Go Back
Close-up of chewy almond cookies on a baking sheet

Classic Chewy Almond Cookies

These classic chewy almond cookies are made with a blend of all-purpose and almond flour, giving them a delightful texture and rich flavor. Perfect for any occasion, they are easy to make and guaranteed to be a crowd-pleaser.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 1 hour 37 minutes
Servings 12 cookies
Calories 220 kcal

Equipment

  • medium bowl
  • whisk
  • large bowl
  • electric mixer
  • plastic wrap
  • baking sheets
  • parchment paper
  • wire rack

Ingredients
  

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter softened
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract

Instructions
 

Preparation

  • In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt, then set aside.
  • In a large bowl, cream softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.

Mixing

  • Beat in the egg, almond extract, and vanilla extract until well combined, scraping the bowl as needed.
  • Gradually add the dry ingredients to the wet, mixing on low speed until just combined, being careful not to overmix the soft dough.

Baking

  • Cover the dough and refrigerate for at least 1 hour or overnight to achieve chewiness and prevent spreading.
  • Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Roll about 1.5 tablespoons of dough into balls and place them 2 inches apart on the prepared baking sheets.
  • Bake for 10-12 minutes until the edges are lightly golden and centers are soft; they will firm up as they cool.
  • Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chilling the dough is essential for achieving the best chewy texture and preventing the cookies from spreading too much during baking. Do not overmix the dough once the dry ingredients are added, as this can result in tough cookies. Store cooled cookies in an airtight container at room temperature for up to 3-4 days.