Almond Cookies Recipe - The Girl Who Ate Everything (2024)

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posted by Christy Denneyon Dec 1, 2021 (updated Feb 21, 2023) 370 comments »

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Almond Cookies are a melt in your mouth almond cookies with an almond glaze made with simple ingredients. My mother-in-law makes this dessert every year and we always look forward to eating them right out of the oven.

Almond Cookies Recipe - The Girl Who Ate Everything (1)


My mother-in-law introduced me to these Almond Cookies which are a recipe from her good friend.

When I think Almond cookie recipe, I have to admit I am not immediately jumping for joy but these suckers proved me wrong. These are similar but not quite the traditional Chinese almond cookies cookies made for the Chinese New Year for good fortune.

They melt in your mouth. They are supposed to be smaller and thicker almost like a thick Checker but this batch was a bit larger.

Almond Cookies Recipe - The Girl Who Ate Everything (2)

They’re kind of almond shortbread cookie with a sweet almond glaze. They are addicting with lots of almond flavor. You know I love almond anything like these Almond Roca Bars.

Almond Cookies Recipe - The Girl Who Ate Everything (3)

The secret to these Almond Cookies is to follow the instructions exactly (adding the flour 2 tablespoons at a time). Also add a sliced almond on top and then drizzle the glaze.


As with most shortbread cookies, an egg is not part of the ingredients.


Why do I have flat cookies?

  • This could be because your butter is not cold enough. If you use room temperature butter they will be flat. One of the main ingredients is butter so if it’s not at the right temp, the cookies won’t be right.
  • Make sure to add 2 tablespoons of flour at a time in the bowl of a stand mixer with a paddle attachment. This allows the dough form to come together.


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Almond Cookies Recipe - The Girl Who Ate Everything (4)

Almond Cookies

4.52 from 208 votes

These Almond Cookies are a melt in your mouth almond cookie with an almond glaze.


Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Servings: 24 cookies



  • 1 cup unsalted butter, soft but cold (you can make a thumbprint in it)
  • 3/4 cup sugar
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sliced almonds


  • 1 cup powdered sugar
  • 2 teaspoons almond extract
  • 2 tablespoons water


  • Heat oven to 400 degrees f and line baking sheets with parchment paper. In a large bowl, with an electric mixer cream the butter, sugar, and almond extract. In a separate bowl mix the dry ingredients: the flour, baking powder, and salt. Add the flour mixture 2 Tablespoons at a time to the butter mixture until completely combined (important!!)

  • Roll cookie dough into small 1-inch balls and flatten slightly. They should look like a thick checker. Cook for 7 minutes (they will not look done) at 400 degrees on a parchment lined pan. Cool cookies until they are just warm and place a few almond slices on top of each cookie.

  • For the glaze: Combine powdered sugar, almond extract, and water. Drizzle a spoonful of glaze on top of the almonds and cookie.

Cuisine: American

Course: Dessert

Author: Christy Denney

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originally published on Dec 1, 2021 (last updated Feb 21, 2023)

370 comments Leave a comment »

100 of my favorite recipes! This is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.

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370 comments on “Almond Cookies”

  1. Robin Dabank Reply


    • Christy Denney Reply

      Thank you!

  2. Sara Reply

    I made these cookies for the first time this week. I literally had to make two more batches! Oh my, but they are delicious!! The first batch I brought to a driveway party. And the 2nd and 3rd to card nights as the cookies were the talk of the neighborhood. I did manage to save two cookies from each batch for myself. Thanks!!

    • Christy Denney Reply

      So glad you liked them.

  3. Heather Reply

    Nice, light, but very flavorful!

    • Christy Denney Reply

      Thank you!

  4. Alan W Allred Reply

    Hi Christy. I love this recipe. I can’t find how many sliced almonds to use in the ingredients list. What do you suggest?

    • Christy Denney Reply

      It’s personal preference but you probably need about 1/2 cup. I just put a few almonds on each cookie.

