Soft Almond Cream Cookies
These Soft Almond Cream Cookies are tender, lightly sweet cookies with a rich, buttery center and a delicate almond aroma. The combination of cream cheese and butter creates a pillowy, soft texture that almost melts on the tongue, while a touch of almond extract brightens the flavor and sliced almonds add a pleasant, nutty crunch on top. They bake up with lightly golden edges and soft centers, making them perfect with a cup of tea or coffee, or for filling a cookie tin at holiday gatherings. These cookies are ideal for when you want a classic, comforting treat that feels a little fancy without fuss. Make a batch for afternoon tea, a casual get together, or whenever you need a tender, almond-scented bite to lift the day.
Ingredients
- 1/2 cup unsalted butter, softened — provides rich fat and tenderness; should be at room temperature for easy creaming.
- 4 oz cream cheese, softened — adds moist, creamy texture and a slight tang that keeps cookies soft.
- 1 cup granulated sugar — sweetens and helps create a light, airy crumb when creamed with the fats.
- 1 large egg — binds the dough and adds structure and moisture.
- 1 tsp vanilla extract — rounds and deepens the flavor; use pure vanilla if available.
- 1 tsp almond extract — gives the cookies their signature almond aroma; use sparingly if you prefer a milder flavor.
- 2 1/4 cups all-purpose flour — provides structure; spoon and level into the measuring cup for accuracy.
- 1/2 tsp baking powder — gives a gentle lift so cookies stay soft and not dense.
- 1/4 tsp salt — balances sweetness and enhances overall flavor.
- 1/2 cup sliced almonds — press on top for texture and visual appeal; they toast slightly during baking.
- 1/4 cup granulated sugar (for rolling) — creates a delicate sugared exterior and slight crunch.
Step-by-step Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and promotes even browning.
- In a large bowl, beat together the softened butter and cream cheese until smooth and creamy, about 2 minutes. Scrape the bowl down as needed to ensure even mixing.
- Add 1 cup granulated sugar and mix until the mixture is light and fluffy. This aeration helps create a tender texture.
- Mix in the egg, vanilla extract, and almond extract until fully incorporated and the batter is smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt. Whisking helps distribute the leavener evenly.
- Gradually add the dry ingredients into the wet mixture, stirring until a soft dough forms. Do not overmix; stop when no large streaks of flour remain.
- Cover the dough and chill in the refrigerator for 30 minutes. Chilling firms the dough and helps the cookies keep their shape.
- Scoop 1.5 tablespoon portions of dough, roll into balls, and coat lightly in the 1/4 cup granulated sugar for rolling. Tip: wet your hands lightly if the dough is sticky.
- Place cookies on the prepared baking sheet about 2 inches apart. Press sliced almonds onto the top of each cookie so they adhere.
- Bake for 10 to 12 minutes, until the edges are lightly golden but the centers remain soft. Rotate the baking sheet halfway through baking if your oven has hot spots.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. They will firm up slightly as they cool.
Recipe Details
- Prep Time: 45 minutes (includes 30 minutes chilling)
- Cook Time: 10 to 12 minutes per batch
- Total Time: 55 to 57 minutes
- Servings: about 36 cookies
- Calories: approximately 100 kcal per cookie
Tips, Storage & Variations
- Tips
- Soften butter and cream cheese to room temperature for smooth creaming. Cold fats will not combine well.
- Measure flour by spooning it into the cup and leveling off to avoid dense cookies.
- If dough is very soft after chilling, scoop with a lightly floured or chilled scoop to keep portion size consistent.
- Storage
- Store baked cookies in an airtight container at room temperature for up to 4 days.
- To refresh slightly softened cookies, warm in a 300°F oven for 3 to 4 minutes.
- Freezing
- Freeze unbaked, rolled dough balls on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the bake time.
- Baked cookies freeze well for up to 2 months. Thaw at room temperature.
- Flavor variations using existing ingredients only
- Increase almond extract slightly for a stronger almond note, but add cautiously as it is potent.
- Omit the almond extract and double the vanilla extract for a vanilla-forward version.
- Press extra sliced almonds into the tops for more crunch and visual appeal.
FAQ
Q: Can I skip chilling the dough?
A: Chilling is recommended to firm the dough and keep the cookies from spreading too much. You can bake immediately, but expect thinner cookies.
Q: Can I use salted butter instead of unsalted?
A: Yes, but reduce or omit the 1/4 tsp salt to avoid making the cookies too salty.
Q: How do I keep the centers soft?
A: Remove cookies from the oven when edges are lightly golden and centers look set but soft. Cooling on the sheet helps them finish gently.
Q: Can I use whole almonds instead of sliced?
A: Yes, you can press halved or slivered almonds on top, but adjust placement so they adhere during baking.
Q: How do I measure 1.5 tablespoon portions easily?
A: Use a 1-tablespoon scoop plus a half tablespoon, or a 1.5 tablespoon cookie scoop for consistent sizing.
Q: Are these cookies suitable for making ahead?
A: Yes, you can shape and freeze dough balls, then bake as needed for fresh cookies.
People Also Ask
Q: What makes cream cheese cookies soft?
A: Cream cheese adds moisture and fat that tenderize the dough, keeping the crumb soft after baking.
Q: Will these cookies spread too thin in a warm kitchen?
A: Dough that is too warm can spread. Chill the dough 30 minutes as instructed to reduce spreading.
Q: Can I toast the sliced almonds first?
A: You can toast them briefly, but be careful as they will continue to brown in the oven; pressing them raw onto the cookie is fine.
Q: How long do almond extract flavors last in baked cookies?
A: The almond aroma is strongest fresh, but it remains noticeable for several days when stored in an airtight container.
Q: Can I double the recipe?
A: Yes, doubles well. Mix in a larger bowl and chill the combined dough for 30 minutes before scooping.
Q: What is the best way to prevent overbaking?
A: Watch for lightly golden edges and soft centers, and start checking at the lower end of the bake time.
Conclusion
I hope you enjoy making these Soft Almond Cream Cookies and sharing them with friends and family. If you want more almond cookie inspiration and a slightly different texture, see Chewy Almond Paste Cookies – Dishing Delish for a chewy alternative. For a lighter, airier almond cookie take, this recipe collection at Airy, Chewy Italian Almond Paste Cookies – MamaGourmand is worth a look. Please try the recipe, tweak the almond intensity to your taste, and share how yours turn out for a cozy, almond-scented treat.
Soft Almond Cream Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat together the softened butter and cream cheese until smooth and creamy, about 2 minutes.
- Add 1 cup granulated sugar and mix until light and fluffy.
- Mix in the egg, vanilla extract, and almond extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Cover the dough and chill in the refrigerator for 30 minutes.
- Scoop 1.5 tablespoon portions of dough, roll into balls, and coat lightly in the 1/4 cup granulated sugar for rolling.
- Place cookies on the prepared baking sheet about 2 inches apart. Press sliced almonds onto the top of each cookie.
- Bake for 10 to 12 minutes, until edges are lightly golden but centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack.