These almond meltaway cookies are buttery, tender, and full of warm almond flavor. They're incredibly simple to make and always a hit, which makes them perfect for holiday cookie plates or last-minute baking.
I first fell in love with almond meltaway cookies when my aunt would make them every Christmas and send each of us cousins home with a little bag. It was one of those simple, magical traditions that stuck with me, and to this day these cookies feel like the quintessential must-bake Christmas treat. They start with a soft, buttery shortbread base and get finished with the easiest almond glaze and little almond slice.
Now I make them every December, tucked into my cookie gift boxes and shared with friends and neighbors, and they're always one of the first to disappear. If you want a cookie that's quick to throw together, tastes incredible, and brings a little extra holiday joy to anyone who tries one, these almond shortbread cookies are it.
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Equipment
- Mixing bowls: I love these Pyrex Glass Mixing Bowls. They are really good value and I use them all the time.
- Stand mixer or Electric hand mixer: I will forever love my KitchenAid Stand Mixer but the KitchenAid Electric Hand Mixer also works great.
- Measuring cups and spoons
- Baking sheet
Ingredients
- All purpose flour
- Baking powder
- Salt
- Unsalted butter
- Sugar
- Almond extract
- Vanilla extract
- Powdered sugar
- Raw sliced almonds
Recipe FAQs
Technically yes, but you'll want to leave out any added salt and the cookies will have a saltier flavor. If you like that mix of sweet and salt then it will work. If not, I recommend sticking with unsalted butter for this recipe.
No, unlike other cookies these do not need to be chilled. But you can make the dough ahead of time and take out of the fridge about 15-20 minutes before baking.
Yes! Even though these are no-chill cookies, the dough can be made 1-2 days in advance. Just wrap it tightly and store in the fridge. Let it sit at room temperature for 10-15 minutes before scooping so it's easier to handle.
Yes. You can freeze the baked cookies (with or without the glaze) for up to 3 months. If freezing with the glaze, let it set completely before storing between layers of parchment.
Almond extract is what gives these cookies their classic flavor, so I don't recommend leaving it out. But if you have an almond allergy in the family, you can use vanilla extract instead. They'll taste more like a simple shortbread, but still delicious.
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Made these Almond Meltaway Cookies? Let me know what you think in the comments!
Recipe
Almond Meltaway Cookies
Equipment
- Mixing bowls
- Stand mixer or hand mixer
- Measuring cups and spoons
- Baking Sheet
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup white granulated sugar
- 1.5 teaspoon almond extract
- ½ teaspoon vanilla extract
For the topping
- ½ cup powdered sugar
- 1 teaspoon almond extract
- 2-3 teaspoon water
- thinly sliced almonds
Instructions
- Preheat the oven to 400 degrees F and line 2 baking sheets with parchment paper.
- In a medium size mixing bowl combine flour, baking powder and salt. Mix until well incorporated and set aside.
- In the bowl of a stand mixer (or mixing bowl with hand mixer) beat the softened butter on medium high speed for about a minute until fluffy. Add the sugar and beat on medium high speed for another 2 minutes. Then add in the vanilla extract and almond extract and mix for about 30 more seconds. Scrape down the sides as needed.
- Add in half of the flour mixing and beat on medium low until just combined. Then add the remaining flour mixture and beat until just combined with no visible white streaks of flour.
- Use your hands to roll out the cookies into 1 inch balls and place on the parchment linked baking sheet about 1-2 inches apart. Repeat until all the dough has been used up (around 32 cookies).
- Bake the cookies at 400 degrees F for 6-7 minutes but no longer. (They may not look done but these cookies are supposed to be quite pale).
- While the cookies are baking mix up powdered sugar, 1 teaspoon of almond extract and water to create a glaze.
- Take the cookies out of the oven and allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
- Once the cookies have been transferred, gently press a few almond slices on the top of each cookie. Then drizzle a little of the almond glaze over the tops.
- Allow the cookies to cool and the glaze to set and then serve. Enjoy!
Megan Ellam - Mad Creations
I totally want these right now. I love how easy the recipe it is. Thanks for sharing.
Ornia
Ok, so a few things. Don’t forget to add vanilla. It’s listed in recipe but not in the instructions and I also had to flatten mine with a glass cup and put back in oven for 1 more minute.
jamjarkitchen
My apologies for the oversight! Thanks for letting me know and I just updated the recipe. I'm sorry you had to flatten the cookies with a glass. I typically recommend pressing the almond slices into the cookie which flattens them down a little. I just updated it in the recipe to make that more clear as well. Happy holidays!
Joanne
These are delicious! I got so many compliments on these!
Kayla DiMaggio
Loving these almond meltaway cookies! So delicious and easy to make!
Bernice
Love these cookies. They're so simple to make, yet they are a little more special than your everyday cookie because of the glaze and almond flakes.Perfect with a cup of tea.
Debra
Loved the rich almond flavor. Delicious with a cup of tea.
Wendy
I just made these and they're amazing!? They go perfectly with a hot cup of coffee.? Thank you very much for the recipe.??
Angela
These are so good I flattened mine down and the came out absolutely delicious!!!!
Lynn
This was a great recipe...so tasty! Thank you!
Annette
I live at 6000 ft elevation and cooked these for 7 minutes at 400 degrees. May need an extra minute as a little under done, kinda mushy inside. May be due to elevation ? ??? Anyhow we absolutely love them. Wow great taste!
jamjarkitchen
Elevation definitely might have been a factor! Next time try adding a minute or two and see how they turn out. Glad y’all liked them though! 🙂
jj
do I need to use butter or can I use margarine?
jamjarkitchen
I highly recommend using real butter for this recipe. Margarine won’t have the same texture or flavor. Hope you enjoy!
Jj
Thank you
Jj
Would these have even more almond flavor if you used almond flour instead ?
Judy
Almond flour doesn’t have a strong distinct almond flavor, but may add a little. Maybe you could substitute half of the flour with half almond flour otherwise your cookies might be a little bit fragile and brittle with just the almond flour.
Catherine Beyers
How many cookies in one recipe?
jamjarkitchen
This recipe will make about 32 small cookies. Hope you enjoy!
Judy
About 32
Kathy
WOW! These little cuties are fast, easy & DELICIOUS. Didn't have sliced almond so used finely chopped whole almonds. Worked great.
jamjarkitchen
Yay! So glad you like them!
Barb Moen
Can the cookies be frozen?
jamjarkitchen
Hi Barb - I haven't frozen this particular recipe yet but I don't see why not. 🙂
Denise
How long will the cookies last in a tin?
jamjarkitchen
Hi Denise - I'd say about a 4-5 days at there ultimate freshness level. But still fine to eat for about a week.
Jillian
Absolutely delicious
Jillian
Absolutely Delicious
Easy to make and come out amazing every time.
jamjarkitchen
Hi Jillian- So glad you enjoyed them!
Cindy
These were delicious! I made them two different days and both times they spread out around the edges, the middle is still mounded up. What do you think I’m doing incorrectly?
jamjarkitchen
Hi Cindy - I don't think you're doing anything incorrectly per say. I usually press them down a bit when I add the almond slices and glaze, which flattens them out some. Either way, I’m so glad you’re enjoying them!
Betty B
I made your Almond Meltaways today for a pre-Christmas treat, and we love them! It's a quick and easy recipe with great results. Thanks!
jamjarkitchen
Hi Betty - So glad that you liked them!
DiAnn
The cookie dough crumbles badly. Once I got it to stick together I baked them for 7 minutes as the instructions said. Some of them melted like a snowman. Others kept their shape. 7 minutes wasn't nearly enough. Very sugary taste and I didn't like the glaze with water. Maybe milk would have been better. I WON'T make this recipe again.
jamjarkitchen
Hi DiAnn - I’m really sorry they didn’t turn out for you. That’s always frustrating, especially with cookies around the holidays. I make these every year and they’re one of my family’s favorites, so I hate hearing that you had such a different experience. Dough texture and baking time can vary a lot depending on butter temperature, flour measurement, and even oven differences. I do appreciate you taking the time to share your feedback, even if this one just wasn’t a hit for you.
diane
could you possibly make a loaf and then slice the cookies?
jamjarkitchen
Hi Diane - I haven’t tried it that way before, so I can’t say for sure how it would work or what the best bake time and temperature would be. That said, I don’t see why it wouldn’t work. If you give it a try, I’d love to hear how they turn out!