Glazed Almond Cookies are crisp-edged, tender-centered cookies topped with a glossy almond-scented glaze—simple, elegant, and perfect with coffee or tea. I’ve baked these dozens of times, tweaking the bake time and glaze to get the best balance of crunch and chew. If you like almond-forward treats, you might also enjoy this buttery cherry almond Amish sugar cookies for a fruity twist.
Why Make This Recipe
- Bright almond flavor: real almond extract and toasted almonds give a deep, nutty aroma that stands out.
- Balanced texture: crisp at the edges and soft in the center, so every bite feels thoughtful.
- Quick to prepare: dough comes together in one bowl and bakes in about 10–12 minutes.
- Great for gifting and parties: they travel well and look polished with a simple glaze.
- Personal note: I love this recipe because toasting the almonds and letting the glaze set overnight improves flavor dramatically—small steps that pay off.
Recipe Overview
Prep time: 20 minutes (plus 30 minutes chilling)
Cook time: 10–12 minutes per batch
Total time: 1 hour (including chilling and glazing)
Servings: about 24 cookies (1-inch dough balls)
Difficulty: Easy
Method: Creamed butter-sugar cookie dough, scoop and chill, bake at 350°F (175°C), cool, then brush or drizzle with a powdered-sugar almond glaze.
My Experience Making This Recipe
I tested this recipe across three ovens and adjusted the bake time to 10–12 minutes for consistent centers and golden edges. The biggest discovery was chilling the scooped dough for 30 minutes to prevent excessive spreading. Toasting sliced almonds before folding them in boosted the cookie’s depth of flavor.
How to Make Glazed Almond Cookies
Start by creaming 1/2 cup (115 g) unsalted butter with 3/4 cup (150 g) granulated sugar until light and fluffy, then beat in 1 large egg and 1 tsp almond extract. Fold in 1 3/4 cups (220 g) all-purpose flour, 1/2 tsp baking powder, a pinch of salt, and 3/4 cup (75 g) toasted sliced almonds; chill scoops of dough for 30 minutes. Bake 1-inch dough balls at 350°F (175°C) for 10–12 minutes until edges are lightly golden, cool on a wire rack, then brush with a glaze made from 1 cup (120 g) powdered sugar, 1–2 tbsp milk, and 1/4 tsp almond extract.
Expert Tips for Success
- Measure flour properly using the spoon-and-level method; too much flour makes dry cookies. Use a scale for precision if possible.
- Toast the almonds in a 350°F (175°C) oven for 6–8 minutes until fragrant; cool before folding in to preserve flake texture.
- Chill the dough scoops on a sheet pan for at least 30 minutes to reduce spreading and sharpen cookie edges. A silicone scoop helps form uniform cookies.
- Use superfine powdered sugar in the glaze or sift regular powdered sugar to avoid lumps and ensure a smooth sheen.
- For even baking, rotate the sheet pan halfway through the bake and use parchment or a silicone mat to prevent browning on the bottoms.
In a recent variation test I used a convection oven and reduced temp to 325°F, which tightened edges faster—good if you prefer crisp cookies.
How to Serve Glazed Almond Cookies
- Serve warm or at room temperature with black coffee or almond milk for a cozy midday treat. This pairs well with an almond cardamom cake for afternoon tea.
- Pack in gift tins layered with parchment paper for holidays or party favors.
- Crumble over vanilla ice cream as a crunchy topping or sandwich two cookies with a light buttercream for a special presentation.
- Arrange on a platter with fresh berries and a pot of tea for a simple dessert table.
Storage and Reheating Guide
Store glazed cookies in an airtight container at room temperature for up to 5 days; separate layers with parchment to protect the glaze. To freeze baked cookies, place them in a single layer on a sheet pan and flash-freeze for 1 hour, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for 30–60 minutes; to refresh crispness, warm in a 300°F (150°C) oven for 3–5 minutes. If freezing before glazing, freeze unglazed cookies and glaze after thawing for the best shine.
