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    Home » Cookies » Almond Shortbread Cookies 4 ways

    Published: Dec 16, 2020 Last Modified: Dec 20, 2020 by Bessie Bakes · 2 Comments · This post may contain affiliate links

    Almond Shortbread Cookies 4 ways

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    Delectable almond shortbread cookies 4 ways! via @bessiebakes

    Almond shortbread cookies taste amazing on their own but can be decorated with lots of different toppings and flavors for a fun and festive cookie that everyone in the family will love!

    Almond shortbread cookies stacked with christmas lights

    During the holidays, I prefer less sweet, buttery cookies that are either soft or have a lovely crisp texture to them.  I love all things spiced, or flavors that are simple but so so good…like these perfect almond shortbread cookies.

    Butter, sugar, cookie cutters, and peppermint sticks

    The beauty of these cookies is that you can top them with all kinds of flavors, and they can work for different times of the year with a different seasonal topping.

    In the recipe below I’ve added extra options for flavors to top these cookies with so if you want to make this recipe your own, then go for it!

    Cookie cutters, peppermint sticks and sugar

    The flavor options in this recipe

    • Dark Chocolate Peppermint
    • White Chocolate Peppermint
    • Chai Spiced
    • Apricot Jam-filled sandwich cookies

    More delicious topping ideas

    • Orange Marmalade-filled sandwich cookies
    • Raspberry Jam-filled cookies
    • Dark Chocolate and Candied Orange Peel
    • Chocolate Hazelnut spread in the sandwich cookies

    Why these cookies are perfect

    • The dough creates a crisp buttery cookie that you can enjoy by itself or with lots of flavors on top
    • You can make the dough ahead of time and freeze or place in the fridge
    • The base is the same recipe but the flavor additions make these cookies versatile and easy to customize
    • If you struggle with creating ornate decorations on cookies, you will love these! Piping simple stripes is super easy with a ziploc bag or piping bag.
    • Watch the video to see how easy it is to make these cookies!
    Almond shortbread cookie dough with cookie cutters

    Tools for this recipe

    • Offset spatula to help lift cookies from parchment after cutting
    • Handheld mixer
    • Or a Stand mixer (I’ve used the same Kitchenaid mixer for years)

    More delicious cookie recipes on Bessie Bakes

    • Soft and Buttery Chai Snickerdoodles
    • Double Chocolate Hazelnut Orange Cookies
    • Pistachio Rose Water Cookies
    Almond shortbread cookies on a sheet pan
    Baked almond shortbread cookies on a sheet pan
    Almond cookies decorated with dark chocolate, chai spice, and white chocolate
    Almond shortbread cookies stacked

    Bon Appétit Ya’ll,

    Leslie O.

    Almond shortbread cookies with chocolate and peppermint drizzled

    Almond Shortbread Cookies 4 ways

    These delectable almond shortbread cookies are topped with 4 different flavors for a fun and festive cookie the whole family will love.
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    Course: Cookies
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Resting time: 30 minutes
    Author: Bessie Bakes

    Equipment

    • Cookie Cutters
    • Stand mixer or handheld mixer
    • Large mixing bowl
    • Offset spatula for lifting the cut cookies from the parchment after cutting
    • Ziploc bag or piping bag

    Ingredients

    • 13 Tbsp. Butter (3/4 cup) 6 oz., softened to room temp
    • ½ cup Sugar 100 grams
    • ¼ cup Confectioner's Sugar (powdered sugar) 28 grams
    • 1 Egg
    • ¼ tsp Almond Extract
    • ½ tsp Vanilla extract
    • 1½ cups All purpose flour 220 grams
    • ½ cup plus 1 tsp Almond Flour 2 ounces, almond flour has the skins removed
    • ½ tsp Salt

    Cookie Decorations and Toppings

    • Peppermint Candies crushed
    • ⅛ tsp Peppermint Extract to flavor the dark chocolate and white chocolate
    • ⅓ cup Dark Chocolate chips or a bar break the bar into pieces
    • ⅓ cup White Chocolate chips or a bar break the bar into pieces
    • Apricot Jam

    Chai Spice Mixture (you will have some leftover to use for later)

    • 2 tsp Cinnamon
    • 2 tsp Ground Ginger
    • 1 tsp Ground Cloves
    • 1 tsp Ground Cardamom
    • 5 TBSP Sugar

