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Almond Cookies are  buttery, soft and chewy these cookies are made with almond flour, almond extract, and topped with slices of toasted almond! 

These cookies are quick and easy to make and are perfect for gifting to others or putting onto a dessert platter for the holidays! Serve alongside some Traditional Italian Christmas Cookies, Linzer Cookies, and Homemade Butter Cookies for a festive plate!

Almond cookies on a cookie rack.

Almond Cookies

These almond cookies are always a huge hit around Christmas time! If you’re a fan of almond then these cookies are for you! They’re buttery and soft, while not being overly sweet. And they are a fun and easy cookie recipe to bake up for the family. They’re also a perfect cookie for gifting to others or setting out on a Christmas platter.

Ingredients Needed for Almond Cookies

  • Flour: All purpose flour or unbleached flour will work. 
  • Almond Flour: if you don’t have this on hand you can omit this and use only all purpose flour, using the almond flour does give a warm, nutty flavoring to the cookies. 
  • Baking Powder: rising agent to create a nice light texture. 
  • Salt: balances the sweetness of the cookies. 
  • Butter: use room temperature, unsalted butter. 
  • Egg: one large egg is needed as a binder for the cookie. 
  • Almond Extract: add an extra pop of almond flavor by using almond extract. 
  • Sugar: white granulated sugar. 

Almond Flour vs. Almond Meal

Make sure you are using almond flour and not almond meal! The difference between almond flour and almond meal is that almond flour is a fine powder made from almonds that have been blanched and the skins removed. It looks like a fine white powder. 

Almond meal is made from ground almonds that still have the skins on, creating a coarser texture and it has a darker brown coloring due to the skins from the almonds. 

Almond cookies in a collage.

How to make Almond Cookies

  1. Mix together the dry ingredients in a small bowl. 
  2. Beat the butter in a large mixing bowl until smooth and creamy. 
  3. Add in the egg, almond extract, and sugar. Beat until smooth and creamy. 
  4. Slowly add in the dry ingredients to the wet ingredients, mixing in between. 
  5. Cover and chill the dough. 
  6. Scoop the dough using a small cookie scoop for even sized cookies. Gently press down the cookies and top with sliced almonds. 
  7. Bake and allow to cool on the pan for about 5 minutes before removing to continue cooling on a wire rack. 

Tips for the Best Almond Cookies

  • For more almond flavoring a combination of all purpose flour and almond flour works wonderfully! 
  • Use room temperature butter. This helps to make sure the butter is smooth and creamy throughout the dough. 
  • Chill the dough. Since we’re using room temperature butter, you want to take the time to chill the dough before baking. This helps to make sure the cookies hold their shape and don’t spread too much. 
  • Shape the cookies before baking, after scooping the dough onto the baking sheet, press the cookies down into a disc like shape about 1/2 inch thick. 

Almond cookies on a baking sheet.

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Almond Cookies

5 from 5 votes
Almond Cookies. Buttery, soft and chewy these cookies are made with almond flour, almond extract, and topped with slices of toasted almond! 
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 18




  • Mix together the flour, almond flour, salt and baking powder. Set aside.
  • Using a stand or a hand mixer beat the butter until smooth and creamy. 
  • Add in the egg, almond extract and sugar. Mix until well combined. 
  • Add the dry ingredients into the butter mixture. Mix until combined, scraping the sides of the bowl as needed. 
  • Cover the bowl of dough and place in the refrigerator to chill for 30 minutes. 
  • Preheat oven to 350℉.  Line a large baking sheet with a silicone baking mat or parchment paper. 
  • Using a small cookie scoop spoon out the cookie dough and place on baking sheet, gently press down the dough to flatten to about 1/2 inch thick, and top with sliced almonds. 
  • Bake for 10-12 minutes until just starting to brown along the edges. 
  • Allow cookies to cool on the baking sheet for about 5 minutes then remove to a wire rack to continue cooling. 


Recipe yields 3 dozen cookies.
  • Cookie dough can be made in advance and stored in the refrigerator for up to 3 days before baking.
  • Store the baked cookies in a sealed container at room temperature for up to 5 days. 
  • You can freeze these cookies. Once the cookies have cooled to room temperature, store in a sealed freezer safe container or bag for 3-4 months. Remove from freezer and thaw at room temperature. 


Serving: 2cookiesCalories: 182kcalCarbohydrates: 17gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 36mgSodium: 159mgPotassium: 32mgFiber: 1gSugar: 9gVitamin A: 328IUCalcium: 19mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Serene Herrera

Home cook, photographer, mother and lover of food. I love taking simple ingredients and creating delicious meals or sweet treats that the entire family will love, all with a hint of Texas charm.

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Recipe Rating


  1. 5 stars
    I think I madecthese awhile ago and they were delish.
    Can I make them as rolled cookies for xmas cookies with cookie cutters?

    1. Usually when you substitute salted butter for unsalted, then you just reduce the salt in the recipe. Because there is no extra salt in this recipe, I would try and use unsalted butter so that the flavor doesn’t change too much.

  2. Will these turn out if you don’t have almond flour? What would you use instead? Thank you. Linda Happy holidays. Where do I find the answer to this duplicate question?

  3. Will these turn out if you don’t have almond flour? What would you use instead? Thank you. Linda Happy holidays.

  4. I don’t understand this. They came out like puddles with dark brown edges! Since I refuse to let any food go to waste/waist until it has sat in a Tupperware in the back of my refrigerator for a few weeks, I crumbled them up and ate a bit. Tasted great. The only thing I did was I was out of almond flour so I pulverized some sliced almond in a blender. Well I’m gonna get real almond flour and try again. The failures tasted so good that I gotta make more.

    1. Mine did the same but I did use all the stated ingredients :/
      And my mixture was chilled over night then sat out for 15 minutes before baking

  5. These are by far the best almond cookies Ive ever made. My husband and I love them. I gave some to my neighbor 8. They were gobbled up in 5 min by her, her sis and her 7 year old.
    I then shared a couple with a classmate. She handed me back the empty zip lock, saying they were so good and asked if Im bringing more next week. So, its been tested by all ages and a WINNER!!!

  6. 5 stars
    Yum! I’m not really an almond fan but this buttery cookie has the right balance of almond, butter and sweetness! Thanks!

  7. 5 stars
    I was trying to replicate a Swedish cookie I love. This was perfect. I substituted 2 teaspoons of ground cardamom for the almond extract to get the specific holiday cookie I was looking for. It was perfect! Thank you

  8. 5 stars
    I made these scrumptious cookies today and they turned our so light and delicious! I’ll be making them many more times. Thank you for a great and easy cookie recipe!

    1. The recipes here are sooo great! When I use the recipes, my food will turn absolutely PERFECT. I really will continue to use it, and thank you so much for the simple recipes !