Easy Almond Cookies Simple Recipe

A Sweet Memory

My grandson calls these my “hug cookies.” He says they taste like a warm, nutty hug. I started making them for my book club years ago. Now, they are a family favorite.

I still laugh at that first time. I was so nervous. But the smell of almond filled the house. Everyone loved them. It taught me that simple food brings big joy.

Let’s Make the Dough

First, get your butter nice and soft. This is the secret to a fluffy cookie. Mix it with the sugar until it looks pale and creamy. Doesn’t that smell amazing already?

Then, mix in your egg. In another bowl, whisk your flour, baking powder, and salt. Add this to your butter mix. Finish with that wonderful almond extract.

Why Room Temperature Butter Matters

This matters more than you think. Hard butter won’t mix well. Your cookies can turn out flat. Soft butter makes them light and airy.

It’s like making a friend. You have to be warm and soft to mix well. Cold butter just stays separate. Fun fact: You can quickly soften butter by grating it!

Baking Time

Drop spoonfuls of dough onto your tray. Give them space to grow. They need their own little spot in the oven.

Bake them until the edges are just golden. They might look a little soft. That’s okay. They will firm up as they cool. What’s your favorite smell from the oven?

The Pretty Drizzle

Wait until the cookies are completely cool. This is the hard part! Then, make your drizzle. Just whisk powdered sugar, almond extract, and cream.

If it’s too thick, add a tiny bit more cream. Drizzle it over the cookies. Then, sprinkle on the toasted almonds right away. Do you like lots of icing or just a little?

A Little Lesson

These cookies remind me to share. The recipe is simple. But sharing it with you makes it special. Food is a way to show love.

That’s why this matters. It connects us. It creates memories. What’s a recipe that makes you think of someone you love?

Ingredients:

Ingredient	Amount	Notes
Unsalted butter	1 cup	room temperature
Sugar	1 1/2 cups
Large egg	1
All-purpose flour	2 1/4 cups
Baking powder	1/2 teaspoon
Salt	1/2 teaspoon
Almond extract	2 teaspoons	for cookie dough
Powdered sugar	1 cup	for drizzle
Almond extract	1 teaspoon	for drizzle
Heavy cream	3 tablespoons	for drizzle
Toasted sliced almonds	1/2 cup	for topping

My Favorite Almond Cookie Story

I have been making these almond cookies for more years than I can count. My grandson calls them my “hug cookies.” That just warms my heart. They are crisp, buttery, and full of cozy flavor. Your kitchen will smell absolutely wonderful. I promise.

Let’s get our hands busy. First, turn your oven on to 350°F. Line a cookie sheet with parchment paper. Now, let’s cream the butter and sugar. Use room-temperature butter. It makes all the difference. (A hard-learned tip: If your butter is too cold, your dough will be crumbly. No one wants that!).

Step 1: Beat the butter and sugar in a bowl. Keep going until it looks light and fluffy. This adds air to your cookies. I like to use my hand mixer for this. It reminds me of my mother teaching me. She always said patience is the secret ingredient.

Step 2: Beat in the egg until it disappears into the mix. Then, in another bowl, whisk your flour, baking powder, and salt. Add this dry mix to your butter bowl. Mix it on a low speed. Stop just when you see no more white flour.

Step 3: Now for the magic! Pour in the almond extract. Doesn’t that smell amazing? It reminds me of Christmas mornings. Stir it all together. Your dough is ready. It should be soft and a little sticky. That is perfectly fine.

Step 4: Drop spoonfuls of dough onto your cookie sheet. Give them plenty of room to grow. I still laugh at the time I put them too close. They baked into one giant cookie! It was delicious, but very funny. What’s your funniest kitchen mistake? Share below!

Step 5: Bake them for 8 to 10 minutes. Watch for lightly golden edges. Let them cool completely on a rack. This is the hardest part, waiting! Meanwhile, make the drizzle. Whisk powdered sugar, almond extract, and cream. Drizzle it over the cool cookies. Sprinkle with toasted almonds right away.

Cook Time: 8–10 minutes
Total Time: About 30 minutes
Yield: About 2 dozen cookies
Category: Dessert, Cookies

Let’s Get Creative in the Kitchen

Once you know the basic recipe, you can play. I love adding little twists. It makes baking feel like an adventure. Here are a few of my favorite ideas to get you started.

Lemon Sunshine: Swap the almond extract for lemon. Add a little lemon zest to the dough. It’s so bright and cheerful.

Chocolate Dip: Skip the drizzle. Instead, dip half of each cooled cookie in melted chocolate. Let it set. Pure joy.

Jam Thumbprint: Before baking, press your thumb into each dough ball. Fill the little well with your favorite jam. Raspberry is my go-to.

Which one would you try first? Comment below!

The Perfect Little Treat

These cookies are wonderful all on their own. But sometimes, I like to make them extra special. For a lovely afternoon, serve them on a pretty plate. Add a bowl of fresh berries on the side. The sweet and tart flavors dance together so nicely.

What should you drink with them? A cup of hot tea is my favorite companion. Earl Grey or a simple chamomile are perfect. For a festive touch, a small glass of amaretto on the rocks is just lovely. It echoes that wonderful almond flavor.

Which would you choose tonight?

Keeping Your Almond Cookies Perfect

These cookies keep well in a sealed container. They will stay fresh for about four days. You can also freeze them for a later treat.

Just place them in a freezer bag. They will last for two months this way. I always make a double batch to freeze.

My first time, I forgot to let the icing set. The freezer bag stuck to all the cookies. It was a funny, sticky mess.

Batch cooking saves you so much time. It means a fresh, homemade cookie is always close by. This matters on busy school days.

Have you ever tried storing it this way? Share below!

Easy Fixes for Cookie Troubles

Sometimes cookies spread too much. Your butter might have been too warm. Chilling the dough for thirty minutes helps.

If your cookies are too hard, you may have over-mixed. I remember when my grandson made hockey pucks. We just mixed less next time.

Getting the icing right is important. If it is too thin, add more sugar. If it is too thick, add a drop more cream.

Fixing small problems builds your cooking confidence. It also makes your treats taste just right. That is a wonderful feeling.

Which of these problems have you run into before?

Your Cookie Questions Answered

Q: Can I make these gluten-free?
A: Yes, use your favorite gluten-free flour blend. They will turn out great.

Q: Can I make the dough ahead?
A: Absolutely, you can keep it in the fridge overnight. Just let it soften a bit before baking.

Q: What can I use instead of almonds?
A: Try vanilla extract and chopped pecans. The recipe is very friendly to changes.

Q: Can I make a smaller batch?
A: You can cut all the ingredients in half. It works perfectly for a smaller family.

Q: Is the drizzle necessary?
A: No, the cookies are delicious plain. The drizzle just makes them extra special.

Fun fact: Almonds are not really nuts. They are actually the seeds of a fruit!

Which tip will you try first?

Bake, Share, and Enjoy

I hope you love baking these cookies. They always make my kitchen smell wonderful. Sharing them with family is the best part.

I would love to see your beautiful creations. Please share a picture of your cookies. It makes me so happy to see them.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Fiona Brooks.