Almond Meltaway Cookies are soft and tender sugar cookie that literally melts your mouth! The almond frosting adds to the almond goodness of this delicious cookie.
I keep telling myself I’m not going to bake this holiday. We are headed down to California for Christmas since Baby Wilkes is due right after Christmas and his parents aren’t traveling. I’ll probably do a little baking down there and today’s Almond Meltaway Cookies will be at the top of the list. I miss the days when my girls lived at home and we use to host a cookie baking day! Cookie baking day just isn’t as much fun when you are in the kitchen by yourself!
These meltaway cookies are always on our To Bake list on our Cooking Baking Day.
- Flour. I use all purpose unbleached flour.
- Sugar. Regular old granulated sugar for this one
- Butter. I almost always use salted butter. If you are using unsalted just add in a bit more salt to the recipe. Be sure your butter is softened to room temperature.
- Almond Extract. If you aren’t an almond fan you can also just use vanilla extract in these cookies.
How to Make Almond Meltaway Cookies
- Preheat oven to 375 degrees F.
- Cream together the butter and sugar until light and fluffy
- Mix n egg and extract and stir until combined
- Add in flour, baking powder and salt. Mix together just until combined. Don’t overmix.
- Roll dough into 1 inch balls and place on baking sheet. Dampen the bottom of a glass dip into sugar and use it to press down onto cookie and gently flatten.
- Bake for 8 minutes. Do not overbake the meltaway cookies, bake just until they begin to turn golden brown around the edges. These are my favorite cooking baking sheets.
- Remove from oven and place on cooling rack. Cool completely before frosting.
Meltaway Cookie Frosting
- In a bowl, mix together powdered sugar, milk and almond extract. You want a nice, smooth frosting consistency.
- Frost cooled cookies. Allow frosting to set up. Place in refrigerater to help them set up faster.
- Always use real butter. I use salted butter but if you use unsalted butter just add a pinch more salt into the recipe.
- Be sure and mix the butter and sugar together until light and fluffy. This helps give the cookie it’s tender texture. You can use a hand mixer or a stand mixer.
- After adding the flour, don’t over mix the dough. Mix just until the dry ingredients are combined. If the dough seems a bit crumbly, that is fine. It will come together in your hands as you form the balls of dough.
- Slightly flatten the dough with the bottom of the glass, don’t flatten it.
Frequently Asked Questions
They are similar to sugar cookies, but a little lighter and more fragile in texture. They melt away in your mouth, hence the name
You can freeze them in an airtight container for up to 3 months. Because they are a more fragile cookie, flash freeze them in a single layer first and then put into a zippered freezer bag or container. See all my tips for freezing cookies here. If you are going to freeze them I recommend freezing them unfrosted. I do think these cookies are better eaten after baking though.
If you are looking for a new cookie recipe to dress up your Christmas cookie plate this year you are going to want to give these meltaway cookies a try. Especially if you like almond! The cookie is light, crispy around the edges and soft in the middle.
Check out more of my favorite almond recipes:
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Almond Meltaway Cookies
- 2 cups all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup butter room temperature
- 3/4 cup sugar
- 1 egg
- 2 tsp almond extract
- 1 1/2 cup powdered sugar
- 2 Tbsp milk
- 1 1/2 tap almond extract
- Preheat oven to 375 degrees F.
- Mix together butter and sugar. Beat until light and fluffy
- Add in egg and extract and mix until combined
- Add in flour, baking powder and salt. Mix until combined
- Roll dough into 1 inch balls and place on baking sheet. Use the bottom of a glass to press down onto cookie and gently flatten.
- Bake for 8 minutes. Do not overbake cookie.
- Remove from oven and place on cooling rack.
- In a bowl, mix together powdered sugar, milk and almond extract.
- Frost cooled cookies. Allow frosting to set up. Place in refrigerate to help them set up faster.
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