These soft almond cookies are made with almond flour, egg whites, sugar, and almond extract for a rich almond flavor and wonderfully chewy texture. A little lemon zest brightens the flavor, while sliced almonds on top add a delicate crunch.
If you love soft almond sugar cookies, this version is even more almond-forward. They’re naturally gluten-free, require no butter or all-purpose flour, and the dough comes together in just a few minutes.
I have always loved almond cookies, especially when they are soft and chewy rather than dry and crumbly. And with almond cookies, there really is no reason to be shy with the almond flavor!
My old version of these cookies was more of a traditional sugar cookie made with butter, flour, and ground almonds. It was delicious, but over the years I’ve made so many different cookies that I wanted this recipe to really be about the almonds.
This version is exactly that. Almond flour makes up the base of the cookie, almond extract intensifies the flavor, and I press sliced almonds right into the top before baking. The little bit of lemon is important too—it doesn’t make them lemon cookies; it simply brightens all that almond flavor.
The best part? These cookies stay beautifully soft in the center. Just don’t overbake them. With almond cookies, waiting for them to look completely done in the oven is usually how you end up with hard cookies!
Why you’ll love these almond cookies
- Soft and chewy – The centers stay wonderfully tender while the outside develops a delicate crust.
- Full of almond flavor – Almond flour, almond extract, and sliced almonds give you almond flavor in every bite.
- Naturally gluten-free – There is no all-purpose flour in this recipe.
- Simple ingredients – No butter, mixer, or complicated technique. Two bowls and a spatula will do the job.
Ingredients and substitutes
- Almond flour – Use finely ground almond flour for the softest, most delicate texture. Almond meal can work, but because it is coarser, the cookies will have a slightly more rustic texture. I would not substitute all-purpose flour in this recipe.
- Granulated sugar – Regular white sugar gives these almond cookies their sweetness and helps create that lightly crisp exterior while keeping the center chewy. I wouldn’t reduce the sugar too much because it also affects the texture of the cookies.
- Egg whites – Egg whites bind the almond flour and sugar together and help create that characteristic soft, chewy almond cookie texture. You only need the whites—no yolks.
- Almond extract – This gives the cookies their distinctive almond flavor. Almond extract is quite strong, so a little goes a long way. You can omit it and use a little more vanilla, but the almond flavor won’t be as pronounced.
- Vanilla extract – Vanilla complements and rounds out the almond flavor. Use a good-quality vanilla extract for the best flavor.
- Lemon zest and juice – A little lemon brightens the cookies and balances the sweetness without making them taste like lemon cookies. Orange zest would also pair beautifully with almonds if you want a variation.
- Salt – Just a small amount balances the sweetness and brings out the almond and vanilla flavors.
- Sliced almonds – Press sliced or flaked almonds onto the tops before baking. They toast lightly in the oven, adding a little crunch and making the cookies look beautiful. You can leave them off if you prefer.
Step-by-step: Soft almond cookies
Make the almond cookie dough
In a large bowl, combine the almond flour, sugar, and salt. Mix well so the sugar is evenly distributed throughout the almond flour.
In a separate bowl, combine the egg whites, vanilla extract, almond extract, lemon zest, and lemon juice.
Add the wet ingredients to the almond flour mixture and combine until you have a soft, slightly sticky dough.
Pro tip: Don’t keep mixing once the dough comes together. There is no gluten here that needs developing—you just want everything evenly combined.
Chill
Cover and refrigerate the almond cookie dough for 20 minutes.
The short chill makes the sticky almond dough much easier to roll and helps the cookies hold their shape in the oven.
Preheat the oven to 325°F / 165°C. Line a baking sheet with parchment paper.
Shape
Portion the chilled dough and roll it gently into balls. Place them on the prepared baking sheet, leaving some space between them.
Press a few sliced almonds onto the top of each ball, gently flattening the cookie slightly at the same time.
Bake
Bake for 12 to 14 minutes at 325°F / 165°C, until the cookies are set and just beginning to color around the edges.
