Melt In Your Mouth Almond Butter Cookies {traditional and gluten free recipes}

12 Comments

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe
A stack of food on a table, with Cookie and Butter

Almond flavored, buttery cookies that melt in your mouth are the perfect afternoon treat with a hot cup of coffee or tea. After I made Homemade Chai Tea this past weekend, I could not stop thinking about a buttery sweet cookie to go with it.

After enjoying these cookies with my chai; I suspect that I’m going to need to keep a stash of them in the freezer. I’m thinking I need to pair them with my Cafe con Leche in the morning as well.

A plate of food and a cup of coffee, with Cookie and Butter

Check out all of the Gluten Free Dessert Recipes on this website!

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Melt In Your Mouth Almond Butter Cookies {traditional and gluten free recipes}

Pin Print Review
Servings: 22 -24 small cookies

Ingredients 

  • 1/2 cup butter room temperature
  • 1/3 cup sugar
  • 2/3 cup brown rice flour *
  • 1/3 cup tapioca starch *
  • 1/3 cup potato starch *
  • 1/4 teaspoon xanthan gum *
  • 1 teaspoon almond extract
  • * If you are not in need of a gluten-free version of this recipe simply substitute 1 cup all purpose flour for the items marked with an *
  • Icing:
  • 1 cup powdered sugar
  • 1 tablespoon milk adjust as needed
  • 1 teaspoon almond extract

Instructions

  • Preheat the oven to 325 degrees. Line a baking sheet with parchment or a silicone mat and set aside. In a mixing bowl, beat the butter and the sugar until smooth, about 2 minutes. Add the dry ingredients and beat again for about 2 minutes. The mixture will be very crumbly. Add the almond extract and beat once more for about 1 minute. The dough will come together and when you press it together it should hold its shape.
  • Scoop small 1" portions out and roll them into balls with your hands. Place a dozen balls on a large baking sheet, leaving a couple inches between each cookie. Bake for 12 minutes. Watch the first batch closely to make sure they do not over-bake. Remove them from the oven when the tops are no longer shiny and they are just beginning to crack on top. Do not let them brown at all. Let them rest of the cookie sheet for 2 minutes, before transferring them very carefully to a wire cooling rack. These are delicate cookies when they are warm, so use care.
  • When the cookies are cool, whisk together the icing ingredients, adding the milk very slowly. The goal is a consistency thick enough to sit on the cookies and run down the sides, without being so thin it melts into the cookies. It should drizzle off the tip of a spoon in a thin white stream, not watery at all. Drizzle the glaze across the cookies and allow it to set before storing in an airtight container. Enjoy!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Pin this nowto remember it later
Pin this recipe0
{originally published 1/22/13 – notes and photos updated 10/20/15}

Filed under: , , ,

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

12 Comments Leave a comment or review

    Rate & Comment

    Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.