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Almond Meltaway Cookies Recipe

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★★★★★

4.5 from 67 reviews

These Almond Meltaway Cookies are delicate, buttery treats with a subtle almond flavor and a light glazed finish topped with thinly sliced almonds. Crisp on the outside yet tender and melt-in-your-mouth inside, these cookies are perfect for tea time or any sweet craving. The almond glaze adds a delightful sweetness and an elegant touch making them ideal for festive occasions or everyday indulgence.

Ingredients

Scale

Dry Ingredients

  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 3/4 cup white granulated sugar
  • 1.5 tsp almond extract
  • 1/2 tsp vanilla extract

Glaze Ingredients

  • 1/2 cup powdered sugar
  • 1 tsp almond extract
  • 2–3 tsp water
  • thinly sliced almonds (for topping)

Instructions

  1. Preheat and Prepare: Preheat your oven to 400 degrees F and line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, and salt until evenly combined, then set aside.
  3. Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the softened butter on medium-high speed for about one minute until fluffy. Gradually add the sugar and continue beating for an additional two minutes until light and creamy. Incorporate the vanilla extract and almond extract, mixing for another 30 seconds, scraping down the bowl as needed to ensure even mixing.
  4. Add Flour Mixture: Add half of the flour mixture and beat on medium-low speed just until combined. Add the remaining flour and continue mixing until no white streaks remain, being careful not to overmix.
  5. Shape Cookies: Roll the dough into 1-inch balls using your hands and place them on the prepared baking sheets, spacing them about 1-2 inches apart. Repeat until all dough is used, yielding approximately 32 cookies.
  6. Bake Cookies: Bake in the preheated oven for 6-7 minutes. The cookies should remain pale and might appear underbaked; this is expected for their delicate texture.
  7. Prepare Glaze: While cookies bake, combine powdered sugar, 1 teaspoon almond extract, and 2 to 3 teaspoons water in a small bowl. Mix until smooth to create a thin almond glaze.
  8. Cool Cookies: Remove cookies from oven and allow them to cool on the baking sheets for about 5 minutes to firm up before transferring to wire racks.
  9. Add Toppings and Glaze: While cookies are still warm, gently press thinly sliced almonds onto the tops. Drizzle the almond glaze evenly over the cookies for a sweet finishing touch.
  10. Set and Serve: Allow the cookies to cool completely on the wire racks so the glaze sets. Serve and enjoy these melt-in-your-mouth almond delights.

Notes

  • Do not overbake the cookies; they should remain pale to keep their meltaway texture.
  • If the dough is too sticky to handle, chill it briefly before rolling into balls.
  • The almond extract in the glaze enhances the cookie’s nutty flavor; adjust quantity according to taste.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Thinly sliced almonds can be toasted lightly for extra crunch and flavor before pressing onto the cookies.

Keywords: almond cookies, meltaway cookies, almond extract cookies, easy baking recipe, homemade cookies, glazed almond cookies

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