Almond glazed, buttery, melt in your mouth cookies are the perfect afternoon treat with a hot cup of coffee or tea. Keep a stash of these on hand for a sweet accompaniment to a cuppa whatever you love best!
Melt In Your Mouth Cookies
Whether you need a little snack to go with your afternoon cup of Homemade Chai Tea or love to have a couple of sweet bites with a mug of Cafe con Leche, these almond flavored butter cookies are a surefire winner.
The simple glazed butter cookies are reminiscent of almond shortbread and are just about as easy as a cookie can possibly get. They’re so simple, in fact, that there’s no good reason not to have a secret supply of these tucked away in the freezer to treat unexpected guests; or yourself!
Butter Shortbread Cookies
To make these easy butter cookies, you’ll need the following ingredients:
- butter
- sugar
- flour
- almond extract
- powdered sugar
- milk
One of the beautiful things about these melt in your mouth butter cookies is how easy it is to make them gluten-free without losing any texture or quality! I’ve included my own tried-and-tested gluten free flour blend recipe in the recipe card for those who want it.
Easy Butter Cookies
Preheat the oven to 325°F. Line a baking sheet with parchment or a silicone mat and set aside. In a mixing bowl, beat the butter and the sugar until smooth, about 2 minutes.
Add the dry ingredients and beat again for about 2 minutes. The mixture will be very crumbly.
Add the almond extract and beat once more for about 1 minute. The dough will come together and when you press it together it should hold its shape.
Scoop small 1″ portions out and roll them into balls with your hands. Place a dozen balls on a large baking sheet, leaving a couple of inches between each cookie.
Bake for 10-12 minutes. Watch the first batch closely to make sure they do not over-bake.
Remove them from the oven when the tops are no longer shiny and they are just beginning to crack on top. Do not let them brown at all.
Let them rest of the cookie sheet for 2 minutes, before transferring them very carefully to a wire cooling rack. These are delicate cookies when they are warm, so use care.
When the cookies are cool, whisk together the icing ingredients, adding the milk very slowly. The goal is a consistency thick enough to sit on the cookies and run down the sides, without being so thin it melts into the cookies.
It should drizzle off the tip of a spoon in a thin white stream, not watery at all. Drizzle the glaze across the cookies and allow it to set before storing in an airtight container.
Almond Cookie Recipe
It’s no secret I’m a sucker for almonds not just in cookies, but in other desserts as well!
Tender, buttery, lightly sweetened Almond Cake is a treat with a cup of coffee or tea in the afternoon, but it’s also a company-worthy dessert for any occasion.
Light, buttery, almond flavored shortbread thumbprint cookies have been the most requested cookie I make for almost as long as I can remember.
Crunchy toasted Brioche topped with jam and almonds creates an irresistible pastry called Bostock.
Crunchy, chewy, sweet, and nutty, these Italian Almond Cookies are one of the best things to come out of my kitchen.
Be sure to check out all of the Gluten Free Dessert Recipes on this website!
Servings: 24
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Preheat the oven to 325°F. Line a baking sheet with parchment or a silicone mat and set aside. In a mixing bowl, beat the butter and the sugar until smooth, about 2 minutes.
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Add the dry ingredients and beat again for about 2 minutes. The mixture will be very crumbly. Add the almond extract and beat once more for about 1 minute. The dough will come together and when you press it together it should hold its shape.
-
Scoop small 1″ portions out and roll them into balls with your hands. Place a dozen balls on a large baking sheet, leaving a couple of inches between each cookie. Bake for 10-12 minutes. Watch the first batch closely to make sure they do not over-bake.
-
Remove them from the oven when the tops are no longer shiny and they are just beginning to crack on top. Do not let them brown at all. Let them rest of the cookie sheet for 2 minutes, before transferring them very carefully to a wire cooling rack. These are delicate cookies when they are warm, so use care.
-
When the cookies are cool, whisk together the icing ingredients, adding the milk very slowly. The goal is a consistency thick enough to sit on the cookies and run down the sides, without being so thin it melts into the cookies. It should drizzle off the tip of a spoon in a thin white stream, not watery at all. Drizzle the glaze across the cookies and allow it to set before storing in an airtight container.
Calories: 84kcal · Carbohydrates: 12g · Protein: 1g · Fat: 4g · Saturated Fat: 2g · Polyunsaturated Fat: 0.2g · Monounsaturated Fat: 1g · Trans Fat: 0.2g · Cholesterol: 10mg · Sodium: 31mg · Potassium: 8mg · Fiber: 0.1g · Sugar: 8g · Vitamin A: 119IU · Calcium: 3mg · Iron: 0.2mg
{originally published 1/22/13 – recipe notes and photos updated 7/22/24}
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