Joanna Gaines Almond Cookies

This chewy, buttery Joanna Gaines Almond Cookies is made with rich butter, sweet almond extract, and topped with crunchy sliced almonds, ready in just 25 minutes. You will know they are done when the edges turn a light golden brown while the centers stay incredibly soft. I love baking these on a lazy weekend afternoon.

Why This Classic Works

The secret to these cookies lies in the double dose of extracts. Using both vanilla and almond extract creates a deep flavor profile that tastes fresh from a bakery.

I used to skip chilling the dough, but I learned that even a short rest prevents the cookies from spreading too thin. Now, I always give them a quick chill while the oven preheats.

Joanna Gaines Almond Cookies Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon pure almond extract
• 1/2 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sliced almonds

How To Make Joanna Gaines Almond Cookies

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
2. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until pale and fluffy, about 3 minutes.
3. Add wet ingredients: Mix in the egg, almond extract, and vanilla extract until fully combined.
4. Mix dry ingredients: In a separate bowl, whisk the flour, baking soda, and salt.
5. Combine wet and dry: Gradually add the flour mixture to the wet ingredients, mixing just until the dough comes together.
6. Scoop and bake: Drop tablespoon-sized balls of dough onto the baking sheets, press a few sliced almonds into the top of each, and bake for 10-12 minutes until edges are golden.

Recipe Tips

• Use room temperature butter: Softened butter creams better with sugar, creating a tender cookie structure.
• Do not overbake: Pull them out when the edges are just golden; they will continue to set on the baking sheet.
• Chill the dough: If your kitchen is warm, chill the dough for 15 minutes before scooping to prevent flat cookies.

What To Serve With Almond Cookies

These soft cookies pair wonderfully with a hot cup of Earl Grey tea or a dark roast coffee. You can also serve them alongside a scoop of vanilla bean ice cream for a simple dessert.

How To Store

Store the baked cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies or unbaked dough balls for up to 3 months in a freezer-safe bag.

FAQs

Can I use almond flour instead of all-purpose?

This specific recipe relies on all-purpose flour for its chewy texture. Almond flour will completely change the structure and require different liquid ratios.

Why did my cookies spread too much?

Your butter might have been too warm or melting before it went into the oven. Chilling the dough briefly helps prevent excessive spreading.

Can I toast the sliced almonds first?

Yes, you can lightly toast the almonds in a dry skillet before pressing them onto the dough. Just watch them closely so they do not burn in the oven later.

Nutrition

• Calories: 140 kcal
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 25mg
• Sodium: 65mg
• Total Carbohydrate: 15g
• Protein: 2g

Try More Recipes:

• Joanna Gaines Stuffed Mushrooms
• Joanna Gaines Brussel Sprout Salad Recipe
• Joanna Gaines Waffles

Joanna Gaines Almond Cookies

Recipe by Imen Dridi

Servings

24

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

25

minutes

Chewy, buttery Joanna Gaines Almond Cookies feature pure almond extract, sweet vanilla, and crunchy sliced almonds. Ready in just 25 minutes, they make an ideal quick dessert for afternoon tea cravings or a relaxed weekend baking project with the family.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup granulated sugar

• 1 large egg

• 1 teaspoon pure almond extract

• 1/2 teaspoon pure vanilla extract

• 2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup sliced almonds

Directions

• 1. Preheat the oven: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
• 2. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until pale and fluffy, about 3 minutes.
• 3. Add wet ingredients: Mix in the egg, almond extract, and vanilla extract until fully combined.
• 4. Mix dry ingredients: In a separate bowl, whisk the flour, baking soda, and salt.
• 5. Combine wet and dry: Gradually add the flour mixture to the wet ingredients, mixing just until the dough comes together.
• 6. Scoop and bake: Drop tablespoon-sized balls of dough onto the baking sheets, press a few sliced almonds into the top of each, and bake for 10-12 minutes until edges are golden.