Almond Croissant Cookies

powdered sugar dusted almond cookies on wire baking rack.

An instant hit, almond croissant cookies are easy, one bowl, chewy cookies that tastes like an almond croissant in cookie form. Can't get much better!

Course Dessert

Cuisine American

Diet Halal, Vegetarian

Prep Time 15

Cook Time 11

Servings cookies

Calories 266kcal

Author Farah Abumaizar

Ingredients

3/4 cup caster sugar (fine granulated sugar), you can use regular white sugar 150g
3/4 cup light brown sugar 150g
1 cup unsalted butter, melted 226g
1 egg, room temperature
1 egg yolk, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all purpose flour 300g
1 cup almond flour 95g
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup almond flakes 80g
1/4 cup powdered sugar (icing sugar) to garnish

Instructions

Whisk the caster sugar, light brown sugar, and melted butter together for a minute or so until combined.
Add the vanilla and almond extract, egg and egg yolk and whisk for another minute or so until ribbons form.
Add the flour, almond flour, baking soda and salt and mix with a wooden spoon to combine.
Chill the dough for 30 minutes in the fridge while you preheat the oven to 350F (180C), then use a scoop or a heaped tablespoon to form the cookie dough into balls.
Roll the cookie dough balls in the flaked almonds, pressing them in slightly to get them to stick.
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.
Let the cookies cool for 10 minutes then dust with powdered sugar and enjoy!

Video

Notes

Ingredient notes:

You can use regular granulated sugar instead of caster sugar.
If you don't have almond flour, you can make your own by processing almonds into a fine meal.
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.

Recipe notes:

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.

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.

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