Buttery Almond Cookies
There’s something incredibly special about Buttery Almond Cookies that makes them a favorite among cookie enthusiasts. The combination of rich, creamy butter and the delicate, nutty flavor of almonds creates a delightful treat that melts in your mouth. Whether you’re baking for a special occasion or just indulging in a sweet treat, these cookies are sure to impress. With simple ingredients and straightforward steps, you’ll find that making these cookies is as enjoyable as eating them!
Why It’s My Go-To
Every bite of these Buttery Almond Cookies is a reminder of cozy afternoons spent in the kitchen, surrounded by family and friends. The buttery flavor combined with the crunch of almonds creates a perfect balance that is both satisfying and comforting. Plus, they are versatile enough to be paired with a cup of tea or coffee, making them the ideal snack for any time of day. This recipe has become a staple in my baking repertoire, and I can guarantee that once you try them, they will be yours too!
Shopping List
- 1 cup unsalted butter (at room temperature)
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 2 large eggs
- 2 teaspoons almond extract
- 24 whole almonds (for topping)
Tools & Equipment Needed
- Mixing bowl – for combining your ingredients.
- Electric mixer – makes creaming the butter and sugar easier.
- Baking sheet – to bake your cookies on.
- Parchment paper – prevents sticking and makes cleanup a breeze.
- Measuring cups and spoons – for accurate ingredient measurements.
- Cookie scoop or spoon – helps in portioning the dough evenly.
Cooking Buttery Almond Cookies: The Process
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect golden-brown color.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine 1 cup of unsalted butter and 1 cup of granulated sugar. Using your electric mixer, beat them together on medium speed until the mixture is light and fluffy, about 3-4 minutes. This step is crucial for the texture of your cookies.
Step 3: Add Eggs and Almond Extract
Next, add 2 large eggs one at a time, mixing well after each addition. Then, stir in 2 teaspoons of almond extract. The aroma of the almond extract will fill your kitchen and make it feel even more like a baking paradise!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of cornstarch, 1 teaspoon of baking soda, and ½ teaspoon of table salt. This will ensure that the dry ingredients are evenly distributed throughout the cookie dough.
Step 5: Mix Dry Ingredients into Wet Ingredients
Gradually add the dry mixture to the butter mixture, stirring until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 6: Shape the Cookies
Using a cookie scoop or a spoon, portion out the cookie dough onto a baking sheet lined with parchment paper. Leave enough space between each cookie, as they will spread while baking.
Step 7: Top with Almonds
Press a whole almond into the center of each cookie for a lovely presentation and extra crunch.
Step 8: Bake
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges start to turn golden brown. The centers may look slightly underbaked, but they will continue to cook as they cool.
Step 9: Cool and Enjoy
Once out of the oven, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them set perfectly.
Easy Ingredient Swaps
- Butter: You can substitute with vegan butter or coconut oil for a dairy-free version.
- Sugar: Try using coconut sugar for a healthier option with a caramel-like flavor.
- Flour: Substitute with gluten-free all-purpose flour to make these cookies gluten-free.
- Eggs: Use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) as a substitute for eggs.
If You’re Curious
These Buttery Almond Cookies are versatile and can be easily customized. Add chocolate chips for a sweet twist, or incorporate dried fruits like cranberries or cherries for a tart contrast. The possibilities are endless! If you’re feeling adventurous, consider adding a sprinkle of cinnamon or nutmeg for a warm, spiced flavor.
Make-Ahead & Storage
You can make the dough in advance and refrigerate it for up to 3 days before baking. Just wrap it tightly in plastic wrap or store it in an airtight container. When you’re ready to bake, simply scoop and bake as directed. Baked cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Just thaw at room temperature when you’re ready to enjoy them!
FAQ
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but reduce the added salt to ¼ teaspoon to balance the flavors.
Can I skip the almond extract?
While almond extract is key to the flavor of these cookies, you can substitute it with vanilla extract if you prefer a different taste.
How do I know when the cookies are done baking?
The edges of the cookies should be lightly golden, and the centers may look slightly underbaked. They will continue to firm up as they cool.
Can I add other nuts to this recipe?
Absolutely! Feel free to mix in chopped walnuts, pecans, or any nut of your choice for added texture and flavor.
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The Last Word
Baking Buttery Almond Cookies is not only a delightful experience but also a way to share love and sweetness with those around you. Each cookie is a testament to the simple joys of life, bringing warmth and comfort to any gathering. So roll up your sleeves, gather your ingredients, and let the aroma of freshly baked cookies fill your kitchen. Your loved ones will thank you, and you might find yourself making these cookies more often than you think! Enjoy every buttery, almond-infused bite!
Buttery Almond Cookies
Ingredients
Equipment
Method
- Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect golden-brown color.
- In a large mixing bowl, combine 1 cup of unsalted butter and 1 cup of granulated sugar. Using your electric mixer, beat them together on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Next, add 2 large eggs one at a time, mixing well after each addition. Then, stir in 2 teaspoons of almond extract.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of cornstarch, 1 teaspoon of baking soda, and ½ teaspoon of table salt.
- Gradually add the dry mixture to the butter mixture, stirring until just combined.
- Using a cookie scoop or a spoon, portion out the cookie dough onto a baking sheet lined with parchment paper, leaving enough space between each cookie.
- Press a whole almond into the center of each cookie for a lovely presentation and extra crunch.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges start to turn golden brown.
- Once out of the oven, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute unsalted butter with vegan butter for a dairy-free version.
- Store baked cookies in an airtight container for up to a week.
- Freeze cookie dough for up to 3 months for future baking.
