Soft Almond Cookies

As a resident Cookie Monster, I consider delicate almond sugar cookies a top tier cookie. They are easy to whip up, and while simple, they master the art of luxury. The trick here is balance. Butter gives that golden edge and caramel flavor while avocado oil softens the interior. Cornstarch helps keep them fluffy instead of chewy, and the almond extract ties that all together in the flavor dept.

These are great for decorating, but I usually don’t bother. A quick roll in coarse sugar or a sprinkle of flaky sea salt before baking gives them a subtle sparkle that looks just right on its own. If you have almond flour lying around or in your freezer, throw some in; it adds that soft, melt-in-your-mouth crumb that’s hard to beat.

I like these best the day after baking when the almond flavor has deepened just a little. Stack them in a tin, make tea, and call it a day.

Soft Almond Sugar Cookies

These almond sugar cookies are soft, fluffy, and full of that nostalgic buttery flavor…just a touch lighter, thanks to avocado oil. The almond extract gives them a delicate, fragrant twist while the cornstarch keeps every bite tender. Perfect for when you’re low on butter but still want the cozy softness of a bakery cookie.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Chill Time 30 minutes mins

Total Time 57 minutes mins

Course Dessert

Cuisine American

Servings 20 cookies

Equipment

• Mixing bowls
• Hand or stand mixer
• Whisk
• Baking sheet
• Parchment paper

Ingredients

  

• 5 tbsp unsalted butter softened
• ¼ cup avocado oil
• ¾ cup granulated sugar
• ¼ cup light brown sugar packed
• 1 large egg or 1 flax egg for vegan option
• 1 ½ tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tbsp cornstarch
• ½ tsp almond extract
• ¼ cup finely chopped almonds or almond flour
• 2 tbsp coarse sugar for rolling, optional

Instructions

 

• In a large bowl, cream together the butter, avocado oil, granulated sugar, and brown sugar until light and smooth.
• Beat in the egg and vanilla extract until fully incorporated.
• In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cornstarch.
• Slowly add the dry ingredients to the wet, stirring until just combined.
• Stir in almond extract and chopped almonds.
• Cover and chill dough for 30 minutes to help prevent spreading.
• Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Scoop dough into 1½ tablespoon portions, roll into balls, and optionally roll in coarse sugar.
• Place on the baking sheet, leaving space between cookies, and lightly press the tops.
• Bake for 10–12 minutes, until the edges are set but the centers look slightly soft.
• Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

The butter gives flavor while the avocado oil adds lightness; together they create a perfectly soft texture.

For a subtle nutty flavor, toast the almonds lightly before mixing in.

These cookies stay soft for several days if stored in an airtight container.

Keyword Cookies, Dessert, Vegetarian