Description
These Buttery Almond Cookies are a delightful treat combining rich, creamy butter with the subtle nuttiness of almond extract and sliced almonds. Perfectly crisp on the edges and chewy in the center, these cookies offer an irresistible balance of texture and flavor. Ideal for tea time or any occasion craving a comforting homemade cookie.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Toppings
- 1/2 cup sliced almonds (optional, for topping)
- 1/4 cup powdered sugar (for dusting, optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Make the Cookie Dough: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, which takes about 3-4 minutes. This step is crucial for a tender, airy texture.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and almond extract until all ingredients are fully combined and smooth, adding moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning throughout the mixture.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet mixture, stirring gently just until incorporated to avoid overmixing which can cause tough cookies.
- Shape the Cookies: Use a tablespoon or cookie scoop to portion out the dough. Roll each portion into a ball and place them on the prepared baking sheets spaced about 2 inches apart to allow room for spreading.
- Add Almond Topping: If desired, gently press a few sliced almonds on top of each cookie to add a crunchy texture and enhance the almond flavor.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden, indicating a perfectly baked cookie.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. This helps them set and prevents breaking during transfer.
- Transfer and Dust: Transfer cookies to a wire rack to cool completely. Optionally, once cooled, dust lightly with powdered sugar for an elegant touch and subtle sweetness.
- Serve: Enjoy these buttery almond cookies along with a cup of tea or coffee, or as a sweet snack anytime.
Notes
- For extra almond flavor, add 1/4 cup finely chopped almonds into the dough.
- If you do not have almond extract, you can omit it or replace it with additional vanilla extract.
- Store cookies in an airtight container at room temperature for up to one week to keep them fresh.
- These cookies freeze well; wrap tightly and freeze for up to 3 months.
- Using parchment paper or silicone mats prevents sticking and makes cleanup easier.
