0 from 27 votes
Buttery Almond Cookies Recipe
These Buttery Almond Cookies are rich, soft, and chewy with a delicious buttery almond flavor. They are just like butter cookies but with a delightful nutty almond flavor. Perfect for morning tea or after dinner with coffee. These are super quick to make, there is no need to chill the dough, and everything is mixed together in the stand mixer (or with an electric whisk). So you can have fresh homemade cookies in under 30 minutes.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 24 cookies
Calories: 176 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 1 cup unsalted butter (see note 1)
- 1½ cup granulated sugar
- 2½ cups AP flour (see note 2)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon table salt (see note 1)
- 2 eggs (see note 3)
- 2 teaspoons almond extract
- 24 whole almonds (see note 4)
Instructions
- Preheat your oven to 375°F/190°C and line two baking sheets with parchment paper.
- Use a stand mixer or hand-held mixer to cream the butter and sugar together until light and fluffy.1 cup / 227 g unsalted butter1½ cup / 300 g granulated sugar
- While the butter and sugar are creaming, measure out the flour and add the cornflour, baking soda, and salt. Mix to combine.2½ cups / 300 g AP flour2 teaspoons cornstarch1 teaspoon baking soda½ teaspoon table salt
- Add the eggs to the butter mixture one at a time, mixing well after each egg. Pour in the almond extract and mix well.2 eggs2 teaspoons almond extract
- Gradually add the flour mixture to the butter and mix until the dough comes together.
- Measure 1 tablespoon amounts of the cookie dough and then gently roll it in your hand to create a ball.
- Place the cookies balls on the lined baking sheet and use something flat (I use the back of a measuring cup) to flatten the cookies.
- Add an almond to the center of each cookie.24 whole almonds
- Bake your cookies for 8-10 minutes, until the edges are just golden and the center is still soft.
- Remove the cookies from the oven, and leave them to cool on baking sheets for 5 minutes before carefully transferring them to a wire cooling rack to cool completely.
Cup of Yum
Notes
- Feel free to use almond slivers or a peeled almond instead. Or you can leave them off altogether.
- Make sure your butter is at room temperature. You want to be able to push your finger into the butter easily. (see the bulk of post for how to soften butter quickly) If using salted butter leave out the salt in the recipe.
- All-purpose flour is plain flour for those not in the US.
- I use large eggs, and they are at room temperature.
- Feel free to use almond slivers or a peeled almond instead. Or you can leave them off altogether.
Nutrition Information
Calories
176kcal
(9%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
34mg
(11%)
Sodium
101mg
(4%)
Potassium
29mg
(1%)
Fiber
0.5g
(2%)
Sugar
13g
(26%)
Vitamin A
256IU
(5%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 176
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 34mg | 11% |
| Sodium | 101mg | 4% |
| Potassium | 29mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 13g | 26% |
| Vitamin A | 256IU | 5% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.