Delight in these classic Almond Meltaway Cookies featuring a tender, buttery base infused with almond extract and topped with a smooth almond icing. Perfectly tender and lightly sweetened, these cookies are a nostalgic treat ideal for any occasion.
Total Time:33 minutes
Yield:24 cookies
Ingredients
For the Cookies
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, room temperature
¾ cup granulated sugar
1 large egg
2 teaspoons almond extract
For the Almond Icing
1 cup powdered sugar
1 to 2 tablespoons milk, or substitute water
1 teaspoon almond extract
Instructions
Preheat Oven: Preheat your oven to 375°F and line a baking sheet with parchment paper or a silpat. Set this aside for later use.
Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this mixture aside.
Mix Butter and Sugar: In a stand mixer, beat the room temperature unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which should take about 2 to 3 minutes.
Add Egg and Extract: Beat in the large egg and almond extract until everything is well incorporated and smooth.
Combine Dough: Gradually add the flour mixture to the butter mixture in half-cup increments, mixing after each addition until the dough is fully combined and smooth.
Shape Cookies: Roll approximately 1 tablespoon of dough into small circles, then press each gently with your hands or the bottom of a cup to flatten them into disk shapes. Place each cookie on the prepared baking sheet, spacing them slightly apart.
Bake Cookies: Bake the cookies in the preheated oven for 8 minutes. The cookies will appear pale and not fully browned but are fully cooked. Remove from the oven and allow them to rest on the baking sheet for 5 minutes to set.
Cool Completely: Transfer the cookies to a wire rack to cool fully before icing.
Prepare Icing: In a small bowl, whisk powdered sugar, 1 tablespoon of milk, and almond extract together until smooth. If the icing is too thick, add a little more milk until it reaches a spreadable consistency.
Ice Cookies: Spoon the almond icing onto the top of each cooled cookie and smooth it out evenly. Allow the icing to set for 10 minutes or until it hardens.
Store and Serve: Store the cookies in the refrigerator until ready to serve. Bring them to room temperature before serving for the best flavor and texture.
Notes
For a dairy-free version, substitute the butter with a plant-based alternative and use water instead of milk for the icing.
If almond extract is unavailable, vanilla extract can be used, but it will alter the flavor profile.
To ensure even baking, press the cookies into uniform sizes and thickness before baking.
Make sure the butter is at room temperature for the best mixing results and texture of cookies.
If you prefer a thinner icing, gradually add milk a little at a time to avoid making it too runny.
Store cookies in an airtight container in the refrigerator for up to one week.
