These Almond Meltaway Cookies are delicate, buttery, and practically melt in your mouth – hence the name! Infused with the subtle, nutty flavor of almond and topped with a simple almond glaze, these cookies are perfect for any occasion, from holiday baking to a simple afternoon treat. Their tender crumb and delightful almond essence make them an irresistible indulgence that’s surprisingly easy to make.
Why You Will Love This Recipe
These Almond Meltaway Cookies are destined to become a family favorite for a multitude of reasons:
- Melt-in-Your-Mouth Texture: The name says it all! The high butter content and delicate handling of the dough result in a cookie that’s unbelievably tender and dissolves on your tongue.
- Subtle Almond Flavor: The combination of almond and vanilla extracts creates a perfectly balanced, nuanced flavor that’s not overpowering.
- Simple Ingredients: You likely already have most of the ingredients in your pantry, making these cookies a convenient choice for spontaneous baking.
- Easy to Make: This recipe is straightforward and doesn’t require any special equipment or complicated techniques.
- Perfect for Any Occasion: Whether it’s a holiday gathering, a bake sale, or a simple craving for something sweet, these cookies are always a hit.
- Beautiful Presentation: The delicate pale color, almond slivers, and sweet glaze create an elegant and appealing cookie.
- Customizable: You can easily adapt the recipe to your preferences by adding different extracts, spices, or toppings.
- Make-Ahead Friendly: The dough can be made ahead of time and chilled or even frozen for baking later.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 ½ teaspoons almond extract
- ½ teaspoon vanilla extract
For the Topping:
- ½ cup powdered sugar
- 1 teaspoon almond extract
- 2-3 teaspoons water
- Thinly sliced almonds
Preparation:
Step 1: Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper. Parchment paper prevents the cookies from sticking and helps them bake evenly.
Step 2: In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Whisking ensures that the baking powder and salt are evenly distributed throughout the flour, which is crucial for the cookies to rise properly and have a consistent flavor. Set aside the dry ingredients.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer), beat the softened butter on medium-high speed for about 1 minute, until light and fluffy. Using softened butter is essential for creating a smooth and creamy base for the cookies. Creaming the butter helps to incorporate air, which contributes to the cookies’ tender texture.
Step 4: Add the granulated sugar to the creamed butter and beat on medium-high speed for another 2 minutes, until the mixture is pale and fluffy. Continue creaming the butter and sugar until the mixture is light and airy. This step is vital for creating a delicate and tender cookie. The sugar granules cut into the butter, incorporating air and creating a light, fluffy texture.
Step 5: Add the almond extract and vanilla extract to the butter-sugar mixture and mix on medium speed for about 30 seconds, until well combined. Scrape down the sides of the bowl as needed to ensure that all ingredients are fully incorporated. The almond and vanilla extracts provide the characteristic flavor of these meltaway cookies. Be sure to use pure extracts for the best flavor.
Step 6: Gradually add half of the flour mixture to the wet ingredients and beat on low speed until just combined. Be careful not to overmix the dough at this stage, as overmixing can develop the gluten in the flour and result in tough cookies. Mix until the flour is just incorporated and no large streaks of flour remain.
Step 7: Add the remaining flour mixture and beat on low speed until just combined. Continue mixing on low speed until the dough comes together and no visible streaks of flour remain. Again, be careful not to overmix the dough.
Step 8: Use your hands to roll the dough into 1-inch balls. Place the cookie dough balls on the prepared baking sheets, spacing them about 1-2 inches apart. The cookies will spread slightly during baking, so it’s important to leave enough space between them.
Step 9: Bake the cookies at 400°F (200°C) for 6-7 minutes, or until the edges are just beginning to turn golden brown. These cookies are meant to be pale, so don’t overbake them. Overbaking will result in dry, crumbly cookies. They may not look completely done when you take them out of the oven, but they will continue to set as they cool.
