Easy Almond Cookies

My Easy Almond Cookies are the ultimate cookie for the almond lover. These chewy scoop-and-bake almond flavored cookies are drizzled with an almond glaze and topped with toasted sliced almonds.

Y’all know I love me some almond flavoring. I add a little of it to my Buttermilk Pound Cake, blueberry muffins, and fruitcake cookies to amp up the flavors. I even have an Almond Pound Cake that is jam-packed with almond tastiness!

So it made perfect sense, at least to me, to take that delicious almond flavor and turn it into a cookie.

I took a classic chewy sugar cookie recipe, replaced the vanilla with almond, and topped them with a delicious almond drizzle and toasted sliced almonds. And boy are they delicious!

This is a simple scoop and bake recipe, which makes it perfect when you’re short on time. Simply mix the ingredients, use a cookie scoop to portion out the dough, and bake.

The drizzle is a simple mixture of powdered sugar, heavy cream, and a little more almond extract. I really love the creaminess and flavor that heavy cream gives to glazes like this, but water or regular ol’ milk will work, too. You’ll just need to use less of the milk or water to get it to drizzling consistency.

And speaking of that… While we test, test, and re-test every single recipe, stuff happens. We want every recipe to turn out perfectly for you. But you know, human error and all. And we can’t control what happens in your kitchen that might cause a recipe to not turn out perfectly. So we try try include as much info as possible to head off such things.

For example: If you measure your powdered sugar differently than me, you could end up with a drizzle that’s not super drizzly. So you’ll have to adjust it by adding a little more heavy cream if it’s too thick or a little more powdered sugar of it’s too thin. I include those notes in the recipe.

And while we’re talking about things that go wrong, the most common issue folks have with cookie recipes is that their cookies spread too thinly. This can be caused by a few different things.

Your butter could be too warm or even melted. This will cause them to spread faster, resulting in thin cookies.

Not having enough flour will also yield cookies that spread too thinly. So proper measurement is crucial. You’ll want to start by using a dry measuring cup. Yes, there’s a difference. I spoon the flour into the cup and level it off with the back of a knife.

If you find they’re still spreading too much, you can add a few tablespoons of flour to the dough and mix well.

You can also try chilling your dough thoroughly before scooping and baking to help prevent spreading.

When it comes to the toasted sliced almonds for the topping, I like to buy sliced almonds already toasted. I’ve even bought them at Walmart. It saves a step. But you can certainly toast the almonds in the oven or in a skillet on the stove top if you just have plain raw sliced almonds.