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–+ servings

Soft Almond Cream Cookies

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Tender, lightly sweet cookies with a rich, buttery center and a delicate almond aroma, perfect for tea or holiday gatherings.
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Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Nutrition Notes

Ingredients
  

Main 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.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, beat together the softened butter and cream cheese until smooth and creamy, about 2 minutes.
  3. Add 1 cup granulated sugar and mix until light and fluffy.
  4. Mix in the egg, vanilla extract, and almond extract until fully incorporated.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
  7. Cover the dough and chill in the refrigerator for 30 minutes.
  8. Scoop 1.5 tablespoon portions of dough, roll into balls, and coat lightly in the 1/4 cup granulated sugar for rolling.
  9. Place cookies on the prepared baking sheet about 2 inches apart. Press sliced almonds onto the top of each cookie.
Baking
  1. Bake for 10 to 12 minutes, until edges are lightly golden but centers remain soft.
  2. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Nutrition

Serving: 1gCalories: 100kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 2gSodium: 50mgSugar: 5g

Notes

Soften butter and cream cheese to room temperature for smooth creaming. Store baked cookies in an airtight container at room temperature for up to 4 days. Freeze unbaked dough balls for up to 3 months.

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