Almond Meltaway Cookies

Prep 10 mins
Cook 8 mins
Add'l 12 mins
Total 30 mins

These light and buttery Almond Meltaway Cookies are a lot like shortbread cookies, with a sweet almond glaze on top. So soft and sugary, they literally melt in your mouth! I promise you’ll be hooked after just one bite.

If you love these cookies, check out my Lemon Meltway Cookies and Coconut Meltaway Cookies, too!

Nine Almond Meltaway Cookies on a White Plate Beside a Carton of Eggs

Easy Almond Meltaway Cookies

Just like the name suggests, these cookies quite literally “meltaway” in your mouth! Meltaway cookies are a bit like a shortbread cookie, topped with royal icing. They’re soft with a delicate, fine crumb packing all sorts of buttery almond flavors.

These homemade cookies are just the best when it comes to satisfying even the most fierce sugar cravings! And they also happen to be particularly good at kickstarting new ones.

My Mom was the recipient of the latest batch of these almond meltaway cookies. If the feedback is any indication, she loved them and so did everyone in her office. With that stamp of approval, I can’t wait for you to make these!

Frosted Almond Meltaway Cookies on a Square Dessert Plate

What You’ll Need

With their sugary almond icing and soft butter almond centers, these meltaway cookies naturally have one ingredient that’s the star: almond (extract, that is)! Here’s everything you’ll need:

For the Almond Cookies:

  • All-Purpose Flour: I’ve found that regular all-purpose flour works the best for these cookies in terms of texture. 
  • Baking Powder: For leavening. 
  • Flaked Sea Salt: I love the more mild saltiness of sea salt flakes, like Maldon salt or similar, for this recipe. However, you can substitute regular table salt if it’s what you have available.
  • Butter: Unsalted, at room temperature. Opt for unsalted butter since there’s already salt in the recipe. This will still give these cookies all the buttery flavor without the extra saltiness!
  • Sugar: Regular granulated white sugar is best.
  • Egg: A single large egg for richness and texture. 
  • Almond Extract: This is where quality is key! Whatever you do, make sure whichever you use is a true almond extract, and not artificial. I like this brand of almond extract because it has a great aroma and flavor.

For the Almond Icing:

  • Powdered Sugar: Also known as confectioner’s sugar. 
  • Milk: Milk gives the icing a certain creaminess, but you can also use water instead.
  • Almond Extract

How to Make Almond Meltaway Cookies

The most blissful thing about these meltaway cookies, aside from how heavenly the flavor and texture is? How easy they are to make!

Make the Dough: Whisk together the flour and dry ingredients in one bowl. In the bowl of your stand mixer, cream the butter and sugar, and add in the egg and almond extract. Gradually add the flour mixture into the wet ingredients, about a half cup at a time, until everything is incorporated. 

Roll Out the Dough: Roll tablespoons of dough into balls and then gently press them into a disc shape. You can do this with your hands, or I like to use the bottom of a glass to get a more uniform shape. Place your dough discs onto a baking sheet lined with parchment paper.

Bake: Bake the cookies in a 375°F oven for about 8 minutes. Note that the cookies will not look browned when they’re done baking, but don’t leave them in longer! Once they’re out of the oven, the cookies will set up as they rest on the baking sheet.

Ice the Cookies: When your cookies are completely cool, whisk together the icing ingredients until smooth. Use a spoon to carefully spread the icing over each cookie. Give the icing about ten minutes or so to harden. 

Store your iced almond cookies in the fridge, and take them out ahead of serving to let them come to room temperature. 

Tips for Success

  • Measure the Flour Correctly: If you don’t have a kitchen scale, you can use the spoon and sweep method to get the most accurate measurement. Instead of using your measuring cup to scoop the flour out of the bag, spoon the flour into the measuring cup, and then level it off with a knife.
  • Don’t Over-Bake: These cookies will not look particularly “done” when they come out of the oven. That’s exactly what they should look like! Avoid over-baking these cookies as they’ll quickly dry out and become crumbly.
  • Get the Icing Right: Aim for a consistency that’s thin enough to spread and settle, but not overly runny. To thicken icing that’s too thin, add extra powdered sugar. You can also add extra milk if the icing is too thick.
  • Try Different Variations: To me, a perfectly simple cookie is the best, and that’s exactly what these are! But you can definitely have a little fun with your meltaway cookies to suit any occasion. Top them with toasted almond slivers or sprinkles, or add food coloring to the frosting for a pop of color.

How to Store these Cookies

Since the icing contains dairy, keep your almond meltaway cookies stored airtight in the fridge. They’ll keep for up to 2 weeks! Just take the cookies out of the fridge to come to room temperature again before serving.

Can I Freeze Them?

You can freeze these cookies for up to 3 months. Store them in an airtight container and use parchment paper to separate the layers.

More Cookie Recipes to Try

Yield: 32

Almond Meltaway Cookies

Nine Almond Meltaway Cookies on a White Plate Beside a Carton of Eggs

These Almond Meltaway Cookies are a lot like shortbread cookies, with a sweet almond glaze on top. They're soft, sugary, and I promise you'll be hooked after just one bite!

