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Soft Chewy Almond Sugar Cookies Recipe

  • 4 min read
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Tender and Chewy Almond Sugar Cookies

These Chewy Almond Sugar Cookies deliver everything you want from a quick weekday bake: a tender, slightly dense crumb that yields to a satisfying chew, minimal ingredients, fast preparation, and no chilling required. Finely chopped sliced almonds folded into the dough create a delightful contrast of soft interior and gentle crunch in every bite, so these cookies are dangerously easy to keep reaching for.

A plate with almond cookies.

While working on my second cookbook, Cookie Science (coming fall 2026), I focused on texture—especially how sugar cookies should always retain some chew whether they are drop cookies or cut-outs. My goal here was to capture that chewy, almond-forward character often achieved with almond paste or traditional Pignoli cookies, but without using prepared almond paste. The result is a straight-forward dough that tastes rich and nutty, with the almond flavor carried by a good-quality almond extract and the texture boosted by chopped sliced almonds.

These cookies are an easy way to get bakery-style results at home without a last-minute run to the store. For a variation, try the strawberry sugar cookie version or adjust mix-ins to suit your pantry.

The Secret Is in the Mixing Method

This recipe uses a simple but important technique: melted fat (melted butter) is combined with sugar and then mixed with the wet ingredients before adding the flour. This “melted fat” approach produces a denser, chewier cookie than the traditional creaming method, and it keeps the preparation fast. Below are step-by-step notes and tips to help you get consistent results every time.

  • Use melted butter instead of creaming cold butter with sugar. Mixing fat in liquid form reduces aeration and yields a chewier, slightly denser cookie texture.
  • Only use the egg yolk in the dough. The fat in the yolk adds richness and chew without the extra water that egg whites contribute. If you want an even chewier cookie, you can increase to two yolks and omit the milk.
  • Almond extract provides the concentrated almond flavor here. Use a brand you trust; low-quality extracts can taste off and undermine the cookie’s character.
  • Chopped sliced almonds folded into the dough create textural interest. Avoid almond meal or almond flour for this step — the small crunchy pieces are what give the cookies a pleasant bite.
A large bowl with melted butter and a whisk.
Mix the sugar, melted butter, and almond extract in a large bowl.
A large bowl with melted butter, egg yolks and a whisk.
Stir in the egg yolk and a little milk to bind the mixture.
A bowl with flour and chopped almonds and a fork.
Combine the flour, baking soda, and chopped sliced almonds.
A large bowl with cookie dough and a cookie scoop.
Mix the dry ingredients into the butter mixture until a cohesive dough forms.
A cookie sheet lined with parchment paper and six unbaked cookie balls.
Scoop the dough onto a lined sheet, leaving space for spreading.
Baked almond sugar cookies.
Lightly golden edges and a soft center are the signs of perfectly baked cookies.

Topping Ideas and Finishing Touches

  • Roll cookie dough balls in additional sliced almonds just before baking for extra crunch along the edges.
  • Drizzle with a toasted almond glaze for a sweet, glossy finish; apply the glaze right before serving to avoid stickiness while storing.
  • Finish with a light dusting of powdered sugar for a simple, elegant touch.
Chewy almond sugar cookies.

almond sugar cookie recipe.

Tender and Chewy Almond Sugar Cookies

Quick to prepare and irresistibly chewy, these almond sugar cookies combine melted butter, egg yolk, and chopped sliced almonds for a soft interior with a pleasant crunch. No chilling required—bake right away and enjoy.

Servings: 18 Cookies

Author: Dikla Levy Frances

Ingredients

  • 2/3 Cup (160g) Unsalted melted butter
  • 3/4 Cup (150g) Sugar
  • 1 teaspoon Almond extract
  • 1 Large Egg yolk, at room temperature
  • 1 teaspoon Milk, at room temperature
  • 1 3/4 Cup (210g) All-purpose unbleached flour
  • 1/2 Cup (60g) Chopped sliced almonds
  • 1 teaspoon Baking soda
  • 1/8 teaspoon Baking powder

Instructions

  1. Preheat your oven to 325°F (165°C). Line two large cookie sheets with parchment paper.
  2. Pour the melted butter into a large bowl and stir in the sugar until combined.
  3. Whisk in the egg yolk, milk, and almond extract until smooth.
  4. In a separate medium bowl, whisk together the flour, baking soda, and chopped sliced almonds.
  5. Add the dry mixture to the butter mixture and stir until a cohesive dough forms. Do not overmix.
  6. Use a 1.5 tablespoon cookie scoop (about #50) to portion the dough. This amount yields 18 cookies and bakes in roughly 12 minutes. If you use a 2 tablespoon scoop (#40), you will make about 13 cookies and bake them for closer to 14 minutes.
  7. Place scooped dough balls on the prepared sheets, leaving space for spreading. Bake for 12–14 minutes, or until the cookies have puffed and the bottom edges turn a light golden color.
  8. Remove the cookies from the oven and let them set on the baking sheet for 10–15 minutes before transferring to a wire rack to cool completely.
  9. Store the cooled cookies at room temperature in an airtight container for 5–7 days, or freeze for up to three weeks in a sealed container or freezer bag.