Almond Cinnamon Chip Cookies

 

1 cup butter

1 cup light brown sugar

½ cup sugar

2 eggs

1 tsp. vanilla extract

1 tsp. almond extract

2¾ cups all-purpose flour

1 tsp. baking soda

½ tsp. baking powder

½ tsp. salt

1 tsp. ground cinnamon

1½ cups cinnamon chips

¾ cup sliced or chopped almonds, lightly toasted

Preheat oven to 350°F. Line baking sheets with parchment paper.

In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.

Cream the butter and both sugars until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time. Add the vanilla and almond extracts.

Gradually mix the dry ingredients into the wet ingredients until just combined.

Fold in the cinnamon chips and toasted almonds.

Scoop 1 Tbsp. portions of dough onto the prepared baking sheets, spacing them about 2 inches apart

Bake for 8 -10 minutes, until the edges are lightly golden and the centers are just set. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

 

Optional glaze

Whisk together:

 

1 cup powdered sugar

2–3 tablespoons milk

¼ tsp. almond extract

 

Drizzle over the cooled cookies for a flavor reminiscent of an almond pastry.

 

Tips

Toasting the almonds (350°F for 6–8 minutes) deepens their flavor.

For a softer cookie, chill the dough for 30–60 minutes before baking.

These cookies keep well in an airtight container for up to 5 days and also freeze well.