Soft Almond Sugar Cookies
These almond sugar cookies are soft and chewy on the inside with a light crisp on the outside. They do not need any chilling time so you can make and bake them in just about 20 minutes.
When my kids were younger, these were one of their favorite cookies because they are soft and chewy with a light crisp on the edges. My kids loved the cake-like texture of the center.
I always made an extra batch of the cookie dough and save it in the freezer, so I could bake them on demand.
Why make these cookies?
- They are soft, light, and chewy in the middle with crisp edges on the side.
- The dough comes together in just about 10 minutes and they take about 10 minutes to bake.
- You don’t need to chill the dough because these can be baked instantly.
- Perfect when you have guests and need a quick cookie to serve.
- These also have a shelf life of 7 to 10 days (or more) so they make the perfect gifts to family and friends and definitely perfect for the holiday cookie platter.
Ingredients and substitutes
- Unsalted butter – I like to use unsalted butter in all my baking so I can control the amount of salt. And yet, if you must use salted butter omit the salt in the recipe.
- All-purpose flour – I always use all-purpose flour with great success. You do not need any other flour.
- Almond meal – This is ground almonds. You can buy readymade, or you can make this in the food processor at home.
- Sugar – I have used both white and brown sugar in these cookies. The brown adds a nice caramel-like flavor, while the white sugar gives that light crisp on the edges.
- Vanilla extract – I like using vanilla extract. And yet, it also tends to color the dough. So, if you need a white or plain white dough, add clear vanilla extract or rose essence. Having said that, always use a good quality vanilla extract. I know it’s expensive, which is why I make my vanilla extract, vanilla bean paste as well as vanilla sugar.
Step by step instructions
- Preheat oven at 356°F / 180°C Gas Mark 4
- Dry ingredients – In a bowl, combine the flour, almond meal, baking powder, and salt. Set aside
Note – as I did in the video you can add the almond meal separately too. - In the bowl of a stand mixer cream butter and both white and brown sugars until light and fluffy.
Pro tip – it is important that the sugar is almost dissolved and the mixture is light and fluffy otherwise you will have grainy cookies with undissolved sugar.
- Add the egg followed by the vanilla and almond extract.
Pro tip – if the egg is not room temperature the dough can curdle, don’t worry, just continue. - Finally, add the flour mixture. Combine well.
Note – in the video I added the flour and almond meal separately.
- Use a cookie scooper (or two spoons) to drop dollops of dough onto a parchment-lined baking tray.
Pro tip – I used about 2 tbsp amount of dough for each cookie but you can make them bigger or smaller. - Bake in the preheated oven for 10 to 12 minutes until the outside is lightly golden.
Pro tip – if you live in a hot and humid climate, you may want to chill the cookies for just 10 to 12 minutes to prevent spreading. - When done, remove onto a cooling rack and cool completely. Then, transfer to an airtight cookie jar. These cookies will keep for up to a week.
Pro tip – always cool the cookies properly before you add them to an airtight container.
Tips – perfect almond cookies
- You can use any ground nuts of your choice such as cashews, pistachio, hazelnuts. Nuts like macadamia and walnuts are best used in combination with other nuts as these are very high in fat and can make the cookies very heavy.
- It is best to have nuts that are ground finely because they do substitute some of the flour. Coarse ground nuts will result in the cookies spreading.
- Make sure the butter is room temperature but not too soft otherwise the cookies will spread too much.
- If the brown sugar you are using is coarse, perhaps pulse it in the food processor so it will cream until dissolved. Undissolved sugar will result in grainy cookies.
- Bake these until they are lightly golden around the edges, they took only about 10 minutes in my oven.
Frequently asked questions
These soft almond cookies will keep in an airtight container for up to 2 weeks. You can freeze the dough for up to a month or freeze the cookies for up to three months.
These cookies do not spread too much.
Too much butter or sugar in the recipe can lead to cookies spreading.
Too much baking powder or baking soda can also make cookies spread too much.
Place cookies on a cold, not hot baking pan.
And make sure the oven is at the right temperature.
Absolutely. You can use any ground nuts of your choice such as cashews, pistachio, hazelnuts. Nuts like macadamia and walnuts are best used in combination with other nuts as these are very high in fat and can make the cookies very heavy.
Yes, these almond cookies have a good shelf life as a dough as well as cookies.
The dough, if wrapped well, can usually stay in the fridge for 5 to 6 days before baking.
And you can even place the cookies on a parchment-lined tray, wrapped well with cling wrap, for about 3 to 4 days.
In addition, the almond sugar cookie dough can be frozen for a month or more if covered well. Hence, it’s a great dough to have on hand in the freezer during the busy festive season.
You may also like
Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don’t forget to subscribe to my blog to receive new recipes by email.
Soft Almond Cookies
Print Pin Rate Share by Email Share on FB Save GrowDescription
Video
Ingredients
- ½ cup (113 g) Butter (unsalted, room temperature)
- ¼ cup (50 g) White sugar
- ¼ cup (55 g) Brown sugar
- 1 Egg (large)
- 1 cup (125 g) All-purpose flour
- ¼ tsp Salt
- ¾ cup (85 g) Almond meal
- ½ tsp Baking powder
- ¼ tsp Almond extract
- ¼ tsp Vanilla extract ((optional) )
Instructions
- Preheat oven at 356°F / 180°C Gas Mark 4
- Dry ingredients – In a bowl, combine the flour, almond meal, baking powder, and salt. Set asideNote – as I did in the video you can add the almond meal separately too.
- In the bowl of a stand mixer cream butter and both white and brown sugars until light and fluffy.Pro tip – it is important that the sugar is almost dissolved and the mixture is light and fluffy otherwise you will have grainy cookies with undissolved sugar.
- Add the egg followed by the vanilla and almond extract. Pro tip – if the egg is not room temperature the dough can curdle, don't worry, just continue.
- Finally, add the flour mixture. Combine well. Note – in the video I added the flour and almond meal separately.
- Use a cookie scooper (or two spoons) to drop dollops of dough onto a parchment-lined baking tray. Pro tip – I used about 2 tbsp amount of dough for each cookie but you can make them bigger or smaller.
- Bake in the preheated oven for 10 to 12 minutes until the outside is lightly golden.Pro tip – if you live in a hot and humid climate, you may want to chill the cookies for just 10 to 12 minutes to prevent spreading.
- When done, remove onto a cooling rack and cool completely. Then, transfer to an airtight cookie jar. These cookies will keep for up to a week.Pro tip – always cool the cookies properly before you add them to an airtight container.
Recipe Notes & Tips
- You can use any ground nuts of your choice such as cashews, pistachio, hazelnuts. Nuts like macadamia and walnuts are best used in combination with other nuts as these are very high in fat and can make the cookies very heavy.
- It is best to have nuts that are ground finely because they do substitute some of the flour. Coarse ground nuts will result in the cookies spreading.
- Make sure the butter is room temperature but not too soft otherwise the cookies will spread too much.
- If the brown sugar you are using is coarse, perhaps pulse it in the food processor so it will cream until dissolved. Undissolved sugar will result in grainy cookies.
- Bake these until they are lightly golden around the edges, they took only about 10 minutes in my oven.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Love this light texture! Soft but crisp around the edge. I ran out of butter so I use coconut oil and the aroma is so good!