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Soft, buttery cookies inspired by the classic French almond croissant. Filled with rich almond flavor, topped with sliced almonds they’re the perfect bakery-style treat you can make at home.
Why You’ll Love This Recipe
If you love bakery-style treats with a little bit of wow factor, these almond croissant cookies are going to steal your heart. On a recent bakery crawl in NYC (in search of the best chocolate chip cookies), I stumbled across an almond croissant cookie—and it completely surprised me. It was hands-down my favorite thing I tried… yes, even more than the chocolate chip cookies! That’s how good these are
These cookies have that rich, buttery flavor and delicate texture you’d expect from a French bakery. Soft, tender and slightly crispy, the perfect combination of textures. And they are filled with incredible almond flavor from start to finish, just like a classic almond croissant. They look and taste impressive, but are easy enough to make in your own kitchen.
And trust me—if a cookie can outshine the best NYC chocolate chip cookies, you know it’s something special!
Ingredients Needed
- Butter, salted and soft
- Sugars, granulated and brown sugar
- Vanilla Extract
- Almond Extract
- Eggs
- Flour, cake flour and bread flour
- Baking soda
- Baking Powder
- Salt
- Sliced Almonds
- Almond Flour
How to Make Almond Croissant Cookies
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer with the paddle attachment, mix together the soft butter and brown sugar and granulated sugar. Mix for 2 minutes until well combined.
- Add in egg, egg yolk, and extracts. Mix until combined.
- Add in dry ingredients including cake flour, bread flour, baking powder, baking soda and salt. Mix until combined and all flour is just incorporated.
- Make almond filling by combining melted butter and sugar. Add in 2 Tbsp beaten egg (that is half of an egg), flour, almond extract and salt.
- Form almond mixture into 24 small balls, place on a cookie sheet and refrigerate for 30 minutes to firm up.
- Form cookie dough into 24 round balls. Flatten the ball and place one almond filling ball in the center and cover with dough, roll into a round ball.
- Roll top of dough ball into sliced almonds.
- Place balls of dough onto a parchment paper lined baking sheet, with the sliced almonds face up.
- Slightly flatten the balls of dough.
- Bake for 10-12 minutes until lightly golden brown around the edges.
- Cool on baking sheet for 5 minutes and then remove to cooling rack.
- Sprinkle with powdered sugar for the finishing touch, just like an almond croissant!
Tips from leigh Anne
- Use quality almond extract. Almond is the star flavor here, so a good-quality extract makes all the difference. A little goes a long way!
- If you prefer, you can replace the cake flour and bread flour with all purpose flour but I think the combination of cake and bread flour gives a better chewier texture to the cookie.
- Don’t over bake. For that soft, tender texture, pull the cookies out when the edges are set but the centers still look slightly soft. They’ll continue to set as they cool.
- Chill the dough if needed. If your dough feels too soft or sticky, a quick chill (20–30 minutes) will make it easier to handle and help the cookies hold their shape.
- Top with sliced almonds before baking. Gently press them into the tops so they stick and toast up beautifully in the oven.
- Dust with powdered sugar. Once the cookies have completely cooled, give them a light dusting of powdered sugar for that classic almond croissant look (and a little extra sweetness!).
- Store cookies in an airtight container to maintain their soft, bakery-style texture.
Frequently Asked Questions
Do these cookies really taste like an almond croissant?
Yes! They have that same buttery, almond-rich flavor with a soft interior and slightly crisp edges—just like your favorite bakery almond croissant in cookie form.
Can I make these cookies ahead of time?
Absolutely! You can make the dough ahead and refrigerate it for up to 2 days, or freeze the dough balls and bake them fresh when you’re ready. After they are baked, store them in an airtight container at room temperature for 3–4 days. They’ll stay soft and delicious! .
Do I have to use sliced almonds on top?
No, but they do add great texture and that classic almond croissant look. You can leave them off or substitute with chopped almonds if needed.
Can I make these gluten free?
You can try using a 1:1 gluten-free baking flour, but results may vary slightly in texture.
These almond croissant cookies are everything you love about a bakery treat—rich, buttery, and full of that irresistible almond flavor—all wrapped up in a soft, delicious cookie. Whether you’re making them for a special occasion or just because you’re craving something a little extra special, they’re guaranteed to impress. Don’t forget that final dusting of powdered sugar for that classic finish, and be prepared…these may just become your new favorite cookie, just like they did for me!
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Almond Croissant Cookies
Ingredients
- 1 cup butter salted, softened
- 1 cup granulated sugar`
- 1 cup light brown sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 egg
- 1 egg yolk
- 2 cups cake flour
- 1 cup bread flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup sliced almonds
Almond Filling
- 1 cup fine almond flour
- 1/4 cup granulated sugar
- 2 Tbsp beaten egg
- 1 1/2 Tbsp butter melted
- 1/2 tsp almond extract
- pinch of salt
Instructions
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer with the paddle attachment, mix together the soft butter and brown sugar and granulated sugar. Mix for 2 minutes until well combined.
- Add in egg, egg yolk, and extracts. Mix until combined
- Add in dry ingredients including cake flour, bread flour, baking powder, baking soda and salt. Mix until combined and all flour is just incorporated.
- Make almond filling by combining melted butter and sugar. Add in 2 Tbsp beaten egg (that is half of an egg), flour, almond extract and salt.
- Form mixture into 24 small balls, place on a cookie sheet and refrigerate for 30 minutes to firm up.
- Form cookie dough into 24round balls. Flatten the ball and place one almond filling ball in the center and cover with dough, roll into a round ball.
- Roll top of dough ballinto sliced almonds.
- Place balls of dough onto a parchment paper lined baking sheet, with the sliced almonds face up
- Slightly flatten the balls of dough.
- Bake for 10-12 minutes until lightly golden brown around the edges.
- Cool on baking sheet for5 minutes and then remove to cooling rack
- Sprinkle with powderedsugar for the finishing touch, just like an almond croissant!
Tips & Notes:
- Use quality almond extract – Almond is the star flavor here, so a good-quality extract makes all the difference. A little goes a long way!
- If you prefer, you can replace the cake flour and bread flour with all purpose flour but I think the combination of cake and bread flour gives a better chewier texture to the cookie.
- Don’t overbake – For that soft, tender texture, pull the cookies out when the edges are set but the centers still look slightly soft. They’ll continue to set as they cool.
- Chill the dough if needed – If your dough feels too soft or sticky, a quick chill (20–30 minutes) will make it easier to handle and help the cookies hold their shape.
- Top with sliced almonds before baking – Gently press them into the tops so they stick and toast up beautifully in the oven.
- Dust with powdered sugar – Once the cookies have completely cooled, give them a light dusting of powdered sugar for that classic almond croissant look (and a little extra sweetness!).
- Keep them soft – Store cookies in an airtight container to maintain their soft, bakery-style texture.
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Nutrition Facts:
Beth says
Delicious!!