Almond glazed, buttery, melt in your mouth cookies are the perfect afternoon treat with a hot cup of coffee or tea. Keep a stash of these on hand for a sweet accompaniment to a cuppa whatever you love best!
Melt In Your Mouth Cookies
Whether you need a little snack to go with your afternoon cup of Homemade Chai Tea or love to have a couple of sweet bites with a mug of Cafe con Leche , these almond flavored butter cookies are a surefire winner.
The simple glazed butter cookies are reminiscent of almond shortbread and are just about as easy as a cookie can possibly get. They’re so simple, in fact, that there’s no good reason not to have a secret supply of these tucked away in the freezer to treat unexpected guests; or yourself!
Butter Shortbread Cookies
To make these easy butter cookies, you’ll need the following ingredients:
- butter
- sugar
- flour
- almond extract
- powdered sugar
- milk
One of the beautiful things about these melt in your mouth butter cookies is how easy it is to make them gluten-free without losing any texture or quality! I’ve included my own tried-and-tested gluten free flour blend recipe in the recipe card for those who want it.
Easy Butter Cookies
Preheat the oven to 325°F. Line a baking sheet with parchment or a silicone mat and set aside. In a mixing bowl, beat the butter and the sugar until smooth, about 2 minutes.
Add the dry ingredients and beat again for about 2 minutes. The mixture will be very crumbly.
Add the almond extract and beat once more for about 1 minute. The dough will come together and when you press it together it should hold its shape.
Scoop small 1″ portions out and roll them into balls with your hands. Place a dozen balls on a large baking sheet, leaving a couple of inches between each cookie.
Bake for 10-12 minutes. Watch the first batch closely to make sure they do not over-bake.
Remove them from the oven when the tops are no longer shiny and they are just beginning to crack on top. Do not let them brown at all.
Let them rest of the cookie sheet for 2 minutes, before transferring them very carefully to a wire cooling rack. These are delicate cookies when they are warm, so use care.
When the cookies are cool, whisk together the icing ingredients, adding the milk very slowly. The goal is a consistency thick enough to sit on the cookies and run down the sides, without being so thin it melts into the cookies.
It should drizzle off the tip of a spoon in a thin white stream, not watery at all. Drizzle the glaze across the cookies and allow it to set before storing in an airtight container.
Almond Cookie Recipe
It’s no secret I’m a sucker for almonds not just in cookies, but in other desserts as well!
Tender, buttery, lightly sweetened Almond Cake is a treat with a cup of coffee or tea in the afternoon, but it’s also a company-worthy dessert for any occasion.
Light, buttery, almond flavored shortbread thumbprint cookies have been the most requested cookie I make for almost as long as I can remember.
Crunchy toasted Brioche topped with jam and almonds creates an irresistible pastry called Bostock .
Crunchy, chewy, sweet, and nutty, these Italian Almond Cookies are one of the best things to come out of my kitchen.
Ingredients1x2x3x
- ▢ ½ cup butter room temperature
- ▢ ⅓ cup sugar
- ▢ 1 cup all-purpose flour*
- ▢ 1 teaspoon almond extract
Icing
- ▢ 1 cup powdered sugar
- ▢ 1 tablespoon milk adjust as needed
- ▢ 1 teaspoon almond extract
*Gluten-Free Alternative
- ▢ ⅔ cup brown rice flour
- ▢ ⅓ cup tapioca starch
- ▢ ⅓ cup potato starch
- ▢ ¼ teaspoon xanthan gum
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment or a silicone mat and set aside. In a mixing bowl, beat the butter and the sugar until smooth, about 2 minutes.
- Add the dry ingredients and beat again for about 2 minutes. The mixture will be very crumbly. Add the almond extract and beat once more for about 1 minute. The dough will come together and when you press it together it should hold its shape.
- Scoop small 1" portions out and roll them into balls with your hands. Place a dozen balls on a large baking sheet, leaving a couple of inches between each cookie. Bake for 10-12 minutes. Watch the first batch closely to make sure they do not over-bake.
