Butter Almond Meltaways are light, delicate, melt in your mouth cookies. Good luck eating just one!
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!
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.
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 crunchy. 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 😉
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Joanne says
Can these be frozen before or after baking
Stephanie Brubaker says
Yes, these freeze well after baking and cooling completely. Enjoy!
Linda Cusano says
Never heard of butter extract… Where do you find it?
Stephanie Brubaker says
You can get it at Walmart or Amazon 🙂
Eva says
What can be used as a substitute for Butter extract in a cookie recipe?
Dee says
If you can find butter emulsion or almond emulsion it is wonderful! I buy mine from Gygi’s in Salt Lake City
Bonnie says
How much almond emulsion should we use?
Ann says
Can you use salted butter then just leave the salt out? I never buy unsalted butter
Lorie Walker says
Hello! These sound delicious. I do not have butter extract, haven’t seen it either. Is there something else I can substitute with?
Thank you!
Shannon says
Watkins makes the butter extract and is delicious! Makes home made popcorn taste like movie theatre popcorn when you add a little to the butter
Gail Taylor says
I made these cookies today. The recipe says to bake 6-7 minutes at 350 with the emphasis “do not overbake!” They were light in color but they just didn’t look done. I took them out, left them on the cookie sheet a few minutes thinking they would continue to cook some. But they didn’t so I put them back in the oven for about 2 more minutes. Again, I let them rest on the cookie sheet. They were still way too soft and seemed undone. The flavor is wonderful. Any suggestions on what I could be doing wrong?
Stephanie Brubaker says
Hi Gail. Everyone’s oven is a little different, so while my oven takes 7 minutes to cook them, yours might take 9. Also it depends on how big you make them. A bigger cookie takes longer to cook. These stay very light in color even after baking, but they should not look wet. They do stay fairly soft, so it’s good to let them cool completely before trying to handle and glaze them. Hope this helps!
Mary says
Hi, these sound so yummy…can you roll them out and cut with cookie cutter instead of making balls and flattening them? Thank you for your response…Mary
Stephanie Brubaker says
Hi Mary, unfortunately, this dough is really too soft to roll and cut out.
Anita says
Can these be made ahead for an event and frozen? I would make 3 weeks ahead if possible to freeze.
Stephanie Brubaker says
Yes! These freeze well 🙂 Enjoy, Anita!
Deanna says
These look amazing! How long does it take for the icing to harden?
Deanna says
These sound amazing! How long does it take for the icing to harden?
Tammy Williams says
have you tried substituting the almond extract with lemon to make a lemon cookie or making it with some cocoa powder for a chocolate cookie? Would it change the taste or texture when it bakes. I’m always looking for new things especially for church. After Sunday service we have a gathering place to have snacks, coffee, juice and milk for everyone who wants to visit. Of course the kids love it more!
Stephanie Brubaker says
I am actually working on different flavors now – chocolate and lemon, so you’re in luck! Stay tuned for those recipes 🙂
Malina says
Amazing little cookies. The only thing I changed was that I made them wheat-free. I used a mixture of rice flour, oat flour, and ground almonds. VERY tasty. Thank you!
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?
Thanks!
Stephanie Brubaker 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!
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?
Stephanie Brubaker says
Hi, Kimberly! You can use the salted butter and I would cut the salt in the recipe in half. You can skip the butter extract, but it really adds some great flavor!
Jemoiselle 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! 🙂
Jemoiselle
Stephanie Brubaker says
Awesome, Jemoiselle! And, yeah, no such thing as too much icing!! So glad you shared with me, thank you!
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?
Stephanie Brubaker says
It’s ok to skip it if you can’t find any. It just adds a rich buttery flavor. You can use vanilla instead and they will still taste delish 🙂
Marsha says
If you’re near a walmart, in the wilton cake decorating section, usually by crafts wiltons clear butter extract. Really good quality.
Tam says
It’s easily available on Amazon, but if you can’t find that, it’s available on King Arthur Flour site, OR you could use a little butter powder, which is available on these sites, as well, or larger grocers.
laura says
What is butter extract?
Martisa says
These look delicious! They’ll be a perfect addition for Christmas this year! About how many cookies does the recipe yield?
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! 🙂
Stephanie Brubaker 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!
Kellie @ The Suburban Soapbox says
Looking forward to making these for myself. 🙂 And I’ll be adding them to my holiday cookie tray this year!!!
Evelyn says
These look amazing but the recipe seems to be missing the baking temperature?
Stephanie Brubaker says
You are correct, sorry about that! All fixed now 🙂
Thalia @ butter and brioche says
these look DIVINE. i definitely am craving one now!
Lauren Kelly Nutrition says
I would eat the whole batch! They look amazing!
christine says
These cookies sound simply delicious. I love the flavors!
Angie says
These cookies look so great! Perfect snacking size!
Ashley @ Wishes and Dishes says
ONE?! I’d be lucky if I could eat 5 of these and be able to stop! So amazing looking!
Mir 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!
Stephanie Brubaker says
Lol! I haven’t actually done that, but it is a good idea 😉
Susan says
I mean honestly, the name says it all. Butter and almond in a melty cookie!
Martha @ A Family Feast says
I’d be right there with your niece shoving cookies in my mouth! 🙂 They look delicious!
foodwanderings says
OMGoodness these butter almond melaways will go great with my afternoon tea. I wish I had 1, 2 or a dozen!
Amanda ( The Kitcheneer) says
These cookies look incredible! Love the addition of the almond flavoring!
Sam says
These look great, but what temp should you set your oven for?
Stephanie Brubaker says
Sorry about that, Sam. I fixed the recipe, hope you give them a try!
Renee - Kudos Kitchen says
I just know I will love these cookies! Stumbled and pinned 🙂
Crystal Barrett says
Butter…Almonds…..Cookies! These are going to melt away in my mouth for sure!!!!
Christie - Food Done Light says
These cookies look incredibly good. I love the mix of almond and vanilla flavoring.
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!!
Baby June says
Those look awesome! i love meltaways. 🙂
Dorothy @ Crazy for Crust says
I would totally gobble these up too. Sugar cookies like this are my favorite cookies of all time!