It’s fall and the scent of cinnamon is everywhere. Cinnamon evokes the warmth of the season, bringing our hearts back to childhood treats baking or stepping into our grandmother’s kitchen. If comfort had a scent, it would most definitely smell like cinnamon! These Soft Cinnamon Almond Cookies provide that comfort in cookie form – soft and tender, warmed with cinnamon and the nuttiness of almond flour.
These cookies come together quickly and easily, so you can have a plateful in half an hour, whenever the craving strikes. The trick, like with almost all baked goods, is to avoid overmixing the dough. You want it to stay nice and soft, so that you will be rewarded with a pillowy cookie that melts in your mouth.
Maybe you’re like me and forget to pull your butter and egg out of the frig so they can come to room temperature? You might be tempted to use them straight from the frig, but I know from experience that road does not lead to cookie goodness. Rather, you will end up frustrated when your dough refuses to come together. Instead, let me share some tricks to warm up your ingredients quickly!
First and easiest is the egg. Fill a bowl with warm water from the tap and immerse your egg. It will take only 5 minutes to warm up to room temperature. So easy. And foolproof!
The butter is a little trickier, but not by much. Simply cut it into small pieces and place it in an even layer on a plate. The smaller pieces warm up more quickly. You can set the plate in a warm spot in your kitchen, but be careful not to melt the butter. And don’t microwave butter in an attempt to warm it – it will only melt on the inside, making it unusable in this recipe. Your butter is ready when pressing it with a finger dents it easily. This should only take around 5 minutes.
Now you’re ready to make your cookies! This recipe uses the standard creaming method you all are probably familiar with already. Cream together the butter and sugar, add the egg, then add your dry ingredients. Scoop out using a spoon, measuring cup, or cookie scoop. Top with cinnamon sugar and bake until golden.
These are fantastic with a cup of hot apple cider. Really, they are amazing with any hot beverage. Or cold beverage for that matter! They are simply fantastic. You can store them at room temperature for up to a week, but I doubt they will last that long! Freeze them for up to a month; warm them in a low oven or one-by-one in the microwave before enjoying.
You can also make these gluten free by substituting your favorite all purpose gluten free flour for the all purpose wheat flour in the recipe. King Arthur and Bob’s Red Mill both have wonderful GF flour options. A super easy swap with great results!
No matter what flour you use, when you bake these, your house will smell amazing! Comforting scent, comforting flavor, comforting season! And more memories provided for your own family – the scent that will always bring their hearts back to your home.
A cookie platter is a great idea for fall gatherings! (Why wait until Christmas??) Serve up these Soft Cinnamon Almond Cookies along with Triple Chocolate Chip Cookies and Dark Chocolate Pecan Cookies. Add more favorites for a cookie feast!
Enjoy!
Soft Cinnamon Almond Cookies
Ingredients
- 3 ounces (6 tablespoons) unsalted butter at room temperature
- 3-1/2 ounces (1/2 cup plus 2 tablespoons) brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 5 ounces (1 cup plus 1 tablespoon) all purpose flour
- 4 ounces (1 cup) almond flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon coarse kosher salt
- 3-1/2 ounces (1/4 cup plus 3 tablespoons) almond milk
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 425 degrees F. Line two baking sheets with parchment paper or a silicone liner.
- Place butter and brown sugar into the bowl of a stand mixer and mix with the paddle attachment on medium speed until light and fluffy, about 8 minutes. Scrape the sides and bottom of the bowl halfway through and again at the end of this mixing time.
- Add the egg and vanilla, then mix for another 3-4 minutes.
- Meanwhile, whisk together the all purpose flour, almond flour, cinnamon, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Turn the mixer to low speed and gently spoon in half of the flour mixture. Slowly pour in the milk, then the rest of the flour mixture. Mix until just combined, being careful not to overmix.
- In a separate small bowl, mix together 1 tablespoon granulated sugar and 1 teaspoon cinnamon. Set aside.
- Using a spoon or 2-tablespoon-sized scoop, drop the cookie dough 2 inches apart onto your prepared baking sheet. Sprinkle the tops of the cookies with the cinnamon sugar.
- Bake for 10 minutes, rotating the pans halfway through, until the cookies are golden brown at the edges and the top springs back when lightly touched with a finger. Remove the cookies from the baking sheet and cool completely on a wire rack.
Notes
- Store in an airtight container at room temperature for up to a week or freeze for up to a month.
- Make these gluten free by substituting your favorite all purpose gluten free flour mix for the all purpose wheat flour.
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