Step 10: While the cookies are baking, prepare the almond glaze. In a small bowl, whisk together the powdered sugar, almond extract, and water until smooth. Add more water, 1 teaspoon at a time, until the glaze reaches your desired consistency. The glaze should be thin enough to drizzle easily but thick enough to adhere to the cookies.
Step 11: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Allowing the cookies to cool slightly on the baking sheets before transferring them to a wire rack helps them to firm up and prevents them from breaking.
Step 12: Once the cookies have been transferred to the wire rack, gently press a few thinly sliced almonds onto the top of each cookie. The almond slivers add a delicate crunch and enhance the almond flavor of the cookies.
Step 13: Drizzle the almond glaze over the tops of the cookies. Use a spoon or a piping bag to drizzle the glaze evenly over the cookies.
Step 14: Allow the glaze to set completely before serving. The glaze will take about 15-20 minutes to set.
Step 15: Enjoy your delicious Almond Meltaway Cookies!
COOKING Rating:
Easy
Serving Suggestions:
- Serve these cookies with a cup of coffee, tea, or milk.
- They make a lovely addition to a dessert platter or cookie exchange.
- Package them in a decorative tin for a thoughtful gift.
- Enjoy them as a simple afternoon treat.
- Pair them with fresh fruit or a scoop of vanilla ice cream.
- Serve them at holiday gatherings or special occasions.
Tips:
- Use high-quality butter for the best flavor.
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Don’t overmix the dough, as this will result in tough cookies.
- Bake the cookies until they are just beginning to turn golden brown around the edges.
- Let the cookies cool completely before glazing them.
- Store the cookies in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze the baked cookies in an airtight container for up to 2 months.
- You can also freeze the cookie dough. Roll the dough into balls, place them on a baking sheet, and freeze until solid. Then transfer the frozen dough balls to a freezer bag and store for up to 2 months. Bake the frozen dough balls directly from the freezer, adding a few extra minutes to the baking time.
Prep Time:
15 minutes
Cook Time:
6-7 minutes
Total Time:
21-22 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.)
Calories:
Approximately 85 per cookie
Protein:
Approximately 1 gram per cookie
Sodium:
Approximately 25 milligrams per cookie
Conclusion
Almond Meltaway Cookies are a delightful treat that’s easy to make and sure to impress. Their tender texture, delicate almond flavor, and simple elegance make them a perfect choice for any occasion. Whether you’re baking for a holiday gathering, a bake sale, or simply to satisfy your sweet tooth, these cookies are guaranteed to be a hit. So, gather your ingredients, preheat your oven, and get ready to experience the joy of these melt-in-your-mouth delights.
Questions and Answers:
Q1: Can I use salted butter instead of unsalted butter?
A: While you can use salted butter, it’s generally recommended to use unsalted butter in baking recipes to control the amount of salt in the final product. If you use salted butter, you may want to reduce the amount of salt called for in the recipe by ¼ teaspoon.
Q2: Can I use a different extract instead of almond extract?
A: Yes, you can substitute other extracts, such as vanilla extract, lemon extract, or orange extract, for the almond extract. However, keep in mind that the flavor of the cookies will be different. If you want to maintain a nutty flavor, you could try using hazelnut extract or walnut extract.
Q3: Can I add chocolate chips to these cookies?
A: While these cookies are traditionally made without chocolate chips, you can certainly add them if you like. Fold in about ½ cup of mini chocolate chips to the dough before rolling it into balls.
Q4: Can I make these cookies ahead of time?
A: Yes, you can make the cookie dough ahead of time and chill it in the refrigerator for up to 2 days. You can also freeze the dough for up to 2 months. When you’re ready to bake the cookies, simply thaw the dough (if frozen) and follow the recipe as directed.
Q5: The glaze is too thick/thin. How can I adjust it?
A: If the glaze is too thick, add more water, 1 teaspoon at a time, until it reaches your desired consistency. If the glaze is too thin, add more powdered sugar, 1 tablespoon at a time, until it thickens up.
