Almond Butter Cookies

You know those moments when your kitchen smells so good that everyone magically appears at the counter? That’s exactly what happens when I bake these almond butter cookies. They’re buttery, nutty, and have just the right amount of chew to keep you reaching for one more—trust me, hiding them is a losing game. What makes these little treats so special is the rich almond butter, which gives them that gentle crunch and a flavor that feels both homey and a bit fancy. Plus, they’re super simple to whip up, which means more time enjoying the cookies and less time fussing in the kitchen. Ready to get your hands deliciously messy? Let’s dive in!

Quick Facts

• Yield: About 24 cookies
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes

Ingredients

For the Main Dish:

• 1 cup almond butter (smooth or crunchy, your call!)
• 1 cup granulated sugar
• 1 large egg
• 1 tsp baking soda
• 1 tsp vanilla extract
• Pinch of salt

How I Make It

Step 1:

Start by preheating your oven to 350°F. In a mixing bowl, combine almond butter and granulated sugar until creamy and smooth. This mix will look glossy and velvety—such a good sign!

Step 2:

Crack in the egg, add vanilla extract, and a tiny pinch of salt. Stir everything together vigorously until it’s well blended and the batter looks silky.

Step 3:

Sprinkle in the baking soda and fold it gently into the batter. This little kick will give your cookies that perfect rise and fluffiness.

Step 4:

Using a spoon or cookie scoop, drop tablespoon-sized dollops of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.

Step 5:

Take a fork, press it gently on top of each cookie to create the classic criss-cross pattern. This isn’t just for looks—this step flattens the cookies for even baking.

Step 6:

Bake in your preheated oven for about 10–12 minutes, or until the edges turn a light golden brown. Let them cool for 5 minutes on the tray before transferring them to a wire rack to finish cooling.

Variations & Tips

• For a double nutty experience, stir in ½ cup chopped almonds before baking.
• Swap regular sugar with brown sugar for a deeper, caramel flavor.
• If your dough seems too sticky, pop it into the fridge for 15 minutes before scooping.
• Add a pinch of cinnamon or a few chocolate chips for extra cozy flavors.
• Make mini cookies by using a teaspoon scoop for bite-size treats.

How I Like to Serve It

This cookie pairs wonderfully with a warm cup of chai or your favorite latte for an afternoon pick-me-up. They’re perfect for a casual cookie swap or nestled in a lunchbox for a sweet surprise. When I’m feeling festive, a drizzle of melted dark chocolate turns them into a showstopper dessert!

Notes

• Store cookies in an airtight container at room temperature for up to one week.
• If your cookies turn out too soft, bake 1–2 minutes longer next time for a crisper edge.

Closing: These almond butter cookies are simple, satisfying, and somehow comforting every single time—baked love in each bite!