  5. Drew Reply

    I’ve made these before and they are absolutely delicious! I’ve recently had to cut out gluten in my diet- is it possible to substitute almond flour for the regular flour in this recipe?

  6. Lynn Reply

    Very good melt in your mouth cookie.
    Very easy to make , I used a stand mixer and followed your instructions

    I kept the dough in the fridge while the oven came to temperature
    And used a candle votive to slightly flatten

    I cut the glaze in half and drizzled on the cookies, just because I’m not a huge sweet cookie fan

    These turned out great

    Thanks for the recipe

    • Christy Denney Reply

      You’re welcome!

  7. Annette Reply

    Could you make this without a stand mixer? I don’t have one and the adding two tbsp at a time being so important is making me second guess if it’s a good idea to try without one

    • Christy Denney Reply

      Yes you can do it with a hand mixer just fine.

  8. Jim Love Reply

    OMG! Your glazed almond cookie is the absolute best. Thank you for sharing.

    • Christy Denney Reply

      So glad to hear that!

  9. PJ Swentik Reply

    I have made these many times now. The are perfect each time. My granddaughters favorite. Thanks soooo much. PJ

  10. Droxanne Barrett Reply

    I made these a few days ago. They were delicious. I didn’t expect my husband to like them very much but he said they were some of the best cookies I’ve made.

    • Christy Denney Reply

      Thank you!

  11. Liz Morgan Reply

    These cookies are dangerously delicious! Followed the recipe and they turned out well! I will probably have to make more soon because they are being consumed quickly at our house!

    • Christy Denney Reply

      Thank you!

  12. April Ober Reply

    These are great cookies, and a wonderful alternative to chocolate. Wonderful almond flavor and good cookie texture. Note: Almond slices should be added to the ingredients list.

    • Christy Denney Reply

      Thank you!

  13. Lisa Tryon Reply

    Light buttery and just enough almond flavors. The glaze puts these cookies over the top! My husband and friend loved them!
    Follow the recipe to the T

    • Christy Denney Reply

      Thank you!

  14. Lisa Tryon Reply

    Light buttery and just enough almond flavors. The glaze puts these cookies over the top! My husband and friend loved them!

  15. Rita Reply

    Can I roll the cookies into balls and freeze them? I’m making cookies for a wedding and would like to make the dough in advance.Also I’ve made these and found the dough worked better if the balls were refrigerated.

    Please let me know.

    • Christy Denney Reply

      Yes, that should work!

  16. Karl Lervold Reply

    Waste of time. I made the batter twice- measured flour with cups the 1st time; by scale/Grams the 2nd time. Same results. Sand.

    • Christy Denney Reply

      It’s a shortbread so it should have a crumbly teture.

      • Jackie Reply

        I made this recipe. Just as written. The people who said it fell apart probably didn’t follow the directions. My butter was room temperature and I added the flour 2 tablespoons at a time which, according to the recipe, was important. If I did it again I will try it without the glaze. Bit too sweet for me but my husband loved em.

  17. Judy Howton Reply

    i measured correctly and used cold soft butter and I put two Tablespoons in at a time but when I went to press a sugared bottom glass on them they fell apart. Now what?

    • Christy Denney Reply

      They are shortbread so will kind of crack but should be baked anyway

  18. Katie Reply

    Has anyone tried substituting gluten free flour?

    • Cindy Reply

      I use King Arthur 1to1 gluten free flour. They turn out great. I think any gluten free 1to1 flour would work.

  19. Sarah Reply

    After I put the almonds on top do I put the glaze on while they are warm?

    • Christy Denney Reply

      Yes while theyre warm

  20. Alexis Reed Reply

    How many cookies does this recipe make?

    • Christy Denney Reply

      This makes 2 dozen

  21. Nicole Reply

    My dough was a fine powder. Impossible to make into a ball. What did I do wrong?!

    • Stacey Reply

      Same!!! The butter was “soft but cold” but the batter did NOT come together at all.