    Instructions

    • In a stand mixer or with a handheld mixer beat the butter and sugar and confectioner's sugar for 2 minutes.
    • Add the egg, vanilla extract, and almond extract.
    • In a separate bowl add the all purpose flour, almond flour, and salt. Whisk until combined.
    • With the mixer on low, add half of the flour mixture and mix until not quite combined. Then add the rest of the mixture and mix until just combined, making sure not to over-mix as that will make the dough tough.
      The dough might be a tad crumbly, but you can press it together on the counter.
    • Dump the dough onto your counter and press together into a flattened round and cut in half. Wrap each half in plastic wrap or beeswax wrap completely. Place in the fridge to chill for at least 30 minutes.
      Cookie dough wrapped in plastic wrap
    • Remove one half of the dough from the fridge and uncover, but flatten out the plastic wrap. Place another piece of plastic wrap or parchment paper underneath the dough and top with the plastic wrap on top. This will make rolling out the dough very easy and will help if it breaks apart while rolling.
      If it does, simply press the seems back together through the plastic wrap. The parchment and plastic wrap will also prevent the dough from sticking to the rolling pin.
      Rolled out cookie dough with a rolling pin
    • Cut out with cookie cutters of similar sizes. You don't want to bake really small cookies on the same sheet pan as the bigger cookies since the smaller ones will bake faster than the bigger ones. To cut round cookies, use a glass or a round biscuit cutter. Dip the cookie cutter in a bit of flour before each cut to keep the dough from sticking to the cutter.
      Use a small offset spatula to help lift the cookies from the parchment paper.
      You can press the remaining bits of dough together and roll it out to cut even more cookies out. If you don't have room on your sheet pan, cover them with plastic wrap and place in the fridge to keep them chilled until you are ready to bake them.
      Almond shortbread dough cut into shapes
    • Place the cookies on a sheet pan lined with parchment paper about two inches apart. They don't spread much at all so they can be placed closer together.
      Almond shortbread cookies on a sheet pan
    • Bake for 8-11 minutes (depending on the size of the cookies). Start checking the cookies around 6-7 minutes, especially if they are really small cookies. Bake until the edges start to turn light golden brown. Let cool for a few minutes then remove the cookies from the sheet pan and cool on a cookie rack if you have one.
      shortbread cookies baked
    • Roll out the second ball of dough out and shape. Bake like sizes with like sizes.

    For the Chai Spiced Cookies

    • Mix the spices with the sugar and whisk with a fork until combined. Dip each cookie into the chai sugar mixture and coat.
      Bake on a sheet pan with cookies of the same size. You can bake them on a sheet pan with other cookies that don't have the chai sugar coating as they will bake in the same amount of time.
      Almond shortbread cookie in chai spice

    For the Apricot Jam-filled cookies

    • Use two cookies of the same size and shape and spread apricot jam on one cookie and top with the other cookie.
      apricot jam on shortbread

    For the Dark Chocolate Peppermint

    • Place the pieces of dark chocolate or chocolate chips in a small bowl and microwave for 10-20 seconds at a time. Stir after each interval. Stop heating when all the chocolate is melted and stirred together. This takes about 30-60 seconds in total.
    • Add the peppermint extract to the melted chocolate and stir.
    • Use a glass or a cup and place the ziploc bag or piping bag inside to help stand it up. Pour the melted chocolate in the bag and use your hands to remove air holes.
      Cut a small slit in the pointy corner of the bag with scissors. Immediately pipe lines across the cookies. Place the bag of chocolate back in the cup or glass to keep from spilling.
      drizzling chocolate over shortbread cookie
    • Top with crushed peppermint candies.

    For the White Chocolate Peppermint

    • Place the pieces of white chocolate or chocolate chips in a small bowl and microwave for 10-20 seconds at a time. Stir after each interval. Stop heating when all the chocolate is melted and stirred together. This takes about 30-60 seconds in total.
    • Add the peppermint extract to the melted chocolate and stir.
    • Use a glass or a cup and place the ziploc bag or piping bag inside to help stand it up. Pour the melted chocolate in the bag and use your hands to remove air holes.
      Cut a small slit in the pointy corner of the bag with scissors. Immediately pipe lines across the cookies. Place the bag of chocolate back in the cup or glass to keep from spilling.
    • Top with crushed peppermint candies.

    Notes

    more delicious topping ideas

    • Orange Marmalade-filled sandwich cookies
    • Raspberry Jam-filled cookies
    • Dark Chocolate and Candied Orange Peel
    • Chocolate Hazelnut spread in the sandwich cookies
    Tried this Recipe? Tag me Today!Mention @Bessie.Bakes or tag #BessieBakes!
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    Reader Interactions

    Comments

    1. SIGALIT says

      December 20, 2020 at 11:04 am

      HELLO/’
      THE INGREDIENTS ARE MISSING YOUR MAIN… HOW MUCH ALMOND FLOWER IS NEEDED.

      Reply
      • Bessie Bakes says

        December 20, 2020 at 1:20 pm

        OH NOOO!! Thank you so much for letting me know Sigalit! I updated the recipe right now. No matter how many times I proofread a recipe, sometimes I forget to add an ingredient.

        It’s 1/2 cup plus 1 tsp almond flour or 2 ounces.

        Reply

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