Can I use vanilla extract instead of almond extract?

While almond extract gives these cookies their signature flavor, you can substitute vanilla extract if needed. Keep in mind that the flavor profile will shift to a more traditional sugar cookie taste. For a closer match, try a 50/50 blend of vanilla and hazelnut or another nut-flavored extract.

Why didn’t my cookies spread during baking?

Almond Meltaway Cookies are meant to hold their shape with minimal spreading. If they didn’t flatten at all, the dough may have been too cold or over-measured flour could be the culprit. Use a glass to gently flatten the dough before baking to ensure a consistent, soft disk shape.

Can I make the dough ahead of time?

Absolutely! The cookie dough can be made up to 48 hours in advance and stored in the fridge, tightly wrapped. You can also freeze the dough balls for up to 3 months . Just thaw slightly, flatten, and bake as directed. This makes almond meltaway cookies a fantastic make-ahead option for busy seasons.

Almond Meltaway Cookies – Best Recipe

Name: Almond Meltaway Cookies
Prep time: 10 min
Cook time: 8 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon flaked sea salt; 1 cup unsalted butter, room temperature; 3/4 cup granulated sugar; 1 large egg; 2 teaspoons almond extract (for cookie dough); 1 cup powdered sugar; 1–2 tablespoons milk; 1 teaspoon almond extract (for icing)

Description

Almond Meltaway Cookies are soft, buttery, shortbread-like cookies topped with a sweet almond glaze. These cookies literally melt in your mouth and are perfect for the holidays or anytime you crave a delicate, nutty treat.

Ingredients

Scale

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon flaked sea salt
1 cup unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg
2 teaspoons almond extract (for cookie dough)
1 cup powdered sugar
1–2 tablespoons milk
1 teaspoon almond extract (for icing)

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Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a stand mixer, cream the butter and granulated sugar until light and fluffy.
Add the egg and almond extract, and mix until fully combined.
Gradually mix in the dry ingredients, 1/2 cup at a time, until a soft dough forms.
Roll 1 tablespoon portions of dough into balls, then press them gently into disks using your hand or the bottom of a glass.
Place on the prepared baking sheet and bake for 8 minutes. Do not overbake — cookies should not brown.
Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the icing by whisking powdered sugar, almond extract, and milk until smooth. Adjust consistency as needed.
Once cookies are completely cooled, spoon icing onto each one and let set for at least 10 minutes before serving or storing.

Notes

Do not overbake — cookies should remain pale for the softest texture.
Use high-quality almond extract for the best flavor.
Store in an airtight container in the fridge for up to 2 weeks.
Freeze baked cookies (iced or uniced) for up to 3 months, separated by parchment paper.

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 67
Sugar: 8g
Sodium: 30mg
Fat: 1g
Saturated Fat: 0.5g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 1g
Cholesterol: 7mg