    • Christy Denney Reply

      It sounds like the flour was overmeasured. Don’t pack the flour

    • Holly Petell Reply

      Same here. I added more butter and they turned out cakey. Disappointing.

  22. Phyllis Paul Reply

    I love these cookies! And so does everyone I share them with. I add a 1/4 tsp of rasp jam in the center before adding the almonds and glaze. They are beautiful too. I used them for valentines day!! YUMMY 😋

    • Christy Denney Reply

      Ooh delicious!

  23. Emily Reply

    These cookies are almond perfection! I love all the almond in every part of this recipe. I served them at a holiday party and they were gone instantly. They are my new favorite. I have been asked for the recipe multiple times. Best almond cookies ever!

    • Christy Denney Reply


  24. Susan LeMaire Reply

    These almond cookies are delicious….my granddaughter has an egg allergy so I was thrilled to find a easy good eggless recipe.

    • Christy Denney Reply


  25. Brittany Reply

    Hi! I love these cookies and make them every year! This year I moved from Seattle to New Mexico and the elevation makes baking a little difficult. Here is the high altitude adjustment. It took me so long to figure it out that I wanted to share. Everything not listed is the same as above.

    11.5 tablespoons sugar (1/2 tablespoon less than the original recipe)
    2 cups and 2 tablespoon flour

    • Christy Denney Reply

      Thank you!

  26. Jennifer Reply

    These are hands down the best tasting cookies I have ever made!! Almond flavoring is my favorite and the amount it calls for is perfect! I definitely use a small glass to flatten and dip the bottom in sugar for each one otherwise it sticks to the glass!
    I highly recommend!!

  27. Lilly Keesecker Reply

    I have not made these but they look yummy! Can they be mailed and hold up?

    • Christy Denney Reply

      Yes of course!

  28. Theresa Konkel Reply

    I absolutely LOVE these cookies! They are easy to make and so tasty!

  29. Daphne Reply

    These cookies are so delicious and delicate. All my neighbors and friends look forward to them as a part of our holiday cookie box each year. I do make with salted butter and then cut back on the salt in the recipe. I have found that a small shot glass or votive candle holder is perfect to flatten them out. I dip that in sugar and then flatten out the disk. Isometimes drizzle thin ribbons of dark chocolate over half of the batch to add variation. Easy and scrumptious!

  30. Kristen Reply

    Do you think I could use these for my Linzer tart as the cookie base?

    • Christy Denney Reply


    • Ace Reply

      Hey I’m having trouble with these cookies. They’re not bad but are they not supposed to be crunchy? Or have some kind of crunch to them? (Aside from the almonds ofc) I follow the recipe and they always turn out chewy. Or when I mix the flour mixture to the butter mixture the dough at the end is still a little sticky and smooth. Not “dry” or however it’s supposed to be. I’m new to baking and I’m just trying to learn. Any tips or help I can get here?

  31. Cathy Reply

    Can you use salted butter and leave out the salt in the recipe?

    • Christy Denney Reply


  32. DJ Reply

    Does the glaze harden. I’d love to make for a cookie exchange.

    • Christy Denney Reply

      Yes. It hardens. I’m making them for my cookie exchange.

  33. Pauline Cambridge Reply

    Can you freeze these cookie’s

    • Pauline Cambridge Reply

      I just put a batch of these in the freezer after I ate a few of course. Delicious. I followed the recipe exactly and they came out perfect. Will be using these cookies for our library cake walk this year.

      • Christy Denney Reply

        Thank you!

    • Christy Denney Reply


  34. GG Reply

    Can almond flour be substituted in this recipes?

    • Mackenzie Reply

      Oh my gosh these are heaven! So easy and SO delicious!!!

      • Christy Denney Reply

        Thank you!

  35. Heidi Moore Reply

    Hands down the best cookie I’ve ever made

  36. Joan Reply

    Oh my freaking gosh! This is the best cookie I have ever made. They literally taste like I bought them from a high end bakery. The flavor of the almond is exquisite. Highly highly recommend.

    • Christy Denney Reply


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