Do not wait for them to become deeply golden.
Let the cookies sit on the baking tray for about 10 minutes before transferring them to a cooling rack. They will be very soft when they first come out of the oven and firm up as they cool.
Storage and make ahead
- Room temperature – Store the almond cookies in an airtight container at room temperature for 4 to 5 days. Make sure they are completely cool before storing them so condensation doesn’t make them sticky.
- Refrigerator – Refrigeration isn’t necessary and can make the cookies firmer. If you do refrigerate them, keep them in an airtight container and bring them to room temperature before serving for the best soft and chewy texture.
- Make the dough ahead – Prepare the almond cookie dough, cover it well, and refrigerate for up to 2 days. Let it sit at room temperature for a few minutes if it becomes too firm to shape.
- Freeze the dough – Shape the dough into balls and freeze them on a tray until firm. Transfer to a freezer-safe container or bag and freeze for up to 2 months. Add the sliced almonds before baking. You may need to add a minute or two to the baking time when baking from frozen.
- Freeze baked cookies – Once completely cool, layer the cookies between sheets of parchment paper in an airtight container and freeze for up to 2 months. Thaw at room temperature before serving.
How do you keep almond cookies soft?
The secret to soft almond cookies is mostly not overbaking them. Almond cookies continue to firm as they cool, so they should still feel soft when you remove them from the oven. A few things make a difference:
- Use finely ground almond flour rather than coarse almond meal.
- Chill the dough before shaping.
- Don’t flatten the cookies too thin.
- Bake only until the outside is set and the edges are beginning to color.
- Let them finish setting on the hot baking sheet.
If your almond cookies are hard once completely cool, they were most likely baked too long.
Soft Almond Cookies
These soft almond cookies are made with almond flour, egg whites, almond extract, and a touch of lemon. They’re wonderfully chewy in the center with lightly crisp edges and sliced almonds on top. Naturally gluten-free and incredibly easy to make.
Ingredients
- 250 g (2 cups) Almond flour
- 180 g (1 cup) Granulated sugar
- ¼ tsp Salt
- 2 large Egg whites
- ½ tsp Vanilla extract
- ½ tsp Almond extract
- 1 tsp Lemon zest finely grated
- 1 tsp Lemon juice
- 30 g sliced/flaked almonds approximately, for topping
Method
- Preheat – Preheat the oven to 325°F / 165°C. Line a baking sheet with parchment paper.
- Dry ingredients – In a large bowl, combine the almond flour, sugar, and salt.250 g Almond flour, 180 g Granulated sugar, ¼ tsp Salt, 1 tsp Lemon zest
- Wet ingredients – In another bowl, combine the egg whites, vanilla extract, almond extract, lemon zest, and lemon juice.2 large Egg whites, ½ tsp Vanilla extract, ½ tsp Almond extract, 1 tsp Lemon juice
- Combine – Add the wet ingredients to the almond mixture and stir until you have a soft, slightly sticky dough.
- Chill – Cover and refrigerate for 20 minutes.
- Shape – Portion the dough and roll into balls. Arrange on the prepared baking sheet. Press a few sliced almonds onto the top of each cookie, flattening them slightly.30 g sliced/flaked almonds
- Bake – Bake for 12 to 14 minutes, until set and very lightly golden around the edges.
- Cool – Leave on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use finely ground almond flour for the best soft and chewy texture. Coarse almond meal will give the cookies a more rustic texture.
- The dough will be sticky. This is normal. Chilling it for 20 minutes makes it much easier to shape.
- Weigh the almond flour if possible. Too much almond flour can make the cookies dry and crumbly.
- Don’t skip the chilling time. It helps the cookies hold their shape and prevents excessive spreading.
- Don’t overbake. Remove the cookies when they are set and only lightly golden around the edges. They will still feel soft but continue to firm up as they cool.
- Cool on the baking sheet for about 10 minutes before moving them. Almond cookies are quite delicate while hot.
- Almond extract is strong, so don’t overdo it. It should enhance the almond flour rather than overpower the cookie.
