These Almond Crinkle cookies achieve a bold almond flavor through a combination of almond flour and almond extract. Do note that they are not gluten-free, as they also include regular all-purpose flour!
I found these cookies to be pleasantly chewy. And, of course, they are a little messy thanks to a coating of confectioners’ sugar.
Modified from Better Homes & Gardens December 2023 issue.
Bready or Not: Almond Crinkle Cookies
These cookies use a mix of standard flour and almond flour to create a almond-infused dough with a delicate coating of powdered sugar on top. Makes about 40 cookies.
Servings: 40 cookies
Equipment
- plastic wrap
- small cookie scoop or teaspoon
- parchment paper
Ingredients
Dough
- 1/2 cup unsalted butter softened
- 1 1/4 cups white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 cup almond flour sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Topping
- 1 cup confectioners’ sugar
Instructions
- In a large bowl, beat together butter and white sugar until fluffy. Follow up with the eggs, vanilla, and almond extract.
- In another bowl, combine the two flours along with the baking powder and salt.
- Gradually mix the dry ingredients into the wet, scraping the bottom of the bowl to incorporate everything. At this point, wrap the dough in plastic to chill for at least an hour, or freeze dough for later.
- When ready to bake, preheat oven at 350 degrees. Line baking sheet with parchment paper. Measure the confectioners’ sugar into a small bowl.
- Use a small cookie scoop or spoon to shape small balls of dough. Roll in confectioners’ sugar to coat. Place spaced out on parchment-covered sheet.
- Bake for 13 to 15 minutes. Let set a few minutes then transfer to a rack to fully cool. Store cookies in a sealed container at room temperature.