Prep Time 10 minutes
Cook Time 8 minutes
Additional Time 12 minutes
Total Time 30 minutes


For the Cookies

  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 tsp almond extract

For the Almond Icing

  • 1 cup powdered sugar
  • 1 tbsp milk (or sub water)
  • 1 1/2 tsp almond extract


  1. Preheat oven to 375°F. Line a baking sheet with parchment paper or a silpat. Set aside.
  2. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  3. In a stand mixer, beat butter and sugar until light and fluffy. Add egg and almond extract, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined.
  4. Roll 1 tablespoon of dough into small circles and then press with hands (or with the bottom of a cup) into a disk shape. Place on prepared baking sheet.
  5. Bake for 8 minutes. The cookies will not look browned or cooked, but they are! Remove from oven and let cookies rest on baking sheet for 5 minutes. Then, transfer to a wire rack to cool completely.
  6. To Ice: In a small bowl, whisk together powdered sugar, milk and almond extract – until smooth.
  7. Using a spoon, smooth icing onto the top of each cookie and let set for 10 minutes, or until hardened. Store in the fridge, let come to room temperature when ready to serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 67Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 7mgSodium: 30mgCarbohydrates: 14gFiber: 0gSugar: 8gProtein: 1g


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185 Responses
  1. Heather

    OMG! These are so delicious & easy to make. I followed the recipe exactly as it is & they are my new go to cookie recipe. I love that they don’t take forever to make & can whip them up in just minutes. The only problem I have is keeping my husband from eating them all. I made them at 4pm yesterday & by the time I went to bed he had eaten all of them so I made some more today but this time I had to hide some so I could get some. They are awesome thanks for sharing this recipe!

    1. Jessica

      Hi Tiki! If you add more flour, they will no longer be a soft and Meltaway type cookie. They will become thicker, almost more like a traditional shortbread cookie.

  2. Shelby

    These cookies are soft and delicious and came out perfect on the first try. I added half a tsp of vanilla bean powder to the cookie dough and I adjusted the icing to make it a frosting (just add softened butter, less milk, and way more powdered sugar lol) About to check out your other cookie recipes linked in this post! 🙂

  3. Aisha

    If you love almond flavoring, these are your next crack cookies. I made them in tiny rounded half teaspoonfuls balls. Pressed them slightly with two fingers. Baked for 10 minutes instead of 8. They’re the perfect bite size, which also helps if you otherwise find them too almondy or too sweet. Topped them with slivered almonds and they were adorable! Try softening your butter sticks instead of entirely melting them so your dough maintains shape when baking a little better. They’re also (deliciously) extremely buttery smooth, I think I’ll experiment next time with a little less butter.

  4. Jen

    I usually love almond flavoring but these had way too much. It was overwhelming. Nobody in the house like them. I would say to cut the icing back to 1/2 tsp. I would even cut down to 1 tsp in making the dough. The cookies without the icing weren’t bad. I had run out of icing so maybe 4 cookies were edible.

      1. Stephanie Callaway

        What did I do wrong?? I used unsalted butter..and I didn’t add any of the salt on the recipe…I thought I was going to die when I took a bite. It was literally like I just ate a salt rock. I don’t know if almond extract itself is salty but I’m telling you what.. there is nothing that I can do to make these edible. They are pretty to look at tho.

        1. Jessica

          Hi Stephanie!! No, almond extract has no salt. If you didn’t add the 1/4 tsp salt, I have no idea how they would be inedible from salt. I’m wondering if somehow you have your salt and sugar labeled incorrectly and accidentally used salt in place of the sugar?

  5. Linnea

    I absolutely love anything almond but these were too strong. They baked up beautifully and the texture was great but too much almond. I read reviews and cut back on the extract to 1 tsp in the icing. Next time I will cut back to half the extract in the cookie itself and most likely none at all in the icing. Easy to make. I refrigerated the dough for about an hour. Parchment was the winner for getting the cookie off the glass. Great tip. I will definitely makes these again but will tweak extract significantly. Thanks for the recipe .

    1. Helen Critchlow

      Just made the almond cookies and boy are they good. My husband had asked for a soft sugar cookie, these really fit the bill. Made the dough yesterday to refrigerate over night. Thank you so much.

    1. Jessica

      Hi Violeta! I have not tried it, but almond flour is usually heavier and will produce a different cookie texture. If you try it, please let us all know how it turns out!

  6. Chris F

    These Almond Cookies are amazing and super simple! I used my smallest ice cream scoop and once I had all the cookies scooped out on the tray, covered with a piece of parchment and smashed them down with a drinking glass! They all came out uniform size/shape. Such a wonderful almond flavor! I made them at Christmas and then again for Valentine’s Day with some pink sanding sugar! ♥️

  7. Katy Becker

    I was looking for a cookie recipe for my fiancé’s family who are not big on sweets and I think this is the one! We have been trying for awhile to have a baby and It finally happened so we want a cute way to tell his family. I’m going to make these cookies and color the icing blue and pink. Not only will they be delighted by the news but I think they will be just as delighted with the cookies that deliver the news. Thanks for the post!!!

  8. Alishia

    Before making these I read through some of the comments. A lot of folks having issues with spreading. So I used self rising flour (omitted the salt and baking powder) and also before baking, put the batter in the fridge for about 30 minutes. That seemed to work! These came out perfect! I love that they’re not too sweet by themselves. If you like a sweet cookie, add the icing. Either way, they’re great! Thanks for sharing!

  9. Sharon

    Refrigerating for just ten minutes makes the dough much less sticky and easier to handle. Also, using your hand to flatten is easier than a cup.

  10. Jolie

    I made these for the 2nd time. I tried the recipe out last week and we loved them! Making a double batch tonight!

  11. Kim

    My family loved these cookies!!!
    I used almond extract icing on 1/2 the recipe, and orange extract on the other half. Both options were a big hit‼️
    I did have one issue, when I went to flatten the cookie ball, the dough would stick to the bottom of the cup I used. I even sprayed some Pam lightly on the bottom of the cup and it still wanted to stick. Any suggestions on this? 
    Other than that they were a big hit and I will make them again…..especially at xmas

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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