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Create almond cookies that are soft, chewy and easy to make. Their buttery, almond flavor with a luscious powdered sugar glaze makes them melt-in-your mouth irresistible.

More cookie recipes we love include these cherry almond cookies, Almond Joy cookies and cream cheese cookies!

Stack of almond cookies on counter.
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Soft, Chewy Almond Cookies

It’s that time of year again when I start thinking about delicious Christmas cookies! Shortbread cookies and butter cookies are my go-to’s, and this almond cookie recipe fits right into all of that buttery goodness!

There’s something incredibly special about homemade cookies and these almond cookies, with their aromatic almond extract, can become a signature treat that you’re known for among family and friends!

Why This Recipe Works

  • Flavorful: With a light almond taste and delicate powdered sugar glaze, they have a sweet taste, elegant look and melt-in-your-mouth texture.
  • Versatile. Butter almond cookies are perfect for any occasion! Pair them with Linzer cookies or homemade chocolate chip cookies on a cookie platter and they disappear within minutes!
  • Freezer-friendly. You can freeze the dough for future cravings, ensuring you always have freshly baked almond cookies at your fingertips.

Because there are only a few simple ingredients in these almond sugar cookies, I suggest using fresh and high-quality ingredients for the best results.

Almond cookie ingredients on the counter.

Find the full printable recipe with specific measurements below.

  • Baking staples: All-purpose flour, granulated sugar, baking powder and salt
  • Unsalted butter: Butter provides richness and a buttery flavor to the cookies. Using unsalted butter allows better control over the salt content in your recipe.
  • Almond extract: Almond extract is the star flavoring in these cookies, giving them great almond aroma and taste. A little goes a long way, so use it sparingly.
  • Almond slices: Almond slices are a delightful addition for extra almond flavor and a nice crunch.
  • For the glaze. Powdered sugar, almond extract, and water.

Substitutions and Variations

If you don’t have almond extract, you can use vanilla extract as a substitute, but keep in mind that the almond flavor won’t be as pronounced.

The almond glaze is totally optional, although I think it makes the cookies extra special! If you prefer a simpler, less sweet cookie, you can omit the glaze and still enjoy the wonderful almond flavor.

How to Make Almond Cookies

Whether you’re baking for a special occasion or a simple moment of self-indulgence, these cookies are a wonderful addition to any table.

Showing how to make almond cookies in a 4 step collage.
  • Cream: Cream softened butter and sugar until fluffy, then add the almond extract and mix everything together until combined.
  • Combine and chill: Gradually add the dry ingredients to the butter mixture and mix until the dough comes together.
  • Shape: Shape the dough into balls, flatten them with your fingers, and chill briefly.
  • Bake: Bake for 7 minutes until the edges turn golden and top them with the almond slices if desired. 

Expert Tips for the Best Cookies

  • To add a glaze, combine powdered sugar, almond extract, and water and drizzle it over the cookies. Let them set and cool on a wire rack.
  • Make sure your butter is slightly softened at room temperature. This ensures a creamy texture in your cookies.
  • Refrigerating the dough balls for a short time before baking helps the cookies maintain their shape during baking, resulting in a beautiful appearance.
  • Adding almond slices on top is optional, but it enhances the almond flavor and provides a nutty crunch.
  • Adjust the thickness of the glaze by adding more or less water according to your preference.
Almond cookies on a white plate.

Recipe FAQs

Can I use salted butter instead of unsalted butter?

While it’s possible, I recommend using unsalted butter to have better control over the saltiness of your cookies. However, if you only have salted butter on hand, reduce the added salt in the recipe by half.

Why did my almond cookies fall apart?

They are very delicate when they first come out of the oven, so make sure to allow them to cool for a few minutes on your cookie sheet before placing them onto a cooling rack to continue to cool completely.

Why did my almond cookies turn out flat and spread too much?

These almond cookies can spread a bit too much if the dough is too warm when you place it on the baking sheet. Make sure you chill the dough for 5 minutes before popping them into the oven.

Can I freeze the cookie dough?

Absolutely! Freeze the cookie dough in an airtight container or freezer-safe bag for up to 3 months. Check out my tips on how to freeze cookie dough for the best results. When you’re ready to bake, simply thaw the dough in the refrigerator, shape it into balls, and bake as directed.


Store your almond cookies in an airtight container at room temperature for up to 2 days. This ensures they maintain their wonderful texture and flavor.

If you’d like to keep them for an extended period, freeze them in an airtight container in the freezer for up to 3 months. They’ll still taste as heavenly as the day you baked them!

Almond cookies on a cooling rack.

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Almond cookies on a cooling rack.

Almond Cookies

5 from 8 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Create almond cookies like a pro with my step-by-step guide. Elevate your baking game with these buttery, almond-scented delights with a luscious powdered sugar glaze.
Prep Time: 10 minutes
Cook Time: 10 minutes
Cool Time: 40 minutes
Total Time: 1 hour
Servings: 24 cookies




  • 2 cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 cup unsalted butter , slightly softened (sliced)
  • cup granulated sugar
  • 1 teaspoon almond extract
  • Almond slices , for topping, optional


  • ¾ cup powdered sugar
  • ½ teaspoon almond extract
  • 1-2 Tablespoons water , milk or cream



  • Preheat the oven to 400℉. Line a baking sheet with parchment paper or a silicone baking mat.
  •  In a medium bowl, whisk together the flour, baking powder, and salt.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until fluffy. Mix in the almond extract. Using a rubber spatula, scrape the bottom of the sides and bottom of the bowl.
  • With the mixer on low, slowly add in the dry ingredients (adding about 1/4 cup at a time until mixed).
  • Using a small cookie scoop, portion the dough onto the baking sheet. Using dampened hands, roll the dough into 1-inch balls and place 2 inches apart on the baking sheet. Using your thumb, press down down gently to flatten. Refrigerate dough balls on pan for 5 minutes.
  • Bake 7 minutes. The middle will look unbaked but will finish cooking on pan. Let cooking sit on pan a few minutes and place almond slices on top of each cookie, if using. Then remove to a cooling rack.


  • In a small bowl, whisk together the sugar, almond extract, and enough water to create a glaze that is thin and loose. Drizzle glaze over the top of the cookies. Let set.


Storage: Cookies will keep in an airtight container at room temperature up to 2 days. 
Freeze: Keep in an airtight container in the freezer up to 3 months.


Calories: 109kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 49mg | Potassium: 21mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 118IU | Calcium: 6mg | Iron: 0.5mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American

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