Almond Meltaway Cookies*

Almond Meltaway Cookies from

When Jorge is away for work (2 weeks out of the month lately) strange things happen at our house. Like dinner is a sweet potato with melted marshmallows on top. I can go the entire day without putting on real people clothes. I will order more things on Amazon then should be legal…like this super handy over the sink chopping board with a veggie strainer built in! I’m totally obsessed.

I will also watch crap television — this week it was House Hunters — reruns for hours. I will eat dinner standing over the sink while reading my latest magazine that came in the mail. And most importantly, I bake. Luckily now that we have moved back to Tampa, I have people to force these baked goods on to. My Mom was the receiver of these cookies and if the texts I got the next morning are any indication, she loved them!

Almond Meltaway Cookies from

Just like the name suggests, these babies totally melt in your mouth. They are so perfectly soft and have tons of butter and almond flavors. If you were looking to have a little fun with them, you could always add toasted almond slivers to the top or add food coloring to the frosting for a pop of color. But to me, a perfectly simple cookie is the best…and that is exactly what these are.


Almond Meltaway Cookies

Yield: 32 Cookies


  • 2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon flaked sea salt (or can use regular table salt)
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons almond extract


  • 1 cup powdered sugar
  • 1 tablespoon milk (or water)
  • 1 1/2 teaspoons almond extract


Preheat oven to 375°F. Line a baking sheet with parchment paper or a silpat. Set aside.

In a medium bowl, whisk together flour, baking powder and salt. Set aside.

In a stand mixer, beat butter and sugar until light and fluffy. Add egg and almond extract, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined.

Roll 1 tablespoon of dough into small circles and then press with hands (or with the bottom of a cup) into a disk shape. Place on prepared baking sheet.

Bake for 8 minutes. The cookies will not look browned or cooked, but they are! Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

To Ice:

In a small bowl, whisk together powdered sugar, milk and almond extract - until smooth.

Using a spoon, smooth icing onto the top of each cookie and let set for 10 minutes, or until hardened. Store in the fridge, let come to room temperature when ready to serve.


*this post was originally published March 2013. 

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94 Responses to “Almond Meltaway Cookies”

  1. 1

    Megan @ megbakes — March 21, 2013 @ 10:49 pm

    Yum, yum, yum – I love almond extract so much. These look great.

    PS: Your dinner sounded great – sweet potatoes are a favorite easy go to for me.

  2. 2

    Heather of Kitchen Concoctions — March 21, 2013 @ 11:09 pm

    I love, love, love almond flavored treats! I always sneak almond extract in my buttercream frosting! So these cookies are right up my alley!

  3. 3

    Averie @ Averie Cooks — March 22, 2013 @ 2:08 am

    dinner is a sweet potato with melted marshmallows on top. <– can I come to your house for dinner?

    Beautiful cookies. I can almost feel one melting now! Mmm, so good!

  4. 4

    Sues — March 22, 2013 @ 6:50 am

    I’m totally the same way when Chris is gone. Meals go down the drain, but trashy TV watching and baking is at an all-time high. These cookies are so pretty!

  5. 5

    Joanne — March 22, 2013 @ 7:07 am

    The boyfriend and I are moving to a smaller apartment soon so while he’s not looking, I’m going to have to purchase that cutting board. To make up for some of the lost counter space.

    And then I’ll make him these cookies when he gets the bill. BRILLIANT.

  6. 6

    shelly (cookies and cups) — March 22, 2013 @ 8:12 am

    Meltaways are some of my favorites!

  7. 7

    Krysten — March 22, 2013 @ 8:59 am

    I am the same way! My husband went out with his buddies last night, and instead of cleaning the house like I told myself I would do, I made a GIGANTIC pot of cabbage soup, cooked and froze a ridiculous amount of veggies (thus making my kitchen an even bigger mess than it already was) ate a throw-together meal of leftovers and watched three episodes of The Carrie Diaries. I am ridiculous.

  8. 8

    Alaina @ Fabtastic Eats — March 22, 2013 @ 9:29 am

    yum, I love the almond! Can’t wait to try these!

  9. 9

    Christine @ Cooking with Cakes — March 22, 2013 @ 10:04 am

    Jessica I’m hysterical over this post right now because I legit wrote about the same thing in a recent post (Parmigiano Spinach Dip)!

    I was talking abt how when my bf is away I get to enjoy all my trashy reality TV and enjoy my weird single girl habits that get put on hiatus when he’s around – too funny!

