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–+ servings
A stack of thick almond butter cookies on.a bright pink mat with a glass of milk.

Almond Butter Cookies

LindySez
This recipe gives you two choices to make this Almond Butter Cookies, thick and tender, or thin and crispy.
4 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 10 minutes
Total Time 35 minutes
Course Desserts & Snacks
Cuisine American
Servings 3 dozen
Calories 175 kcal

Equipment

Ingredients
  

  • For the Thin and Crisp Cookie
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 stick ½ cup unsalted butter, at room temperature
  • 1 large egg at room temperature
  • ½ cup smooth almond butter at room temperature
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ¼ cups all-purpose flour
  • ½ cup toasted sliced almonds
  • Variation for Thick and Tender Cookie
  • Increase almond butter to 1 cup
  • Increase flour to 1 ½ cups
  • Change slice almonds to ½ cup coarsely chopped toasted almond slivered almonds

Instructions
 

  • For both recipes for Almond Butter CookiesPosition the cooking racks to the upper third of the oven. 
    Cover a cookie sheet with parchment, Silpat, or lightly grease with butter. 
  • Using an electric mixer, cream together the sugars and butter in a large bowl; add the egg and mix well. Add the extract(s) and mix well. 
  • Sift together the flour, salt, baking powder, and soda; mix in using a medium-low speed, until just mixed in; add the nuts and mix until incorporated into the dough. Refrigerate for 1 hour.
  • Heat the oven to 375°F. 
    Drop the cookie dough by rounded teaspoons on to the prepared cookie sheet, keeping the cookies about 2 inches apart. 
  • If making the thin and crispy recipe: Roll the dough in your hands to form a ball, then roll in granulated sugar that has been put into a large flat bowl. Use a fork to gently press the dough until it is slightly flattened. Place in the oven and cook, about 7 - 10 minutes, or until crisp and lightly browned. Allow to cool for 10 minutes then move to a cooling rack.
  • If making the thick tender cookie: Place the dough onto the sheet, but do not press them. Place in the oven and cook from 10 - 12 minutes, or until browned and firm. Allow to cool for 10 minutes then move to a cooling rack.

Nutrition

Serving: 2 cookiesSodium: 97mgSugar: 7gFiber: 2gCholesterol: 6mgCalories: 175kcalPolyunsaturated Fat: 8gSaturated Fat: 1gFat: 10gProtein: 5gCarbohydrates: 18g
Keyword cookies, crisp, peanut allergy, tender
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