Best 20 Butter Almond Cookies Recipes

EASY ALMOND BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended.
• Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
• Bake in preheated oven until golden brown, about 15 minutes.

CRISPY ALMOND BUTTER THINS (COOKIES)

Steps:

• Using a heavy duty stand mixer cream butter with sugar and almond extract on medium speed until well combined (about 5 minutes or until no sugar granules should remain).
• Beat in egg yolks until combined.
• In a small bowl combine the flour with salt until combined; add to the creamed mixture and mix on low speed until combined.
• Remove to a surface and work the dough using with clean hands until smooth.
• Divide the dough evenly in half.
• Shape into two logs, wrap in waxed paper or plastic wrap and chill for minimum 3 hours or until very hard.
• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Unwrap the dough log then slice into about 1/4-inch slices (the thinner that you slice these the crispier they will be when they bake).
• Place onto lightly greased baking sheet.
• Bake until lightly browned around the edges (about 12-15 minutes, the cookies will not be crispy if you under bake them).
• Cool slightly on baking sheet (the cookies will harden even more upon sitting) then coat in sugar.

CHEWY ALMOND BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat shortening, almond butter, brown sugar, and white sugar in a bowl until smooth. Combine hot water, baking soda, and salt together in another bowl; stir into almond butter mixture until creamy. Add eggs and vanilla extract; beat until blended. Gradually stir in flour until dough is just blended.
• Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Press and flatten balls with a fork to create a crosshatch pattern.
• Bake in preheated oven until golden brown, 8 to 12 minutes.

ALMOND BUTTER AND BANANA OATMEAL COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet with cooking spray.
• Mash bananas in a large bowl. Mix in oats, almond milk, almond butter, vanilla extract, pumpkin pie spice, and salt.
• Scoop spoonfuls of banana and oat mixture onto the baking sheet. Scatter sliced almonds over cookies; sprinkle turbinado sugar on top.
• Bake cookies in the preheated oven until set and browned on the bottom, 12 to 14 minutes.

ALMOND BUTTER COOKIES WITH TOFFEE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter, brown sugar, and sweetener in a large bowl until light and fluffy. Beat almond butter, egg, milk, honey, and vanilla extract into butter mixture until smooth. Stir all-purpose flour, whole wheat flour, salt, and baking soda into almond butter mixture; fold in toffee bits until dough is just combined.
• Roll the dough into walnut-sized balls and place 2 inches apart on baking sheets. Press and flatten balls with a fork, creating a crosshatch.
• Bake in preheated oven until golden brown, 8 to 12 minutes.

ALMOND BUTTER COOKIES

Steps:

• In a large bowl, cream the butter, shortening, almond paste and sugar until light and fluffy. Beat in egg. Combine flour and baking soda; gradually add to the creamed mixture. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

QUICK ALMOND BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat brown sugar and eggs together in a bowl until smooth; add peanut butter and beat until well-combined. Stir flour, chocolate chips, and baking soda into peanut butter mixture until dough forms. Roll dough into balls, and place 2-inches apart on a baking sheet. Flatten dough balls with the back of a spoon.
• Bake in preheated oven until golden brown, 15 to 25 minutes.

ALMOND BUTTER COOKIES

Steps:

• Whisk together flour, baking soda, and salt.
• Beat together butter, sugars, corn syrup, vanilla, and almond extract in a large bowl with an electric mixer at medium-high speed (use paddle attachment if you have a stand mixer) until pale and fluffy, about 2 minutes. Reduce speed to low, then add flour mixture and mix just until a dough begins to form. Add almonds and mix just until incorporated. Form dough into a rectangular log (about 12 inches long, 2 inches wide, and 3/4 inch thick). Wrap in wax paper and chill until firm, about 2 hours.
• Put oven rack in middle position and preheat oven to 325°F. Butter a large baking sheet.
• Cut half of log into 1/8-inch-thick slices with a thin sharp knife and arrange 3/4 inch apart on baking sheet. (Keep remaining dough chilled.)
• Bake cookies until golden, about 12 minutes, then transfer with a thin metal spatula to a rack to cool. Repeat with remaining dough.

CHINESE ALMOND-PEANUT BUTTER COOKIES

Steps:

• Cream shortening, peanut butter, and sugar in a large bowl.
• Add flour.
• Make three wells in the mixture, add the egg to one well, the lye wter, water, baking powder and baking soda to the second, making sure that the mixture bubbles as these ingredients are added.
• Add the almond extract to the third well.
• Mix thoroughly.
• Knead for several minutes, roll into 3/4" balls.
• Press with forefinger and color indentation with red food coloring.
• Bake at 300° for 25 minutes.

VEGAN CHOCOLATE ALMOND BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix almond butter, brown sugar, shortening, and margarine together in a bowl until creamy. Stir in mashed banana.
• Combine flour, baking soda, baking powder, and salt in a bowl. Stir into almond butter mixture. Stir in water if dough appears too thick. Fold in dark chocolate.
• Pour white sugar onto a shallow dish. Form dough into 1-inch balls and roll in sugar. Arrange 2 inches apart on baking sheets; flatten with a fork. Top each cookie with an almond.
• Bake in the preheated oven until lightly browned, about 10 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

BUTTER ALMOND COOKIES

Steps:

• In a large bowl, beat the cream cheese, 5 tablespoons butter and egg yolk until smooth. Add cookie mix and mix well. , Turn dough onto a lightly floured surface; knead 15-20 times or until smooth. Roll into a 12-in. square. Spread remaining butter to within 1/2 in. of edges. , Combine sugar and extract; sprinkle over half of the dough. Fold dough over sugar mixture; pinch edges to seal. Lightly beat egg white; brush over top of dough. Sprinkle with almonds., Place on a greased baking sheet. Bake at 375° for 20-25 minutes or until lightly browned. Remove to a wire rack to cool. , Transfer to a cutting board. Cut widthwise with a serrated knife into 1/2-in. slices; cut each slice in half lengthwise. Store in an airtight container.