- The lemon is subtle. The zest and juice brighten the almond flavor; they shouldn’t make these taste like lemon cookies.
- Storage: Keep in an airtight container at room temperature for 4 to 5 days.
- Freezing: Baked cookies or shaped cookie dough can be frozen for up to 2 months.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for success
- Weigh the almond flour. Almond flour packs differently depending on how you measure it, so grams give you much more consistent cookies.
- Use fine almond flour. It gives you a softer, more delicate cookie than coarse almond meal.
- Expect sticky dough. This isn’t a traditional flour-and-butter cookie dough. Chilling it for 20 minutes makes shaping much easier.
- Don’t overbake. This is the big one. The cookies should still be soft when they come out of the oven.
- Let them cool on the tray. Moving them immediately can cause them to break because they are still very tender.
- Don’t skip the lemon. You won’t get a strong lemon flavor; it simply balances the sweetness and makes the almond flavor brighter.
Troubleshooting
| Problem | Most likely cause | What to do |
|---|---|---|
| Almond cookies are hard | Overbaked | Remove them when just set and lightly colored |
| Dough is very sticky | Normal for almond-flour dough | Chill for 20 minutes before shaping |
| Cookies spread too much | Dough was too warm | Chill the shaped cookies briefly before baking |
| Cookies are dry/crumbly | Too much almond flour or overbaking | Weigh the flour and shorten baking time |
| Cookies break when moved | They are still hot | Cool on the baking tray for about 10 minutes |
| Almond flavor is weak | Too little almond extract | Use almond extract along with vanilla rather than vanilla alone |
More almond cookies
- Homemade Almond Biscotti
- Coconut Almond Cookies (GF)
- Italian Amaretti Cookies
- Flaky Marzipan Almond Crescent Cookies
- Almond Coconut Macaroons • 3 Ingredients (GF)
- Ultimate Marzipan Cookie Recipe
Frequently asked questions
Store the almond cookies in an airtight container at room temperature for 4 to 5 days. Make sure they are completely cool before storing them so condensation doesn’t make them sticky.
Yes. Once completely cool, freeze the cookies in an airtight container with parchment between the layers. You can also freeze portions of the shaped dough and bake them later.
These almond cookies are naturally gluten-free because they are made with almond flour rather than wheat flour. If you are baking for someone with celiac disease, make sure all your individual ingredients are certified gluten-free and haven’t been exposed to cross-contamination.
You can, but the texture will be different. Finely ground almond flour produces a softer, finer-textured cookie. Almond meal is usually coarser and may include almond skins, so the cookies will have a more rustic texture.
Absolutely. You can use any ground nuts of your choice, such as cashews, pistachios, or 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.
The most common reason is overbaking. These cookies should still be soft when you remove them from the oven. They continue to set as they cool.
You can omit the almond extract and increase the vanilla, but the cookies won’t have the same distinctive almond-cookie flavor. I wouldn’t replace it with more lemon because that changes the flavor profile entirely.
Only slightly. Roll the dough into balls, then gently press the sliced almonds into the top. That small amount of pressure is enough to flatten them slightly while still keeping a thick, soft center.
More Recipes with almonds
- How to Make Almond Flour or Almond Meal
- Almond Cranberry Bars
- Italian Almond Cake
- Almond Cranberry Cake (Bundt Cake)
- One Bowl Almond Orange Cake
- Almond Butter Stuffed Date Balls
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
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!
These sugar cookies sound incredible! I adore the flavour of almond and can’t wait to try them.
Thanks, Katherine
These would make a perfect mate for a cozy coffee break!
Absolutely, Michelle
So beautiful! Pillowy soft. I love the idea of these as holiday cookies and can’t wait to try them!
Thanks, Farah. I hope you try these
These Cookies looks super soft! These would make the perfect dessert for the Holidays!
Thanks, Shanika. I hope you try these.
These turned out delicious and so soft and chewy!
Thank you, Sapana. Happy to hear you enjoyed these cookies. Appreciate you coming back to write this feedback.