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Almond Meltaway Cookies Recipe

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★★★★★

4.9 from 95 reviews

Almond Meltaway Cookies are delicate, buttery treats with a tender crumb and a subtle almond flavor. These melt-in-your-mouth cookies are topped with a smooth almond glaze that hardens to a perfect finish, making them a delightful snack or dessert for any occasion.

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 and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silpat to prevent sticking. Set this aside for later.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly combined. Set this mixture aside.
  3. Cream Butter and Sugar: Using a stand mixer, beat the room temperature unsalted butter and granulated sugar until the mixture is light and fluffy. This aerates the dough for softer cookies.
  4. Add Egg and Almond Extract: Add the large egg and almond extract to the butter mixture and mix until everything is well combined.
  5. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, about 1/2 cup at a time, mixing after each addition until the dough is fully combined and smooth.
  6. Shape Cookies: Roll tablespoons of dough into small balls and then gently press them into disk shapes using your hands or the bottom of a cup. Arrange them spaced on the prepared baking sheet.
  7. Bake Cookies: Bake the cookies in the preheated oven for 8 minutes. They will appear pale and not fully cooked, but this is normal. Remove from the oven and allow the cookies to rest on the baking sheet for 5 minutes to set.
  8. Cool Completely: Carefully transfer the cookies to a wire rack and let them cool completely before icing.
  9. Prepare Icing: In a small bowl, whisk together powdered sugar, 1 tablespoon milk, and almond extract until smooth. If the icing is too thick, add a little more milk or water to achieve the desired consistency.
  10. Ice Cookies: Using a spoon, spread the almond icing over the top of each cooled cookie. Allow the icing to set and harden for about 10 minutes.
  11. Store and Serve: Store the iced cookies in the refrigerator. When ready to serve, let them come to room temperature for the best texture and flavor.

Notes

  • Do not worry if the cookies look underbaked when removed from the oven; they firm up while resting.
  • Use room temperature butter to ensure even mixing and a smooth dough texture.
  • The almond extract in both the dough and icing enhances the cookie’s nutty flavor.
  • You can substitute milk with water in the icing if dairy-free is preferred.
  • Store cookies in an airtight container in the fridge to keep the icing from melting.

Keywords: almond cookies, meltaway cookies, almond extract dessert, buttery cookies, iced cookies, easy cookie recipe

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