- Remove them from the oven when the tops are no longer shiny and they are just beginning to crack on top. Do not let them brown at all. Let them rest of the cookie sheet for 2 minutes, before transferring them very carefully to a wire cooling rack. These are delicate cookies when they are warm, so use care.
- When the cookies are cool, whisk together the icing ingredients, adding the milk very slowly. The goal is a consistency thick enough to sit on the cookies and run down the sides, without being so thin it melts into the cookies. It should drizzle off the tip of a spoon in a thin white stream, not watery at all. Drizzle the glaze across the cookies and allow it to set before storing in an airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 1/22/13 – recipe notes and photos updated 7/22/24}
Light, buttery, almond flavored shortbread thumbprint cookies have been the most requested cookie I make for almost as long as I can remember. My friend Augusta gave me this recipe years ago and it became a forever favorite at first bite.
Thumbprint Cookies with Jam
There’s something so endearing and adorable about jam thumbprint cookies. Fruity jam adds the perfect amount of sweetness to the flaky shortbread cookie. The easy glaze on top of these thumbprint cookies adds a beautiful touch.
These cookies are great as a snack, tucked into lunches, or when served as dessert. I especially enjoy them with cafe con leche , chai , or a London Fog on a chilly afternoon.
Shortbread Thumbprint Cookies
With just the right amount of sweetness, filled with jam, and then lightly drizzled with icing, these cookies are a hit with everyone who tries them. Don’t be fooled by their unassuming appearance. They’ll surprise you by just melting in your mouth.
Almond extract is what gives these cookies just a hint of almond flavor. It adds a nice layer of nuttiness that complements the buttery flavor of the shortbread cookie and the fruitiness of the jam.
Jam Thumbprint Cookies
I often reach for a jar of my family’s favorite homemade peach jam to use in these cookies. You can use whatever flavor of sweet preserves you like. I’ve made these cookies with several varieties of jam and the cookies turn out delicious every time.
I typically just use whichever flavors of jam I happen to have on hand at the time. For this last batch, I used apricot jam and a mixed berry jam. You really can’t go wrong with the jam choice. If you enjoy eating the jam, you’ll likely love it in the cookies.
How to Make Thumbprint Cookies
Chilling the dough for a solid hour in the refrigerator is an important step in this recipe. So even if you’re in a hurry to bake these cookies, don’t skip that step.
Chilling the dough helps keep the butter in this recipe solid. And the cold butter helps the cookies maintain their structure in the oven.
When it comes to filling thumbprints with jam, less is more. A quarter teaspoon or so should do it. Too much and you risk disrupting the structure of the cookie and the jam to cookie ratios. (Yes, jam to cookie ratios are a thing!)
The last thing to remember here is to be extra careful not to overbake these cookies! You want to take these cookies out of the oven before they are even slightly brown.
Overbaking will result in a much harder cookie without that crumby delicate shortbread texture. If you love thumbprint cookies like we do, you’ll want to try Hazelnut Thumbprint Cookies and Marmalade Thumbprint Cookies too.
Almond Thumbprint Cookies
Combine the butter and sugar in a mixing bowl and beat with an electric mixer until fluffy. Add the flour and almond extract. Beat again to combine. Chill the dough for 1 hour in the refrigerator.
When ready to make the cookies, preheat the oven to 350°F. Roll the dough into 1″ balls or use a 1″ scoop to place them onto a parchment-lined baking sheet.
Press down on the top of each cookie and use your thumb to create a small indent. After all the indents are made, fill the indents with about 1/2 teaspoon of jam.
Bake for approximately 10 minutes. Remove from the oven before the cookies are browned. Let cool on the trays for 1-2 minutes and then remove to a wire cooling rack.
To make the glaze, add the almond extract to the powdered sugar and then slowly add the milk. Stir constantly and stop adding milk when you reach the consistency of icing. It should drizzle off the tip of a spoon in a thin white stream.
When the cookies are completely cooled, drizzle the icing over the tops. Allow them to sit until hardened and then store in an airtight container.
