These Almond Butter Cookies are rich, tender, and deeply nutty, with a fine crumb that comes from a piped dough rather than a rolled one. The almond flavor is pronounced but not overpowering, and an optional dusting of powdered sugar keeps them classic and restrained.

They’re the kind of cookie that feels quietly nostalgic, familiar, simple, and meant to be enjoyed without fuss, ideally with a cup of coffee or tea.

This recipe is part of my 12 Days of Cookies series, a holiday collection focused on classic cookies with thoughtful twists.

watch the process


almond butter cookies

ingredients


  • 1/2 cup (113g) unsalted butter, softened
  • 6 tbsp (42g) powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup (120g) all-purpose flour
  • 1 tbsp cornstarch

directions


  1. Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. Combine cornstarch and flour. Set aside. Beat together the sugar and butter until fluffy and light, about 2-3 minutes. Mix in the vanilla and almond extract, then the flour mixture. The dough should be soft and the consistency of softened cream cheese.
  3. Place cookie dough into a piping bag with a large star tip. Pipe round or log-shaped cookies onto prepared baking sheet and bake for 10 minutes, or until the cookies are set and light golden brown around the edges.
  4. Remove from oven and cool completely. Sprinkle with powdered sugar, if desired.

Notes


  • Almond extract varies in strength. Use a light hand if yours is particularly strong.
  • These cookies will firm slightly as they cool but remain tender.
  • Store in an airtight container at room temperature for up to 5 days.

If you make this recipe, I’d love to see it. Tag @EggsFlourMilk or leave a note below.