Almond Cookies
I’ve been baking this simple almond cookie recipe for years—it’s buttery, lightly crisp at the edges, and carries a gentle almond aroma that’s perfect with tea or coffee. These cookies feel special without any fuss, making them a go-to when I want a homemade treat fast or need a reliable cookie for holiday trays.
Why you’ll love this dish
These almond cookies are quick to make, use pantry-friendly ingredients, and deliver a delicate almond flavor that isn’t overpowering. They’re great for gifting because they keep well and travel without falling apart. Families love them for afternoon snacks, and they’re elegant enough for a casual dinner party.
If you enjoy almond-forward baking, you might also like this take on almond-joy inspired cookies that mix textures and chocolate into the mix: Almond Joy–style cookies.
“Crunchy slivered almonds on top, tender crumb inside—these are the kind of cookies you bake once and everyone asks for again.” — a friend who almost always steals the last one
How this recipe comes together
Before you start, here’s the quick flow so you know what to expect:
- Cream butter and sugar until light and fluffy.
- Stir in the almond flour and dry ingredients, plus vanilla and almond extracts.
- Shape into balls, top with slivered almonds, and bake until the edges are pale golden.
This is mostly a mixing and shaping recipe—no chilling required unless you want firmer shapes.
What you’ll need
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup almond flour (not almond meal for best texture)
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon salt
- Slivered almonds, for topping
Small notes on ingredients: use finely ground almond flour for the smoothest crumb; if you only have almond meal, expect a slightly coarser texture. For a dairy-free swap, replace butter with a firm vegan butter and chill the dough briefly before shaping.
How to prepare it
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and sugar together until light and fluffy—about 2–3 minutes with a hand mixer.
- Add the almond flour, all-purpose flour, baking powder, vanilla, almond extract, and salt. Mix just until combined; avoid overworking the dough.
- Scoop or roll dough into small balls (about 1 tablespoon each) and place them 2 inches apart on the prepared sheet.
- Gently press a few slivered almonds on top of each cookie.
- Bake 12–15 minutes, or until the edges are lightly golden. The centers will still be soft—cookies firm as they cool.
- Transfer to a wire rack and cool completely before serving.
If you want a morning pairing, try a simple almond-forward drink like an avocado and almond smoothie: avocado almond smoothie.
Best ways to enjoy it
These cookies are versatile:
- Serve warm with a cup of black tea or espresso for an afternoon pick-me-up.
- Arrange on a dessert platter with biscotti and chocolate-dipped fruit for a party.
- Box them in cellophane with a ribbon for homemade gifts.
For a brunch spread, add fresh fruit, honey, and soft cheeses so guests can build small plates.
Storage and reheating tips
- Room temperature: Store in an airtight container for up to 5 days. Layer with parchment to prevent sticking.
- Refrigerator: Keeps up to 2 weeks, though texture may firm—bring to room temperature before serving.
- Freezing: Flash-freeze on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm gently in a 300°F oven for 5–7 minutes.
Always cool completely before storing to avoid condensation and sogginess.
Pro chef tips
- Use room-temperature butter so it creams properly; cold butter won’t trap air and the cookies will be dense.
- Measure flour by spooning it into the cup and leveling; packed flour creates dry, crumbly dough.
- Don’t overmix once the dry ingredients are added—mix until no streaks of flour remain.
- If you prefer flatter cookies, press the balls down slightly before baking. For taller cookies, chill the dough 20–30 minutes.
- Toast slivered almonds lightly before topping for extra aroma and crunch.
For a seasonal twist idea and inspiration for other cookie shapes and textures, see this baker’s holiday cookie collection: white chocolate gingerbread cookies.
Creative twists
- Chocolate-dipped: Dip half the cooled cookie in melted dark or white chocolate and let set.
- Citrus-almond: Add 1 teaspoon finely grated lemon zest to the dough for a bright lift.
- Gluten-free: Replace the 2 cups of all-purpose flour with 2 cups additional almond flour plus 1/4 teaspoon xanthan gum—note: texture becomes more tender and fragile. For a gluten-free chewier version, check this adaptation: almond flour oatmeal cookies.
- Jam thumbprint: Before baking, press an indentation into each ball and fill with 1/4 teaspoon jam after baking while still warm.
Your questions answered
Q: Can I make these cookies ahead of time?
A: Yes—bake and store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Q: What’s the difference between almond flour and almond meal here?
A: Almond flour is finely ground and gives a smoother, more tender crumb. Almond meal is coarser and produces a denser texture—still tasty, but different.
Q: Can I omit the almond extract?
A: You can, but the almond extract intensifies the nutty note beyond what almond flour alone gives. Substitute with another 1 teaspoon vanilla if you prefer.
Q: Why did my cookies spread too much?
A: Likely causes: over-softened butter (too warm), too little flour, or over-creaming. Chill the dough briefly and bake on a cool sheet for better shape control.
Q: Are these safe for egg-free diets?
A: This recipe is naturally egg-free, making it suitable for those avoiding eggs. Always check cross-contamination risks if you have severe allergies.
Conclusion
If you want a dependable, almond-forward cookie that’s simple to make and easy to customize, this recipe fits the bill. For an alternative classic take and a slightly different technique, see Almond Cookies | The Girl Who Ate Everything, and for a chewy gluten-free version, compare notes with this recipe for Chewy Almond Cookies {Gluten-free}.
Almond Cookies

Ingredients
Main ingredients
- 1 cup unsalted butter, softened Use room temperature butter for best results.
- 1 cup granulated sugar
- 1 cup almond flour Not almond meal for best texture.
- 2 cups all-purpose flour Measure by spooning into the cup and leveling.
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract Enhances the almond flavor.
- 1/2 teaspoon salt
- to taste slivered almonds, for topping Optional, can be toasted for extra aroma.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and sugar together until light and fluffy—about 2–3 minutes with a hand mixer.
- Add the almond flour, all-purpose flour, baking powder, vanilla, almond extract, and salt. Mix just until combined; avoid overworking the dough.
- Scoop or roll dough into small balls (about 1 tablespoon each) and place them 2 inches apart on the prepared sheet.
- Gently press a few slivered almonds on top of each cookie.
Baking
- Bake 12–15 minutes, or until the edges are lightly golden. The centers will still be soft—cookies firm as they cool.
- Transfer to a wire rack and cool completely before serving.
