Almond Butter Cookies Recipe
I’m so excited to share this Almond Butter Cookies Recipe with you! These cookies have such a lovely balance of rich, buttery flavor paired with the subtle nutty sweetness from almond flour and almond extract. They’ve become a go-to in my kitchen whenever I want a cookie that feels both comforting and a little fancy.
What I really love about this Almond Butter Cookies Recipe is how perfect they are for sharing—from afternoon tea sessions to holiday cookie swaps. They also have a great texture; crisp on the edges but tender and chewy inside, which always impresses friends and family.
Ingredients You’ll Need
Each ingredient in this Almond Butter Cookies Recipe works together to create a cookie that’s rich, flavorful, and wonderfully tender. Keep an eye out for good quality almond extract and fresh almond flour to get the best results.
- Cold Unsalted Butter: Using cold butter helps keep the dough from spreading too much and ensures a tender, flaky texture.
- Granulated Sugar: I prefer regular granulated sugar here to give just the right amount of crunch and sweetness.
- Large Eggs: Bring your eggs to room temperature so they incorporate smoothly, giving the cookies a nice lift.
- Almond Extract: This is the star flavor! A good-quality almond extract makes all the difference, so don’t skimp here.
- Vanilla Extract: Adds depth and warmth to balance the almond’s punch.
- Salt: Just a pinch to enhance all the sweet flavors and keep it from tasting flat.
- Almond Flour: This is what makes the cookies tender and gives them their signature nutty flavor—look for finely ground almond flour for the best texture.
- Sliced Almonds (for topping): Adds a beautiful crunch and a little extra almond flair — plus, it makes the cookies look gorgeous.
Variations
One of my favorite things about this Almond Butter Cookies Recipe is how easy it is to tweak. You can personalize it to suit your taste or dietary needs without losing that classic almond charm.
- Gluten-Free Version: Since almond flour is naturally gluten-free, this recipe is naturally friendly, but just be sure your almond flour is certified gluten-free if needed.
- Honey or Maple Sugar Swap: I once swapped granulated sugar with maple sugar and got such a lovely caramelized note that made the cookies extra special.
- Chocolate Drizzle: After baking, drizzle melted dark chocolate on top for a decadent touch that pairs wonderfully with the almond flavor.
- Adding Cinnamon or Nutmeg: Adding a pinch of warm spices can make these cookies feel more autumnal and cozy—perfect for chilly evenings.
- Vegan Version: You can substitute butter with a plant-based alternative and eggs with flax eggs, but note the texture will be a bit different.
How to Make Almond Butter Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by cubing your cold unsalted butter, then place it in a mixing bowl with the granulated sugar. Using a stand mixer or hand mixer, beat them together on medium speed until the mixture is pale and fluffy — this usually takes about 3 to 5 minutes. This step is essential because it creates air pockets that help your cookies have that perfect light bite.
Step 2: Add the Eggs and Extracts
Next, crack in your room temperature eggs one at a time and beat after each addition. Then, mix in your almond extract, vanilla extract, and salt. Almond extract is key here; I always recommend using a good-quality one because it brings the cookies to life with flavor. Don’t skip the vanilla—it rounds out the flavor beautifully.
Step 3: Fold in the Almond Flour
Slowly add the almond flour to the wet ingredients. Use a rubber spatula to fold it in gently until you have a cohesive dough. Almond flour doesn’t behave like regular flour, so it won’t look as smooth or elastic—that’s normal! You want it just combined to avoid overworking the dough.
Step 4: Shape and Add Toppings
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out dough balls, about 1.5 tablespoons each, and place them evenly spaced on the sheet. Flatten slightly with your palm or the bottom of a glass, then gently press sliced almonds on top. This topping adds a lovely crunch and looks so pretty after baking.
Step 5: Bake and Cool
Bake for approximately 12-15 minutes, or until the cookies are golden brown around the edges. Keep an eye on them after 10 minutes because ovens can vary. When you pull them out, let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them firm up without breaking.
How to Serve Almond Butter Cookies Recipe
Garnishes
I love sprinkling an extra few sliced almonds on top just before serving for that fresh crunch and pretty visual. Sometimes, I dust them lightly with powdered sugar if I’m serving at a party—it adds a festive touch without overpowering the almond flavor.
Side Dishes
These cookies pair beautifully with a cup of hot tea, almond milk, or even coffee if you want to start your day on a sweet note. For a dessert plate, serve alongside fresh berries or a scoop of vanilla ice cream for a satisfying treat.
