These rich, buttery, almond cookies are moist and chewy every time. They are one of my all time favorite cookies!
I love these Almond Cookies. I love them at Christmas and in the spring and of course all summer and in the fall just because you have to make a few batches before Christmas.
A few weeks back during the Evil Five Week Illness Situation in our house I was going through old letters and found the last birthday card my grandmother ever sent me. It was my 11th birthday and in the card she noted she had included my favorite almond macaroons. I wish I knew exactly how she made them – soft, melting in your mouth, perfect nibble cookies. Oh they were good!
These are a bit different from what she made but just as amazing and you don’t have to fuss with buying or making almond paste. I know you need a cookie simple enough to make every day. Well, OK, every month?
If you have a bunch of people in and out of your house over Thanksgiving do yourself a favor and fill a jar up with these before the company shows up. If you can buy love with great cookies you will be a love millionaire before the end of the week!
Tools In This Post: Almond Flour is easy to find these days. I buy mine in bulk at Winco. If you have trouble finding it locally you order it online.
I also think a cookie scoop is really helpful for fast, uniform cookies. It is one of my favorite kitchen tools! For this recipe I use a small but the #40 (medium scoop) would work great for slightly larger cookies!
Love cookies? These Perfect No Chill Sugar Cookies are my all time most popular sugar cookie. I think you will love them!
Soft & Chewy Almond Cookies
Ingredients
- 1 cup butter at room temperature
- 1 cup granulated sugar
- 1 egg
- 2 Tbsp. Almond Extract never imitation
- 2 cups flour
- ½ cup almond flour
- ¼ tsp. salt
Instructions
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Preheat oven to 350 F.
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Beat butter and sugar on high for three minutes with stand mixer or electric hand mixer.
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Add the egg and almond extract. Beat to combine.
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Add the flour, almond flour, and salt. Beat until mixed.
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Use a 1oz cookie scoop to make balls. Place 12 balls of dough on each cookie sheet and use a drinking glass dipped in sugar to press each cookie down to
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Bake 10- 12 minutes or until golden brown.
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Did you realize your Almond Cookie recipe does not call for any sliced almonds, although they are pictured. Do you just sprinkle almonds on the top after pressing down with the sugared glass?
Hi Cathy, I’m sorry for the confusion. When I take a photo I often show ingredients so at a glance somebody can see what the recipe is about. Because there are almonds in the cookies I used sliced almonds in the photos to show that the cookies are not sugar cookies. I don’t actually use any sliced almonds when I make them. I do wonder if you could sprinkle a few on top after you press down. I don’t know for sure how it would work but I think it could be very pretty.
Hello! My dough is really wet? Is it supposed to be thick??
Hi Porter, sorry for the delay. I was in the hospital having our daughter and I’m just now catching up on comments! The dough should be similar to a chocolate chip cookie dough – a bit thinner but not too much. I hope you were able to figure out what happened!