Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup finely chopped or slivered almonds
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat softened butter and granulated sugar until light, fluffy, and pale in color.
- Add the egg, vanilla extract, and almond extract to the butter mixture. Beat until smooth and creamy.
- Gradually fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
- Fold in the chopped or slivered almonds evenly throughout the dough.
- Using a tablespoon or small cookie scoop, portion dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake in the preheated oven for 12–15 minutes, until edges are lightly golden and centers remain soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: sprinkle with powdered sugar, cinnamon, or chocolate chips for a customized touch.
Notes
Room-temperature butter helps achieve a smooth, airy dough.
Chilling the dough slightly helps control spreading during baking.
Cookies can be stored in an airtight container at room temperature for up to a week or frozen for longer storage.
Almond extract enhances the nutty flavor; do not omit for best results.
- Prep Time: 15
- Cook Time: 15