Creative Ways to Present
For holiday gatherings, I like to arrange the cookies in a circular pattern on a decorated platter, topping each cookie with a tiny edible flower or a sprinkle of edible gold dust. It turns a simple cookie into a conversation starter and makes the occasion feel extra special.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, I store leftover Almond Butter Cookies in an airtight container at room temperature. They stay fresh for about 4-5 days, but honestly, they rarely last that long in my house! Keeping them airtight ensures they don’t dry out and retain a lovely chewiness inside.
Freezing
I’ve frozen these cookies successfully by placing them in a single layer on a baking sheet first, freezing until solid, then transferring to a zip-top freezer bag. This method stops them from sticking together. When you’re ready for a snack, just thaw at room temperature for about 15-20 minutes, and they taste just as fresh!
Reheating
If you want that freshly baked warmth, pop the cookies in a preheated oven at 300°F (150°C) for just 5 minutes. It lightly revives the cookie’s texture without drying it out. I avoid microwaving because it can make them a bit rubbery.
FAQs
-
Can I use peanut butter instead of almond butter in this recipe?
Actually, this recipe doesn’t use almond butter as an ingredient but almond flour and almond extract, which give that distinct almond flavor and texture. If you wanted to swap almond flour for peanut flour or use peanut butter, it would change the texture and taste quite a bit, but you could experiment with it for a peanut twist.
-
Why do the cookies sometimes spread too much?
Too much spreading usually comes from softened butter or overmixing the dough. For this Almond Butter Cookies Recipe, make sure your butter is cold before mixing. Also, try not to overwork the dough once you add almond flour—fold gently and stop as soon as it’s combined.
-
Can I make these cookies dairy-free?
Yes! Substitute the cold unsalted butter with a high-quality dairy-free stick butter or coconut oil (though coconut oil will add a slight flavor). You can also replace eggs with flax eggs, but the texture will be slightly different since eggs add structure.
-
Do I have to use almond extract?
Almond extract really enhances the flavor and makes these cookies special, but if you don’t have it, you could increase vanilla extract slightly. Just keep in mind the almond extract is what gives these cookies their signature “almond butter cookie” taste.
-
What if I can’t find almond flour?
If almond flour isn’t available, you could try finely ground blanched almonds, but getting them finely ground is important for the right texture. Regular flour won’t give you the same flavor or tenderness this recipe is known for.
Final Thoughts
This Almond Butter Cookies Recipe has quickly become a cherished favorite in my baking repertoire, and I think it will be for you too. It’s approachable yet yields such impressive results—great for casual baking days or impressing guests. Give it a try, and I promise you’ll be reaching for these cookies again and again. Happy baking, my friend!
PrintAlmond Butter Cookies Recipe
Delight in these rich and nutty Almond Butter Cookies, featuring a buttery almond-flavored dough topped with crunchy sliced almonds. These cookies offer a chewy texture balanced by a crisp almond topping, perfect for a sweet snack or dessert with a hint of almond extract and vanilla.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
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
- Prepare the dough: In a large mixing bowl, cream together the cold cubed unsalted butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition to combine fully.
- Add flavorings and salt: Stir in the almond extract, vanilla extract, and salt to the mixture, blending until evenly distributed throughout the dough.
- Incorporate almond flour: Gradually add the almond flour to the wet ingredients, mixing gently until the dough forms a cohesive and slightly sticky consistency.
- Shape the cookies: Using a spoon or cookie scoop, portion the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Flatten each cookie slightly with your fingers or the bottom of a glass.
- Add almond topping: Sprinkle the sliced almonds evenly over the tops of each cookie, pressing them lightly to adhere to the dough surface.
- Bake the cookies: Preheat your oven to 350°F (175°C). Bake the cookies in the center rack for 12-15 minutes or until the edges are golden and the cookies are set but still soft in the center.
- Cool and serve: Remove the baking sheet from the oven and allow the cookies to cool for 5 minutes before transferring them to a wire rack to cool completely. Enjoy once cooled or slightly warm.
Notes
- If you prefer a less sweet cookie, reduce the granulated sugar to 1 cup.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a nuttier flavor, toast the sliced almonds lightly before topping the cookies.
- You can substitute almond extract with vanilla extract for a milder almond flavor.
Keywords: almond butter cookies, almond flour cookies, gluten free cookies, nutty cookies, almond extract cookies