    These cookies look gorgeous! You should use a little food coloring on the icing for pastel pinks, blues, and greens – would be perfect for Easter!

  10. 10

    Stephanie @ Girl Versus Dough — March 22, 2013 @ 10:11 am

    I am the same way — though for me, it involves brussels sprouts (weird, I know) and copious amounts of Mad Men. The next time the husband is away, it will also involve these cookies. YUM!

  11. 11

    Diana @ Sweet y Salado — March 22, 2013 @ 11:30 am

    My mom loves anything almonds, and who am I kidding? So am I. That cutting board looks amazing, why didn’t I think of that?

  12. 12

    Rosie @ Blueberry Kitchen — March 22, 2013 @ 12:35 pm

    Oh yum, your cookies sound so good! They look gorgeous too :)

  13. 13

    natalie@thesweetslife — March 22, 2013 @ 1:26 pm

    oh i can relate!! My husband has been gone the past two weeks too, and I’ve had some interesting dinners (kettle corn comes to mind!).

    love anything with almond extract so i’m putting these on the to-try list!

  14. 14

    Tina | My Life as a Mrs — March 22, 2013 @ 2:16 pm

    these look AWESOME!!!!!!! I freaking love almond…. can’t wait to try these!!!

  15. 15

    Kelsey — March 22, 2013 @ 2:27 pm

    Jessica, these look so right up my alley. I’m hoping the name also suggests that the calories will melt away…

  16. 16

    Celestine — March 22, 2013 @ 3:02 pm

    I’m constantly getting sucked into HGTV-land. “I’ll just watch it for a little bit.” – more of a lie, than a motto.

  17. 17

    Nutmeg Nanny — March 22, 2013 @ 5:31 pm

    Oh, how we act when no one is around 😉 these look delectable, just the image is enough to make my mouth water.

  18. 18

    Georgia @ The Comfort of Cooking — March 22, 2013 @ 6:58 pm

    Too cute! I love how simple these look but how flavorful they must taste… Perfect spring treat!

  19. 19

    Nicole @ Young, Broke and Hungry — March 22, 2013 @ 10:08 pm

    I act the same way when my boyfriend is gone. Eating dinner over the sink, watching shows only I enjoy, I’m not gonna lie, its blissful. The title alone of these cookies makes me crave them.

  20. 20

    Kiran @ — March 22, 2013 @ 11:16 pm

    I’m the same when the Husband is out of town! Love this melty deliciousness!

  21. 21

    Nikki @Seeded at the Table — March 24, 2013 @ 2:47 pm

    Teehee! I love your “Jorge is out of town” habits! Too funny! And, can you believe I’ve never had meltaways? Time to change that with these beauties! :)

  22. 22

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  23. 23

    Dru @ Teenage Cakeland — April 1, 2013 @ 12:11 am

    Hi Jessica! I love this recipe, and I wanted to stop by to let you know I featured it in my Sunday Sweeties Easter Links :)

  24. 24

    Pat — April 14, 2013 @ 2:58 pm

    Hey, House Hunters is NEVER crap TV, haha!!! Can’t wait to try the cookies….

  25. 25

    Kate — April 16, 2013 @ 4:36 am

    😀 I just wanted to say thanks for the recipe, my mum loves almond and this is going to be a great surprise for mothers day! 😀

  26. 26

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  27. 27

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  28. 28

    Emily H — May 9, 2013 @ 10:16 pm

    Just made these and they are to DIE for. The only mistake I made was using coarse sea salt in place of flaked salt and you get the occasional salty bites but otherwise these are fantastic! Thanks for the recipe!

  29. 29

    Relly — May 12, 2013 @ 3:57 pm

    I replaced the almond extract with lemon extract and put lemon zest in the glaze, and oh my, they turned out to be the most delicious cookies I have ever made.

  30. 30

    Cheryl — May 13, 2013 @ 7:39 am

    Try this recipe with slivered almonds instead of extract. I have a very similar recipe and the almonds are wonderful in them!

  31. 31

    Lydia Stallings — June 3, 2013 @ 9:22 am

    I made these and they were gone in 30 mins!! I skipped the frosting (the cookies were great all alone) and used I can’t believe it’s not butter (skipped the salt). All in all grey recipie). thank you!!

  32. 32

    Kathy Turner — June 5, 2013 @ 10:25 pm

    These were awesome!

