If you’re on the hunt for a cookie that’s a little nutty, a little buttery, and totally delicious, this Almond Butter Cookies Recipe is going to be your new best friend. I absolutely love how these cookies come out tender and flavorful — plus they have that lovely almond aroma that fills the kitchen and makes everyone stop in their tracks. As soon as I baked these the first time, my family went crazy for them, and I knew I had to share exactly how you can make them too. Trust me, you’ll find this recipe as easy and rewarding as I do!
Why You’ll Love This Recipe
- Simple Ingredients: You probably have most of these pantry staples on hand, making it super convenient to whip up a batch anytime.
- Rich Almond Flavor: Using almond flour and almond extract gives the cookies that signature nutty taste that’s hard to beat.
- Perfect Texture: These cookies are tender yet slightly chewy, with a light crunch from the sliced almonds on top.
- Kid-Approved & Crowd-Pleasing: Every time I bring these to a gathering, people ask me for the recipe — they just can’t get enough!
Ingredients You’ll Need
All the ingredients in this Almond Butter Cookies Recipe come together beautifully, balancing buttery richness with nutty sweetness. I always recommend using fresh almond flour for best results—look for finely ground to get that perfect cookie texture.
- Cold unsalted butter: Using cold cubed butter helps create a tender crumb, and unsalted gives you better control over the salt in the recipe.
- Granulated sugar: This keeps the cookies nicely sweet and helps with that classic cookie caramelization.
- Large eggs: Make sure they’re at room temperature to blend smoothly and help with the structure.
- Almond extract: The secret star for that bold almond punch—don’t skip it!
- Vanilla extract: It adds depth and warmth, balancing the almond flavor magically.
- Salt: Just a pinch to enhance all those sweet and nutty notes.
- Almond flour: This is what makes these cookies uniquely soft and nutty, so don’t substitute with regular flour.
- Sliced almonds: Optional but I love the extra crunch and pretty presentation they provide.
Variations
I love how adaptable this Almond Butter Cookies Recipe is, so feel free to make it your own. Whether you want to add a little something extra or adjust for dietary needs, there’s a way to do it.
- Add Chocolate Chips: I once stirred in mini dark chocolate chips and the combo with almond was irresistible—perfect for chocolate lovers.
- Gluten-Free Option: Since the recipe uses almond flour only, it’s naturally gluten-free, which impressed a friend with Celiac disease.
- Nut-Free Alternative: If you want to avoid nuts, you could swap almond flour with oat flour but know the texture and flavor will be different—still tasty though!
- Almond Glaze: Whisk together powdered sugar, a splash of milk, and almond extract for a simple glaze that adds a sweet finish.
How to Make Almond Butter Cookies Recipe
Step 1: Cream Butter and Sugar Until Fluffy
Start by preheating your oven to 350°F (177°C) so it’s perfectly warm when you’re ready to bake. Then, in your mixer bowl with a paddle attachment, beat the cold, cubed butter together with the granulated sugar on medium speed for 2 to 3 minutes. You’re looking for a light, fluffy mixture that’s well combined—this is what gives the cookies that melt-in-your-mouth texture. I’ve found you have to be patient here; rushing will leave the cookies denser.
Step 2: Incorporate the Eggs and Extracts
Turn your mixer to low and add in the eggs one at a time, along with the almond and vanilla extracts. Mix until everything is smooth and homogenous. Don’t forget to scrape down the bowl periodically—sometimes bits stick to the sides, and you want an even dough.
Step 3: Fold in Almond Flour and Salt
Switch your mixer off and fold in the almond flour and salt using a spatula, or use your mixer on the lowest speed to combine. The dough should come together nicely but avoid overmixing here—a gentle hand keeps cookies tender.
Step 4: Scoop and Prepare for Baking
Grab a small cookie scoop (about 1 tablespoon) and portion the dough into balls. Roll them in your hand to smooth out the shape and place on lined baking sheets about 2 inches apart—these cookies spread just a bit, but not too much. Press a few sliced almonds on top of each for that gorgeous crunch and visual wow factor.
Step 5: Bake and Cool
Bake your cookies for 14 to 16 minutes. You want to catch them just as the edges set but the center remains soft. When you take them out, let them cool on the baking sheet until completely firm—this helps them finish baking gently and avoids cracking. Once cooled, transferring to a wire rack for full cooling ensures they keep that perfect texture.
Pro Tips for Making Almond Butter Cookies Recipe
- Butter Temperature Matters: Using cold butter is key for texture; don’t substitute with melted butter or you’ll get a cakier cookie.
- Measure Almond Flour Accurately: Spoon and level the almond flour to avoid dense dough—you’ll love the difference in the final cookie.
- Watch the Bake Time Closely: These cookies bake quickly; pulling them out at just the right moment keeps them soft and chewy.
- Cooling on the Sheet: Letting cookies cool completely on the sheet helps avoid breaking—they firm up as they cool without drying out.
How to Serve Almond Butter Cookies Recipe
Garnishes
I typically dust a little powdered sugar on top right before serving—it adds a delicate sweetness and looks so pretty. Sometimes I even drizzle a thin almond glaze over the cooled cookies when I want to dress them up for a party. The lovely almond aroma always gets compliments.
