Easy Almond Meltaway Cookies
These Easy Almond Meltaway Cookies. Are exactly what they sound like—soft, buttery cookies. That practically disappear. In your mouth. The combination of almond. And vanilla extracts. Gives them a warm, nutty flavor. And the light glaze on top. Adds just the right amount of sweetness. Whether you’re making them. For a special occasion. Or just want to whip up. Something quick and delicious. These cookies never disappoint. They’re simple, and fast. And utterly delicious – perfect for almond lovers!
32 Servings
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
To make this recipe gluten-free. Simply substitute the all-purpose flour. With a high-quality gluten-free flour blend. That contains xanthan gum. To help with texture. The almond flavor will shine through. And the cookies will still maintain. Their meltaway softness. Be sure to check. That your other ingredients. Like the baking powder and extracts. Are also gluten-free. To ensure a safe treat. For those with sensitivities!