Crisp Almond Cookies are the best cookies! You just need a few simple ingredients to make these thin cookies, making them the perfect treat. Pour yourself a glass of milk or a cup of tea, and enjoy the delicious almond flavor. A batch of these goes quickly in our house, so you may be doubling the recipe for these simple almond cookies!
Every time I make this almond cookie recipe, I just can't believe how it really is the perfect cookie. It's a sweet treat, but not overly sweet, and it complements my cup of coffee perfectly in the morning. I also love the texture of these crunchy almond cookies, and the sliced almonds on top are like the best chef's kiss ending.
Once I get the cookie dough made, I have to tell myself to be patient while they bake into golden-brown goodness. I have big plans to trade these in cookie exchanges over the holidays, and I just know that they're going to be a huge hit.
Be sure to try my Vanilla Almond Granola Recipe and these 4-Ingredient Almond Joy Cookies for more sweet treats with almond flavor.
Ingredients
- Salted butter - Use softened butter so it creams easily with the powdered sugar.
- Powdered sugar - For sweetness.
- Egg whites - Save the egg yolks for another recipe.
- Whole milk - To help make the dough.
- Almond extract - Adds extra almond flavor to the cookies.
- All-purpose flour - One of the main dough ingredients.
- Almond flour - Adds almond flavor.
- Salt - For flavor.
- Baking soda - Adds texture to the cookies.
- Slivered almonds - Optional.
See recipe card for quantities.
How to Make Crisp Almond Cookies
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Step One: Beat the softened butter and sugar until light and fluffy.
Step Two: Add the egg whites one at a time, mixing after each. Stir in the milk and almond extract.
Step Three: Add the dry ingredients to the bowl.
Step Four: Mix well. The batter will be a bit sticky.
Step Five: Use a small cookie scoop and scoop the dough onto the prepared baking sheets. You can fit about 9 cookies per baking sheet.
Step Six: If you are using the slivered almonds, press them into the top of each cookie.
Step Seven: Bake the cookies until the edges are golden brown. Let the cookies cool on the pan for a few minutes, then transfer them to a cooling rack to finish cooling.
Top Tip
Don't rush the cooling of the cookies. The cookies will crisp up as they cool down. Make sure they're completely cool before storing them so they stay nice and crisp.
Substitutions
- Coconut sugar - You could try using coconut sugar in this recipe, although it will change the texture and color since coconut sugar doesn't have the same fine texture as powdered sugar.
- Almond slices - If you don't want to use slivered almonds, you can press sliced almonds or top. Or roll the balls of dough in ground almonds.
Variations
- Chocolate chips - Chocolate fans can add some sweetness to this perfect snack by adding some chocolate chips. I prefer to use mini chocolate chips in this recipe.
- Chocolate drizzle - Melt a little chocolate and drizzle it over the cooled cookies for an easy finishing touch.
If you're a fan of crisp cookies, be sure to try these Macadamia Shortbread Cookies.
Equipment
To make these homemade almond cookies, you'll need to have cookie trays, parchment paper, a stand mixer, a mixing bowl, a rubber spatula, and a cookie scoop. Don't forget to have a wire rack for cooling the cookies after they are done baking.
Storage
Leftover almond cookies can be stored in an airtight container at room temperature for up to 5 days. I prefer room temperature storage since refrigerating crisp cookies can sometimes make them lose their crunch.
You can also freeze these cookies in a freezer-safe container for up to 3 months. Be sure that they're fully cooled before storing or freezing. Let frozen cookies thaw at room temperature before serving.
Common Questions
You can. If you do, just keep it covered in the fridge until it's time to bake. It will be harder to scoop onto the baking sheets when cold, but less sticky, which is helpful. You could also let it sit out at room temperature for a short time before scooping.
Make sure that you're letting them cool down completely before you try one. While they are cooling, they are going to be softer in texture than when they are fully cooled.
If they're still soft after cooling, they may need a little more baking time. The edges should be golden brown before you remove them from the oven.
On the flip side, if you do want them to be chewy instead of crispy, you can nibble on them (carefully, they'll be hot!) while they are cooling down, and they'll have more of a chew.
Why not? You can add a drizzle of icing, some powdered sugar, or even make your own frosting and spread it on top. They're your cookies, so have fun! If you happen to make them around the holidays, you can even add some colored sprinkles to make them festive and fun.
Related
Looking for other recipes like this? Try these:
- 3 Ingredient Peanut Butter Oatmeal Balls
- Biscoff Butter Cookies
- Pumpkin Spice Sugar Cookies
- Chocolate Chip Sugar Cookies
📖 Recipe
Crisp Almond Cookie Recipe
Ingredients
- 8 tablespoon salted butter softened
- 1 cup + 2 tbsp powdered sugar
- 2 egg whites
- 2 teaspoon almond extract
- 1 tablespoon whole milk
- 1 cup all-purpose flour
- ¼ cup almond flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- slivered almonds optional
Instructions
- Preheat oven to 350 and line two baking sheets with parchment paper.
- Beat the butter and powdered sugar for 2–3 minutes until light and fluffy.
- Mix in the egg whites one at a time. Add the extract and milk.
- Stir in the flours, salt, and baking soda just until incorporated.
- Scoop with a medium cookie scoop onto the prepared trays.
- Optional: Press slivered almonds into the top of each cookie.
- Bake until the edges are deep golden, about 14 minutes.
- Let them cool 5 minutes on the pan before transferring to a rack. They'll continue to crisp as they cool.
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