If you’ve never experienced the joyful snap of Thin and Crispy Almond Cookies, you’re in for the most delightful treat! These cookies are everything you crave in a sweet bite: golden edges, addictive crunch, a hint of buttery richness, and the gentle aroma of real almond. This is the kind of recipe that becomes an instant classic after just one batch, the sort you’ll make for loved ones and soon find yourself nibbling with a cup of coffee or gifting to friends. Whether you’re baking for a special occasion or simply satisfying a cookie craving, Thin and Crispy Almond Cookies promise big flavor and texture in every wafer-thin round.
Ingredients You’ll Need
Don’t you love when a short list of straightforward, pantry-friendly ingredients can create incredible magic? Every ingredient in this Thin and Crispy Almond Cookies recipe plays an important role: from creating the perfect crispy edges to enhancing nutty fragrance and warm flavor. Here’s what you’ll need and why it matters:
- Unsalted butter: Gives the dough richness and that classic cookie flavor, while ensuring crisp texture.
- Granulated sugar: Sweetens each bite and helps the cookies bake up thin and lacy.
- Large egg: Binds the dough together for just the right amount of chew and structure.
- Vanilla extract: Adds warming, aromatic depth that complements the almond beautifully.
- Almond extract: Highlights and intensifies the nutty character you want in every Thin and Crispy Almond Cookie.
- All-purpose flour: Serves as the foundation, providing structure without weighing down the cookies.
- Baking powder: Lifts the dough just enough for a light, crisp bite.
- Salt: Balances the sweetness and brings out all the flavors—never skip it!
- Sliced almonds: Offer crunch and a burst of almond flavor—try toasting them first for even more depth.
How to Make Thin and Crispy Almond Cookies
Step 1: Prepare the Oven and Baking Sheets
Start by preheating your oven to 350°F, which is just right for baking cookies to a perfect, golden crisp. Line two baking sheets with parchment paper—not only does this make cleanup a breeze, it also helps the cookies release easily and bake evenly, so every Thin and Crispy Almond Cookie turns out just the way you want.
Step 2: Cream the Butter and Sugar
In a large bowl, beat together the softened butter and granulated sugar. You’ll want to do this until the mixture looks fluffy and pale—this step infuses air, leading to a lighter, crisper cookie. It’s worth spending a couple of extra minutes here, as it makes all the difference for that signature texture.
Step 3: Add the Egg and Extracts
Next, crack in the egg along with the vanilla and almond extracts. Mix them in until your dough looks creamy and fully blended, being sure to scrape down the sides so no buttery bits remain unmixed. The almond extract really shines here, giving your Thin and Crispy Almond Cookies their totally addictive flavor.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This little whisk ensures the baking powder is evenly distributed, so every cookie rises and crisps up just right. Gradually stir these dry ingredients into your wet mixture, stopping once everything is incorporated—don’t overmix!
Step 5: Fold in Sliced Almonds
Now, for the star of the show: gently fold in the sliced almonds. You can toast them ahead of time for deeper nuttiness, or use them as-is for a lighter almond taste. Be gentle—fold just until the almonds are spread throughout the dough, so the cookies stay delicate.
Step 6: Shape the Cookies
Drop heaping teaspoons of dough onto your prepared baking sheets, making sure to leave about 2 inches between each scoop. These cookies will spread beautifully, so spacing is key. Use the back of a spoon to gently flatten each portion; this helps them achieve that iconic thin and crispy result.
Step 7: Bake to Perfection
Pop the trays in the oven and bake for 10 to 12 minutes. Watch for the edges to turn a lovely golden brown with centers just set for perfect Thin and Crispy Almond Cookies. If you love an extra crunchy bite, you can add an extra minute or two—just keep a close eye to prevent burning.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for two minutes before transferring them to a wire rack. This helps them crisp up even more. They’re absolutely irresistible when fully cooled, shattering lightly with each bite!
How to Serve Thin and Crispy Almond Cookies
Garnishes
You can dress up your Thin and Crispy Almond Cookies with a dusting of powdered sugar for a festive, bakery-style touch, or drizzle lightly with melted dark chocolate if you want to make them extra special for a gift or party tray.
Side Dishes
These cookies pair beautifully with a variety of drinks: classic coffee, a cup of black tea, or even a cold glass of almond milk. For a dessert platter, serve alongside fresh berries or a scoop of vanilla ice cream for a fancy but effortless touch.
Creative Ways to Present
Think beyond the plate! Stack a handful of Thin and Crispy Almond Cookies and wrap with ribbon for charming gifts, layer them in a glass jar for a rustic centerpiece, or arrange on a cake stand for an elegant afternoon tea spread.
Make Ahead and Storage
Storing Leftovers
To keep your Thin and Crispy Almond Cookies crisp and fresh, store them in an airtight container at room temperature. They’ll maintain their snap for several days—just add a slice of bread to the container if you want to ward off any moisture.
Freezing
You can freeze these cookies! Once cooled, pop them in a freezer-safe bag or container, separating layers with parchment to prevent sticking. They’ll keep for up to a month, perfect for last-minute dessert emergencies or snack cravings.
Reheating
If your Thin and Crispy Almond Cookies lose a bit of their crunch, simply place them back in a 300°F oven for 2 to 3 minutes to revive their texture. Let them cool fully before serving—the crunch will come right back!
Thin and Crispy Almond Cookies FAQs
Can I make these cookies gluten-free?
Absolutely! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Just be sure to use one labeled for baking to maintain that classic Thin and Crispy Almond Cookies snap.
How do I keep my cookies from turning out too thick?
Be sure to flatten the dough with the back of a spoon as directed, and don’t overcrowd the baking sheets—plenty of space allows them to spread thinly and crisply.
Can I add other mix-ins, like chocolate chips?
You can experiment, but less is more! Thin and Crispy Almond Cookies are best with a light, even distribution of sliced almonds. Too many heavy add-ins can weigh the batter down, preventing that iconic crunch.
How do I toast the almonds?
Spread the sliced almonds in a dry skillet over medium heat, stirring often until they’re golden and fragrant. Let them cool before folding into the dough for an extra boost of nutty flavor.
Can I double this recipe?
Definitely! Simply double all the ingredients and bake in batches—these cookies are perfect for sharing at gatherings, and a double batch ensures everyone gets plenty.
Final Thoughts
I can’t wait for you to make your own batch of Thin and Crispy Almond Cookies! They’re the kind of treat that wins instant fans and turns any day into something special. Trust me—once you try them, this recipe will become a staple in your kitchen.
Print
Thin and Crispy Almond Cookies Recipe
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Thin and Crispy Almond Cookies are a delightful treat that pairs the nutty flavor of almonds with a buttery, crispy texture. Perfect for any occasion, these cookies are easy to make and even easier to enjoy.
Ingredients
Ingredients:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup sliced almonds
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add Eggs and Extracts: Beat in the egg, vanilla extract, and almond extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.
- Add Almonds: Fold in the sliced almonds.
- Bake: Drop heaping teaspoons of dough onto the prepared baking sheets, flatten slightly, and bake for 10–12 minutes until golden brown.
- Cool and Serve: Let cool on the pan for 2 minutes before transferring to a wire rack to cool completely.
Notes
- For extra crispiness, bake a minute or two longer, watching closely to avoid burning.
- You can toast the almonds beforehand for a deeper nutty flavor.
- Store in an airtight container to maintain crunch.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 7g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
