If you’re a fan of cookies that offer a shattering, wafer-like crunch with every bite, you’re going to fall in love with Thin and Crispy Almond Cookies. These golden delights bring together buttery flavor, nutty almonds, and just the right hint of vanilla and almond extracts for a treat that’s light as a feather and totally irresistible. Whether enjoyed solo with your morning coffee, served as an elegant dessert, or wrapped up as a thoughtful homemade gift, these cookies will win hearts fast and disappear even faster!
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Thin and Crispy Almond Cookies lies in the simplicity of the ingredients: each one is carefully chosen to make the flavors shine and the texture perfect. You probably have most of these in your pantry already — let’s get into why every item matters.
- Unsalted butter: Lends richness and helps the cookies brown into that beautiful golden hue. Make sure it’s softened for easy mixing.
- Granulated sugar: Adds sweetness, but also plays a key role in that ultra-crisp texture.
- Egg: Binds everything together and creates a delicate crumb.
- Vanilla extract: Provides a warm, aromatic undertone that lifts all the flavors.
- Almond extract: Intensifies the nutty notes and defines the almond flavor of these cookies.
- All-purpose flour: The backbone of the dough — just enough to hold everything but not so much to weigh them down.
- Baking soda: Gives a little lift to create those telltale thin edges and airy lightness.
- Salt: Balances the sweetness and enhances all the other flavors.
- Sliced almonds: The star of the show! They add crunch, flavor, and those signature little golden flecks in every bite.
How to Make Thin and Crispy Almond Cookies
Step 1: Prep Your Oven and Baking Sheet
First, set the stage for baking success by preheating your oven to 350°F. Line a baking sheet with parchment paper to help your Thin and Crispy Almond Cookies lift away cleanly after baking. This step makes clean-up a breeze and ensures a beautifully even bake every time.
Step 2: Cream Butter and Sugar
In a large bowl, let your arm get a little workout by creaming together the softened butter and granulated sugar. You want the mixture to be light, fluffy, and pale — this step allows air into the dough, ensuring extra crispiness and a delicate crumb in the final cookie.
Step 3: Add Eggs and Extracts
Beat in the egg, then pour in both the vanilla extract and almond extract. Mix until everything is wonderfully smooth. The extracts are key here — they build those fragrant, complex backnotes that make Thin and Crispy Almond Cookies smell just as good as they taste!
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step distributes the leavening agent and salt evenly, ensuring a uniform rise and balanced flavor when you combine everything together.
Step 5: Mix It All Together
Gradually add the dry mixture to your wet ingredients. Stir gently until just combined; take care not to overmix, as this can toughen the delicate structure of your Thin and Crispy Almond Cookies. You’re aiming for a smooth, cohesive dough.
Step 6: Fold in the Sliced Almonds
Now for the fun part: gently fold in the sliced almonds so they’re evenly distributed throughout the dough. These little gems create contrast and crunch, while infusing each cookie with nutty flavor.
Step 7: Shape and Space the Dough
Scoop out rounded teaspoons of dough and drop them onto your prepared baking sheet, leaving at least 2 inches between each. The dough will spread as it bakes, giving you those gorgeous thin, lacy cookies. For maximum crunch, you can flatten them just a tad with the back of a spoon before baking.
Step 8: Bake to Perfection
Slide your tray into the oven and bake for 10 to 12 minutes. Watch for the edges to turn golden brown and the centers to look set — that’s your sign they’re ready. Their aroma will fill your kitchen and might tempt you to sneak one early!
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. Patience is rewarded here — the cookies become even crispier and more irresistible as they cool. Now, serve and watch them vanish!
How to Serve Thin and Crispy Almond Cookies
Garnishes
These cookies look beautiful just as they are, but you can elevate them further with a dusting of powdered sugar or a drizzle of melted chocolate. For a festive flair, a few extra slivered almonds or a sprinkle of edible gold dust turn Thin and Crispy Almond Cookies into a show-stopping treat for holidays or parties.
Side Dishes
Pair your cookies with a cup of hot tea or rich coffee — the crisp texture is the perfect complement to warm beverages. They also shine on a dessert platter with fresh berries, or alongside a simple scoop of vanilla bean ice cream for an elegant end to a meal.
Creative Ways to Present
Try stacking Thin and Crispy Almond Cookies in glass jars and tying them with a pretty ribbon for a thoughtful homemade gift. Or, arrange them in a fan shape on a cake stand for an inviting party display. For a fun twist at brunch, crumble them over a parfait or swirl into a bowl of Greek yogurt.
Make Ahead and Storage
Storing Leftovers
To keep Thin and Crispy Almond Cookies at their crisp, snappy best, store them in an airtight container at room temperature. They’ll stay delicious for up to a week — but if your house is anything like mine, they may disappear long before then!
Freezing
These cookies freeze beautifully. Wait until they’re completely cool, then layer them between sheets of parchment paper in a freezer-safe container. They’ll keep their amazing flavor and texture for up to 2 months, ready to bring out whenever you’re craving a sweet crunch.
Reheating
If you’d like to restore that oven-fresh crispness, place a few cookies in a single layer on a baking sheet and warm them in a 300°F oven for 3–4 minutes. Let them cool — they’ll crisp up again right before your eyes!
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter if that’s what you have on hand. Just reduce the added salt in the recipe by about half to balance the flavors.
What can I substitute for almond extract?
If you don’t have almond extract, you can either use more vanilla extract or try a different nut extract like hazelnut. Keep in mind, almond extract is what gives Thin and Crispy Almond Cookies their distinctive almond aroma and flavor.
Why did my cookies turn out too thick?
Thicker cookies usually result from using too much flour or not flattening the dough enough before baking. Accurately measuring your flour and gently pressing the dough before baking will give you those perfect thin, crispy edges.
Can I make these cookies gluten-free?
Absolutely! Substitute your favorite gluten-free all-purpose flour blend in place of the regular flour. The cookies will still be delicious and crisp — just check your blend includes xanthan gum for best texture.
Can I double the recipe?
Go for it! Double the ingredients and use multiple baking sheets. Just be sure not to overcrowd them in the oven, so each Thin and Crispy Almond Cookie has room to spread and crisp up.
Final Thoughts
Sharing Thin and Crispy Almond Cookies feels like gifting a little moment of happiness — and it’s easier than you’d ever guess. Whether you bake them for yourself, friends, or as a special occasion surprise, these cookies always bring rave reviews and lots of smiles. Give them a try and see why they’re about to become your new favorite crunchy treat!
Print
Thin and Crispy Almond Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Thin and Crispy Almond Cookies are buttery, nutty, and delightfully crunchy. Perfect for a quick sweet treat or a lovely accompaniment to your afternoon tea or coffee.
Ingredients
Cookie Dough:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¾ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Additional:
- ½ cup sliced almonds
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and almond extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix the Dough: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the sliced almonds.
- Bake: Drop rounded teaspoons of dough onto the prepared baking sheet and bake for 10–12 minutes, or until golden brown. Let cool before serving.
Notes
- For extra crispiness, flatten the dough slightly before baking.
- Store in an airtight container to maintain crisp texture.
- Pair with tea or coffee for a delightful treat.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 7g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
