Vanilla Almond Butter Cookies bring a delightful twist to the classic butter cookie. With a hint of almond and a touch of vanilla, these cookies are perfect for any occasion, offering a sophisticated flavor that feels both cozy and elegant.
Butter is the base of our cookie dough, providing richness and a soft, tender crumb. Make sure it’s softened to easily blend with sugar. Granulated sugar sweetens the cookies and helps achieve that perfect golden edge. Vanilla extract is a staple in baking, offering warmth and depth, while the almond extract adds a subtle, nutty undertone that elevates the flavor profile. All-purpose flour forms the structure of the cookies, with baking powder giving them a gentle rise. Finally, a pinch of salt enhances all the flavors, and sliced almonds (if you choose to use them) add a delightful crunch and visual appeal.
These Vanilla Almond Butter Cookies are perfect served with a glass of cold milk or a warm cup of chamomile tea. For a festive twist, pair them with a scoop of vanilla bean ice cream or a dollop of whipped cream for an elegant dessert.
First, get your oven ready by preheating it to 350°F (175°C). This ensures it’s hot enough by the time you’re ready to bake. Line two baking sheets with parchment paper to prevent sticking and make cleanup a breeze.
In a large mixing bowl, combine your softened butter and granulated sugar. Use an electric mixer to cream them together until the mixture is light and fluffy, which should take about 2 minutes. This step is crucial for getting airy cookies.
Next, add your vanilla and almond extracts to the butter mixture. Beat them in until fully combined, letting the flavors meld together beautifully.
Grab another bowl and whisk together your dry ingredients: all-purpose flour, baking powder, and salt. This ensures the baking powder is evenly distributed, avoiding any unexpected lumps.
Now, gradually add the dry ingredients into the wet mixture. Mix until just combined; over-mixing can make the cookies tough.
Using a small cookie scoop or a spoon, drop tablespoon-sized balls of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
If you’re opting for the almond topping, gently press a few sliced almonds onto the top of each dough ball. This step is optional, but it adds a lovely texture and visual appeal.
Place the baking sheets in the preheated oven and bake for 12-15 minutes. You're looking for edges that are lightly golden brown. This timing helps maintain a soft center.
Once baked, let the cookies cool on the sheets for about 5 minutes. This allows them to firm up slightly before transferring them to a wire rack to cool completely. Cooling on a rack prevents the bottoms from becoming soggy.
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