Recipe inspired by Bread Booze and Bacon.
Around the holidays, there’s no better sight or smell than freshly baked cookies. We love the simplicity of this recipe. It’s one you’ll end up making more than once. These cookies also make an excellent gift or stocking stuffer if you’re looking for a memorable gift that doesn’t involve wrapping paper or plastic packaging. Happy baking!
- 1 c almonds, finely chopped*
- 1 c unsalted butter, softened (2 sticks)*
- 1 c powdered sugar, divided
- 2 tsp vanilla extract
- 2 c all-purpose flour
- 1 tsp ground cinnamon*
*Ingredient available at Imperfect Foods
- Preheat oven to 350 degrees F.
- Place your chopped almonds on a baking sheet and toast for 3 to 5 minutes in the oven. Once they’re aromatic and lightly browned, remove them from the oven and let them cool on the counter.
- Once the nuts are cool, beat together the softened butter, 1/2 cup powdered sugar, the vanilla extract, and the cinnamon in a large mixing bowl.
- Add flour to butter mixture in two phases, mixing until just combined after each addition. Stir in the toasted almonds by hand at the end.
- Use a small ice cream scoop or spoon to portion the dough and then roll it into 1-inch balls.
- Put your dough balls on a baking sheet lined with parchment paper or a silicone baking mat. Bake for 14 to 16 minutes, or until the bottom edges of the cookies start to brown.
- Remove the cookies from oven and let cool for 5 minutes. Roll the warm cookies in the remaining 1/2 cup powdered sugar, and place on a wire rack to cool completely.
Recipe Notes and Variations
For even more intense almond flavor, try adding a dash of almond extract to the batter. This recipe makes over 30 cookies, enough to try some for quality control purposes and still have plenty to give out as gifts. If you bake a lot of cookies or really enjoy roasting vegetables, we recommend investing in a silicone baking mat, which will ensure that things never stick to your baking sheet! Owning one is a real game-changer in the long run. If you’d rather not, parchment paper is a fine substitute.