Description
Delicate and buttery almond meltaway cookies that practically melt in your mouth. These classic cookies are perfect for the holidays or any time you crave a sweet treat.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus more for dusting
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 2 1/4 cups all-purpose flour
- 1 cup finely ground almonds (almond flour or almond meal)
Instructions
- Cream the Butter and Sugar: In a large bowl, or the bowl of your stand mixer, cream together the softened butter and powdered sugar until light and fluffy. This usually takes about 3-5 minutes. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly incorporated. You want a smooth, pale mixture.
- Add Flavorings: Beat in the almond extract and salt until well combined. The almond extract is crucial for that signature meltaway flavor, so don’t skip it! The salt balances the sweetness and enhances the almond flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and finely ground almonds. This step is important to evenly distribute the almond flour throughout the mixture. Using a whisk helps prevent clumps.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies. Mix until the flour is just incorporated and no streaks of flour remain. Overmixing develops the gluten in the flour, which we want to avoid for these delicate cookies.
- Shape the Dough: There are a few ways you can shape these cookies. You can roll the dough into 1-inch balls, or you can roll the dough into a log about 1 1/2 inches in diameter, wrap it in plastic wrap, and chill it for at least 30 minutes. Chilling the dough makes it easier to slice. If you choose to roll the dough into balls, you can bake them immediately, but chilling them for a short time will also help prevent them from spreading too much.
- Chill the Dough (Optional but Recommended): Wrap the dough in plastic wrap and chill for at least 30 minutes. This helps the cookies hold their shape during baking and prevents them from spreading too much. If you’re short on time, you can skip this step, but the cookies may be a little flatter. For best results, chill for at least an hour, or even overnight.
- Preheat the Oven: Preheat your oven to 325°F (160°C). This lower temperature is key to achieving that melt-in-your-mouth texture.
- Prepare Baking Sheets: Line baking sheets with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze.
- Shape the Cookies (if not already done): If you chilled a log of dough, slice it into 1/4-inch thick rounds. If you chilled balls of dough, you can leave them as is or gently flatten them slightly with the palm of your hand.
- Arrange Cookies on Baking Sheets: Place the cookies on the prepared baking sheets, leaving about 1 inch of space between each cookie. This allows for even baking and prevents the cookies from sticking together.
- Bake the Cookies: Bake for 12-15 minutes, or until the edges are lightly golden brown. The cookies should still be pale in the center. Be careful not to overbake them, as they will become dry and crumbly.
- Cool the Cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows them to firm up slightly and prevents them from breaking.
- Dust with Powdered Sugar: While the cookies are still slightly warm, dust them generously with powdered sugar. The warmth helps the powdered sugar adhere to the cookies. You can use a sifter or a small strainer to evenly distribute the powdered sugar.
- Re-dust (Optional): Once the cookies have cooled completely, you can dust them with powdered sugar again for an extra layer of sweetness and a more visually appealing finish.
Notes
- Use Softened Butter: Make sure your butter is softened to room temperature before creaming it with the sugar. This will ensure a smooth and creamy mixture.
- Don’t Overmix the Dough: Overmixing the dough will develop the gluten in the flour, resulting in tough cookies. Mix until the flour is just incorporated.
- Chill the Dough: Chilling the dough helps the cookies hold their shape during baking and prevents them from spreading too much.
- Don’t Overbake: Overbaking the cookies will make them dry and crumbly. Bake until the edges are lightly golden brown and the centers are still pale.
- Use High-Quality Almond Extract: The almond extract is crucial for the flavor of these cookies, so use a high-quality extract for the best results.
- Finely Ground Almonds: Using finely ground almonds (almond flour or almond meal) will give the cookies a delicate and tender texture.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
- Freezing: You can freeze the unbaked dough for up to 2 months. Thaw the dough in the refrigerator overnight before baking. You can also freeze the baked cookies for up to 2 months. Thaw them at room temperature before serving.
- Variations: You can add a variety of ingredients to these cookies to customize them to your liking. Some popular variations include adding chocolate chips, chopped nuts, or a glaze.
- Troubleshooting: If your cookies are spreading too much, try chilling the dough for a longer period of time. You can also try adding a tablespoon or two of flour to the dough. If your cookies are too dry, try adding a tablespoon or two of butter to the dough.
- Prep Time: 20 minutes
- Cook Time: 12 minutes