Soft Amaretto Cookies

Prep Time	Cook Time	Total Time
20 min	10 min	30 min

Introduction

These soft Amaretto cookies are tender, buttery, and full of warm almond flavor in every bite.

They come together quickly with simple pantry ingredients, so they are perfect for last-minute baking or easy entertaining.

A quick roll in sugar gives the edges a light crunch that contrasts beautifully with the soft, melt-in-your-mouth centers.

How to Make Soft Amaretto Cookies

Prep mode (keeps screen active)

Preheat the oven and prepare the pan

Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
Cream butter and sugar

In a large mixing bowl, beat the softened butter and 1 cup granulated sugar until light, fluffy, and noticeably paler.

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Add egg and almond flavor

Add the egg and beat just until it is fully incorporated and the mixture looks smooth again.
Beat in the almond extract and Amaretto liqueur until the batter smells fragrant and slightly thickens.
Whisk dry ingredients

In a separate bowl, whisk together the flour, baking soda, and salt until no streaks of leavening remain.
Combine wet and dry ingredients

Add the dry ingredients to the butter mixture and mix on low speed until a soft, even dough forms.

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Chill the dough briefly

For thicker, puffier cookies, cover the bowl and chill the dough in the fridge for 20 to 30 minutes.
Shape and sugar-coat the cookies

Scoop tablespoon-size portions of dough and roll them into balls between your palms.
If using, roll each ball in the extra granulated sugar until lightly coated.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake and cool

Bake the cookies for 9 to 11 minutes, until the edges are set but the centers still look soft and puffy.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.

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Substitutions

Amaretto liqueur -> almond syrup or milk plus extra extract: For a no-alcohol version, replace the Amaretto with 2 tablespoons almond coffee syrup or 1 tablespoon milk plus extra extract. You will lose a little nuttiness from the liqueur, but the cookies still taste sweet, soft, and distinctly almondy.
Unsalted butter -> refined coconut oil: Swap the butter with an equal amount of softened refined coconut oil for a subtly coconut, dairy-free cookie. The cookies may spread slightly more, so chilling the dough becomes extra important for a soft, thick texture.
All-purpose flour -> 1:1 gluten-free baking blend: Use your favorite cup-for-cup gluten-free flour blend in place of the all-purpose flour. The cookies stay soft and chewy, though they may be a touch more delicate when still warm.

Tips

Cream the butter long enough: Proper creaming adds air, which gives these cookies their tender, pillow-soft texture instead of turning dense. Beat for at least two minutes on medium speed, scraping the bowl once for even mixing.
Avoid overmixing the dough: Once you add the flour mixture, stop mixing as soon as you no longer see dry flour streaks. Overmixing develops gluten and can make the cookies tough and less tender.
Use a cookie scoop for uniform baking: A leveled tablespoon scoop helps every cookie bake at the same rate, so the batch stays evenly soft. Uniform size also looks prettier on a platter or cookie tray.
Pull the cookies while the centers look underbaked: These cookies finish setting as they cool, so take them out while the centers still look slightly pale and puffy. If the tops look fully dry and golden, they are already a bit overbaked.
Store with a slice of bread for softness: Once cooled, store the cookies in an airtight container with half a slice of sandwich bread. The bread gives up moisture, keeping the cookies soft for several days without becoming soggy.

Energy	100	kcal
Protein	1	g
Total Fat	4	g
Carbohydrates	14	g
Dietary Fiber	0	g

FAQ

Why did my cookies spread too much and turn flat?: Warm dough or very soft butter usually causes excessive spreading in the oven. Next time, chill the dough for 20 to 30 minutes and be sure the butter is only just softened. Also check that your oven temperature is accurate and your baking soda is fresh.
How can I keep these cookies soft for days?: Cool the cookies completely before storing, then keep them in an airtight container at room temperature. Add a small piece of bread or a few marshmallows to maintain moisture without making them wet. Avoid refrigerating, because the fridge often dries cookies out more quickly.
Can I make the dough ahead of time?: Yes, you can refrigerate the dough tightly covered for up to 48 hours before baking. Let it sit at room temperature for 15 to 20 minutes until scoopable, then portion and bake as directed. You can also freeze scooped dough balls and bake from frozen, adding one or two extra minutes.
Can I skip rolling the cookies in extra sugar?: Yes, the sugar roll is optional, though it adds sparkle and a delicate crackly crust. Without it, the cookies still taste great but look more matte and slightly less festive.
Can I use another extract besides almond?: You can, but the cookies will no longer taste like traditional amaretto cookies. Vanilla, orange, or lemon extract all work nicely, especially paired with a complementary liqueur or syrup. Start with half the amount of extract, because some flavors are stronger than almond.