Almond Meltaway Cookies

By Lily | Last modified on Dec 14, 2025

Featured in: Desserts

Imagine sinking your teeth into a soft, buttery cookie that melts in your mouth, leaving a delicate almond sweetness lingering on your palate. Almond Meltaway Cookies offer this delightful experience, combining the tender texture of shortbread with a glossy, sweet almond glaze that adds just the right touch of indulgence.

Perfect for a cozy afternoon tea or a charming treat to share with friends, these cookies are straightforward to make yet impressive in flavor. From creamy dough to a shimmering icing, each step brings you closer to a batch of irresistible meltaways you’ll find hard to resist.

Why You’ll Love This Recipe

The cookies have a perfectly soft and melt-in-your-mouth texture similar to classic shortbread.
The almond extract highlights a fragrant nutty flavor that complements the buttery dough and sweet glaze beautifully.
It’s a quick and easy bake with simple ingredients you likely already have at home.
The glaze adds an elegant touch making these ideal for gifting or special occasions.

Ingredients

All-purpose flour: Provides structure and tenderness, creating a delicate foundation for the cookie dough.
Baking powder: A small amount to gently leaven and lighten the texture without compromising softness.
Salt: Enhances all the flavors and balances the sweetness in the dough and icing.
Unsalted butter: At room temperature to cream easily, contributing richness and a smooth, meltaway crumb.
Granulated sugar: Adds sweetness and helps aerate the butter when creamed for a light texture.
Large egg: Binds the ingredients together and helps create a tender, cohesive dough.
Almond extract: Delivers a strong, aromatic almond flavor essential to these cookies.
Powdered sugar: For the icing, giving it a smooth, sweet finish that hardens to a glossy glaze.
Milk or water: Used to thin the icing to just the right consistency for spreading and setting.

Instructions

Prepare Your Oven and Baking Surface: Preheat your oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures even baking.
Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. This step distributes the leavening evenly, which helps the cookies bake consistently.
Cream Butter and Sugar: Using a stand mixer, beat the room temperature unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes. Creaming incorporates air, resulting in a soft, tender cookie.
Add Egg and Almond Extract: Mix in the egg and almond extract thoroughly. These ingredients build moisture and flavor, binding the dough while infusing that signature almond taste.
Incorporate Dry Ingredients: Add the flour mixture gradually, about 1/2 cup at a time, mixing on low speed until just combined. Overmixing can develop gluten, so blend carefully for a tender texture.
Shape the Cookies: Roll about 1 tablespoon of dough into small balls. Then gently flatten each ball with your hands or the bottom of a cup into a disk shape. Place them evenly spaced on the prepared baking sheet.
Bake the Cookies: Bake for approximately 8 minutes. The cookies won’t appear browned, but they are fully cooked for a soft center. Allow them to rest 5 minutes on the sheet before moving to a wire rack to cool completely.
Prepare the Almond Icing: In a bowl, whisk together powdered sugar, 1 tablespoon of milk, and almond extract until smooth. Adjust with more milk if needed to get a spreadable consistency.
Ice and Set: Spoon the almond icing over the cooled cookies, smoothing the tops. Let the icing set for about 10 minutes until hardened, ideally in the fridge. This results in a glossy finish and a delicious sweet crunch.

You Must Know

Though these cookies bake without visible browning, they are thoroughly cooked and will hold their shape and softness as they cool.
The almond glaze contains dairy, so it’s essential to store the cookies refrigerated to keep them fresh and safe.
Letting the cookies come to room temperature before serving enhances the buttery meltaway texture and flavor.

Storage Tips

Store almond meltaway cookies in an airtight container in the refrigerator due to the dairy in the icing. They stay fresh and delicious for up to two weeks. For best taste and texture, bring them to room temperature before serving.

Serving Suggestions

Pair these luxurious almond cookies with a hot cup of tea or coffee for a comforting treat. They also make beautiful additions to dessert trays or holiday cookie exchanges, adding elegance and a unique flavor.

Professional Tips

To prevent the icing from cracking, spread it on smoothly and avoid applying too thickly.
Use fresh almond extract for the most vibrant flavor; quality matters since it’s the star ingredient.
If the dough feels too sticky, chill it for 15-20 minutes to handle shaping more easily.

FAQs

Can I use almond flour instead of all-purpose flour?: Almond flour is not recommended as a direct substitute here because it lacks gluten and changes the texture and structure of the cookie.
Is it possible to make these cookies gluten-free?: Yes, with a gluten-free all-purpose flour blend, though texture may vary slightly. Be sure the blend includes xanthan gum for best results.
How long do these cookies last?: Stored properly in the fridge, they can last up to two weeks while maintaining their flavor and texture.
Can I freeze almond meltaway cookies?: Freezing is possible; place the cookies in a single layer on a baking sheet first, freeze, then transfer to airtight containers. Thaw fully before icing.
Why don’t my cookies brown?: Because of their high butter content and absence of browning agents like egg yolks in large quantities, these cookies retain a pale color yet are fully baked.
Can I substitute almond extract with vanilla?: You can, but the unique almond flavor is what defines these cookies. Using vanilla will result in a different taste profile.
What if the icing is too runny?: Add more powdered sugar a little at a time to thicken it until you can spread it without it running off the cookies.