Description
These Almond Meltaway Cookies are tender, buttery treats infused with rich almond flavor and topped with a smooth, sweet almond glaze. Perfectly delicate and lightly sweet, they melt in your mouth with every bite, making them an ideal snack or dessert for almond lovers.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons almond extract
Glaze
- 1 cup powdered sugar
- 1 to 2 tablespoons milk (or water)
- 1 teaspoon almond extract
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
- Cream Butter and Sugar: Using a stand mixer, beat the unsalted butter and granulated sugar on medium speed until the mixture becomes light in color and fluffy in texture, about 3-5 minutes.
- Add Egg and Flavor: Add the egg and 2 teaspoons of almond extract to the butter mixture, mixing until fully incorporated.
- Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients, about 1/2 cup at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
- Shape Cookies: Roll approximately 1 tablespoon of dough into small balls, then gently press each ball into a flat disk shape using your hands or the bottom of a cup. Place the formed cookies on the prepared baking sheet, spacing them slightly apart.
- Bake: Bake the cookies in the preheated oven for 8 minutes. They might not look fully baked or browned, but this is normal. Remove from the oven and let them cool on the baking sheet for 5 minutes to set.
- Cool Completely: Transfer the cookies to a wire rack and allow them to cool completely before glazing.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar, 1 tablespoon of milk, and 1 teaspoon of almond extract until smooth. If the glaze is too thick, add a bit more milk to reach the desired consistency.
- Ice Cookies: Using a spoon, spread the almond glaze evenly over the top of each cooled cookie. Allow the glaze to set for about 10 minutes or until hardened.
- Store and Serve: Store the iced cookies in the refrigerator. Before serving, let them come to room temperature to enjoy the best texture and flavor.
Notes
- The cookies won’t look fully cooked when you take them out of the oven, but they firm up as they cool.
- If you prefer, use water instead of milk in the glaze for a dairy-free option.
- Store cookies in an airtight container in the fridge for up to one week.
- You can substitute almond extract with vanilla extract for a different flavor.
- Make sure the butter is at room temperature for easier creaming and better texture.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 25g)
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 65 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.3 g
- Protein: 1.2 g
- Cholesterol: 22 mg
Keywords: almond meltaway cookies, almond cookies, melt-in-mouth cookies, almond glaze cookies, buttery almond cookies
