If you’re searching for the perfect balance of almond flavor and buttery – almost shortbread-like goodness – these Christmas Almond Cookies are for you. Whether you’re filling topping up your cookie tins for holiday gifting or simply craving a year-round treat, this cookie recipe won’t disappoint!

There’s something magical about baking Christmas cookies with your mom or grandma—those moments become more than just making sweets. It’s about traditions passed down, the familiar scent of perfumed notes of gingerbread and sugar cookie dough filling the kitchen and using cherished recipes from grandma’s wooden box that have seen many holiday seasons. Each batch brings cozy memories and family stories.

What makes these Christmas Almond Cookies so special is their unique balance of simplicity and elegance. Made with unsalted butter, almond extract, and ground almonds, these cookies are an easy bake that feels festive but works just as well beyond the holidays. They stand out among traditional holiday bakes, perfect with or without a drizzle of chocolate, and promise to become a new family favorite.

Why You Will Love These Christmas Almond Cookies

These almond cookies are a delightful combination of light sweetness and nutty flavor, perfect for the holidays or any other time of the year. Their crumbly texture and rich almond flavor will have you making them on repeat. While they fit right in with your holiday spread, these cookies are too good to save only for December!

Ingredients You’ll Need

• 8 tablespoons unsalted butter, softened
• 1 cup granulated sugar
• 1 cup ground almonds
• 1 egg, lightly beaten
• ½ teaspoon pure almond extract
• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ⅓ cup sliced almonds

Optional Chocolate Drizzle:

• 2 tablespoons unsweetened cocoa
• 1 cup powdered sugar
• 2 tablespoons unsalted butter, melted
• 2 tablespoons hot water
• ½ teaspoon vanilla extract
• ¼ teaspoon kosher salt

Optional Jam Centers:

• 1/2 cup raspberry jam

Tools for This Recipe

• I use this mini food processor – For grinding almonds finely.
• You can use your stand mixer with the paddle attachment or opt for a hand mixer – To cream butter and sugar.
• A fine mesh sieve – For sifting flour and baking powder.
• Parchment paper – To line the cookie sheets.
• Cookie sheets – Essential for baking evenly.
• Small cookie scoop – For uniform cookies.
• Wire cooling rack – Helps prevent condensation during cooling.

How to Make Almond Cookies

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below. 

Preheat the oven to 375°F (190°C). Line the baking sheets with parchment paper.

Cream the butter and sugar in a large bowl using a hand or stand mixer with the paddle attachment until smooth. Add the egg and almond extract, beating until well combined.

In a separate bowl, whisk together the dry ingredients (flour, baking powder, ground almonds). Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Scoop the cookie dough into small balls with a cookie scoop or teaspoon and place them on the prepared baking sheets. Optional: spoon 1/2-teaspoon raspberry jam into the center of the cookies. Gently press sliced almonds onto the tops of the cookies. Bake for 12-15 minutes until the edges turn golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack. Optional: Drizzle cooled cookies with the chocolate mixture for extra flair.

If Creating Jam Centers: There is no need to heat the jam before spooning. Simply make a slight depression with a teaspoon, the spoon about 1/2-teasoon or so of jam atop each cookie. Continue with almond slices and bake.

To Make the Chocolate: In a small bowl, combine the hot water, melted butter, and vanilla extract. In a separate medium bowl, whisk together the cocoa powder, powdered sugar, and salt. Gradually pour the liquid ingredients into the dry ingredients, whisking continuously until the mixture is smooth. The sauce will thicken as it cools.

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Substitutions and Variations

• Vanilla extract can be used in place of almond extract. Just know that it’s no longer the almond-intense flavor of the finished bake.
• Last year, I changed nuts! I substituted ground pecans for one batch and walnuts for another. This is an easy change if you want to mix things up a bit.
• I really love adding a 1/2-teaspoon or so of jam to the centers before baking. Raspberry works the best with almonds, but if you do mix things up with a different nut, perhaps reach for a unique jam such as apricot or fig. ALL flavors work well with the chocolate drizzle 🙂

Storage Tips

Store these cookies in an airtight container for up to a week. These treats also freeze beautifully—perfect for holiday meal prep or whenever you want a sweet bite.

These Cookies Are Holiday Stars – And Beyond

Whether you whip these up as part of your Christmas cookie recipes or enjoy them in the summer with tea, they’re sure to become a new tradition. With hints of Mexican wedding cookies and almond crescent cookies, they’ll be a hit year-round. Give them a try, and don’t forget to leave a review to share how you made them your own!