  33. 33

    Mallory — June 19, 2013 @ 1:16 am

    mmmm I made these today, doubled the recipe :) Very marvelous! Everyone loved them. 8 minutes was perfect for every cookie sheet. I iced mine with stripes and used some sugar sprinkles because it just felt right… Here is a picture of mine using this recipe.

  34. 34

    Gluten Free — June 24, 2013 @ 2:11 am

    I love experimenting in the kitchen and when it comes to a healthy or guilt-free baking I am game.

  35. 35

    BB — July 6, 2013 @ 8:06 pm

    Made these tonight. I like them to bake for about 13 minutes. Delicious.

  36. 36

    valerie baines — July 10, 2013 @ 4:56 pm

    Just made these,sooooo good x

  37. 37

    zahra — July 10, 2013 @ 7:20 pm

    Do I need to chill the cookie dough before I bake?

    • Jessica replied: — July 11th, 2013 @ 2:40 pm

      I did not chill the dough! Just straight into the oven.

  38. 38

    zahra — July 19, 2013 @ 6:47 am

    I made

  39. 39

    zahra — July 19, 2013 @ 6:50 am

    I made these today. Mine turned out flat/thin and didn’t look as pretty as yours, but they were delicious and melted in my mouth!

  40. 40

    Catrina — July 31, 2013 @ 11:18 pm

    Hi Jessica! If I don’t have a stand mixer, could I mix the wet ingredients by hand? I suppose I’d have to use room temperature butter in this case (would that affect the recipe)? Thanks so much! :)

    • Jessica replied: — August 6th, 2013 @ 1:08 pm

      I think it should be fine! If for some reason the dough is too sticky, just pop it in the fridge to firm up before you try scooping/baking it. Hope you enjoy them!

  41. 41

    clare — August 28, 2013 @ 4:16 pm

    I just made them they were a huge hit thank you so much!

  42. 42

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  43. 43

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  44. 44

    Lexi P — October 30, 2013 @ 9:31 pm

    These cookies are so yummy! I love the texture of them and the subtle almond taste. The second time I made them I cut back the extract in the icing to 1 tsp and added some cocoa powder. They were great that way too. Thanks for the recipe!

  45. 45

    Dee — November 2, 2013 @ 4:38 pm

    Oh boy! Methinks we’ve found a new addictive favourite! These were great!! Thank you!!

  46. 46

    Stephanie — November 3, 2013 @ 7:33 pm

    I adore this recipe. I’m so glad I found this! I pinned this a while back and have gone back a few times. These turn out great with mini chocolate chips added and 1/2 almond 1/2 vanilla extract. This is a great base recipe for all sorts of cookies!!!

  47. 47

    Suzette — November 30, 2013 @ 10:43 am

    Everyone I have served these cookies to have asked for recipe. I used a flat bottom glass to flatten the cookies then dipped the glass in water each time I flatten one. This worked great and went quickly to flatten dough. Thanks for the great recipe.

  48. 48

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  49. 49

    Michelle — December 11, 2013 @ 10:37 am

    These are PERFECT. Thanks so much for sharing! I’ve been looking for a delicious, soft, and chewy almond cookie recipe for a long time. Cheers!

  50. 50

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  51. 51

    Wendy — December 21, 2013 @ 4:52 pm

    I just made these cookies. They’re so good. I thought the almond extract in the icing was a little too much for me so I used vanilla instead. With the almond in the cookies and the vanilla in the icing they are wonderful. I sprinkled finely chopped almonds on top too.

  52. 52

    Kristi — December 23, 2013 @ 3:16 pm

    Holy crap!! I just made these and they are AMAZING! I made a mistake and added too much powdered sugar to the icing, it was more like a paste, but it was an awesome mistake bc now they taste DEAD ON buskin bakery cookies!!

    THANK YOU! Adding this recipe to my collection to always make!!

  53. 53

    Karen — December 28, 2013 @ 1:36 pm

    These are the most amazing cookies! I made them to leave for santa on Christmas Eve and we ate almost all of them before santa could get to them. If you love almond flavoring, than this is your recipe. I would personall scale back the almond extract in the icing to 1 to 1 1/2 tsp…but they seem to get better the next day! Amazing!!!

  54. 54

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  55. 55

    Bonny — January 6, 2014 @ 4:43 am

    I made a batch of these for Christmas and they were lovely. I would add a bit less almond extract to the icing next time, but otherwise very light and delicious. The one thing I had trouble with though was the “rolling” of the dough… It was more like drop a glob onto the baking sheet and gently spread with a spoon! The mixture was soo soft and sticky there was no chance of rolling. Either a little more flour or a little less butter next time, but there will definitely be a next time. These were yummy.

