Almond Cookies
These almond cookies are soft, chewy and full of amazing flavor. The dough needs a bit of chilling, but the result is totally worth it. They stay soft for days if you store them in an airtight container. Great with coffee, or just as a little snack any time of day.
If you love soft and chewy cookies, you’re going to really enjoy these almond cookies. They’re simple, comforting and have the most perfect texture. I’ve made a lot of cookies over the years, but these quickly climbed the ranks and became my second favorite, right after my pistachio chocolate cookies, of course.
The dough is easy to put together, but it does need a bit of chilling before baking. I know that part is tempting to skip, but it’s worth the wait. Chilling helps the cookies hold their shape and gives them that soft, chewy center with just a bit of a crisp edge. Once baked, they’re lightly golden on the outside and soft all the way through.
I let them cool completely before trying one and I’m so glad I did. As much as I love warm cookies straight from the oven, these are honestly better after they’ve cooled. The flavors settle in a bit more and the texture becomes even softer and chewier. I had one the next day too and I swear they were even better. Richer, more almondy and just so good with a cup of coffee or tea.
If you store them properly in an airtight container, they stay soft for 2 to 3 days, which is great if you’re making them ahead of time or just want to snack on them throughout the week. I kept mine on the counter and they didn’t dry out or go crumbly like some cookies do.
What I love about these is how balanced they are. They’re sweet, but not too sweet. The almond flavor comes through beautifully, without being overpowering. You could even play around with the recipe a little; add a handful of chopped almonds or maybe even a few white chocolate chips if you want to mix things up.
This is definitely a recipe I’ll be remaking. Probably more than once. They’re the kind of cookies you can bring to a friend, gift during the holidays, or just make for yourself on a quiet afternoon. No fuss, just a really good cookie.
Tips and tricks
1. If you're in Europe, don’t skip the Dr. Oetker vanilla sugar.
This little packet adds such a unique vanilla flavor that’s slightly different from extract. It’s sweeter and more aromatic. If you’re used to baking with it, you know the vibe. It blends perfectly with almond-based dough and brings out the nuttiness in such a nice way. I'm not sure if it's widely available in the US, so if you're over there, a good quality vanilla extract is your best bet.
2. If you can’t find ground almonds, grind your own.
You don’t need anything fancy, just a food processor or a strong blender. Use blanched almonds if possible and pulse them until they’re fine but not turning into almond butter. Grinding them yourself gives you super fresh flavor, and you can control the texture a little too, which is nice.
3. Keep the cookies in an airtight container.
This helps them stay soft and chewy for 2–3 days. If you leave them out in the open, they’ll dry out and lose that perfect texture. I just pop mine into an airtight container and they’re still just as good on day three.
4. Don’t skip the chilling time.
The dough is a bit soft and chilling it helps the cookies keep their shape while baking. It also improves the flavor and texture.
5. Dust with powdered sugar after they’ve cooled.
If you dust them while they’re still warm, the sugar will just melt into the cookie and disappear. Wait until they’re completely cool, then add a nice, even layer on top. It looks pretty and adds a little extra sweetness without being too much.
6. Freeze half for later.
These cookies freeze really well, you’ll thank yourself later. Perfect for when you want just a few cookies without making a fresh batch from scratch.
7. Eat them after they’ve cooled down.
Warm cookies are usually great, but these ones taste way better after they’ve cooled. The texture sets and the almond flavor really comes through. I actually liked them the most the day after baking.
8. Do not overmix the dough.
Once you add the dry ingredients, mix just until everything is combined. Overmixing can make the cookies dense, cakey or tough instead of soft and chewy. It’s okay if the dough looks a little uneven. Just stop when it comes together.
9. Use an electric mixer, but mix on the lowest setting.
The dough can get thick when the flour goes in, so an electric mixer helps a lot. But keep the speed low to avoid overworking the dough. Just a slow mix until everything is combined.
10. Don’t overbake; if anything, underbake slightly.
These cookies are meant to be soft, not crispy. They might look a little pale or underdone in the center when you take them out, but they’ll keep baking from the residual heat. Let them rest on the tray for a few minutes and you’ll end up with perfectly soft cookies.
11. Use gloves because the dough is sticky.
This dough can get a bit sticky, especially once it starts warming up from your hands. Using disposable gloves makes shaping the cookies way easier and a lot less messy.
Ingredients you will need for this recipe
Unsalted softened butter: Butter gives the cookies richness and that soft, chewy texture we love. Using unsalted butter lets you control the overall salt level. Make sure it’s softened at room temperature so it mixes smoothly with the sugar and gives a creamy base to the dough.
