Almond Meltaway Cookies Recipe
These Almond Meltaway Cookies are buttery, delicately sweet, and practically dissolve on your tongue with every blissful bite. A dreamy almond glaze brings a fragrant finish, while a scattering of sliced almonds adds elegance and crunch. Whether you’re baking for a special occasion or simply craving a little treat to brighten up your day, this recipe guarantees melt-in-your-mouth cookies that everyone will adore. Get ready to discover why Almond Meltaway Cookies have earned their spot as my absolute go-to for celebrations and cozy afternoons alike!
Ingredients You’ll Need
You’ll be amazed by what a few humble ingredients can achieve together! Each plays a critical role in creating the tender crumb, beautiful color, and unforgettable almond aroma that make these Almond Meltaway Cookies so irresistible.
- Unsalted butter (1 cup, softened): Soft butter is key for that ultra-creamy texture and rich, meltaway quality.
- Granulated sugar (3/4 cup): Adds sweetness and helps create that delicate crisp edge.
- Large egg (1): Binds everything together and gives the cookies a soft, tender bite.
- Almond extract (1/2 teaspoon, plus more for glaze): The star of the show—this brings that signature almond flavor forward in both the dough and glaze.
- All-purpose flour (2 cups): Provides structure while maintaining a light, melt-in-the-mouth texture.
- Baking powder (1/2 teaspoon): Gives the cookies a little lift so they stay pillowy, not dense.
- Salt (1/4 teaspoon): Enhances every other flavor—don’t skip it!
- Powdered sugar (1 cup, for glaze): Makes the glaze smooth, glossy, and perfectly sweet.
- Milk (1 tablespoon, for glaze): Loosens the glaze just enough to drizzle or spread.
- Sliced almonds (optional, for garnish): Add a pretty finish and a touch of crunch.
How to Make Almond Meltaway Cookies
Step 1: Prepare Your Baking Sheets
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper—this prevents sticking and makes cleanup a breeze. Let the anticipation build as your kitchen starts to warm up!
Step 2: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer (or pure muscle!) to beat the softened butter and granulated sugar together until the mixture is light, fluffy, and almost pale—about 2-3 minutes. This step gives Almond Meltaway Cookies their signature soft and melt-in-the-mouth appeal, so don’t rush it!
Step 3: Add Egg and Almond Extract
Crack in the egg and pour in the almond extract. Beat until completely smooth. You’ll notice the dough smelling fantastic already, thanks to that almond extract magic.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Adding these ingredients together first helps ensure an even lift and perfect texture in every bite of the cookies.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry mixture to your wet ingredients, mixing on low just until a soft dough forms. Don’t overmix—stop once everything is fully combined. The dough should be pillowy and easy to handle.
Step 6: Shape the Cookies
Scoop out heaping tablespoon-sized portions of dough and roll them into balls. Place each one on your prepared baking sheets, spacing them about 2 inches apart. With your fingertips or the bottom of a glass, gently press each ball to flatten slightly. This gives the finished Almond Meltaway Cookies their classic look and shape.
Step 7: Bake to Perfection
Slide the trays into the oven and bake for 8–10 minutes. The edges should be just barely set, while the centers remain soft—don’t overbake! Let the cookies cool on the pans for 5 minutes, then transfer to a wire rack to cool completely. This patience pays off with cookies that are soft and delicate all the way through.
Step 8: Make the Glaze
While the cookies cool, whisk together the powdered sugar, milk, and almond extract in a small bowl until smooth and pourable. Adjust consistency if needed by adding an extra drop of milk or sprinkle of sugar. The almond aroma will make your mouth water!
Step 9: Glaze and Garnish
Once the cookies are cooled, drizzle or spread each one with glaze. Sprinkle on sliced almonds for a pretty, professional finish (if desired). Let the glaze set before serving—this is the hardest part because you’ll want to dig in immediately!
