Can I make Almond Meltaway Cookies without almond extract?

Yes, if you're not a fan of almond extract, you can substitute it with vanilla extract for a different flavor. The cookies will still have a delicious, sweet taste, but with a more neutral flavor profile. You can also experiment with other extracts like amaretto for a twist.

Can I freeze Almond Meltaway Cookies?

Yes, Almond Meltaway Cookies freeze very well! It's best to freeze the cookies without the icing. Place them in an airtight container, separating layers with parchment paper. When you're ready to serve, let the cookies thaw and then ice them fresh for the best result.

Why are my Almond Meltaway Cookies too soft or too dry?

If your cookies are too soft, it may be because the dough was too warm when baking or the butter was too soft. Be sure to chill the dough if it feels too sticky. On the other hand, if your cookies are too dry, check that you're measuring your flour correctly. Try the spoon-and-sweep method to avoid adding too much flour.

Almond Meltaway Cookies – 10-Minute Recipe for Perfect Cookies

Description

Almond Meltaway Cookies are the perfect soft and buttery treat, featuring a delicate almond flavor and melt-in-your-mouth texture. The almond glaze adds a sweet finish, making them perfect for any occasion. Easy to make and perfect for sharing, these cookies are sure to become a favorite.

Ingredients

Scale

2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, room temperature
¾ cup granulated sugar
1 large egg
2 teaspoons almond extract
1 cup powdered sugar (for icing)
1–2 tablespoons milk (for icing)
1 teaspoon almond extract (for icing)

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Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a stand mixer, beat the butter and granulated sugar until light and fluffy. Add the egg and almond extract, mixing until combined.
Gradually add the flour mixture in small portions, mixing until the dough comes together.
Scoop 1 tablespoon of dough, roll it into a ball, and gently flatten it using your hands or the bottom of a glass. Place the discs on the prepared baking sheet.
Bake for about 8 minutes. The cookies will not appear browned but will set up once removed from the oven. Let them rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Once the cookies are completely cool, whisk together the powdered sugar, milk, and almond extract for the icing. Spread the icing over the cookies and allow it to set for about 10 minutes before serving.

Notes

Do not overbake the cookies. They should not appear browned when done. If you bake them too long, they will dry out.
If the icing is too thick, add more milk. If it’s too thin, add more powdered sugar.
If you like, you can top the cookies with chopped almonds for extra crunch and flavor.
For gluten-free options, substitute the all-purpose flour with a gluten-free blend.
Make sure to use unsalted butter for more control over the saltiness of the cookies.

Nutrition

Serving Size: 1 cookie
Calories: 67
Sugar: 8g
Sodium: 30mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 1g
Cholesterol: 7mg