  56. 56

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  59. 59

    whitney — March 6, 2014 @ 8:46 pm

    These are delicious! Our international student and I just finished icing them, and they are divine. Thank you for sharing this amazing recipe!

  60. 60

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  63. 63

    Shavahn DeWaters — June 2, 2014 @ 6:40 pm

    I made these really excited because I love anything almond and had to throw them out! You have way too much almond extract in your frosting!!! It literally burned my tongue and I could taste for at least 12 hours after. I was so mad! Almond extract is so expensive!!!

  64. 64

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  67. 67

    Mandy — September 11, 2014 @ 2:42 pm

    Slightly tweaking this wonderful recipe, I made lemon poppy seed cookies with a tangly lemon glaze. Follow all of the given steps while substituting ~1 tbsp of lemon zest and juice mix for the almond extract in the dough and adding ~3 tbsp of poppy seeds as a last step. In the icing I used ~2 tsp of the lemon zest and juice and it was perfectly sweet!
    My roommates gave raving reviews!

  68. 68

    Pam — October 11, 2014 @ 9:49 pm

    Do these cookies freeze well? I would like to make these for a party I’m having in December.

  69. 69

    April — November 2, 2014 @ 9:57 pm

    Just tried these today and they were so so delicious! I ended up using just vanilla extract instead of the almond, but I think they were just as good! If you like buttery, melt in your mouth cookies that aren’t too sweet, these are the cookies for you!

  70. 70

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    Maria P — November 17, 2014 @ 4:51 pm

    So good but frosting is super sweet. thinking of making them again but drizzling with chocolate and chopped almonds

  72. 72

    april — November 29, 2014 @ 6:14 pm

    The cookies are fantastic and have kind of a delicate sweetness. I ate them without the frosting, because the frosting is an overpowering, in your face kind of sweet.

  73. 73

    Glenda — December 6, 2014 @ 7:55 pm

    Can’t wait to try them dipped in dark chocolate!

  74. 74

    Elyse — December 18, 2014 @ 12:21 pm

    I just pulled these from my oven and they are amazing. So soft and chewy. I’m thinking about experimenting with lemon extract. Also, I used salted butter and just omitted the salt. Great recipe! I believe I may have another holiday cookie recipe to add to my repertoire!

  75. 75

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  76. 76

    Whitney — December 22, 2014 @ 1:17 pm

    I made these with my daughter today for our Christmas cookie collection…they are delicious and very easy to make. We followed the recipe exactly and decorated them with sliced almonds. Thanks for a great recipe, we’ll be making these again! xx

  77. 77

    Falisha — December 23, 2014 @ 3:20 pm

    I just made these cookies…..they are one of the best cookies I have ever made! I substituted cornstarch and water for the egg because my brother is vegetarian, and it still came out perfect! Even my mom who hates cookies adores them! Will definitely be making them again! Thank you!! :)

  78. 78

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  79. 79

    chelsea — January 3, 2015 @ 6:47 pm

    Does the icing need to be put in the fridge or the cookies as well?

    • Jessica replied: — January 6th, 2015 @ 4:12 pm

      If you are worried about them sitting for a while, just use water instead of milk. However I always use milk and let them sit out for a few days and have never had an issue. Hope you enjoyed them!

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  86. 86

    Karen Feutz — October 23, 2015 @ 5:08 pm

    Very disappointed in these cookies! The dough was too sticky and not as firm as the hundreds of other cookies I’ve baked and did not roll easily…cookies came out very flat and the flavor was very bland. Also, the cookies were NOT done after only 8 minutes. I followed the recipe as written…not very good!

  87. 87

    Karen — October 28, 2015 @ 3:34 pm

    Jessica, it made me laugh when you explained your eating habits with hubby out of town. My husband worked out of town, (only home on weekends) in construction for 40 years. Yes, you need to find your food grove. I always had a dinner as snacking isn’t a great idea. I love to bake, and cook also, My freezer was a great thing, along with ziplock bags. I even froze potatoe chips, as long as they weren’t open. I am going to try the cookies, they sound tasty. Take care, enjoy your blog. Pinterest is the greatest.

  88. 88

    Laura — November 30, 2015 @ 6:51 pm

    Best cookies ever! Can’t wait to try this recipe with other flavors too…orange, lemon… But love the almond!

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