Almond Meltaway Cookies Recipe
If you love bakery-style treats that literally melt in your mouth, you’ve just stumbled onto your next obsession: Almond Meltaway Cookies. These cookies are delightfully buttery, delicately sweet, and bursting with rich almond flavor, topped off with a silky glaze and a scattering of sliced almonds for a little crunch. They’re the sort of dessert that disappears astonishingly fast at any gathering—trust me, everyone will want the recipe after just one bite!
Ingredients You’ll Need
One of the best things about Almond Meltaway Cookies is just how fuss-free the ingredient list is. Every item serves a purpose, from texture to flavor, and together they create that signature tender crumb and fragrant aroma we all can’t resist.
- All-purpose flour: The base of the cookie, providing the perfect structure for a tender, soft bite every time.
- Baking powder: Gives the cookies their subtle lift and that wonderfully light texture.
- Salt: Just a pinch balances out the sweetness and enhances all the other flavors.
- Unsalted butter, softened: The undeniable star, lending buttery richness and melt-in-your-mouth magic to each cookie.
- Granulated sugar: Sweetens the dough and helps create a delicate crumb.
- Large egg: Binds the ingredients and adds a lovely tenderness to the finished cookies.
- Almond extract: This is what sets these cookies apart and delivers that deep, nutty aroma and flavor.
- Powdered sugar: For the glaze on top, it dissolves beautifully to create a smooth finish.
- Milk: Thins the glaze just enough for it to spread and set perfectly atop each cookie.
- Almond extract (for glaze): Rounds out the almond experience with even more aromatic flavor in every bite.
- Sliced almonds: Adds an elegant, toasty crunch and lovely visual appeal when scattered on top.
How to Make Almond Meltaway Cookies
Step 1: Prepare the Oven and Baking Sheets
Start by preheating your oven to 375°F. Line two baking sheets with parchment paper—this little step ensures your Almond Meltaway Cookies slide off beautifully and don’t overbrown. The right temperature and prepping the pans are your guarantees for perfectly baked treats every batch.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Don’t skip the whisking; it’s key for even distribution, ensuring no surprises and that airy lightness when you bite into your cookies.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, use a hand or stand mixer to cream the softened unsalted butter with the granulated sugar. Beat them until the mixture is pale and fluffy—this helps fold air into the dough, setting the stage for a cookie that melts when you take a bite.
Step 4: Blend in Wet Ingredients
Now, beat in the egg and almond extract. The egg binds everything together, and the almond extract infuses every ounce of the dough with irresistible nutty flavor, making these Almond Meltaway Cookies uniquely aromatic.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the creamed mixture, mixing just until everything comes together. You don’t want to overmix, so stop as soon as no streaks of flour remain; this is the secret to that oh-so-tender texture.
Step 6: Shape and Bake
Roll the dough into 1-inch balls—they should fit comfortably in the palm of your hand—and place them about 2 inches apart on the prepared sheets. Flatten slightly with your palm. Pop them in the oven and bake for 8 to 10 minutes, or until the edges are just set but not browned. Let them cool on a wire rack before glazing—patience pays off here!
Step 7: Glaze and Finish
In a small bowl, whisk together powdered sugar, milk, and almond extract until smooth. Once the cookies are completely cool, spread a spoonful of this glossy glaze over each one, then immediately sprinkle with sliced almonds. Let the glaze set before serving, and marvel at those bakery-beautiful cookies you’ve just created.
How to Serve Almond Meltaway Cookies
Garnishes
The final flourish for Almond Meltaway Cookies is all about those sliced almonds. Lightly toast them beforehand for deeper flavor, or sprinkle with a tiny pinch of flaked sea salt to contrast the sweetness. If you really want to get fancy, add edible gold leaf or a sprinkle of sparkling sugar for a festive touch.
Side Dishes
These cookies are absolute perfection with a cup of tea, coffee, or even a tall glass of cold milk. For a stunning dessert spread, consider pairing with fresh berries, a fruit salad, or alongside creamy desserts like panna cotta or vanilla ice cream. The subtle almond notes make them a surprisingly good match for citrusy and berry flavors.
Creative Ways to Present
For entertaining, stack Almond Meltaway Cookies on a cake stand for maximum visual impact, or package them in clear cellophane bags tied with ribbon for a homemade gift. At the holidays, arrange them in a pretty tin layered with parchment, or serve as part of a cookie board alongside shortbread, biscotti, and other favorites—their delicate look and flavor really make them shine.
Make Ahead and Storage
Storing Leftovers
To keep Almond Meltaway Cookies fresh and soft, store them in an airtight container at room temperature for up to 5 days. Place a sheet of parchment between layers to prevent the glaze from sticking. Their flavor even blossoms on the second day, making them a great make-ahead option.
Freezing
Want to prepare ahead? These cookies freeze beautifully! Once the glaze has set, arrange them in a single layer on a baking sheet, freeze until firm, and then transfer to a freezer-safe container with parchment between layers. They’ll keep their sweet almond character for up to 2 months—just take a few out whenever you need a treat.
Reheating
If you’d like to enjoy Almond Meltaway Cookies slightly warm (which makes the flavor pop), let them come to room temperature from the freezer, then give them a quick 10-second zap in the microwave. For freshly-baked crispness, warm them in a low oven (about 275°F) for just 2-3 minutes.
FAQs
What makes Almond Meltaway Cookies so soft?
The secret is in the ratio of butter to flour and the creaming method; the high butter content and gentle mixing create that signature tender, melt-in-your-mouth texture.
Can I use a different extract besides almond?
Absolutely! While almond extract is the hallmark of these cookies, you can substitute vanilla, orange, or even lemon extract for a twist—just note the flavor will change accordingly.
How do I prevent the glaze from getting too runny or too thick?
Adjust the milk in the glaze a teaspoon at a time. If it’s too runny, add more powdered sugar; if too thick, thin with a drop or two more milk until you get a spreadable, opaque glaze.
Are Almond Meltaway Cookies gluten free?
The recipe as written uses all-purpose wheat flour, so they aren’t gluten free by default. You can experiment with a cup-for-cup gluten free flour blend, but the texture may be slightly different.
Can I make the cookie dough ahead and refrigerate?
Yes, you can shape the dough balls, place them on a baking sheet, and refrigerate for up to 24 hours before baking. This can actually enhance the almond flavor and make baking even faster when you’re ready.
Final Thoughts
If you’re searching for a treat that’s simple yet feels utterly special, I can’t recommend these Almond Meltaway Cookies enough. The combination of buttery softness, vivid almond flavor, and the pretty glaze makes them a joy to bake and share. I hope you give them a try—you’ll see why they’re always the first to disappear from the cookie tray!
Print
Almond Meltaway Cookies Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Almond Meltaway Cookies are soft, buttery treats with a delightful almond flavor. Topped with a sweet almond glaze and crunchy sliced almonds, they are perfect for any occasion.
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons almond extract
Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon almond extract
- 1/4 cup sliced almonds for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar: In a large mixing bowl, cream the butter and granulated sugar until light and fluffy.
- Add wet ingredients: Beat in the egg and almond extract.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture and mix until combined.
- Form cookies: Roll dough into 1-inch balls, place on baking sheets, flatten slightly, and bake for 8 to 10 minutes.
- Make glaze: Whisk together powdered sugar, milk, and almond extract to form the glaze.
- Glaze cookies: Spread glaze over cooled cookies, sprinkle with sliced almonds, and let set before serving.
Notes
- Store cookies in an airtight container for up to 5 days.
- For extra almond flavor, toast the sliced almonds before sprinkling on top.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