Granulated sugar: This is your main sweetener. It adds sweetness but also helps the cookies spread slightly and get those lovely golden edges. Not too much, just enough to balance the almond flavor.
Vanilla sugar: A must if you’re in Europe! It gives a subtle vanilla aroma that’s different from extract, kind of floral and cozy. If you don’t have it, you can just add a little extra vanilla extract, but I really recommend using it if you can find it.
Egg: The whole egg binds everything together and adds moisture to the dough.
Egg yolk: Just the yolk adds extra richness and a bit of chewiness. It also makes the dough a little more tender.
Vanilla extract: This deepens the flavor and works beautifully with the almonds. Even if you’re using vanilla sugar, a little bit of extract adds an extra layer of warmth.
All-purpose flour: The structure of the cookie. Nothing fancy here, just plain flour that holds everything together. Be careful not to overmix once you add it, to keep the texture nice and soft.
Baking powder: Gives the cookies a little lift so they’re not too dense.
Ground almonds: These give the cookies their main flavor and help with that soft texture. If you don’t have store-bought, you can grind your own from blanched almonds.
Almond flakes: The cookies get rolled in almond flakes for a little crunch and extra almond flavor. They toast slightly in the oven and make the cookies look pretty.
Powdered sugar (for dusting): A light dusting after baking gives the cookies that cozy, homemade look. It also adds a final bit of sweetness, but make sure the cookies are completely cool before dusting so it doesn’t melt into the surface.
Step by step directions with photos
1. Using an electric hand mixer, cream together the softened butter, granulated sugar and vanilla sugar until smooth. This should take about a minute.
2. Add the egg, egg yolk and vanilla extract. Mix until well combined.
3. Mix in the flour, baking powder and ground almonds until just combined. Be careful not to overmix. The dough can get thick once the flour is added, so use an electric mixer on low speed to avoid overworking it. Stop as soon as everything is mixed.
4. Time to portion the cookies. The dough is a bit sticky, so using disposable gloves will make shaping them much easier and less messy.
5. Scoop the dough into 60g portions for each cookie, making 12 cookies total.
6. Roll each cookie in almond flakes and place them back on the tray.
7. Put the tray in the fridge to chill for 30 minutes. Do not skip this step! It helps the cookies keep their shape while baking.
8. About 12-15 minutes before the chilling time is up, start preheating your oven to 180C.
9. Once chilled, place the cookies on a baking tray lined with parchment paper, leaving space between them.
10. Bake in the preheated oven for 10-12 minutes. Do not overbake. They might look slightly underdone in the center, but they’ll continue baking from residual heat.
11. Let the cookies cool on a wire rack.
12. Once completely cooled, dust with powdered sugar and enjoy!
Almond Cookies
These almond cookies are soft, chewy and full of amazing flavor. The dough needs a bit of chilling, but the result is totally worth it. They stay soft for days if you store them in an airtight container. Great with coffee, or just as a little snack any time of day.
Ingredients
- 165g unsalted butter, softened
- 180g granulated sugar + 16g vanilla sugar
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 220g all-purpose flour
- 5g baking powder
- 120g ground almonds
- 70g almond flakes
- Powdered sugar, for dusting
Instructions
- Using an electric hand mixer, cream together the softened butter, granulated sugar and vanilla sugar until smooth. This should take about a minute.
- Add the egg, egg yolk and vanilla extract. Mix until well combined.
- Mix in the flour, baking powder and ground almonds until just combined. Be careful not to overmix. The dough can get thick once the flour is added, so use an electric mixer on low speed to avoid overworking it. Stop as soon as everything is mixed.
- Time to portion the cookies. The dough is a bit sticky, so using disposable gloves will make shaping them much easier and less messy.
- Scoop the dough into 60g portions for each cookie, making 12 cookies total.
- Roll each cookie in almond flakes and place them back on the tray.
- Put the tray in the fridge to chill for 30 minutes. Do not skip this step! It helps the cookies keep their shape while baking.
- About 12-15 minutes before the chilling time is up, start preheating your oven to 180C.
- Once chilled, place the cookies on a baking tray lined with parchment paper, leaving space between them.
- Bake in the preheated oven for 10-12 minutes. Do not overbake. They might look slightly underdone in the center, but they’ll continue baking from residual heat.
- Let the cookies cool on a wire rack.
- Once completely cooled, dust with powdered sugar and enjoy!
Notes
Read the "Tips and Tricks" section above.
Nutrition Facts
Calories
319Fat
20 gSat. Fat
8 gCarbs
33 gFiber
2 gNet Carbs
30 gSugar
16 gProtein
6 gSodium
47 mgCholesterol
46 mg
