Tuesday, January 22, 2013

Melt In Your Mouth Almond Butter Cookies {traditional and gluten free recipes}

Almond flavored, buttery cookies that melt in your mouth are the perfect afternoon treat with a hot cup of coffee or tea. After I made Homemade Chai Tea this past weekend, I could not stop thinking about a buttery sweet cookie to go with it.

After enjoying these cookies with my chai; I suspect that I'm going to need to keep a stash of them in the freezer. I'm thinking I need to pair them with my Cafe con Leche in the morning as well.

Melt In Your Mouth Almond Butter Cookies {traditional and gluten free recipes}
Yield: 22 - 24 small cookies
(printable recipe)

1/2 cup butter, room temperature
1/3 cup sugar
2/3 cup brown rice flour *
1/3 cup tapioca starch *
1/3 cup potato starch *
1/4 teaspoon xanthan gum *
1 teaspoon almond extract
* If you are not in need of a gluten-free version of this recipe, simply substitute 1 cup all purpose flour for the items marked with an *

1 cup powdered sugar
1 tablespoon milk, adjust as needed
1 teaspoon almond extract

Preheat the oven to 325 degrees. Line a baking sheet with parchment or a silicone mat and set aside. In a mixing bowl, beat the butter and the sugar until smooth, about 2 minutes. Add the dry ingredients and beat again for about 2 minutes. The mixture will be very crumbly. Add the almond extract and beat once more for about 1 minute. The dough will come together and when you press it together it should hold its shape.

Scoop small 1" portions out and roll them into balls with your hands. Place a dozen balls on a large baking sheet, leaving a couple inches between each cookie. Bake for 12 minutes. Watch the first batch closely to make sure they do not over-bake. Remove them from the oven when the tops are no longer shiny and they are just beginning to crack on top. Do not let them brown at all. Let them rest of the cookie sheet for 2 minutes, before transferring them very carefully to a wire cooling rack. These are delicate cookies when they are warm, so use care.

When the cookies are cool, whisk together the icing ingredients, adding the milk very slowly. The goal is a consistency thick enough to sit on the cookies and run down the sides, without being so thin it melts into the cookies. It should drizzle off the tip of a spoon in a thin white stream, not watery at all. Drizzle the glaze across the cookies and allow it to set before storing in an airtight container. Enjoy!

{originally published 1/22/13 - notes and photos updated 10/20/15}

ONE YEAR AGO: Homemade Instant Oatmeal Mix
TWO YEARS AGO: Pumpkin Spice Waffles
THREE YEARS AGO: Spicy Orange Garlic Shrimp
FOUR YEARS AGO: Bacon Caramelized Onion Frittata


  1. Oh, one idea to make during Chinese New Year. Thanks for sharing..

  2. I love almond cookies... and if they melt in your mouth.. even better!!!

  3. This is what I want to try when we sit down one day to have a chat! Tea and buttery cookies - sounds wonderful! Have a lovely day.

  4. I wish I had a couple to melt in my mouth right now... they look delicious.

  5. Those look completely delectable! I'm also wishing I had some too :)

  6. These sound and look heavenly Mary!

  7. I love how you have the option for gluten free or not. Thanks! I am now here and I love your site.

  8. in total, how much AP do I use for this cookies?

    1. 1 cup AP flour is the total amount. Hope that helps!