These almond meltaway cookies are a buttery, melt-in-your-mouth cookie that will disappear fast! With just a few simple ingredients like butter, powdered sugar, flour and almond extract, they come together in just minutes. If you love shortbread cookies with a hint of almond flavor, try this easy cookie recipe! Almond Meltaway Cookies are a simple shortbread style cookie with almond flavoring and a simple almond-flavored icing. While I am not a baker usually, these almond meltaway cookies are definitely a good reason for me to bake.
I am obsessed with any baked items that are almond flavored. The Danish Puff Pastry is my favorite breakfast pastry and these almond cookies are my new favorite non-chocolate cookie recipe. The simplicity of the recipe makes this recipe even better. It was a super easy recipe that makes these almond meltaway cookies even better.
Almond Butter Cookie Ingredients
For the Cookies:
- almond extract
- all-purpose flour
- baking powder
For the Glaze:
- powdered sugar
- almond extract
- Sliced almonds (for garnish, optional)
How to Make Almond Meltaway Cookies
To make these cookies, start by creaming together room temperature butter and sugar. When the sugar and butter are creamed, add the egg and almond extract.
After the egg is incorporated into the butter and sugar, add the dry ingredients. Combine the flour and baking powder and sift together. Then slowly add the flour mixture to the wet ingredients. Add salt to the batter when half the flour mixture has been mixed into the dough.
When the dough is mixed, start making dough balls with a one-inch scoop. Place on a parchment paper lined cookie sheet spacing about two to three inches apart.
Then grease the bottom of a glass to flatten each cookie. I had to spray the cup after every other cookie.
The cookies will resemble shortbread when they are flattened. I made some standard air bake cookie sheets with 9 cookies and some with 16. If you are using a 1-inch scoop the 4 X 4 arrangement works just fine for the cookies.
Place the baking sheet of cookies in the oven. Bake the cookies for 8 minutes on 375 degrees. The cookies will not be brown at all. Unless you accidentally cook them for 10 minutes, then the edges will be brown. Pull the cookies out of the oven and cool for five minutes on the pan before moving them to a cookie wire rack to cool.
Simple Almond Icing for Cookies
While the cookies are cooling, combine milk, powdered sugar, and almond extract for the icing for the cookies. Whisk the ingredients together to form an almond glaze. Yes, more almond extract. When the icing is done and the cookies are cooled, spoon the icing over the top of the cookies.
Smooth the icing on the cookies with the back of the spoon. Ice all of the cookies and let the icing set before serving or storing the cookies.
These cookies are naturally best served with milk. A cold glass of milk and an almond meltaway are just what Santa will want on the cookie plate this Christmas!
These almond butter cookies can be changed up for Christmas or Easter. Here are ideas on changing the basic white version of these shortbread cookies.
- Add a Zest of Citrus: For a refreshing twist, consider adding a bit of lemon or orange zest to the cookie dough or the glaze.
- Colorful Drizzle: Use food coloring to add a pop of color to the glaze for special occasions or holidays.
- Flavored Extracts: Experiment with other extracts like vanilla or coconut to create unique flavor profiles.
Easy Christmas Cookie Recipes
Christmas cookies can be traditional or new creations, and these are a few of my favorite cookies and bar cookies.
Almond Meltaway Cookies
- 16 tablespoons butter 2 sticks - room temperature
- ¾ cup sugar
- 1 egg
- 2 teaspoons almond extract
- 2 cups flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons milk
- 2 teaspoons almond extract
- Cream together the butter and sugar with a mixer. Mix the egg and almond extract to the butter and sugar.
- In a separate bowl, sift the flour and baking powder together. Mix the flour mixture into the wet ingredients a half a cup at a time. Add the salt when half the flour has been mixed into the dough.
- When the flour is completely incorporated, use a 1-inch scoop to make the cookies. Place on a parchment-lined cookie sheet. Then flatten with the bottom of a greased glass.
- Bake at 375° for 8 minutes. The cookies will be very light-colored. Let set on cookie sheet for five minutes before transferring to a cooling rack.
- While the cookies cool, make the icing by combining all three ingredients. Then spoon the icing on each cookie and use the back of the spoon to spread the icing out.
shared on weekend potluck