Best 4 Easy Almond Butter Cookies Recipes

ALMOND BUTTER COOKIES

Steps:

• Line baking sheet with parchment paper or spray with nonstick cooking spray.
• Preheat oven to 350 degrees F.
• Combine flour, baking soda, baking powder, and salt. Set aside.
• Beat butter until creamy.
• Add sugars beating until fluffy, approximately 3 minutes.
• Scrap the bowl as necessary.
• Beat in almond butter until incorporated.
• Beat in vanilla and then eggs, one at a time.
• Gently stir in the dry ingredients (I switched to the paddle on my kitchen aid mixer).
• Add ground almonds and stir until just incorporated.
• Roll cookies into 2 Tbs sized balls.
• Place on baking sheets and press each ball twice with a fork to make a crisscross design.
• Bake cookies for 10-12 minutes.
• Edges should be slightly browned and the cookies puffed.
• Cool on sheets for 4 minutes before transferring to a cookie cooling rack.

BEST EVER ALMOND BUTTER COOKIES

Steps:

• Combine 1 cup butter, sugar and egg in large mixer bowl. Beat at medium speed, until creamy. Add milk and 1 teaspoon almond extract. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Add flour and baking powder; beat, scraping bowl often, until well mixed.
• Divide dough into thirds. Shape each third into a ball. Wrap each in plastic food wrap; flatten slightly. Refrigerate 2-3 hours or until firm.
• Heat oven to 400°F.
• Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Cool completely.
• Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon almond extract in bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.
• Glaze cooled cookies. Add decorator candies, if desired. Let stand until glaze is hardened (6 hours or overnight).

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.

BUTTERY ALMOND COOKIES

Steps:

• In a small bowl, cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in almonds. Shape into 1-in. balls. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until bottoms are golden brown and cookies are set. Cool for 1-2 minutes before removing to wire racks to cool completely. Roll in remaining confectioners' sugar.