Almond and Cinnamon Cookies
golden almond and cinnamon cookies
I absolutely love making these cookies, they’re a family favourite! Soft in the centre and crisp on the outside, these cookies are the perfect texture and thickness. The combination of almond and cinnamon gives these cookies the most delicious comforting taste. Easy to make and so tasty- they’re a must try!
Some notes before you begin:
ROOM TEMPERATURE BUTTER
The butter shouldn’t be too soft or hard. The best way to achieve this is by cutting the butter into smaller cubes and letting it sit at room temperature for around 20 minutes before using it.
SUBSTITUTES
Butter: You can easily make these cookies Vegan by using vegan butter instead of regular butter.
Oat Milk: If you don’t have oat milk, dairy milk is absolutely fine. Any other milk should work in this recipe however it may alter the taste of your cookies.
REFRIGERATING THE DOUGH
Refrigerating the cookie dough prevents the cookies from spreading too much when baking. I’d recommend refrigerating the cookie dough balls for at least 30 minutes to 1 hour hour before baking. You can also leave the dough in the fridge overnight, or freeze it.
One of the best things about freezing your cookie dough balls is that you can make them at a later date and they still taste completely fresh! To store cookie dough balls in the freezer, all you have to do is put them into a zip lock bag. Take out as many cookie dough balls as you want to bake in one go and leave the rest in the freezer to bake later.
Almond and Cinnamon Cookies
Ingredients
Instructions
- Line a baking tray with non-stick greaseproof/baking paper.
- In a large bowl, whisk the butter and sugars together until you get a pale fluffy texture. An electric hand mixer is the most efficient way to do this however you can do it manually using a hand whisk.
- Add the vanilla extract to the butter-sugar mixture and stir.
- Add the flour, salt, baking soda and baking powder and combine. Add in the oat milk and ground almonds. Mix until all ingredient are just combined.
- Using an ice cream scoop, scoop balls of the cookie dough onto the lined tray. You could also use your hands, but a scoop helps to make more evenly sized balls. Ensure that the cookie dough balls do not touch otherwise they will stick to one another.
- Place tray in the fridge for 30 mins to 1 hour.
- Once the cookie dough balls are firm, take out the amount of cookies you want to bake and store the the rest in an airtight container or sealed freezer bag.
- Preheat the oven to 175°C/350°F. Place the cookie dough balls on your lined baking tray spacing them out at least 2 inches apart so that they don't stick to one another.
- Bake the cookies for about 12 minutes. After 6 minutes, remove tray from oven and add the toasted flaked almonds on top of the cookies. Place tray in the oven for another 6 minutes.
- The cookies should be golden brown/crisp around the edges and soft at the centre when done. Note: Do not pick up cookies when they are warm or they will crumble and break. Allow them to cool for 5 minutes before transferring onto a cooling rack.
Storage:
- These cookies can be stored in an airtight container and kept up to 3 days.
- The cookie dough balls in the freezer can be stored for up to a month.
If you enjoyed this recipe leave a comment below!
