Classic Chewy Almond Cookies
These classic chewy almond cookies are easy to make and feature a delightful balance of almond and vanilla flavors, resulting in a soft and satisfying bite.
Equipment
- Oven
- Baking sheets
- Parchment paper or silicone baking mats
- Large bowl
- Electric mixer
- Medium bowl
- Whisk
- Wire rack
Ingredients
Dry Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar plus extra for rolling (optional)
- 2 large eggs
- 1 tsp almond extract
- 1/2 tsp vanilla extract
Wet Ingredients
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup finely ground almonds almond flour can be substituted
Instructions
Baking
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together the softened butter and 1 ½ cups granulated sugar using an electric mixer until light and fluffy.
- Beat in the eggs one at a time until just combined, then stir in the almond and vanilla extracts.
- In a separate medium bowl, whisk together the flour, baking powder, salt, and finely ground almonds.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined without overmixing.
- Roll the dough into 1-inch balls, optionally rolling them in extra granulated sugar.
- Place cookies 2 inches apart on prepared baking sheets and bake for 8-12 minutes, or until edges are lightly golden and centers are soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For an extra almond boost, toast the finely ground almonds lightly before adding them to the dry ingredients. Ensure butter is truly softened to achieve a light and fluffy creamed mixture. Do not overmix the dough, as this can result in tough cookies. Cookies will continue to set as they cool, so don't worry if they seem a bit soft when first removed from the oven.