural almond flour or almond meal can replace blanched almond flour, although the cookies will look darker and have a coarser texture. Sliced almonds can replace the chopped almonds by weight.
INGREDIENT QUALITY
Quality Note
Use fresh almonds and finely ground almond flour. Nuts that have been stored too long can taste stale or bitter, and coarse almond meal will make the cookies noticeably rougher in texture.
SPEND LESS
Cost-Saving Tip
Whole roasted almonds are often more versatile than pre-chopped nuts. Chop what you need for the dough and keep the rest for another recipe or snack.
COOKING TIPS
Tips
Use Soft, Not Melted, Butter
The butter should yield when pressed but should not look oily or partly melted. Overly warm butter can make the cookies spread too far.
Measure Flour Carefully
Weighing the flours gives the most consistent dough. If using cups, spoon the flour in lightly and level it rather than packing it down.
Keep the Portions Even
Similar-size scoops spread and brown at the same rate, which makes it easier to remove the whole tray at the right point.
Do Not Wait for Firm Centers
The cookies continue to set on the hot baking sheets. Remove them when the edges are golden and the centers are still slightly soft.
MAKE IT LAST
Storing & Freezing
Storing
Cool the cookies completely, then store them in an airtight container at room temperature for up to 4 days.
Freezing Baked Cookies
Freeze fully cooled cookies in an airtight container, separating layers with parchment paper. For best texture, use within about 2 months and thaw at room temperature.
Freezing the Dough
Freeze portioned dough balls on a tray, then transfer them to a freezer container. Bake from frozen, allowing about 1 to 2 extra minutes and using the same visual doneness cues.
ESTIMATED PER SERVING
Nutrition
1 cookie
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Almond Cookies FAQs
What kind of almond flour works best?
Finely ground blanched almond flour gives the smoothest, most even cookie texture. Natural almond flour or almond meal also works, but the cookies will be darker and more rustic.
Can I make the cookie dough ahead?
Yes. Cover and refrigerate the dough for up to 2 days. If it becomes very firm, let it stand at room temperature for about 10 minutes so it is easier to portion.
Why did my almond cookies spread too much?
Butter that is too warm, under-measured flour or a hot baking sheet can all increase spread. Start with softened rather than melted butter and place the dough on cool baking sheets.
Are these almond cookies gluten-free?
No. The recipe uses all-purpose flour as well as almond flour, so the finished cookies are not gluten-free.
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