Recipe Variations
- Gluten-free: replace the all-purpose flour with a 1:1 gluten-free blend and add 1/4 tsp xanthan gum if your blend lacks it; bake the same. For a lighter crumb, use a mix of almond flour (25%) and GF blend.
- Dairy-free: swap vegan butter (solid, not spreadable) for the butter and use plant milk in the glaze; chill dough a bit longer to compensate for softer vegan fats.
- Lemon-Almond: add 1 tsp lemon zest to the dough and swap half the almond extract in the glaze for lemon juice.
- Amaretto glaze: replace the almond extract in the glaze with 1 tbsp amaretto liqueur for an adult twist; reduce milk slightly to keep the glaze thick. You can see another simple pairing idea with a savory glaze technique in this apple cider glazed chicken recipe for inspiration on balancing sweet glazes.
Also try a no-bake almond cookie idea for holiday cookie trays, inspired by a quick treat like this 4-ingredient no-bake Christmas crunch cookies.
Nutritional Highlights
- Almonds add heart-healthy monounsaturated fats, vitamin E, and a small amount of protein per serving.
- These cookies are moderately high in sugar and calories, so a typical portion is 1–2 cookies.
- Allergen note: contains tree nuts (almonds), gluten (wheat), dairy (butter), and eggs. Substitute accordingly for allergies.
Troubleshooting Common Issues
- Cookies spread too much: chill the scooped dough for at least 30 minutes, ensure your butter isn’t overly soft, and double-check oven temperature with an oven thermometer.
- Dry, crumbly interior: you likely overmeasured flour or overbaked; shave off 1–2 minutes next time and spoon flour into the cup rather than scooping.
- Glaze is too runny or won’t set: add more sifted powdered sugar to thicken, or refrigerate glazed cookies for 20–30 minutes to help set the surface.
Frequently Asked Questions
Q: Can I use almond flour instead of sliced almonds in the dough?
A: You can replace up to 1/3 of the all-purpose flour with almond flour for a tenderer crumb, but replacing sliced almonds with almond flour will change texture—use sliced or slivered for crunch. Keep an eye on bake time as almond flour browns faster.
Q: How do I get a shiny, smooth glaze without cracking?
A: Use superfine powdered sugar and add liquid gradually until you reach the desired thickness. Apply glaze at room temperature to fully cooled cookies and let them set undisturbed; avoid stacking until the glaze is fully dry.
Q: Can I freeze the cookie dough instead of baked cookies?
A: Yes—portion the dough into scoops, flash-freeze on a tray for an hour, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time and watching for proper color.
Q: Should I use almond extract or vanilla?
A: Almond extract gives the signature flavor and is recommended at 1 tsp in the dough and 1/4 tsp in the glaze; you can mix half almond and half vanilla extract for a more subtle almond note. If using pure almond extract, err on the side of less as it’s concentrated.
Glazed Almond Cookies
- Total Time: 60 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Crisp-edged, tender-centered cookies topped with a glossy almond-scented glaze, perfect for coffee or tea.
Ingredients
- 1/2 cup (115 g) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 1 large egg
- 1 tsp almond extract
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 tsp baking powder
- A pinch of salt
- 3/4 cup (75 g) toasted sliced almonds
- 1 cup (120 g) powdered sugar for glaze
- 1–2 tbsp milk for glaze
- 1/4 tsp almond extract for glaze
Instructions
- Cream the butter and sugar together until light and fluffy.
- Beat in the egg and almond extract.
- Fold in the flour, baking powder, salt, and toasted almonds.
- Chill scoops of dough for 30 minutes.
- Bake dough balls at 350°F (175°C) for 10–12 minutes until edges are lightly golden.
- Cool on a wire rack.
- Brush with a glaze made from powdered sugar, milk, and almond extract.
Notes
Letting the glaze set overnight improves flavor. Toast almonds for a richer taste.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg