1. Can I make almond meltaway cookies without almond extract?

Yes, but the flavor will be different. If you're allergic to almonds or don’t have almond extract on hand, you can substitute vanilla extract. However, the signature nutty aroma of almond meltaway cookies will be missing.

2. Why do my cookies look underbaked after 8 minutes?

That’s normal! Almond meltaway cookies are meant to look pale and soft. They finish setting as they cool. Overbaking will cause them to dry out and lose their signature texture.

3. Can I double the recipe for a larger batch?

Absolutely. This recipe doubles beautifully. Just be sure to work in batches when baking so that the cookies have room to spread evenly in the oven.

Almond Meltaway Cookies: The Softest Cookies with a Sweet Almond Glaze

Name: Almond Meltaway Cookies
Prep time: 10 min
Cook time: 8 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup unsalted butter, room temperature; 3/4 cup granulated sugar; 1 large egg; 2 teaspoons almond extract; 1 cup powdered sugar (for icing); 1 to 2 tablespoons milk (for icing); 1 teaspoon almond extract (for icing)

Description

Almond Meltaway Cookies are incredibly soft, buttery cookies that truly melt in your mouth. Topped with a sweet almond glaze, these cookies are perfect for holidays, tea parties, or a simple treat any day of the week.

Ingredients

Scale

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg
2 teaspoons almond extract
1 cup powdered sugar (for icing)
1 to 2 tablespoons milk (for icing)
1 teaspoon almond extract (for icing)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a stand mixer, beat butter and sugar until light and fluffy.
Add egg and almond extract to the butter mixture and mix until combined.
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Roll 1 tablespoon of dough into a ball, then flatten gently into a disk. Place on prepared baking sheet.
Bake for 8 minutes. Cookies will appear pale but are fully baked.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar, milk, and almond extract until smooth.
Spoon glaze onto each cooled cookie and let set for 10 minutes until hardened.

Notes

Do not overbake – cookies will look pale when done.
Use high-quality almond extract for best flavor.
To thicken glaze, add more powdered sugar. To thin, add more milk.
Store in an airtight container in the fridge for up to 2 weeks.
Freeze for up to 3 months using parchment paper between layers.

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 67
Sugar: 8g
Sodium: 30mg
Fat: 1g
Saturated Fat: 0.5g
Unsaturated Fat: 0.4g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 1g
Cholesterol: 7mg