With their melt-in-your-mouth texture and a touch of dark chocolate, these almond shortbread cookies are a simple yet satisfying treat. They’re ideal for making ahead and enjoying a little sweet moment whenever you need it.
Jump to:
Why You’ll Love This Almond Butter Cookies Recipe
If you’re a fan of buttery shortbread with a little something extra, this recipe is for you! These cookies are rich without being overly sweet, thanks to the balance of almond extract and dark chocolate. They pair beautifully with a hot cup of coffee or tea — ideal for a mid-day treat or simple dessert.
What makes this recipe especially nice is the make-ahead dough. You can chill it for an hour or freeze it for a slice-and-bake situation whenever you're ready. The chocolate dip takes the buttery almond cookies recipe from simple to special, making them great for gifting, holiday trays, or just a treat-yourself moment. Here’s why these cookies are a must-make:
- Buttery and perfectly crumbly texture
- Simple ingredients
- Freezer-friendly dough
- Chocolate-dipped for that extra indulgence
- Pairs perfectly with coffee or tea
Ingredient Information And Substitutions
- Butter- Salted butter works well here, but unsalted is fine too — just add an extra pinch of salt.
- Confectioners sugar- AKA powdered sugar. This gives the cookies that smooth, melt-in-your-mouth texture.
- Egg yolks- Adds richness and a buttery texture to the dough.
- Kosher salt- Balances the sweetness. You can use sea salt if you prefer.
- Almond extract- Key for flavor. If you’re out, you could swap in vanilla or even try orange extract for a fun twist.
- Flour- All-purpose flour is perfect here. You can use a gluten-free flour blend for a gluten-free option.
- Chopped almonds- Adds crunch and brings out the almond flavor. Pecans or walnuts would also work in a pinch.
- Chocolate chips- I prefer dark chocolate, but you can use milk or semi-sweet, depending on how rich you want the flavor.
How To Make Almond Cookies
Step 1- Cream the butter and mix in the other ingredients.
Beat the butter until it's completely smooth and fluffy. Stir in everything else except the flour. Gradually mix in the flour at the end, just until incorporated. It’ll look a bit crumbly, and that’s totally fine.
Step 2- Shape & chill the dough.
On a piece of wax paper, shape the dough into two logs about 1¼ inches thick. Wrap them tightly and chill for at least an hour.
Step 4- Slice and bake.
Preheat your oven to 350 degrees F. Slice the chilled dough into rounds about ⅓ inch thick and place on a parchment-lined baking sheet. Bake for 12-14 minutes, just until the edges start to turn golden. Keep an eye so they don’t over-bake.
Step 5- Dip in chocolate (optional but amazing).
Melt some chocolate in the microwave, stirring every 30 seconds, or use a double boiler on low heat. Dip half of each cooled cookie in the melted chocolate and let them set on wax paper. Then, enjoy!
Frequently Asked Questions
Yes! This dough holds up really well in the fridge. You can prep it a day or two in advance and keep it wrapped until you're ready to slice and bake. You can also freeze it for up to 3 months.
I haven't tested it with almond flour but I suspect it won’t provide the same crunch or texture. If you’re aiming for that classic shortbread bite, stick with the regular dough and chopped almonds.
Shortbread dough is naturally crumbly due to the high butter content. It should come together once chilled and shaped — just don’t overmix.
Tips For Making This Almond Cookies Recipe
- Don’t over-mix the dough! It should be crumbly, not overly smooth.
- Chill the dough well. Cold dough slices more neatly and bakes without spreading too much, helping the cookies to hold their shape.
- Instead of buying pre-chopped almonds, try chopping them yourself. This can bring out more flavor and give the cookies a better bite.
- Use room temperature butter. Softened butter blends more smoothly and helps create that classic shortbread texture without overmixing.
- Toast the almonds for extra flavor. Giving the almonds a quick toast before mixing them into the dough adds a subtle nuttiness and crunch.
- Customize with mix-ins. Mini chocolate chips, finely chopped dried fruit, or a sprinkle of sea salt on top can add fun variety.
- Ingredients to prep ahead- You can cream the butter and mix the dough in advance, then chill or freeze until ready to bake.
- Leftovers and storage- Store in an airtight container at room temperature for 4-5 days, or freeze for up to 6 months. Both the dough and baked cookies freeze well.
What To Serve With Almond Butter Cookies
These buttery cookies are a favorite whenever I need something sweet but not too heavy. I love serving them as an afternoon treat with a warm cup of coffee or tea. If you’re looking to make it a more complete dessert spread, here are a few of my favorite recipes to serve alongside:
- Lemon Pistachio Cake
- Chocolate Chip Banana Bread Muffins
- Blueberry Lemon Dump Cake
- Buttermilk Banana Bread Recipe
Other Tasty Cookie Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Almond Shortbread Cookies
Ingredients
- 1 cup salted butter softened- 2 sticks
- ⅔ cup confectioners sugar sifted
- 2 large egg yolks
- 1 pinch Kosher salt
- 1 teaspoon almond extract
- 2 cups flour
- ½ cup chopped almonds
- 1 ½ cups chocolate chips optional
Instructions
- Cream the butter until smooth and then mix in the sugar until fully combined.
- Add the remaining ingredients except the flour which will be added add slowly until everything is just combined. The mixture will look a little "crumbly"; this is ok.
- On a wax paper covered surface, form two logs with your dough, around 1 ¼ inches thick. Wrap them in wax paper.
- Chill the dough logs in the refrigerator for at least an hour.
- Preheat the oven to 350 degrees.
- Unwrap the dough logs and slice to a desired thickness (I did around ⅓ of an inch) and place the slices on a baking pan lined with parchment or silicone baking mat.
- Bake for 12 to 14 minutes or until they are just barely brown along the edges.
- If you want- dip these into melted chocolate (you can melt in the microwave stirring every 30 seconds or with a double boiler over low heat stirring often).
Video
Notes
- Don’t over-mix the dough! It should be crumbly, not overly smooth.
- Chill the dough well. Cold dough slices more neatly and bakes without spreading too much, helping the cookies to hold their shape.
- Instead of buying pre-chopped almonds, try chopping them yourself. This can bring out more flavor and give the cookies a better bite.
- Use room temperature butter. Softened butter blends more smoothly and helps create that classic shortbread texture without overmixing.
- Toast the almonds for extra flavor. Giving the almonds a quick toast before mixing them into the dough adds a subtle nuttiness and crunch.
- Customize with mix-ins. Mini chocolate chips, finely chopped dried fruit, or a sprinkle of sea salt on top can add fun variety.
- Ingredients to prep ahead- You can cream the butter and mix the dough in advance, then chill or freeze until ready to bake.
- Leftovers and storage- Store in an airtight container at room temperature for 4-5 days, or freeze for up to 6 months. Both the dough and baked cookies freeze well.
Dinah says
Jessy Freimann says
Tricilla says
Jessy Freimann says
Jana says
Jessy Freimann says
Jana says
Jessy Freimann says
Laurie says
Andrea MacKenzie says