Chewy Almond Cookies
These chewy almond cookies are delightfully soft with a gentle crunch from sliced almonds, perfect for a sweet treat or holiday baking. They are easy to make and full of rich almond flavor.
Equipment
- Oven
- Baking Sheets
- Parchment Paper or Silicone Baking Mats
- Medium Bowl
- Large Bowl
- Electric Mixer
- Wire Rack
Ingredients
Dry Ingredients
- 1 ½ cups All-purpose flour
- 1 cup Almond flour
- 1 teaspoon Baking soda
- ½ teaspoon Salt
Wet Ingredients
- 1 cup Unsalted butter, softened (2 sticks)
- ¾ cup Granulated sugar
- ½ cup Brown sugar, packed
- 2 Large eggs
- 2 teaspoons Almond extract
- 1 teaspoon Vanilla extract
Optional Topping
- ½ cup Sliced almonds for rolling
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats to prepare for baking.
Mixing
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking soda, and salt; then set aside.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy for 2-3 minutes.
- Beat in one egg at a time, then stir in the almond and vanilla extracts, scraping the bowl sides to ensure all ingredients are combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined without overmixing.
Baking
- Scoop rounded tablespoons of dough, roll each in sliced almonds if desired, and place them 2 inches apart on the prepared baking sheets.
- Bake for 9-11 minutes, or until the edges are lightly golden and the centers remain slightly soft.
Cooling
- Allow the cookies to cool on the baking sheets for 5 minutes before moving them to a wire rack to cool completely.
Notes
For best results, make sure your butter is truly softened to room temperature for easier creaming. Do not overmix the dough once the flour is added, as this can make the cookies tough. If you don't have almond flour, you can use all-purpose flour, but expect a slightly different texture and less almond flavor. Store leftover cookies in an airtight container at room temperature for up to 5 days or freeze them for longer storage.