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Soft Almond Cookies

Morgan Cody
Course Cookies


  • 1 1/2 C white sugar
  • 2/3 C unsalted butter cold
  • 2/3 C shortening room temp
  • 2 eggs
  • 2 tsp almond extract
  • 2 3/4 C cake flour
  • 1 C all purpose flour
  • 1 Tbsp cornstarch
  • 2 tsp baking powder
  • 1/2 tsp salt
  • sugar in the raw I like raw sugar for this, but any coarse sugar or sprinkles would work


  • Preheat oven to 350 degrees and prepare baking sheet.
  • Cream sugar, butter and shortening. Stir in eggs and almond extract. Combine flour, cornstarch, baking powder and salt and add to butter/egg mixture.
  • Use electric mixture to ensure dough is thoroughly combined.
  • Chill dough in fridge for 30 minutes.
  • Roll 2 tsp of dough (I used a small cookie scoop to make things easier) into a ball and roll in raw sugar. Place on prepared pan.
  • Bake cookies for 7 minutes. Remove from oven and gently press the tops of the cookies flat with the back of a spoon while they are still warm and pliable. (The cornstarch keeps them from spreading so they will be mounded up).
  • Return bowl of dough to fridge in between baking batches.
  • Remove to cooling rack. Allow to cool completely.
  • A tip:
  • ~DO NOT bake longer than 7-8 minutes!! They may seem under-baked, but when they cool they will firm up.
Tried this recipe?Let us know how it was!