ALMOND BUTTER SHORTBREAD COOKIES "MANDELMUSSLOR"

Steps:

• Preheat the oven to 375 degrees F.
• Grind the almonds in a food processor until very fine crumbs. Transfer to a bowl and pour over half of the almond extract. Stir to combine.
• Cream together the butter and sugar in a large bowl, using an electric mixer on medium-high speed, until light, fluffy and pale yellow, about 3 minutes. Beat in the egg just until incorporated. Mix in the flour, ground almonds and the remaining almond extract on low speed. The dough should be quite stiff.
• Press the dough into shortbread molds, filling two-thirds full. Bake, in batches if needed, until golden brown and set, 10 to 12 minutes. Cool in the pans for about 10 minutes, and then gently remove from the molds.

ALMOND BUTTER COOKIES WITH FROSTING

Steps:

• Preheat oven to 350°F Beat butter and sugar, in large bowl, with electric mixer on high speed until creamy. Add egg and almond extract, mixing well. Gradually add flour, mixing well.
• Rolldough into 1-inch balls (or bigger for bigger cookies). Place 2 inches (or adjust as appropriate) apart on greased baking sheet. Dip a flat-bottomed glass into sugar and flatten balls.
• Bake 10-12 minutes until bottom of cookies are golden brown. Cool 1 minute on baking sheet, then remove to wire racks to cool completely.
• To prepare frosting, combine sugar and almond extract until smooth. Stir in milk, as needed, until frosting is spreading consistency. Spread on each cookie; top with an almond slice.

VEGAN ALMOND BUTTER COOKIES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Mix dry (first five ) ingredients together.
• 3. Separately, mix wet (last 4) ingredients together.
• 4. Combine wet mixture into dry until you achieve a consistent paste.
• 5. Form into 1-inch balls on non-stick or silicon baking sheet, spaced 2-3 inches apart.
• 6. Bake for approximately 9 minutes, or until bottoms are lightly browned; Cool on rack.

ALMOND BUTTER COOKIES WITH CREAM CHEESE

Steps:

• Cream sugar, butter, cream cheese until fluffy.
• Add egg and flavorings.
• Beat until smooth.
• Add flour and baking powder, mixing well.
• Drop dough by spoonfuls onto ungreased cookie sheets and flatten with a flat bottomed drinking glass which has been dipped in sugar.
• OR: Force dough through a cookie press.
• OR: Chill dough 1 to 1 1/2 hours and roll out on lightly floured surface.
• Cut with cookie cutters.
• Bake at 375 degrees for 8 to 10 minutes, or slightly less if you like a not-so-crispy cookie.
• These cookies are best if they are not baked too brown.

COCONUT FLOUR, ALMOND BUTTER, AND RAISIN COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Beat eggs, almond butter, honey, and vanilla extract together in a large bowl. Sift coconut flour into the egg mixture while continually stirring. Fold raisins into the mixture. Drop mixture by the spoonful onto prepared baking sheet.
• Bake in preheated oven until golden brown, about 14 minutes. Cool cookies slightly on sheet before moving to a rack to cool completely.

ALMOND BUTTER COOKIES (GLUTEN FREE)

Steps:

• Preheat oven to 320 F (160 C).
• Cream molten butter and almond butter.
• Stir in egg and sugar, add vanilla.
• Combine flour, salt and baking powder and mix into wet ingredients.
• Knead until well combined and smooth.
• Drop teaspoons of dough onto cookie sheet, flatten with a fork and bake for about 15 minutes.

ALMOND BUTTER RAISIN COOKIES (VEGAN, GLUTEN-FREE)

Steps:

• Soak raisins in warm water for 5 minutes, then discard soaking water.
• Stir dry ingredients together. In another bowl, mix wet ingredients together. Mix wet ingredients with dry ingredients until well combined (for a better and smoother result, use an electric mixer and stir in the rolled oats and raisins by hand after you`re done).
• Grease a cookie sheet and spoon drop about 2 tbsp worth of cookie dough for each cookie.
• Bake at 350F for 10-12 minutes. Let cool 5 minutes before transfering to rack to cool another 5 minutes.

DAIRY-FREE ALMOND BUTTER COOKIES

Steps:

• Mix almond butter, white and brown sugars, shortening, margarine, and egg in a large bowl. Stir in flour, baking baking soda, and baking powder until dough is combined.
• Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheets. Dip a fork in sugar and use it to flatten cookies in a crisscross pattern.
• Bake in the preheated oven until light golden brown, 9 to 10 minutes. Cool for 5 minutes; remove from cookie sheets. Cool cookies on a wire rack.

BUTTER ALMOND COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream the butter until light and fluffy. Add the well beaten egg, almonds, sugar, brandy, spices and flour. Mix until mixture is well combined.
• On a lightly floured surface roll the mixture to 1/4 inch thick and cut with round cookie cutters dipped in flour. Place cookies onto a parchment lined baking sheet.
• Bake at 325 degrees F (165 degrees C) for 8 to 10 minutes until lightly browned.