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Two easy to make Chinese almond cookies on a plate with Lunar New Year decoration nearby.
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Easy Chinese Almond Cookie Recipe

This easy Chinese Almond Cookie Recipe will bring you good fortune, and extreme satisfaction with these rich, buttery, almond flavored cookies. These almond cookies are as addicting as they are lucky.
Course Dessert
Cuisine Chinese
Keyword almond cookies, chinese almond cookies, chinese cookies, chinese new year recipe, cookie recipe, easy almond cookie, easy cookie recipe, lunar new year
Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 1 hour 15 minutes
Total Time 1 hour 57 minutes
Servings 10 people
Calories 391kcal
Author takestwoeggs

Ingredients

  • 2 ¼ cup (280 g) all-purpose flour
  • ½ teaspoon (2 g) baking soda
  • ½ teaspoon (2 g) salt
  • 1 cup (226 g) unsalted butter room temperature
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) brown sugar packed
  • 2 large egg
  • 1 teaspoon pure almond extract

Egg Wash

  • 1 egg yolk
  • 1 teaspoon water

Garnish

  • Sliced almonds

Instructions

  • Mix dry ingredients. In a medium mixing bowl, whisk together the all-purpose flour, baking soda and salt.
  • Mix wet ingredients. In another mixing bowl or the bowl of your stand mixer with paddle attachment, cream together the butter and sugars with your stand mixer, hand mixer on low for about 2 minutes. Then add the eggs and almond extract and continue mixing for another minute or until combined. Scrape down the sides of the bowl and mix for even mixing.
  • Combine. Add the dry ingredient mixture into the wet ingredients and continue mixing until combined and you no longer see any streaks of flour.
  • Chill. Cover the dough with plastic wrap and chill the dough in the refrigerator for 1 hour.
  • Prepare the oven. Preheat the oven to 350ºF and position your oven rack in the center of the oven. Line 2 baking sheets with parchment paper or slipmats.
  • Assemble. Using a 1 1/2 tablespoon cookie scoop, scoop the dough into balls, shape them with your hands and place on the prepared sheet about 2 inches away from each other. If the dough is sticking to your hands, lightly wet your hands to prevent the dough from sticking.
  • Egg wash and garnish. In a small bowl, whisk the egg yolk with 1 teaspoon of water. Then lightly brush the tops of the cookies. Place a sliced almond in the center of the cookie.
  • Chill. Chill the cookies in the refrigerator for an additional 15 minutes.
  • Bake. Bake the cookies for about 12-14 minutes or until they are golden brown and crisp around the edges. Top with flaky salt and allow the cookies to cool for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Measure your dry ingredients with a scale. I will say this for every bake. The most accurate method of measuring ingredients is with a scale. That will yield the exact flavor that I have envisioned. If you don't have a scale, fluff your flour with a spoon, carefully drop it into your measuring cup and level it off. Do NOT pack the flour into the measuring cup.
  • Use room temperature butter. This will make your life so much easier when you are attempting to cream the butter. The soft butter will cream much easier and quicker with the sugar.
  • Make sure to chill the dough! This dough will be on the softer side and pretty sticky when first mixed. Chilling the dough allows the butter to solidify making the dough easier to scoop out.
  • Use a cookie cutter to make perfectly round cookies. If the cookies are not perfectly round, immediately when you pull them out of the oven grab a round cookie cutter that is larger than the cookie. Then place it above the cookie, swirl the cookie around the cookie-cutter until they are perfectly round. This will only work if they are still hot!

Nutrition

Serving: 10g | Calories: 391kcal | Carbohydrates: 47g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 190mg | Potassium: 50mg | Fiber: 1g | Sugar: 27g | Vitamin A: 673IU | Calcium: 17mg | Iron: 1mg