Almond Butter Cookies
Melt in your mouth almond butter cookies are soft and chewy with a rich buttery almond flavor! This sweet treat is easy to make and you won’t be able to resist one fresh out of the oven.
These cookies are a cross between butter cookies and shortbread but with a delicious nutty taste! just like these Snowball Cookies!
A holiday favorite, these almond butter cookies are reminiscent of the Danish butter cookies you might find in a blue tin this time of year at the grocery store!
These homemade shortbread cookies have the best almond flavor and are a thousand percent better tasting though in my opinion. Buttery, crispy, chewy, and a bit crunchy from the almonds, they are so good!
Enjoy them with a cup of tea in the morning, a cup of coffee after dinner, or dip them in chocolate for an after dinner treat.
Almond cookies are traditionally considered good fortune in some cultures. While that is all good and great, I think more so when you make a batch of these, you will be jumping for joy, as their taste is pure delight!
Table of Contents
Ingredients Needed for Almond Butter Cookies
With a short ingredient list this shortbread almond cookies recipe is simple to make, perfect for any Christmas baking!
- Butter: Use a good quality butter that has been softened, apparently this year, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie. Your finger should leave an indent when pressed onto the top. If your butter is unsalted, plan to add an additional 1⁄4 tsp of salt to your ingredients.
- Granulated sugar: This gives your cookies crisp edges and a chewy center.
- All-purpose flour: All purpose flour, also called plain flour, needs to be at least 11% protein.
- Almond extract: This gives your cookies that delicious nutty taste!
- Almonds: You will need both chopped almonds for the batter and slivered almonds for the top.
How to Soften Butter Quickly
If you forgot to set your butter out to soften, use these tips to quickly soften your butter!
- Chop butter into cubes and place a warm plate.
- Microwave 2-3 cups of water in a microwave safe bowl until boiling.
- Remove water from the microwave and quickly place your plate of butter into the microwave.
- Quickly close the door to trap in the hot air and let your butter sit for 10 minutes.
- Your butter should be soft, but not melted. Repeat the process if necessary but do not start your microwave oven. Your butter should just soften from the hot air created by the boiling water.
How to Make Almond Butter Cookies
These buttery almond cookies are easy to make in a few steps, just plan ahead some time for the dough to chill in the refrigerator.
The chopped almonds: You can either purchase already chopped almonds or you can finely chop them yourself, with either a food processor or blender. You might want to roast the nuts first. In a pre-heated 350F (180C) oven roast for 6-8 minutes then immediately move to a clean bowl to cool before chopping.
Combine dry ingredients: In a large bowl whisk the flour to remove any lumps, then add salt, and chopped almonds. Whisk to combine.
Cream butter with sugar: In an electric mixture, cream butter, sugar and almond flavoring for 2 minutes. Slowly add the dry ingredients and mix on low to combine.
Chill dough: Cover the bowl and refrigerate for at least 30 minutes up to 60 minutes.
Bake: Roll almond cookie dough into balls, place on parchment lined baking sheets, lightly flatten with a fork, then top with 2-3 almond slivers.
Bake at 350 degrees F for 12-15 minutes, remove from the oven then cool before enjoying!
Variations for Almond Butter Cookies
- Glaze: After your cookies are cooled, top them with a simple powdered sugar glaze before adding some sliced almonds on top.
- Cut out cookies: For a fun holiday variation, chill your dough for two hours or more then roll out on a lightly flour surface before cutting into shapes then baking.
- Chocolate dipped: After cookies have cooled completely, dip one half in melted chocolate then top with toasted almond slices.
Expert Tips to Make Almond Butter Cookies
- Chill your dough: Don’t skip chilling your dough for these buttery almond cookies! It solidifies the butter which helps give these cookies their structure and prevents spread.
- Protein content of flour: For the best results, use an all purpose flour with a protein content of at least 11%. This gives your cookies better crumb and texture.
- Use a mixer: Use an electric mixer fitted with a paddle attachment or a hand mixer to make your cookie dough.
- Toast almonds: Toast your sliced almonds before placing them on top for another layer of flavor.
