Almond Meltaway Cookies: Soft, Buttery Almond Cookies With a Sweet Glaze That Melts in Your Mouth

If you’re searching for a cookie that’s as delicate as it is flavorful, almond meltaway cookies are it. Tender and buttery with the perfect touch of almond extract, these cookies truly live up to their name — they dissolve on the tongue in the most satisfying way. Finished with a thin, glossy almond glaze, they’re simple, elegant, and irresistible.

They’re just as at home on a holiday platter as they are next to a cup of afternoon tea, making them one of the most versatile cookies you’ll ever bake.

Why This Recipe Is My Favorite

What I love about almond meltaway cookies is their simplicity. They don’t rely on chocolate chips, nuts, or fillings — the almond flavor and melt-in-your-mouth texture do all the talking. 

They’re beautiful without being fussy, and they make me think of cookies you’d find in a European bakery. Every bite is soft, sweet, and balanced with that fragrant almond glaze.

History and Fun Facts About Almond Desserts

Almonds have been prized in baking for centuries, especially in Europe and the Middle East where almond flour, almond paste, and extracts were staples in pastries and sweets.

 Almond cookies have roots in many cultures — from Italian amaretti to Chinese almond cookies — each celebrated for their delicate flavor. Almond meltaway cookies are a modern American invention, inspired by these long traditions, but simplified into an easy-to-bake treat that anyone can master.

The Role of Each Ingredient

• All-purpose flour provides the structure while keeping the cookie delicate.

• Baking powder adds just enough lift to make them soft.

• Salt balances sweetness and enhances almond flavor.

• Butter creates richness and that signature melt-in-your-mouth texture.

• Granulated sugar sweetens while helping the cookies stay light.

• Egg binds the dough and contributes to softness.

• Almond extract is the star, giving both the cookies and glaze their distinct nutty, floral flavor.

• Powdered sugar and milk create the smooth, glossy icing that finishes each cookie.

Substitution Tips and Advice

You can replace almond extract with vanilla extract if you want a milder flavor, or use both together for more complexity. For a dairy-free version, substitute plant-based butter and non-dairy milk. 

If you’d like a crunchier cookie, sprinkle the glazed tops with slivered almonds before the icing sets. Lemon or orange zest can also be added to the dough for a citrusy variation.

Time and Money-Saving Tips

Since the dough comes together quickly, this recipe is ideal for making in large batches. 

Use a cookie scoop for even portions and faster shaping. If baking for a crowd, double the icing recipe so you don’t run short. 

Almond extract can be pricey, but a little goes a long way — keep it in your pantry for baking, frostings, and even coffee.

Storage and Make-Ahead Instructions

These cookies store beautifully, making them perfect for holidays or gifting. 

Keep them in an airtight container in the refrigerator for up to a week. To serve, let them come to room temperature for the best texture. 

You can also freeze them: place baked and cooled cookies (with or without icing) in layers separated by parchment paper in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving. 

For make-ahead baking, prepare the dough in advance, refrigerate up to 48 hours, and bake when ready.

Equipment You’ll Need

• Mixing bowls

• Hand or stand mixer

• Measuring cups and spoons

• Rubber spatula

• Baking sheet with parchment or silicone mat

• Cookie scoop or tablespoon

• Wire cooling rack

Pairing and Serving Suggestions

Almond meltaway cookies are delightful with coffee, tea, or a glass of milk. For a holiday platter, pair them with biscotti and shortbread for variety. 

They also make elegant gifts — pack them in parchment-lined tins or cellophane bags tied with ribbon. 

For an extra touch, sprinkle the icing with finely chopped almonds or a dusting of powdered sugar before serving.