Side Dishes
These cookies pair wonderfully with a warm cup of tea or coffee. For a cozy afternoon, I like serving them alongside a scoop of vanilla ice cream or a small bowl of fresh berries—the flavors just complement each other perfectly.
Creative Ways to Present
For special occasions, I’ve arranged these almond butter cookies on a tiered stand with some edible flowers and fresh mint sprigs for an elegant look. You can also sandwich them with a bit of raspberry jam or almond buttercream for a fancy treat that looks impressive but is surprisingly easy to make.
Make Ahead and Storage
Storing Leftovers
I keep leftover almond butter cookies in an airtight container at room temperature, and they stay fresh for about a week. Just make sure the container is sealed well to keep the cookies from drying out. I’ve found that layering the cookies between parchment paper prevents sticking and breaking.
Freezing
If you want to make these in advance, you can freeze the scooped cookie dough balls on a tray, then transfer to a freezer bag once solid. When ready to bake, just pop them straight in the oven—no need to thaw! This little trick lets me have fresh cookies anytime without starting from scratch.
Reheating
To bring baked cookies back to life after storing or freezing, I warm them in a 300°F (150°C) oven for 5 minutes or so. This refreshes their softness and amplifies that lovely almond aroma. You could also microwave briefly, but the oven method keeps the edges pleasantly crisp.
FAQs
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Can I substitute almond butter for almond flour in this recipe?
Almond butter and almond flour have very different textures, so substituting one for the other won’t yield the same results. Almond flour provides structure and a tender crumb, while almond butter adds moisture and density. To keep the cookies’ signature texture, stick with almond flour in this recipe.
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Is it necessary to use almond extract?
While the cookies will still taste good without almond extract, using it greatly enhances the almond flavor, making the cookies more fragrant and authentic. I recommend including both almond and vanilla extract for the best flavor balance.
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How do I prevent these cookies from spreading too much?
Make sure to use cold butter and not overmix the dough. Also, chilling the dough for about 15-20 minutes before baking can help control spreading. Placing the dough balls 2 inches apart on the baking sheet also gives them room to bake without merging.
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Can I make these cookies vegan?
These almond butter cookies rely on eggs and butter, so to make a vegan version, you’ll need to use plant-based butter and an egg substitute like flax eggs. Keep in mind the texture and taste might change slightly, so experimenting with small batches is a good idea.
Final Thoughts
Honestly, this Almond Butter Cookies Recipe has become a go-to in my kitchen because it’s simple, reliable, and always delights my family and friends. There’s something so comforting about those tender, nutty bites, especially when paired with a hot drink for a little break in the day. If you give this recipe a try, I’m confident you’ll love it just as much as I do — and who knows, it might just become one of your favorite cookies too!
Print
Almond Butter Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 49 minutes
- Yield: 40 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These delightful almond cookies are buttery and flavorful, combining almond flour with rich almond and vanilla extracts for a soft, tender texture. Topped with sliced almonds for a subtle crunch, they are perfect for a light snack or festive treat.
Ingredients
Cookie Dough
- ½ cup (113 g) cold unsalted butter, cubed
- 1½ cups (300 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) almond extract
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups (360 g) almond flour
Topping
- ¼ cup sliced almonds for topping
Instructions
- Preheat Oven: Preheat the oven to 350°F (177°C) for about 30 minutes. Line 1 to 2 large baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugar: In a mixing bowl fitted with a paddle attachment, add the cold cubed butter and granulated sugar. With the mixer on medium speed, cream them together for 2 to 3 minutes until light and fluffy.
- Add Wet Ingredients: Lower the mixer speed to low and incorporate the eggs, almond extract, and vanilla extract. Mix until the batter is smooth and well combined, scraping the sides and bottom of the bowl as needed.
- Mix Dry Ingredients: Add the almond flour and salt to the wet mixture. Gently mix until just combined without overworking the dough to maintain tenderness.
- Form Cookies: Using a small cookie scoop (about 1 tablespoon), scoop the dough and roll into balls. Place them about 2 inches apart on the prepared baking sheets. Top each dough ball with sliced almonds for added texture.
- Bake: Bake in the preheated oven for 14 to 16 minutes, or until the edges and tops of the cookies are set and lightly golden.
- Cool and Serve: Allow the cookies to cool on the baking sheet completely, then transfer to a cooling rack. Optionally dust with powdered sugar before serving and enjoy your almond cookies.
Notes
- Storage: Store baked almond cookies in an airtight container at room temperature for up to one week to maintain freshness.
- Sliced Almonds: For extra texture, sliced almonds are used as a topping. You can omit them or replace them with one whole almond on top of each cookie if preferred.
- Almond Glaze Option: For a sweet finishing touch, whisk 1½ cups (180 g) powdered sugar with 2 to 3 tablespoons (30 – 45 ml) milk, ½ teaspoon almond extract or 1 teaspoon vanilla extract. Drizzle the glaze over cooled cookies and let it set before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 13 g
- Sodium: 40 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
