Joanna Gaines Almond Cookies Recipe

This elegant Joanna Gaines Almond Cookies Recipe features a tender, buttery shortbread base infused with a double dose of almond extract. Baked quickly at high heat to remain soft and pale, each cookie is crowned with toasted sliced almonds and a sweet, glossy almond glaze, creating a sophisticated treat perfect for tea time or holiday gifting.

Joanna Gaines Almond Cookies Ingredients

The Shortbread Dough:

• 1 cup Unsalted Butter: Soft but cold (you should be able to make a thumbprint in it, but it shouldn’t be greasy). This texture is key for the cookie’s structure.
• 3/4 cup Sugar: Granulated white sugar keeps the cookie pale and crisp.
• 1 teaspoon Almond Extract: The primary flavor driver.
• 2 cups All-Purpose Flour: The base.
• Leavening: 1/2 tsp baking powder and 1/4 tsp salt.

The Decoration:

• 1/2 cup Sliced Almonds: For a crunchy, nutty topping.
• The Glaze: 1 cup powdered sugar, 2 tsp almond extract, and 2 tbsp water whisked into a drizzle.

How To Make Joanna Gaines Almond Cookies

1. Prep: Preheat your oven to a hot 400°F (205°C). Line baking sheets with parchment paper.
2. Cream: In a large bowl with an electric mixer, cream the butter, sugar, and almond extract together. Beat until the mixture is smooth and combined, but avoid over-aerating it (you don’t want them too puffy).
3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
4. Combine Carefully: Add the flour mixture to the butter mixture 2 tablespoons at a time. Mix completely after each addition. Crucial Step: This slow incorporation prevents the flour from flying everywhere and ensures the dough forms a dense, cohesive ball without overworking the gluten.
5. Shape: Roll the dough into small 1-inch balls. Place them on the parchment-lined pan. Use the bottom of a glass or your palm to flatten them slightly until they look like a thick checker piece (about 1/2 inch thick).
6. Bake: Bake for 7 minutes exactly. Warning: They will NOT look done. They will be pale and soft. Do not overbake, or they will become dry rocks.
7. Cool: Remove from the oven and let them cool on the pan until they are just warm. While warm, press a few sliced almonds gently into the top of each cookie.
8. Glaze: Whisk the powdered sugar, almond extract, and water until smooth. Drizzle a spoonful of glaze over the almonds and the cookie. Let the glaze set before serving.

Recipe Tips

• The High Heat: Baking at 400°F for a short time (7 minutes) sets the outside quickly while keeping the inside tender and soft. It’s a different technique than the standard 350°F bake, so trust the timer.
• Almond Intensity: This recipe uses a lot of almond extract (in both dough and glaze). If you find pure almond extract too strong or medicinal, you can swap half of it for vanilla extract for a milder flavor.
• Butter Texture: The “soft but cold” butter is specific. If your butter is too warm/oily, the cookies will spread into flat puddles. If it’s too cold, it won’t cream. Aim for cool room temperature.
• Glazing: Glazing the cookies while they are still slightly warm helps the icing bond to the almonds, acting as a glue to keep them in place.

What To Serve With Almond Cookies

• Afternoon Tea: The delicate almond flavor is a classic tea pairing.
• Fruit Compote: Serve with stewed apricots or peaches.
• Sherbet: A scoop of raspberry sherbet contrasts nicely with the nutty cookie.
• Espresso: Dip these into a strong shot of coffee for a morning treat.

How To Store Almond Cookies

• Room Temperature: Store in a single layer (so the glaze stays pretty) in an airtight container for up to 3 days.
• Freeze: You can freeze the baked, unglazed cookies. Thaw and glaze fresh for the best presentation.

Joanna Gaines Almond Cookies Nutrition Facts

• Calories: 160 kcal
• Fat: 9g
• Carbohydrates: 18g
• Sugar: 10g
• Protein: 2g

Nutrition information is estimated per cookie.

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