almond snickerdoodles
Soft and pillowy almond snickerdoodles flavored with almond paste!
It’s been said that you can’t improve on perfection. Although I’m usually inclined to agree with that sentiment, I gave the classic snickerdoodle a twist this year, perfuming the buttery dough with almond paste and pure almond extract. Topped with toasted almonds, these cookies are utterly blissful.
If you love almond paste as much as I do (oh, how I adore it so!), you will fall head over heels in love at first bite. The texture is a dream – soft and pillowy, with just the slightest bit of chew… these are the cookies I could easily eat all day long.
Ingredients
Cookies
- 2 2/3 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, at room temperature
- 4 oz almond paste, cubed
- 1 cup sugar
- 2 large eggs
- 1/4 tsp pure almond extract
For Rolling & Topping
- 1/4 cup sugar
- 2 tsp cinnamon
- 1/4 cup sliced toasted almonds
Instructions
- Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl. Beat butter, almond paste, and sugar in a large mixer bowl at medium speed until creamy; beat in eggs and almond extract until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Cover dough and chill in the refrigerator for at least 4 hours or overnight.
- Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 20 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Whisk together sugar and cinnamon in a shallow bowl. Scoop 1 1/2-inch balls of dough and dredge in cinnamon-sugar; place two inches apart on prepared baking sheets. Top with sliced almonds, pressing gently to adhere.
- Bake, rotating pans halfway through, for 12 minutes, until edges and tops are set. Cool for 4 minutes on baking sheets, then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature.
Nutrition
- Calories: 140
- Carbohydrates: 19
Keywords: Almond, Almond Paste, Snickerdoodles, Cookies
More snickerdoodle recipes you’ll love:
Snickerdoodle Chai Sandwich Cookies
Brown Butter Chai Snickerdoodles
S’mores Snickerdoodle Cookie Bars
20 comments
Oh my gosh, those look so good! I LOVE snickerdoodles – why have I never thought to put almond in them?! Genius.
I’v never baked with almond paste, but after seeing these cookies I’m sure going to start! Pinning 🙂
They look simply divine. Love snickerdoodle and the almond paste, oh my, so good.
Pinned.
What a fabulous cookie! Snickerdoodles are such a happy cookie, a version with almond is divine!
I’ve never tasted a snickerdoodle, Laura. Clearly this must change! x
Almonds x 3!!! I’m loving your twist to this classic—I didn’t know snickerdoodles could be approved upon till now 🙂
Snickerdoodles are so delicious, but the addition of almonds!??! OMG love that!! The look perfect!
These look so darn perfect and clear. Love the shots! I also have a question about your blog footer so I may be in touch 🙂
Thanks Gerry! Feel free to email me and I will try to help! 😉
These are beautiful Laura and I know a few people that would enjoy them very, very much!
I nibble on almond paste so much, I sometimes don’t have enough left over for baking. 😉
Next time I’ll have to resist temptation so I can make these cookies!
I stash mine in the freezer… that helps somewhat 😉
Perfect cookies. Love all the almond goodness in these 🙂
Ooh what a lovely sounding variation on the classic Snickerdoodle! You’re so clever Laura 😀
These sound incredible, my daughter’s favorite cookies are snickerdoodles, and I have a FETISH for anything almond, so they are a must try for us!
Laura, I saw these on BHG’s IG feed. . these are gorgeous!!! love that you used almond paste!!
Fabulous idea for a twist on the classic Snickerdoodles, Laura! I am a huge fan of everything and anything almond (slightly addicted to almond paste) and I simply cannot wait to make these. 🙂 Thanks ever so much for sharing! xo
These look amazing.
I buy almond paste that comes in a tube of 7 oz. Do you think I can get away with using 3.5 oz rather than 4 oz? If I did, should I be making adjustments with the amount of the other ingredients? Thanks!
Hi Dani, yes you can use half a tube (3.5 oz). Just add an extra tablespoon of butter, and you should be all set! Hope you like the cookies! 🙂
P.S. You can always wrap and freeze the remaining almond paste for another recipe.
Thanks! I’m hoping to have enough, should I want to make another batch. Merry Christmas!