Soft Amaretto Cookies
35 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
These Soft Amaretto Cookies are the softer, chewier cousin of classic Italian amaretti, bursting with almond from pure extract and a splash of Amaretto.
Perfect for coffee breaks, holiday trays, or late-night cravings, they bake up with crackly sugar tops and buttery centers that taste bakery-fancy without the fuss.
Ingredients (24 servings)
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Ingredients
- 1 cup granulated sugar granulated sugar
- ½ cup unsalted butter, softened unsalted butter 4 oz
- 1 large egg large egg 1 ct
- 1 tsp almond extract almond extract 0.17 fl oz
- 2 Tbsp amaretto liqueur amaretto liqueur 1 fl oz
- 1½ cups all-purpose flour all-purpose flour 0.41 lb
- ½ tsp baking soda baking soda 0.08 oz
- ¼ tsp salt salt
- 2-3 Tbsp granulated sugar (optional, for rolling) granulated sugar
How to Make Soft Amaretto Cookies
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Preheat and prep pans
Heat oven to 350 F, 177 C, and line two light-colored sheet pans with parchment.
Stack the pans if yours run hot to keep bottoms from over-browning.
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Cream butter and sugar
Beat 1/2 cup softened unsalted butter with 1 cup granulated sugar on medium speed until pale and fluffy, about 2 to 3 minutes.
Scrape the bowl so no buttery bits hide at the bottom.
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Add egg and flavor
Beat in 1 large egg until fully emulsified and glossy.
Mix in 1 teaspoon almond extract and 2 tablespoons Amaretto until the batter looks smooth and slightly satiny.
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Whisk dry ingredients
In a separate bowl whisk 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until evenly combined.
This keeps you from overmixing later.
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Combine wet and dry
Add the dry mix to the bowl in two additions and mix on low just until no dry streaks remain.
Stop as soon as the dough comes together to keep the cookies tender.
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Chill briefly for control
Cover and chill the dough for 15 to 20 minutes so it is easier to scoop and holds shape in the oven.
If your kitchen is cool, you can skip this, but I would not if you want plush centers.
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Portion and sugar-coat
Scoop dough into 1 tablespoon portions, then roll into balls.
Roll in 2 to 3 tablespoons granulated sugar if you want that classic crackly finish.
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Bake
Arrange 2 inches apart on the prepared sheets and bake 8 to 10 minutes until edges are set and the centers look puffed and a touch glossy.
Do not wait for browning across the top if you want soft cookies.
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Cool and set
Let cookies rest on the sheet 5 minutes to finish setting, then move to a rack to cool completely.
The carryover heat finishes the middle without drying them out.
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Store
Keep in an airtight glass container at room temp for up to 4 days.
For longer storage, freeze baked cookies or freeze dough balls and bake from frozen, adding 1 to 2 minutes.
Substitutions
- Amaretto liqueur -> almond syrup and milk
- Swap 2 tablespoons Amaretto with 1 tablespoon almond syrup plus 1 tablespoon milk or water for similar sweetness and almond aroma without alcohol, keeping the cookie soft and plush.
- Unsalted butter -> refined coconut oil or plant-based butter
- Use 1/2 cup refined coconut oil or vegan butter for a dairy-free version; refined oil keeps flavor neutral and yields slightly denser, very soft centers, while plant butter keeps the classic butter vibe with a touch more salt.
- All-purpose flour -> 1:1 gluten-free baking blend
- Replace the flour with a cup-for-cup gluten-free blend that includes xanthan; the texture stays tender and chewy rather than sandy, with the almond notes still front and center.
Tips
- Butter temperature sweet spot
- Softened means it gives slightly when pressed but is still cool, about 65 F, which traps air during creaming and builds that soft lift.
- Cream to dissolve some sugar
- Stop when the mixture looks light and a bit fluffy, which partially dissolves sugar and creates that delicate crackle when you roll in sugar.
- Measure flour like a pro
- Use 180 g flour if you have a scale, or fluff, spoon, and level to avoid packing; too much flour makes cakey cookies.
- Chill for thicker cookies
- A short chill firms the fat so the dough spreads slower, giving you creamy centers with tidy edges.
- Pans and placement matter
- Bake on parchment-lined, light-colored sheets and one tray at a time on the center rack for even heat and consistent spread.
- Pull early for soft centers
- Take them out when the edges just set and the centers still look slightly glossy because they finish with carryover heat and stay soft for days.
- Sugar roll like you mean it
- For a pronounced crackly crust, roll once, rest 2 minutes, then roll again so a thicker sugar layer bonds to the surface.
Nutrition Facts *
| Energy | 124 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 4 | g |
| Carbohydrates | 19 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My dough is sticky and hard to roll, what do I do?
- Chill for 10 more minutes, then lightly dampen your palms or use a 1 tablespoon scoop so portions are even and easy to handle.
- Why did my cookies spread too much?
- The butter was too warm or the flour was short, so chill the dough, weigh the flour, and check that your oven is truly at 350 F with an oven thermometer.
- The cookies baked up dry, how can I fix that next time?
- Pull them 1 to 2 minutes earlier, measure flour carefully, and do not overmix after adding flour so the gluten stays relaxed.
- Can I skip the Amaretto or make these kid-friendly?
- Yes, use the almond syrup and milk swap or add 1 extra teaspoon milk with an additional 1/4 teaspoon almond extract for bold flavor without alcohol.
- Can I freeze the dough or baked cookies?
- Freeze portioned dough balls up to 2 months and bake from frozen adding 1 to 2 minutes, or freeze baked cookies and thaw at room temp for 20 minutes.
- How do I get a stronger almond flavor without overpowering?
- Add 1 teaspoon finely grated orange zest to the dough, which brightens the almond notes without making it bitter.
Serving Suggestions
Perfect with a short espresso or a little vin santo, these soft almond beauties also love a drizzle of dark chocolate for a gentle bittersweet snap.
For a bakery look, press a few sliced almonds on top before baking or sandwich two cookies with a whisper of mascarpone cream for date-night energy.
More pairings:
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