Easy Almond Meltaway Cookies – If you love cookies. That literally melts in your mouth. Then this Easy Almond Meltaway Cookies Recipe. Is perfect for you! Made with simple ingredients. Like flour, butter, sugar, and almond extract. These cookies are soft, and buttery. And full of almond flavor. They’re the perfect treat. For any occasion. And come together. In under 20 minutes.
The first time I made these almond meltaway cookies. My kitchen was filled. With the delicious aroma of almond extract. My husband. Who has a soft spot for all things almond. Couldn’t wait to try them. He grabbed one fresh out of the oven. And declared it. His new favorite cookie! These have since. Become a family favorite. Especially during the holidays.
What makes this Easy Almond Meltaway Cookies truly stand out?
These cookies stand out. Because of their delicate texture. That truly “melts” in your mouth. They’re lightly sweet, and buttery. And the touch of almond flavor. Gives them a sophisticated twist. The simplicity of the recipe. Combined with how fast they bake. Makes them an easy go-to dessert. For both busy weeknights. And special occasions.
What You Need To Make This Easy Almond Meltaway Cookies Recipe?
Unsalted Butter: This adds the perfect richness. And creamy base. To your cookies. Make sure it’s softened. For easier mixing. And fluffier results.
Almond Extract: The heart of this recipe! Almond extract gives these cookies. Their signature flavor – sweet, nutty, and fragrant. Don’t skip it!
Vanilla Extract: It enhances the almond flavor. And adds warmth. A little vanilla. Makes everything better.
All-Purpose Flour: This creates the structure of the cookie. But we keep the texture light. And tender. By not overmixing.
Powdered Sugar (for glaze): It melts into the cookies like magic. Creating a thin, sweet layer on top. The fine texture makes for a smooth glaze. That complements the buttery cookies.
Steps To Make Easy Almond Meltaway Cookies:
Step 1: Prep the Oven: Preheat your oven to 400°F. And line two baking sheets. With parchment paper. To prevent sticking.
Step 2: Mix the Dry Ingredients: In a medium bowl. Combine your flour, baking powder, and salt. Give it a quick whisk. To make sure. Everything is blended evenly. Set it aside. For now.
Step 3: Cream the Butter & Sugar: In a stand mixer. Beat the softened butter. For about a minute. Until fluffy. Add the sugar. And mix again. For about 2 minutes. Until it’s light. And creamy. Next, blend in the almond. And vanilla extracts. Letting the rich aroma. Fill the kitchen.
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Step 4: Combine the Dry & Wet: Slowly add the flour mixture. Into the butter. And sugar mixture. Half at a time. Mix on low speed. Until the dough. Just comes together. Don’t overwork it – we want these cookies. To melt in your mouth!
Step 5: Shape the Cookies: Roll the dough. Into 1-inch balls. Using your hands. And place them. On the lined baking sheet. Give each cookie. Some space to breathe. About 1-2 inches apart.
Step 6: Bake to Perfection: Pop the trays. In the oven. For 6-7 minutes. The cookies should be pale. Not golden – remember. They’re meant to be soft. And melt-in-your-mouth. Let them cool. On the baking sheets. For about 5 minutes. Before transferring them. To a wire rack.
Step 7: Add the Finishing Touches: While the cookies are cooling. Whip up the glaze. By mixing powdered sugar. With almond extract, and water. Once the cookies are ready. Drizzle the glaze over them. Add a few almond slices. And let them set. Enjoy these little bites of heaven!
Tip:
For that perfect melt-in-your-mouth texture. Be careful. Not to overbake these cookies. When you take them out of the oven. They may look underdone and pale – that’s exactly. How you want them! They’ll firm up as they cool. Keeping that soft. And tender bite. Also, chilling the dough. For about 15 minutes before baking. Helps control spreading. Giving you perfectly shaped cookies every time. If you want a bit of extra flair. Consider sprinkling a pinch of sea salt. On top of the glaze – it pairs beautifully. With the almond flavor!
Frequently Asked Questions:
Can I freeze the cookie dough?
Yes. You can freeze the dough. For up to 2 months. Simply roll the dough into balls. Place them on a tray to freeze solid. Then transfer to a freezer bag.
How long do these cookies stay fresh?
Stored in an airtight container. These cookies stay fresh. For up to a week. However, they rarely last that long!
Can I use a different extract?
While almond extract gives these cookies their distinct flavor. You can swap it for vanilla or lemon extract. For a different flavor profile.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy Almond Meltaway Cookies
Ingredients
- 2 c all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 c unsalted butter softened
- 3/4 c granulated sugar
- 1 1/2 teaspoons almond extract
- 1/2 teaspoon vanilla extract
For the topping:
- 1/2 c powdered sugar
- 1 teaspoon almond extract
- 2-3 teaspoons water
- Thinly sliced almonds
Instructions
- Preheat your oven to 400°F. And line two baking sheets. With parchment paper.
- In a medium bowl. Whisk together the flour. With baking powder, and salt. Until evenly combined. Then set aside.
- Using a stand mixer. Or a hand mixer. Beat the softened butter. On medium-high speed. For about one minute. Until light. And fluffy.
- Add the sugar. To the butter. And continue mixing. For another 2 minutes. Then, add the vanilla. And almond extracts. Mixing for an additional 30 seconds. Be sure to scrape down. The sides of the bowl as needed. To ensure everything. Is evenly combined.
- Gradually add half of the flour mixture. To the butter mixture. aAd beat on medium-low speed. Until just combined. Add the remaining flour mixture. And mix. Until no streaks of flour remain.
- Roll the dough into 1-inch balls. Using your hands. And place them. On the lined baking sheets. Spaced about 1-2 inches apart.
- Continue until all the dough is used. Yielding approximately 32 cookies.
- Bake for 6-7 minutes. Keeping a close eye. On the cookies—they should remain pale. And not overly brown.
- While the cookies are baking. Whisk together powdered sugar, 1 teaspoon of almond extract, and water. To create a glaze.
- Once the cookies. Are out of the oven. Let them cool. On the baking sheet. For 5 minutes. Before transferring them. To a wire rack.
- Gently press a few almond slices. Onto the top of each cookie. While they are still warm. And drizzle the almond glaze. Over the tops.
- Allow the cookies to fully cool. And the glaze to set. Before serving. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
