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Almond Meltaway Cookies Recipe

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★★★★★

4.5 from 110 reviews

Almond Meltaway Cookies are delicate, buttery cookies flavored with almond extract and topped with a sweet, smooth almond icing. These melt-in-your-mouth treats combine a tender crumb with a beautifully light glaze that hardens perfectly, making them a delightful dessert or snack for any almond lover.

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

Icing

  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk (or substitute water)
  • 1 teaspoon almond extract

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a Silpat liner. Set this aside for baking the cookies.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly mixed. Set aside this dry mixture.
  3. Cream Butter and Sugar: Using a stand mixer, beat the unsalted butter and granulated sugar together until the mixture is light, fluffy, and smooth, which usually takes a few minutes. This creates the base for your cookie dough.
  4. Add Egg and Almond Extract: Mix in the egg and 2 teaspoons of almond extract to the butter and sugar mixture until fully combined. This adds moisture and almond flavor to the dough.
  5. Incorporate Flour Mixture: Gradually add the flour mixture in increments of 1/2 cup, mixing well after each addition until all the flour is fully incorporated and the dough is smooth and uniform.
  6. Shape the Cookies: Roll about 1 tablespoon of dough into small balls and then gently press them with your hands or the bottom of a cup to flatten into disk shapes. Arrange the shaped dough onto the prepared baking sheet, spacing them evenly.
  7. Bake: Bake in the preheated oven for 8 minutes. The cookies may not appear browned or fully cooked on top, but they are done. Remove from the oven and allow them to rest on the baking sheet for 5 minutes to firm up.
  8. Cool Completely: Transfer the cookies to a wire rack and let them cool entirely before applying the icing, ensuring the icing will set properly.
  9. Prepare the Icing: In a small bowl, whisk together powdered sugar, 1 tablespoon of milk, and 1 teaspoon of almond extract until smooth. If the icing is too thick, add a small splash of milk to thin it to a spreadable consistency.
  10. Ice the Cookies: Using a spoon, spread the icing over the top of each cooled cookie evenly. Allow the icing to set for about 10 minutes or until hardened to the touch.
  11. Storage: Store the iced cookies in the refrigerator to keep fresh. Before serving, allow them to come to room temperature for the best flavor and texture experience.

Notes

  • Be careful not to overbake the cookies; they should look pale and not browned when done.
  • Room temperature butter is essential to make a smooth and creamy batter.
  • You can substitute milk with water in the icing for a dairy-free option.
  • Store cookies in an airtight container in the fridge for up to one week.
  • Allow iced cookies to come to room temperature before serving for the best flavor and texture.

Keywords: Almond cookies, meltaway cookies, almond extract cookies, buttery cookies, iced almond cookies, holiday cookies

Find it online: https://platedbyemma.com/almond-meltaway-cookies-recipe/