- Gifting: Package these homemade Danish almond shortbread cookies in a cute tin to gift to friends or family!
How to Store these Almond Butter Cookies
Almond butter cookies can be stored in an airtight container for up to 5 days at room temperature.
You can also freeze them for up to 3 months. It’s best to store them in the freezer in an airtight container with a piece of parchment paper between the cookies so you can remove them one at a time.
FAQs
Do I need almond flour to make these almond cookies?
No. While almond flour has a delicious nutty taste, these cookies do not use almond flour or almond meal. They have a great taste from almond extract.
Using almond flour instead of regular all-purpose flour when making these cookies might increase the risk of them spreading more and rising less.
Why don’t you add egg to these cookies?
Typical shortbread cookies don’t contain egg and these are made in a similar fashion so that the buttery flavor with a crisp crumbly texture shines through.
Why are my cookies flat?
If you find that your almond cookies have spread too much, your butter may have been too soft. Do not melt your butter, softened room temperature butter is what you need. Another reason may be if you skipped chilling your cookie dough.
Can I make this cookie dough ahead of time?
You sure can! Keep the dough in the fridge for up to 3 days or store cookie dough balls in the freezer for up to 3 months. If frozen, thaw dough balls before proceeding with baking instructions. You could probably also store it frozen in a log shape then slice and bake.
Almond Butter Cookies are the perfect Holiday cookie to gift to friends and family this festive Season. I know I am!
More Delicious Cookie Recipes
- Chocolate chip marshmallow cookies
- Crunchy sugar cookies
- Viennese cookies
- Brown sugar pecan cookies
- M & M cookie recipe
Almond Butter Cookies
Ingredients
- ¾ cup +1 tablespoon all purpose flour (at least 11% protein)
- 1 pinch salt*
- ½ cup finely chopped almonds
- ½ cup butter softened
- ¼ cup granulated sugar
- ½ teaspoon almond flavoring
*If you use unsalted butter then add ¼ teaspoon of salt.
EXTRAS
- 2-3 tablespoons almond slivers
Instructions
- You can either purchase already chopped almonds or you can finely chop them yourself, with either a food processor or blender. You might want to roast the nuts first. In a pre-heated 350F (180C) oven roast for 6-8 minutes then immediately move to a clean bowl to cool before chopping.
- In a large bowl whisk the flour, salt and chopped almonds.
- In the mixing bowl cream the butter, sugar and flavoring for 2 minutes. Slowly add the dry ingredients and combine. Cover the bowl and refrigerate for 30-60 minutes.
- Pre-heat oven to 350F (180C). Line 1-2 baking sheets with parchment paper.
- Roll the dough into 1 – 1½ inch balls, place on prepared baking sheets about 2 inches apart. Lightly flatten with a fork top with 2-3 almond slivers. Bake for 12-15 minutes. Let cool on pan 5-10 minutes then move to a wire rack to cool completely. Enjoy!
I loved this recipe. Buttery, lovely almond flavored taste. I do wish that you would take pity on us when you form the recipe for us to print.
The entire top of the recipe wastes space and ink and is unnecessary. PLEASE print it smaller and not spread out. Especially the 2 linde “prep time’ to ‘course’
Eliminating or putting just one line instead of all that space will let me print just one page and not run over into another page.
I never say something negative about someone’s post. I just say nothing at all. This is a special pet pieve for my. I am so sorry since I do love this recipe.
Hi Gerry, I’m happy to hear you love this recipe! Sorry about the printer problem, I’m going to look into it. Thanks!
Can you use almond flour. I have a liver condition, so I try to use coconut or almond flourcwhen I can.
Hi Tracy, we haven’t tested the recipe with almond flour but you could try it out and see how it goes! Happy Baking! 🙂
Tracy! Did you try with almond flour? That sounds like it would be delish, but would you need to increase the amount of almond flavoring/extract?
Do you think this recipe would work with pistachios? Keep all same ?
Hi Kimberly, yes it would would work and it would probably be delicious! 😀 Happy Baking!