Last updated on December 17th, 2025.
Chewy Almond Sugar Cookies are everything I want in a weekday bake: chewy and slightly dense (in the best, sink-your-teeth-in way), quick to mix, and blessedly free of any “rest the dough” nonsense. The secret is mixing finely chopped sliced almonds right into the dough, giving every bite that perfect soft-meets-crunchy texture that makes these cookies impossible to “just have one”.
As I worked on my second cookbook, Cookie Science (coming fall 2026), I realized that sugar cookies are one of the most distinguished type of cookies: drop or cut-out, they should always have some chew. So I set out to create an almond cookie that tastes like it gets its chew from almond paste (think Italian Pignoli Cookies) but uses none at all.
Mission accomplished. These cookies are a chewy, melt-in-the-mouth almond explosion: no special paste, no last-minute grocery run, just pure cookie bliss. BTW, I also have the Strawberry Sugar Cookies Version.
The Secret Is In The Mixing Method
The complete recipe is at the bottom of this post, in the recipe card. Below are step-by-step images for a visual cues, plus a few notes, tips and scientific “tricks” that you will you bake like a master baker every time.
- This recipe is made using the Melted Fat Method (or mix and blend), meaning fat is added in liquid form rather than being creamed with sugar (like in these Pistachio Sugar Cookies). This method: produces denser, chewier textures.
- Using only egg yolk adds richness and chew, thanks to its fat content, without the extra water from the egg white. For an extra chewy cookies, increase the yolks amount to two (and skip the milk).
- Almonds are very mild in flavor (hardly noticeable), so t flavor in this recipe comes from the almond extract. The quality will make a difference, so use a brand you trust and know. I tested this recipe once with an off brand almond extract and the flavor was completely off.
- I added chopped sliced almonds into the dough to give the cookies a crisp texture to compliment the chewiness. Feel free to use any type of chopped almonds, but avoid using almond meal (flour).
Yields And Store
When using a 1.5 tablespoon cookie scoop (#50), this recipe makes 18 cookies (12 minutes). When using 2 tablespoons cookie scoop (#40) this recipe makes 13 cookies (14 minutes).
Store the cookies in a cookie jar at room temperature for up to 5 days, or freeze for up to three weeks.
Tender and Chewy Almond Sugar Cookies
Ingredients
- 2/3 Cup (160g) Unsalted melted butter
- 3/4 Cup (150g) Sugar
- 1 teaspoon Almond extract
- 1 Large Egg yolk at room temperature
- 1 teaspoon Milk (at room temperature)
- 1 3/4 Cup (210g) All-purpose unbleached flour
- 1/2 Cup (60g) Chopped sliced almonds
- 1 teaspoon Baking soda
- 1/8 teaspoon Baking powder
Instructions
- Preheat your oven to 325°F (165°C) and line two large cookie sheets with parchment paper.
- Pour the melted butter into a large bowl, and mix in the sugar.
- Mix in the egg yolks, milk and almond extract.
- In a medium bowl, mix the flour, baking soda and chopped sliced almonds.
- Add the flour mixture to the butter mixture and stir until you get a cohesive dough.
- Using a 1.5 tablespoon cookie scoop (# 50), scoop the dough and place sic dough balls over the prepared pans.
- Bake for 12-14 minutes or until the cookies are puffed and the bottom edges a light golden.
- Remove from the oven and set aside to set for about 10-15 minutes.
Notes
- Store at room temperature in cookie jar for about 5-7 days, or freeze for up to three weeks in an airtight container, or a freeze bag.
- When using a 1.5 tablespoon cookie scoop (#50), this recipe makes 18 cookies (12 minutes). When using 2 tablespoons cookie scoop (#40) this recipe makes 13 cookies (14 minutes).
- For an extra chewy cookies, use two egg yolks and skip the milk.
