Ingredients

1 cup unsalted butter, softened (dairy free or regular)

1 cup granulated sugar

1 egg or 1 flax egg

2 teaspoons almond extract

¾ teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2½ cups all-purpose flour

¾ cup unsalted butter, softened (regular or dairy free) for buttercream

½ teaspoon almond extract for buttercream

⅛ teaspoon salt for buttercream

1½ cups powdered sugar (add more if needed) for buttercream

1–2 teaspoons milk or dairy free milk (to thin out frosting)

Sliced almonds for decoration

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Set aside.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3: In a large bowl, use a hand or stand mixer to cream the softened butter and sugar until the mixture is light and fluffy.

Step 4: Add the egg (or flax egg) and almond extract to the butter mixture and mix until combined and light in color.

Step 5: Gradually add the dry ingredients to the wet ingredients and mix just until combined, being careful not to overmix.

Step 6: Using a cookie scoop or spoon, drop 1½ tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 4-5 inches apart.

Step 7: Bake one tray of cookies at a time for 8-11 minutes. The edges should be set while the centers remain soft. Let the cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.

Step 8: To make the almond buttercream, beat the softened butter, almond extract, salt, and powdered sugar together until smooth and creamy.

Step 9: If needed, add 1–2 teaspoons of milk to thin the frosting to your desired consistency. You can also add more powdered sugar to thicken it if necessary.

Step 10: Spread the buttercream generously over the cooled cookies and sprinkle with sliced almonds for decoration.

Tips & Variations

For a nut-free option, substitute almond extract with vanilla and omit sliced almonds on top.

Use dairy-free butter and milk to make this recipe vegan-friendly (with a flax egg instead of a regular egg).

Chill the dough for 30 minutes before baking to help the cookies hold their shape better.

Toast sliced almonds lightly before sprinkling for added crunch and a deeper nutty flavor.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. You can refrigerate for up to a week, but bring them to room temperature before serving for best texture. Buttercream-covered cookies are best enjoyed within 2 days. To reheat, warm briefly in a low oven or microwave just until softened, being careful not to melt the frosting.

FAQs

Can I use almond flour instead of all-purpose flour?

Almond flour has a different texture and moisture content, so it’s not recommended as a direct substitute in this recipe. It may result in a denser cookie. If you want to try almond flour, consider combining it with regular flour and adjusting liquid ingredients.

How do I make a flax egg?

To make one flax egg, mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water. Let it sit for 5 minutes until it becomes gelatinous and use it as a substitute for one egg in the recipe.