Almond glazed, buttery, melt in your mouth cookies are the perfect afternoon treat with a hot cup of coffee or tea. Keep a stash of these on hand for a sweet accompaniment to a cuppa whatever you love best!
Melt In Your Mouth Cookies
Whether you need a little snack to go with your afternoon cup of Homemade Chai Tea or love to have a couple of sweet bites with a mug of Cafe con Leche, these almond flavored butter cookies are a surefire winner.
The simple glazed butter cookies are reminiscent of almond shortbread and are just about as easy as a cookie can possibly get. They’re so simple, in fact, that there’s no good reason not to have a secret supply of these tucked away in the freezer to treat unexpected guests; or yourself!
Butter Shortbread Cookies
To make these easy butter cookies, you’ll need the following ingredients:
- butter
- sugar
- flour
- almond extract
- powdered sugar
- milk
One of the beautiful things about these melt in your mouth butter cookies is how easy it is to make them gluten-free without losing any texture or quality! I’ve included my own tried-and-tested gluten free flour blend recipe in the recipe card for those who want it.
Easy Butter Cookies
Preheat the oven to 325°F. 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 of inches between each cookie.
Bake for 10-12 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.
Almond Cookie Recipe
It’s no secret I’m a sucker for almonds not just in cookies, but in other desserts as well!
Tender, buttery, lightly sweetened Almond Cake is a treat with a cup of coffee or tea in the afternoon, but it’s also a company-worthy dessert for any occasion.
Light, buttery, almond flavored shortbread thumbprint cookies have been the most requested cookie I make for almost as long as I can remember.
Crunchy toasted Brioche topped with jam and almonds creates an irresistible pastry called Bostock.
Crunchy, chewy, sweet, and nutty, these Italian Almond Cookies are one of the best things to come out of my kitchen.
Be sure to check out all of the Gluten Free Dessert Recipes on this website!
Melt In Your Mouth Butter Cookies
Ingredients
- ½ cup butter room temperature
- ⅓ cup sugar
- 1 cup all-purpose flour*
- 1 teaspoon almond extract
Icing
- 1 cup powdered sugar
- 1 tablespoon milk adjust as needed
- 1 teaspoon almond extract
*Gluten-Free Alternative
- ⅔ cup brown rice flour
- ⅓ cup tapioca starch
- ⅓ cup potato starch
- ¼ teaspoon xanthan gum
Instructions
- Preheat the oven to 325°F. 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 of inches between each cookie. Bake for 10-12 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.
Nutrition
{originally published 1/22/13 – recipe notes and photos updated 7/22/24}
Magnolia Verandah says
These look soooooo good.
Sonia ~ Nasi Lemak Lover says
Oh, one idea to make during Chinese New Year. Thanks for sharing..
Jenn says
I love almond cookies… and if they melt in your mouth.. even better!!!
Tricia @ saving room for dessert says
This is what I want to try when we sit down one day to have a chat! Tea and buttery cookies – sounds wonderful! Have a lovely day.
Judi Bola says
these look so nice,,
(^_^)
Pam says
I wish I had a couple to melt in my mouth right now… they look delicious.
Julie says
Those look completely delectable! I'm also wishing I had some too 🙂
Geni says
These sound and look heavenly Mary!
Nancy says
I love how you have the option for gluten free or not. Thanks! I am now here and I love your site.
Nancy says
New not now
Anonymous says
in total, how much AP do I use for this cookies?
Mary says
1 cup AP flour is the total amount. Hope that helps!
Linda says
They look great and would like to try them! Can almond flour be used in place of the all-purpose flour. You don’t mention it as a gluten-free option. Thanks, Mary! Love your recipes & site!![4 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=)
Mary Younkin says
Almond flour does not work the same way, Linda.
Unsweetened Sue says
I made these yesterday, delicious, and quick to prepare once the butter is softened.![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=)
Mary Younkin says
I’m so glad you like the cookies, Sue!