Best Ever Almond Butter Cookies

Best Ever Almond Butter Cookies

This delicate, almond-flavored butter cookie can be decorated in a variety of ways and is easy to bake.

60 min. prep time
36 cookies
555 Ratings



1 cup Land O Lakes® Butter, softened
1 cup sugar
2 tablespoons milk
1 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder


2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon Land O Lakes® Butter, softened
1 tablespoon light corn syrup
1/2 teaspoon almond extract, if desired
Food color, if desired
Decorator candies, sugars, etc., if desired


Combine 1 cup butter, sugar and egg in bowl. Beat at medium speed, until creamy. Add milk and 1 teaspoon almond extract. Continue beating, scraping bowl often, until well mixed.  Add flour and baking powder; beat at low speed, scraping bowl often, until well mixed.

Divide dough into thirds. Shape each third into a ball. Wrap each in plastic food wrap; flatten slightly. Refrigerate 2-3 hours or until firm.

Heat oven to 400°F.

Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Cool completely.

Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon almond extract in bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.

Glaze cooled cookies. Add decorator candies, if desired. Let stand 6 hours or overnight until glaze is hardened.

Nutrition Facts (1 cookie)

Calories: 130

Fat: 5g

Cholesterol: 20mg

Sodium: 50mg

Carbohydrates: 20g

Dietary Fiber: 0g

Protein: 1g

Recipe #11565©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

Easy to make and great flavor. I added a little more almond flavoring and a few drops of vanilla, but other than that followed directions. Directions don't say whether or not to remove from baking sheet immediately. I left the cookies on the baking sheet to cool to prevent breakage. I didn't use the cookie glaze because of the type of decorating I did, but the glaze recipe looks great!

Will use this recipe in the future.
I've been making these cookies for years and they always get raves. Rich, creamy, and just sweet enough. Perfect with any kind of hot beverage. We like them so much that I've never bothered to modify them, but after reading the other reviews I'm definitely going to try the lemon.
This recipe is great and there are many ways you can alter it for variety, I replace the milk with lemon juice and almond extract with lemon extract for cookies that disappear in a matter of seconds!
I found this recipe last year and receive hi compliments every time I make them... they are a frequent craving of mine. I've made several variations of this recipe and one tip I will give... sift 1 to 1 1/2 cups of your flour before measuring it out... I've found that if I sift then measure it out my cookies are super thin/flat (still soft and delicious), and if I don't sift at all they are super thick and small. Every variation I've tried has always been incredibly good. This recipe is a definite keeper!
These cookies are great. My only suggestion is to be sure the dough is well-chilled as the recipe calls for. I have even used the glaze on top of an apple loaf bread.

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