Picture a tray of golden rounds emerging from the oven, edges just kissed with color, their buttery crumb so tender it sighs at the touch. Imagine the sweet almond aroma drifting through the kitchen, mingling with vanilla and warmth, the kind of scent that makes a house feel held.
These Almond Shortbread Cookies are comfort in crisp-soft bites—simple, elegant, and endlessly giftable. They’re the little luxury that turns ordinary afternoons, busy weeknights, or Sunday suppers into a pause-worthy moment.
When my calendar overflowed one winter, this recipe became my quiet fix: 15 minutes to mix, a quick chill, and I’d tins of cookies ready for neighbors, teachers, and a much-needed tea break.
The dough behaves beautifully, the results are reliable, and the flavor feels special without fuss. Keep them plain, add sliced almonds, or finish with a dark chocolate dip—there’s room to play. Ready? Let’s cook!
Why You’ll Love It
- Delivers rich, buttery almond flavor with melt-in-your-mouth crumb
- Uses simple pantry staples; no eggs or leaveners required
- Chills and bakes quickly for easy, stress-free prep
- Holds shape beautifully; minimal spreading during baking
- Freezes beautifully for make-ahead desserts and gifting
Ingredients
- 1 cup unsalted butter, softened — room temp for easy creaming
- 2/3 cup powdered sugar, sifted — guarantees lump-free mixing
- 1 teaspoon vanilla extract — pure extract for best flavor
- 1/2 teaspoon almond extract — adjust to taste; it’s potent
- 1/4 teaspoon fine sea salt — balances sweetness
- 2 cups all-purpose flour, sifted — lightens texture
- 1/2 cup finely ground blanched almonds or almond flour — ultra-fine for tender crumb
- 2 tablespoons granulated sugar — for sprinkling, adds sparkle
- 1/4 cup sliced almonds, optional — for topping, adds crunch
Step-by-Step Method
Chill the Dough Disks
Divide the mixed dough into two equal portions. Shape into flat disks for even chilling. Wrap each tightly in plastic wrap to prevent drying. Refrigerate for 30 minutes to firm up the butter. Keep dough cold to reduce spreading. If dough softens while working, return it to the fridge briefly before continuing.
Preheat and Prepare the Pan
Heat the oven to 325°F (165°C) while the dough chills. Line a baking sheet with parchment paper to prevent sticking and promote even browning. Set a wire rack nearby for cooling. Gather your cutter, rolling pin, and a little flour for dusting. Keep sliced almonds and sugar ready for topping.
Roll the Dough Evenly
Lightly flour your work surface and rolling pin. Place one chilled dough disk on the surface. Roll to a consistent 1/4-inch thickness for even baking. Rotate the dough and lift occasionally to prevent sticking. Dust lightly with flour as needed, avoiding excess to keep the texture tender.
Cut and Arrange Cookies
Cut rounds with a 2-inch cutter, pressing straight down without twisting. Transfer cookies to the lined baking sheet, spacing them 1 inch apart. Reroll scraps gently to avoid toughening. If the dough softens, chill the cut cookies on the tray for 10 minutes to help maintain clean edges.
Top and Sugar the Surface
Lightly sprinkle granulated sugar over the cut cookies for a delicate crunch. Press a few sliced almonds on top of each cookie if using, securing them gently so they adhere during baking. Keep toppings minimal to avoid weighing down the dough. Work quickly to keep the dough cool.
Bake to Pale Gold
Slide the tray into the preheated oven and bake 12–15 minutes. Watch for edges just turning pale golden, not brown. Rotate the pan halfway if your oven has hot spots. Avoid overbaking to keep the crumb tender and melt-in-your-mouth. Remove promptly once the color is right.
Cool and Transfer Carefully
Let cookies rest on the baking sheet for 5 minutes to set. Use a thin spatula to transfer them to a wire rack. Cool completely for peak crisp-tender texture and clean handling. Repeat rolling, cutting, topping, and baking with the remaining dough disk and any collected scraps.
Ingredient Swaps
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking blend; chill well to reduce spreading.
- Dairy-free/vegan: Use plant-based butter with similar fat content; choose one labeled “for baking” to avoid excess spread.
- Nut-free: Omit almond flour and almond extract; substitute with an extra 1/2 cup all-purpose flour and 1 tsp vanilla or 1/2 tsp lemon/orange zest.
- Budget/regional: If almond flour is pricey or unavailable, finely grind blanched almonds with 1 tbsp flour; stop before pasty.
- Flavor swaps: Replace almond extract with citrus zest, vanilla bean paste, or a splash of amaretto/orange liqueur (reduce vanilla slightly).
You Must Know
Doneness • If edges look barely tan and centers feel matte, pull the tray; carryover heat finishes them. Why: shortbread overcolors fast. Anchor: edges pale golden, bottoms evenly light—12–15 minutes, remove at the first whisper of color.
Troubleshoot • If cookies spread or look oily, chill shaped rounds before the oven and use a cool sheet. Why: firm fat holds shape. Anchor: 10–15 minutes chill until firm to the touch; sheet at room temp, not warm.
Flavor Boost • For deeper almond aroma, toast the sliced almonds and bloom extracts in butter. Why: Maillard and volatile release. Anchor: almonds lightly golden and fragrant in 325°F oven, 6–8 minutes; stir extracts into butter just lukewarm, not hot.
