Butter Almond Meltaways

Butter Almond Meltaways are light, delicate, melt in your mouth cookies. Good luck eating just one!

Soft Almond Meltaways with Vanilla Almond Icing - these are so addicting! #meltaways #buttercookies #icedcookies

I have told you of my chocolate obsession before, it’s a very real  “problem”.  However, there are certain desserts I will make an exception for, and this is one of them. I honestly think it’s impossible to eat just one. They are light, and simple, but boy, are they ever delicious!

Soft and Light Meltaway Cookies with Vanilla Almond Icing - these are so addicting! #meltaways #buttercookies #cookies

Every time I make these, they are gobbled up fast! I watched my nieces shovel in one after another until nothing was left but a few crumbs.

People say sometimes the simple things are the best things, and that is certainly true when it comes to these cookies. They are so light and buttery with a sweet almond flavor, and they seriously melt in your mouth. Hence the name.

Meltaway Cookies - these are so addicting! #meltaways #buttercookies #cookies

When you bake these cookies you will notice the color doesn’t really change. They do not turn golden to let you know they are done. They also do not change their shape much while baking, so you want to make nice round discs out of the dough when placing them on the baking sheet. Stick to the 6-7 minute baking time to achieve a nice tender cookie. Over bake them and they will be dry and crunch. That is not what you want.

The icing on these hardens once dry, making them perfect for packing in lunches…or hiding a few in your purse for snacking while running errands ;)

Soft and Light Meltaway Cookies with Vanilla Almond Icing - these are SO GOOD! #meltaways #buttercookies #cookies

Butter Almond Meltaways

Serves 40
Butter Almond Meltaways are light, delicate, melt in your mouth cookies. The vanilla almond icing takes them up another notch! These are totally addicting!



  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon butter extract
  • 1 teaspoon almond extract
  • 1 pinch salt
  • 2 cups all purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder


  • 1 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 tablespoon milk


Step 1
Preheat oven to 350
In a mixing bowl cream together the butter and sugar until light and fluffy. Add the egg, almond and butter extracts, and salt, and mix well. Add baking soda, baking powder, and half of the flour and mix on low. Add remaining flour mixing until combined.
Step 2
Roll dough into 1" balls and place them 2" apart on a parchment paper or silpat lined cookie sheet. Flatten balls into disks and bake 6-7 minutes. Do not over bake! They will stay very light in color. Let rest on cookie sheet for a few minutes after baking before transferring to a cooling rack. Let cool completely before icing.
Step 3
In a small bowl whisk together Icing ingredients until smooth and creamy. You want it to be the texture of glue - not too runny. Add more milk if necessary. Gently spoon a small amount onto each cookie. Allow icing to harden before storing in an airtight container.


More non chocolate craveable desserts:

Orange Pie Bars

Orange Pie Bars


Fudgy Butterscotch Brownies

Fudgy butterscotch brownies recipe


Thick and Chewy Snickerdoodles

How to make thick, soft, chewy snickerdoodles

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  1. Pamela says

    OMG! These look amazing! The only problem is, which to make first.
    Thank you for sharing! Blessings! Pamela

    • Kathy says

      I added Lemon. Extract instead of almond and used a buttercream frosting and added Lemon extract. DELICIOUS!!

  2. says

    Do you really keep these on your purse for snacking emergencies? If so, I like the way you roll! That’s the kind of thing I’ve been known to do.
    These look great! I don’t blame your nieces for gobbling these up!

  3. Lisa says

    I’m looking for good cookie-icing recipes for my Christmas Gingerbread Cookies and this caught my eye! Since you’ve made the icing before, would this icing recipe be appropriate for gingerbread cookies? As in, it’s not too runny and you can control it easily to make designs on your cookies?

    Thanks! :)

    • says

      Hi Lisa! Though I think this icing would taste fantastic on gingerbread cookies, the consistency isn’t quite right if you are looking to make designs. It isn’t exactly runny but it won’t hold a precise shape either. Maybe if you add more sugar and less milk it would work, but I can’t say for sure. Good luck and let me know if you and up trying this!

  4. Martisa says

    These look delicious! They’ll be a perfect addition for Christmas this year! About how many cookies does the recipe yield?

  5. Cat says

    I’m having trouble finding butter extract. Is it necessary since the recipe already has butter in it? Can I substitute something else for the butter extract?

  6. says

    I made these on your recommendation for our neighborhood’s 1st Annual Christmas Tree Party and they were well loved by all, THANK YOU! I needed to re-make your icing recipe three times to have enough for all the cookies it made, hehe. I think I was a bit heavy handed! After all, nobody ever complains about too much frosting, do they? And if they do, mutant! LOL I used a 1” scoop to measure my dough and ended up with 48 cookies (4 dozen) and was so grateful the recipe made a lot! Despite not being able to eat any myself (see my crazy blog!) my guests were really happy. Thanks again, I’ll be back for sure! :)


  7. Kimberly says

    Hey! I would love to make these cookies but I don’t usually buy unsalted butter. Can I use salted butter and remove the salt from the recipe? And maybe the butter extract?

  8. Jenny says

    I would love to make these for my daughter’s birthday party. Could the dough be rolled out and cut into shapes before baking?

    • says

      Hi Jenny! I have never tried to roll it out, but the dough is fairly delicate so I don’t know if you’d have much luck. If you decide to give it a try, please let me know how it goes!


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