Shortbread Cookie Recipes
Shortbread cookies don’t get as much love as they deserve, in my opinion. Delicious, simple, and not-too-sweet, they appeal to the palettes of kids and adults alike.
If you’re looking for more great shortbread cookies, I recommend Sugared Shortbread Cookies for sure. They’re a simple cookie sprinkled with sugar crystals that you can bake and serve all year round.
If the perfect slice of cinnamon toast met Pecan Sandies, these Cinnamon Pecan Shortbread Bars would be the result. This is a tender shortbread, filled with pecans, and then generously topped with cinnamon sugar.
Espresso Chocolate Chip Shortbread is a flaky shortbread that is barely crisp on the outside. These shortbread bites melt in your mouth with chocolate and just a hint of coffee flavor.
Ingredients1x2x3x
COOKIE INGREDIENTS
- ▢ 1 cup butter softened
- ▢ ⅔ cup sugar
- ▢ 2 cups all purpose flour
- ▢ 1 teaspoon almond extract
- ▢ approximately ½ cup any flavor jam I used our favorite peach jam
GLAZE INGREDIENTS
- ▢ 1 cup powdered sugar
- ▢ 1-2 tablespoons milk
- ▢ 1 teaspoon almond extract
Instructions
- Combine the butter and sugar in a mixing bowl and beat with an electric mixer until fluffy. Add the flour and almond extract. Beat again to combine. Chill the dough for 1 hour in the refrigerator.
- When ready to make the cookies, preheat the oven to 350°F. Roll the dough into 1" balls or use a 1" scoop to place them onto a parchment-lined baking sheet.
- Press down on the top of each cookie and use your thumb to create a small indent. After all the indents are made, fill the indents with about 1/2 teaspoon of jam.
- Bake for approximately 10 minutes. Remove from the oven before the cookies are browned. Let cool on the trays for 1-2 minutes and then remove to a wire cooling rack.
- To make the glaze, add the almond extract to the powdered sugar and then slowly add the milk. Stir constantly and stop adding milk when you reach the consistency of icing. It should drizzle off the tip of a spoon in a thin white stream.
- When the cookies are completely cooled, drizzle the icing over the tops. Allow them to sit until hardened and then store in an airtight container.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 8/12/11 – recipe notes and photos updated 12/13/23}
Melt In Your Mouth Butter Cookies
Ingredients
- ½ cup butter room temperature
- ⅓ cup sugar
- 1 cup all-purpose flour*
- 1 teaspoon almond extract
Icing
- 1 cup powdered sugar
- 1 tablespoon milk adjust as needed
- 1 teaspoon almond extract
*Gluten-Free Alternative
- ⅔ cup brown rice flour
- ⅓ cup tapioca starch
- ⅓ cup potato starch
- ¼ teaspoon xanthan gum
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment or a silicone mat and set aside. In a mixing bowl, beat the butter and the sugar until smooth, about 2 minutes.
- Add the dry ingredients and beat again for about 2 minutes. The mixture will be very crumbly. Add the almond extract and beat once more for about 1 minute. The dough will come together and when you press it together it should hold its shape.
- Scoop small 1" portions out and roll them into balls with your hands. Place a dozen balls on a large baking sheet, leaving a couple of inches between each cookie. Bake for 10-12 minutes. Watch the first batch closely to make sure they do not over-bake.
- Remove them from the oven when the tops are no longer shiny and they are just beginning to crack on top. Do not let them brown at all. Let them rest of the cookie sheet for 2 minutes, before transferring them very carefully to a wire cooling rack. These are delicate cookies when they are warm, so use care.
- When the cookies are cool, whisk together the icing ingredients, adding the milk very slowly. The goal is a consistency thick enough to sit on the cookies and run down the sides, without being so thin it melts into the cookies. It should drizzle off the tip of a spoon in a thin white stream, not watery at all. Drizzle the glaze across the cookies and allow it to set before storing in an airtight container.
Nutrition
Melt In Your Mouth Butter Cookies https://barefeetinthekitchen.com/almond-butter-cookies-gluten-free-recipe-meltaway/