Scale • To halve or double, keep the flour-to-fat ratio constant and weigh for accuracy. Why: texture depends on fat percentage. Anchor: base weights ≈ butter 226 g, powdered sugar 85–90 g, flour 240 g, almond flour 50–55 g; salt 1.5 g.
Make-Ahead • For best shape and crumb, form dough into logs/disks and chill or freeze. Why: cold dough slices cleanly and bakes evenly. Anchor: chill up to 48 hours; freeze up to 2 months; thaw in fridge overnight; slice 1/4 inch thick when firm.
Serving Tips
- Serve with hot tea or coffee; add a lemon twist for brightness.
- Plate with fresh berries and a dollop of lightly sweetened whipped cream.
- Dip half in dark chocolate; sprinkle sea salt for a sweet-salty bite.
- Crumble over vanilla ice cream with a drizzle of caramel.
- Arrange on a tiered stand with citrus zest garnish for elegance.
Storage & Make-Ahead
Store cookies airtight at room temperature up to 1 week.
In the fridge, they keep 10–12 days, though texture is best at room temp.
Make ahead by chilling dough disks up to 2 days, or freezing dough/logs or baked cookies up to 2 months.
Thaw dough overnight.
Re-crisp baked cookies briefly.
Reheating
Reheat gently: microwave 5–10 seconds per cookie, loosely covered.
Oven at 300°F for 5–7 minutes on a parchment-lined sheet.
Stovetop: warm briefly in covered skillet on low to refresh crispness.
Hogmanay Shortbread Tradition
Once you’ve warmed leftover cookies to their best, let’s talk about why shortbread shines at Hogmanay.
I bake a fresh batch as midnight nears, because this tender, buttery biscuit carries more than sweetness—it carries welcome. In Scotland, offering shortbread to first-footers feels like opening the door to luck, comfort, and good cheer.
Almond notes add a gentle nuttiness that lingers, pairing beautifully with whisky or strong tea as bells ring and the new year steps in.
1) I press sliced almonds into pale dough; they toast into fragrant halos as edges blush gold.
2) I set a plate by the door, sugar glinting like frost, ready for the first knock.
3) I share, break, and bite—crisp, melting, hopeful—ushering warmth into the year ahead.
Final Thoughts
Ready to bake a batch? Give these almond shortbread cookies a try as-is, or make them your own with a citrus zest twist, a chocolate dip, or a sprinkle of extra sugar on top!
Frequently Asked Questions
Can I Make These Cookies Gluten-Free Without Gritty Texture?
Yes—you can. I swap all-purpose flour with a fine gluten-free 1:1 blend plus 1 teaspoon xanthan gum, keep almond flour, and chill well. The dough feels silky; baked, it’s tender, sandy, never gritty.
How Do Altitude Changes Affect Baking Time and Spread?
Altitude speeds evaporation, so I see faster set but more spread. I reduce sugar slightly, add a tablespoon more flour, chill longer, bake hotter by 10–15°F, and watch early; edges should blush, centers whisper tender.
What’s the Best Way to Ship These Without Breaking?
Pack them snugly. I cool cookies fully, stack pairs face-to-face, wrap each stack in plastic, cushion a rigid tin with crumpled paper, and fill every gap. Mark “Fragile,” ship fast, and avoid heat; they arrive crisp, buttery, intact.
Can I Convert This to Slice-And-Bake Log Style?
Yes—shape the dough into two tight 2-inch logs, chill until firm, then slice 1/4-inch rounds. I dust the log with sugar, slice with a hot knife, and bake cold; edges stay crisp, centers buttery.
How Do I Prevent Dough Sticking to Cutters?
Dust cutters with flour, dip in powdered sugar, or chill them briefly—I rotate all three. I keep dough cold, roll between parchment, and lift scraps away first. A quick twist while cutting releases clean, satisfying shapes.
Almond Shortbread Cookies
Equipment
- 2 Mixing bowl
- 1 electric hand mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Baking sheet
- 1 sheet of parchment paper
- 1 wire cooling rack
- 1 plastic wrap
Ingredients
- 1 cup unsalted butter softened
- 2/3 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon fine sea salt
- 2 cup all-purpose flour sifted
- 1/2 cup finely ground blanched almonds or almond flour
- 2 tablespoon granulated sugar for sprinkling
- 1/4 cup sliced almonds optional, for topping
Instructions
- Cream the softened butter and powdered sugar together in a mixing bowl until light and fluffy.
- Beat in the vanilla extract, almond extract, and salt until combined.
- Whisk together the all-purpose flour and finely ground almonds in a separate bowl.
- Add the dry ingredients to the butter mixture and mix on low just until a soft dough forms.
- Divide the dough in half, shape into two disks, wrap each in plastic wrap, and chill for 30 minutes.
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll one dough disk to 1/4-inch thickness.
- Cut out cookies with a 2-inch round or fluted cutter and place them 1 inch apart on the prepared baking sheet.
- Lightly sprinkle the tops with granulated sugar and press a few sliced almonds on each cookie if using.
- Bake for 12-15 minutes until the edges are just turning pale golden.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Repeat rolling, cutting, and baking with the remaining dough.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
