30-Minute Easy Almond Meltaway Cookies
These tender, buttery cookies live up to their name with a texture that literally melts in your mouth. The delicate almond flavor comes through in both the cookie dough and the sweet glaze that tops each one. Perfect for tea time, holiday cookie exchanges, or whenever you want an elegant treat that's surprisingly simple to make. The key to their signature meltaway texture is the careful balance of butter and flour, plus not overbaking them.
Ingredients
- 2 cup all-purpose flouralmond flour1:1gluten-freegluten-free
nutty flavor, more delicate texture
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 ½ teaspoons almond extract
- ½ teaspoon vanilla extract
- ½ cup powdered sugar
- 1 teaspoon almond extract
- 2 teaspoons water
- thinly sliced almonds
Instructions
- 1
Preheat oven and line two baking sheets with parchment paper
- 2
Whisk together flour, baking powder, and salt in a medium bowl and set aside
- 3
Beat softened butter with stand mixer or hand mixer on medium-high speed until light and fluffy
- 4
Add sugar to butter and continue mixing, then add vanilla and almond extracts
- 5
Gradually add half the flour mixture to butter mixture on medium-low speed until just combined
- 6
Add remaining flour mixture and mix until no streaks remain
- 7
Roll dough into balls using hands and place on lined baking sheets spaced apart
- 8
Bake keeping close eye on cookies so they remain pale and not overly brown
- 9
Whisk together powdered sugar, almond extract, and water to create glaze while cookies bake
- 10
Let cookies cool on baking sheet before transferring to wire rack
- 11
Press almond slices onto top of each warm cookie and drizzle with almond glaze
- 12
Allow cookies to fully cool and glaze to set before serving
Tips
Don't overbake these cookies - they should remain pale and soft for the perfect meltaway texture.
Make sure butter is properly softened at room temperature for easier mixing and better texture.
Press almond slices onto cookies while they're still warm so they stick better.
Good to Know
Store in airtight container at room temperature for up to 1 week
Cookie dough can be made 1 day ahead and refrigerated, or shaped cookies can be frozen for up to 1 month
Serve at room temperature for best texture and flavor
Common Mistakes
Don't overbake to avoid hard, crumbly cookies instead of meltaway texture
Ensure butter is properly softened to avoid lumpy dough
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Nut-Free Alternatives
FAQ
Can I make these cookies ahead of time?
Yes, you can make the dough a day ahead and refrigerate, or freeze shaped cookies for up to a month before baking.
What if my glaze is too thick?
Add water one teaspoon at a time until you reach a drizzling consistency that coats the back of a spoon.
How long do these cookies keep?
Store in an airtight container at room temperature for up to one week for best texture and flavor.