How to Serve Almond Meltaway Cookies
Garnishes
The traditional finish—sliced almonds scattered on top—gives a lovely look and an extra pop of nuttiness. But don’t be afraid to play: a light dusting of edible glitter or a drizzle of white chocolate can make your Almond Meltaway Cookies the star of the dessert table.
Side Dishes
These cookies pair beautifully with a steaming mug of black tea, a cappuccino, or even a tall glass of cold milk. For a dessert platter, serve them alongside fresh berries or a scoop of vanilla bean ice cream to balance their richness with a touch of fruit or cool creaminess.
Creative Ways to Present
Arrange your Almond Meltaway Cookies in a vintage tin lined with tissue for a heartfelt gift, or pile them on a tiered stand for elegant holiday gatherings. You can even cut them into fun shapes with a cookie cutter, glazing and decorating each one uniquely—perfect for birthdays, baby showers, or just because.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Almond Meltaway Cookies in an airtight container at room temperature for up to 5 days. They stay soft and flavorful—the almond glaze actually keeps them fresher longer!
Freezing
For longer storage, place fully cooled, unglazed cookies in a freezer bag or airtight container and freeze for up to 2 months. Simply thaw and glaze just before serving for a “fresh from the oven” taste anytime the mood strikes.
Reheating
If you crave that oven-fresh warmth, pop a cookie in the microwave for about 7–10 seconds. The almond aroma will bloom and the cookie will taste as if you just glazed it. Glazed cookies are best reheated gently to avoid melting the topping.
FAQs
Can I use almond flour in these Almond Meltaway Cookies?
Yes! For even more almond flavor, swap out 1/4 cup of the all-purpose flour for almond flour. It gives a subtle nuttiness and boosts the meltaway texture. Don’t use only almond flour, or the cookies may be too delicate to hold their shape.
What if I don’t have almond extract?
While almond extract is key to the classic flavor, in a pinch, you could use vanilla extract (the cookies will still be delicious but less almond-forward). You could also add a touch of Amaretto liqueur for an adult twist.
Can these cookies be made gluten-free?
They sure can! Use your favorite 1:1 gluten-free all-purpose flour blend. The results are lovely and still buttery-soft. Just be sure to check that your baking powder and other ingredients are certified gluten-free if needed.
How do I make Almond Meltaway Cookies look extra festive?
For holidays, tint the glaze with a drop of food coloring (pastel pinks and greens look beautiful) or top with colored sprinkles alongside the sliced almonds. Fancy wrappers or little gift bags can make them look extra-special for gift giving.
Why are my Almond Meltaway Cookies spreading too much?
This can happen if the butter is too warm or if you overbeat your dough. Chill the shaped cookie dough balls in the fridge for 15 minutes before baking to help them keep their shape. Also, make sure you measure your flour accurately.
Final Thoughts
If you’re ready for a cookie that truly lives up to its “meltaway” promise, I encourage you to try these Almond Meltaway Cookies. With their unforgettable almond aroma and soft, buttery texture, they’ll win over everyone lucky enough to share them. Let me know how they turn out—you just might find a new family favorite!
Print
Almond Meltaway Cookies Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight your taste buds with these soft and buttery Almond Meltaway Cookies, featuring a sweet almond glaze and a sprinkle of sliced almonds. These melt-in-your-mouth treats are perfect for any occasion!
Ingredients
Cookies:
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the glaze:
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon almond extract
- Sliced almonds for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the egg and almond extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Shape and bake: Scoop out tablespoon-sized portions of dough, roll into balls, and place on baking sheets. Flatten slightly and bake for 8–10 minutes until set. Cool on a wire rack.
- Prepare the glaze: Whisk together powdered sugar, milk, and almond extract until smooth. Drizzle or spread over cooled cookies and top with sliced almonds. Allow the glaze to set before serving.
Notes
- These cookies are soft, buttery, and full of almond flavor.
- They freeze well and are perfect for holidays or gifting.
- For an extra almond boost, use almond flour in place of 1/4 cup all-purpose flour.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
