An image featuring a batch of freshly baked cinnamon almond cookies cooling on a wire rack

Cinnamon Almond Cookies

You love the warm, comforting aroma of freshly baked cookies wafting through your kitchen.

Well, get ready to be whisked away on a sweet and spicy adventure with these delectable cinnamon almond cookies.

Packed with the perfect balance of cinnamon and almond flavors, these treats are sure to satisfy your desire for something delicious.

Follow our straightforward recipe and indulge in the buttery, melt-in-your-mouth goodness that awaits you.

So go ahead, grab your apron and get ready to bake up a batch of irresistible cookies that will have everyone asking for seconds.


Now let’s explore the fascinating history behind these delightful cinnamon almond cookies.

These delicious treats have a long and storied past, stretching back centuries. The roots of cinnamon almond cookies can be traced back to ancient Persia, where the ingenious combination of cinnamon and almonds was first discovered. The Persians, renowned for their affinity for spices, quickly recognized the delightful flavor that arose from this marriage of ingredients.

As time passed, this delectable fusion spread to various cultures and regions. From Persia, it journeyed to the Middle East, Europe, and eventually, the rest of the globe. Today, individuals of all ages continue to savor these cookies, and their origins serve as a poignant reminder of the enduring culinary traditions passed down from one generation to the next.

Ingredients for Cinnamon Almond Cookies

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 cup almonds, finely chopped (you can use slivered, sliced, or whole almonds that you chop yourself)
  • Extra granulated sugar and cinnamon for rolling the cookie dough balls

Optional Ingredients:

  • 1/2 teaspoon almond extract (for enhanced almond flavor)
  • A pinch of nutmeg or allspice (for additional spice)


  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract (and almond extract if using) until well combined.
  4. In a separate bowl, whisk together the flour, ground cinnamon, baking soda, cream of tartar, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the chopped almonds.
  7. In a small bowl, combine some extra granulated sugar with a sprinkle of cinnamon for rolling.
  8. Scoop out the dough by the tablespoonful, roll into balls, and then roll each ball in the cinnamon-sugar mixture to coat.
  9. Place the dough balls on the prepared baking sheets, leaving space between them for spreading.
  10. Bake for 10-12 minutes or until the edges start to turn golden brown.
  11. Remove from the oven and let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Tips for Cooking

To ensure the best results when making these cinnamon almond cookies, here are some helpful tips for cooking them.

First, make sure to thoroughly cream the butter and sugar together until light and fluffy. This step ensures a tender and crumbly texture in the final cookies.

Next, when incorporating the dry ingredients, gently fold them into the wet mixture until just combined. Overmixing can result in tough cookies.

Another tip is to chill the dough for at least 30 minutes before baking. This allows the flavors to meld together and prevents the cookies from spreading too much in the oven.

Lastly, remember to rotate the baking sheet halfway through baking to ensure even browning.

Keep these tips in mind, and you’ll be on your way to delicious cinnamon almond cookies!

Final Thoughts

As you finish making these cinnamon almond cookies, take a moment to appreciate the delicious results you’ve achieved by following these tips for cooking. Your efforts have paid off in creating a batch of delectable treats that are sure to impress.

The combination of the warm cinnamon and nutty almond flavors creates a delightful harmony in each bite. The cookies are perfectly crispy on the edges and wonderfully chewy in the center.

The aroma that filled your kitchen as they baked was simply heavenly. The golden-brown color and delicate sprinkle of powdered sugar on top add an elegant touch. These cookies aren’t only a delight for your taste buds but also a feast for the eyes.

Enjoy these scrumptious cinnamon almond cookies, and savor the satisfaction of a job well done.

Frequently Asked Questions

Can I Substitute Regular Flour With Gluten-Free Flour for These Cinnamon Almond Cookies?

Yes, you can use gluten-free flour as a substitute for regular flour in these cinnamon almond cookies. Keep in mind that the texture may be slightly different, but the delicious flavors of cinnamon and almond will still be present. Enjoy!

How Long Can I Store These Cookies For?

You can store these cookies for up to a week in an airtight container. They will stay fresh and delicious for several days, but be sure to enjoy them before they lose their texture.

Can I Use Butter Instead of Margarine in This Recipe?

Yes, butter can be used as a substitute for margarine in this recipe. It may slightly change the taste, but the cookies should still be delicious. Make sure to use the same amount of butter as the recipe requires for margarine.

Can I Add Raisins or Other Dried Fruits to the Cookie Dough?

Yes, you can include raisins or other dried fruits in the cookie dough. This addition will provide a delightful touch of sweetness and texture. Remember to chop them into small pieces before incorporating them into the dough.

Can I Freeze the Cookie Dough and Bake It at a Later Time?

Yes, you can freeze the cookie dough and bake it later. Simply shape the dough into individual cookies, place them on a baking sheet, and freeze. When you’re ready, bake them as usual.

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