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What’s better than regular Christmas cookies? Christmas cookies packed with crunchy almonds!
These almond-filled Christmas cookies are a fun twist on the classic holiday treats we all grew up with. Perfect for cookie swaps, holiday parties, or leaving out for Santa on Christmas Eve. Trust me, once you put these out on the cookie plate, they won’t stick around for long – everyone reaches for seconds when almonds are involved!
Ingredient Substitutions
Unsalted butter can be replaced with coconut oil for a dairy-free option. Use the same amount, but ensure the coconut oil is solid at room temperature. This substitution maintains the cookies’ texture while adding a subtle coconut flavor. Almond flour can be substituted with finely ground sunflower seeds or pumpkin seeds for those with nut allergies. Use the same quantity, but be aware that this may slightly alter the flavor and color of the cookies. For a lower-carb option, replace plain flour with a mixture of almond flour and coconut flour. Use 1 1/2 cups almond flour and 1/2 cup coconut flour, but note that you may need to adjust the liquid content slightly as coconut flour is more absorbent. This substitution also makes the cookies gluten-free.
| Preparation Time | 20-30 minutes |
| Cooking Time | 11-13 minutes per batch |
| Total Time | 50-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2500
- Protein: 30-35 g
- Fat: 180-200 g
- Carbohydrates: 220-240 g
Ingredients
- 1/2 pound unsalted butter (16 tablespoons, softened)
- 1/2 cup powdered sugar (plus an additional 1 1/2 cups for coating)
- 1 teaspoon vanilla essence
- 2 cups plain flour (measured precisely)
- 1/2 teaspoon fine salt (such as sea salt)
- 1 cup finely ground almond flour or meal
- 1/2 tablespoon orange zest (from one medium orange)
Step 1: Prepare for Baking
Preheat your oven to 400°F (200°C).
Line a 3/4 size cookie sheet or two regular cookie sheets with parchment paper to prevent sticking and ensure even baking.
Step 2: Make the Dough
In the bowl of a stand mixer fitted with the whisk attachment, cream together 1/2 pound of butter, 1/2 cup of powdered sugar, and 1 teaspoon of vanilla extract until the mixture is smooth.
Switch to the paddle attachment and gradually incorporate 2 cups of all-purpose flour and 1/2 teaspoon of salt into the creamed mixture.
Once these ingredients are fully combined, add 1 cup of almond meal and 1/2 tablespoon of orange zest.
Continue mixing until the dough is well blended.
The dough should be slightly sticky when it clings to the spatula but should not stick to your fingertips.
If the dough is very sticky, you can add 1-2 tablespoons more of flour.
Step 3: Shape the Cookies
Using a small ice cream scoop or your hands, shape the dough into 1-inch balls.
Place the balls onto the prepared baking sheets, spacing them about 1 inch apart.
Aim for about 38-40 cookies, ensuring they are not too large to allow proper baking.
Step 4: Bake the Cookies
Bake the cookies in the preheated oven for 11-13 minutes, until the bottoms are golden and the edges are just starting to turn a light golden color.
If you prefer softer cookies, aim for around 11 minutes.
Once baked, remove the cookies from the baking sheets and allow them to cool for about 5 minutes.
Step 5: Coat with Powdered Sugar
Fill a bowl with powdered sugar.
While the cookies are still warm (but not hot), roll each one gently in the powdered sugar to coat.
This step creates a sweet, snowy exterior.
Transfer the cookies to a wire rack and allow them to cool completely to room temperature.
Step 6: Final Sugar Coating
Once the cookies have reached room temperature, you have the option to roll them in powdered sugar again for a thicker coating or use a mini sieve to gently dust the tops with more powdered sugar, creating a delicate, snowy look.
Enjoy your delightful, buttery cookies!
