These Almond Tea Cookies go great with a cup of tea or coffee! They have a light almond flavor and are a cross between a spritz cookie and a shortbread. They are easy to make, and you don’t have to chill the dough at all!

I really like my Almond Spritz Cookie recipe, but I wanted to modify the recipe so I could roll out the dough and have it taste a little more like a shortbread cookie. And there is no need to chill this dough! If you find that you are having a hard time rolling it out, you can chill it for a bit. However, I think it is easier to not have any lines when you re-roll the dough when you don’t chill it.

What is also nice about these cookies is that you don’t have to frost them. Just add sprinkles of your choice and you are done! Having kids help with this step would be a good way to get them involved. I like to use natural sprinkles that don’t have any artificial dye in them. You should be able to find some at a natural grocery store or online.

The recipes for the Almond Tea Cookies are below. You will find the high-altitude recipe right below, and the sea level recipe at the bottom. I hope you enjoy them and be sure to leave a comment if you try them out or have any questions!

High Altitude Almond Tea Cookies

These cookies are similar to shortbread with a hint of almond. And they are a lot easier to make! They go great with a cup of tea or coffee! Makes about 4 dozen cookies.

Print Recipe Pin Recipe

Equipment

• Round Cookie Cutter (2 inch)
• Rolling Pin
• baking sheets
• parchment paper

Ingredients

  

• 1 cup butter
• 1 cup sugar minus 1 tbsp
• 3 cups flour plus 3 tbsp
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 2 tsp almond extract
• 1 tsp vanilla extract
• 2 tbsp sprinkles

Instructions

 

• Preheat your oven to 360F.
• Crack your eggs into a small bowl and set aside.
• Line your baking sheets with parchment paper.
• In your mixing bowl, cream together the butter and sugar until fluffy. About 3-5 minutes.
• In a small bowl add your flour, baking powder and salt. Mix lightly until incorporated.
• Add your eggs to the butter and sugar and mix until incorporated.
• Scrape the bowl and then add the almond and vanilla extracts. Mix until incorporated.
• Add in half of the flour mixture and mix until incorporated. Then add the second half and mix until everything is incorporated.
• Lightly flour your rolling surface (I like to use a cutting board) and get out your cookie cutter and rolling pin.
• Take about half of the dough and shape it into a ball. Roll it out to about 1/4" thick and cut out your cookies. Add your sprinkles.
• Bake for 11-13 minutes, until the bottom is just starting to turn a golden brown.
• Let the cookies cook on the baking sheet for about 1-2 minutes, then transfer to a cooling rack.
• Store in an airtight container. They will last up to 2 weeks at room temperature or up to 3 months in the freezer.

Almond Tea Cookies

These cookies are similar to shortbread with a hint of almond. And they are a lot easier to make! They go great with a cup of tea or coffee! Makes about 4 dozen cookies.

Print Recipe Pin Recipe

Equipment

• Round Cookie Cutter (2 inch)
• Rolling Pin
• baking sheets
• parchment paper

Ingredients

  

• 1 cup butter
• 1 cup sugar minus
• 3 cups flour plus
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 2 tsp almond extract
• 1 tsp vanilla extract
• 2 tbsp sprinkles

Instructions

 

• Preheat your oven to 350F.
• Crack your eggs into a small bowl and set aside.
• Line your baking sheets with parchment paper.
• In your mixing bowl, cream together the butter and sugar until fluffy. About 3-5 minutes.
• In a small bowl add your flour, baking powder and salt. Mix lightly until incorporated.
• Add your eggs to the butter and sugar and mix until incorporated.
• Scrape the bowl and then add the almond and vanilla extracts. Mix until incorporated.
• Add in half of the flour mixture and mix until incorporated. Then add the second half and mix until everything is incorporated.
• Lightly flour your rolling surface (I like to use a cutting board) and get out your cookie cutter and rolling pin.
• Take about half of the dough and shape it into a ball. Roll it out to about 1/4" thick and cut out your cookies. Add your sprinkles.
• Bake for 11-13 minutes, until the bottom is just starting to turn a golden brown.
• Let the cookies cook on the baking sheet for about 1-2 minutes, then transfer to a cooling rack.
• Store in an airtight container. They will last up to 2 weeks at room temperature or up to 3 months in the freezer.