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Almond Meltaway Cookies

Almond meltaway cookies are tender, buttery cookies topped with a smooth almond glaze. Chill the dough before baking for cookies that hold their shape and have a delicate, melt-in-your-mouth texture.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling 30 minutes
Total Time 1 hour 2 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter softened
  • 1.5 cups powdered sugar divided (1/2 cup for the cookies and 1 cup for the glaze)
  • 1 tsp almond extract divided (3/4 teaspoon for the cookies and 1/4 teaspoon for the glaze)
  • 1.5 cups all-purpose flour
  • 0.5 cup cornstarch
  • 0.25 tsp salt
For the glaze
  • 1.5 tbsp milk

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 350°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Beat the butter and 1/2 cup powdered sugar in a large bowl until smooth and creamy.
  4. Beat in 3/4 teaspoon almond extract.
  5. Whisk the flour, cornstarch, and salt in a medium bowl.
  6. Mix the flour mixture into the butter mixture just until combined.
  7. Cover and chill the dough for 30 minutes.
  8. Roll the dough into 24 balls.
  9. Place the balls about 2 inches apart on the prepared baking sheet.
  10. Gently flatten each ball.
  11. Bake for 10–12 minutes, until the cookies look set and their bottoms are just beginning to turn golden.
  12. Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
  13. Stir the remaining 1 cup powdered sugar, 1/4 teaspoon almond extract, and milk in a small bowl until smooth.
  14. Spread the glaze over the cooled cookies.
  15. Let the glaze set.

Notes

For the neatest glaze, let the cookies cool completely before spreading it on. Store in an airtight container in the refrigerator for up to 5 days; yes, these cookies can be frozen. For a gluten-free option, use a cup-for-cup gluten-free flour blend in place of the all-purpose flour.