Almond Croissant Cookies

These almond croissant cookies taste like a croissant in cookie form, chewy almond cookies that pair so well with a cup of coffee. Super simple to make, with just a handful of ingredients, no stand mixer required, just a bowl and a whisk and spoon!

Jump to:

• What’s so good about these almond cookies?
• Ingredients you need:
• How to make almond croissant cookies:
• Storing leftovers:
• Recipe tips and tricks:
• Almond croissant cookies FAQs:
• For more delicious cookie recipes:
• Almond Croissant Cookies

What’s so good about these almond cookies?

• You just need a bowl and a whisk/spoon to make these. No stand mixer, and they come together in minutes.
• Using almond flour as well as regular flour gives these a moist and chewy texture and almond flavor.
• Almond croissant cookies really wrap up that yummy marzipan-y flavor of almond croissants in easy little cookies. A nice twist on regular cookies, and a fun way of having cookies with coffee for breakfast.

Ingredients you need:

Caster Sugar: This is like granulated sugar, but a little finer. You can sub regular granulated sugar if you can’t find it.

Light Brown Sugar: The mix of sugars in this recipe is what gives the cookies their yummy chewy texture.

Unsalted Butter: Since we melt the butter before using it in this recipe, you don’t need a stand mixer to cream the butter and sugar together, and it’s so simple to make.

Egg and Egg Yolk: Room temperature, that extra egg yolk gives the cookies that chewy texture.

Vanilla extract

Almond Extract: Just a hint, but it really amps up that almond flavor.

Flour: Regular all purpose flour. It’s best to weigh it out, or spoon the flour into measuring cups so you don’t use too much flour.

Almond Flour: You can also use almond meal, or grind up some almonds until they reach fine consistency. This flour makes the almond cookies moist andfull of almond flavor.

Baking Soda: The typical leavening agent used in cookies

Salt: A little table salt to enhance the flavor

Almond Flakes: We roll the cookie dough in the almond flakes to really give the cookies that almond croissant feel.

Powdered sugar: Also known as icing sugar, dust a little on the finished cookies to give the visual effect of an almond croissant.

How to make almond croissant cookies:

1. Whisk the caster sugar and light brown sugar with the melted butter until combined.
2. Add the vanilla and almond extract, egg and egg yolk and whisk for another minute
3. Add the flour, almond flour, baking soda and salt and mix with a wooden spoon to combine.
4. Chill the dough for 30 minutes in the fridge while you preheat the oven to 350 F (180 C), then use a scoop or a heaped tablespoon to form the cookie dough into balls.
5. Roll the cookie dough balls in the flaked almonds, pressing them in slightly to get them to stick.
6. Place cookie dough balls on parchment paper lined baking sheet, two inches apart. Bake 10-11 minutes or until set and lightly golden brown. Lift up a cookie to make sure the base is cooked through.
7. Let the cookies cool for 10 minutes then dust with powdered sugar and enjoy!

Storing leftovers:

You can store leftover cookies for 2-3 days in an airtight container at room temperature. I always prefer freshly baked cookies, so I form the cookie dough into balls, freeze them, and just bake however many I want in one sitting.

Cookie dough will last in the fridge tightly covered 4-5 days. It’ll last in the freezer for 2-3 months. I’d recommend forming all the dough into balls, freezing on a baking sheet until frozen solid, then placing in a freezer bag. This will avoid the cookies from sticking together.

When baking frozen cookie dough, you don’t need to thaw the cookie dough, just bake directly from frozen, adding a minute or so extra to baking time.

Recipe tips and tricks:

• Make sure the melted butter is slightly cooled, and the eggs are at room temperature before mixing everything, so that the dough forms the right consistency.
• Chill the dough at least while you preheat the oven, longer if you have it. It’ll develop the flavor, and keep the cookies from spreading too much in the oven.
• Don’t overbake. To keep the cookies soft, you want to bake until they are just set and the bottom is just light golden brown. They’ll firm up more as they cool.

Almond croissant cookies FAQs:

For more delicious cookie recipes:

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