Soft Almond Cookies with Almond Buttercream Recipe
These Soft Almond Cookies with Almond Buttercream are delicate, tender cookies infused with almond extract and topped with a luscious, homemade almond buttercream frosting. Perfectly buttery with a soft center and crisp edges, they are beautifully garnished with sliced almonds for an extra nutty crunch. Ideal for almond lovers seeking a sweet treat that balances rich flavor with a melt-in-your-mouth texture.
- Prep Time: 15 minutes
- Cook Time: 8-11 minutes per batch
- Total Time: 40 minutes
- Yield: About 24 cookies (1½ tablespoon dough balls each) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened (regular or dairy free)
- 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
Almond Buttercream Frosting
- ¾ cup unsalted butter, softened (regular or dairy free)
- ½ teaspoon almond extract
- ⅛ teaspoon salt
- 1½ cup powdered sugar (add more if needed)
- 1–2 teaspoons milk or dairy free milk (to thin out frosting)
- Sliced almonds for garnish
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream butter and sugar: In a large bowl, use a hand or stand mixer to beat the softened butter and granulated sugar together until the mixture becomes light, fluffy, and pale in color, which usually takes about 3-5 minutes.
- Add egg and almond extract: Beat in the egg (or flax egg) and almond extract until fully incorporated and the batter turns light in color.
- Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix to keep the cookies soft.
- Portion the dough: Using a cookie scoop or spoon, drop 1½ tablespoon-sized dough balls onto the prepared baking sheets, spacing them 4-5 inches apart to allow spreading.
- Bake: Bake one tray at a time for 8-11 minutes. The edges should be set while the centers remain soft. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare almond buttercream: Once the cookies have cooled, prepare the frosting by mixing the softened butter, almond extract, salt, and powdered sugar in a mixer. Add milk a little at a time to reach your desired consistency, adding more powdered sugar if it’s too thin.
- Decorate cookies: Spread the almond buttercream on the cooled cookies and garnish with sliced almonds to add texture and enhance the almond flavor.
Notes
- For a dairy-free version, use dairy-free butter and milk alternatives.
- If you want a vegan option, substitute the egg with a flax egg and use dairy-free ingredients.
- Do not overbake the cookies; they should be soft in the center for the best texture.
- Adjust powdered sugar in the buttercream to achieve the perfect frosting consistency.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Keywords: Almond cookies, almond buttercream, soft cookies, homemade frosting, almond dessert, easy cookies, bake at home
