Crispy Cinnamon and Almond Crunchies

Why You’ll Love This Recipe

I absolutely love making Crispy Cinnamon and Almond Crunchies because they’re the perfect combination of sweet, nutty, and slightly spicy flavors, all with a satisfying crunch. The cinnamon adds warmth and depth, while the almonds provide a toasty, nutty texture that pairs beautifully with the light, crisp crunchiness of the cookies. These little treats are incredibly easy to make and are great for snacking, adding to a dessert platter, or even gifting. Whether you’re craving a simple sweet bite or looking for a cookie that’s a bit different, these crunchy delights are sure to be a hit!

Ingredients

• 1 cup sliced almonds (or chopped almonds)

• 1/2 cup all-purpose flour

• 1/4 teaspoon baking powder

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 1/4 cup unsalted butter, softened

• 1/2 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 tablespoon milk

For Coating:

• 1/4 cup granulated sugar

• 1 teaspoon ground cinnamon

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cookie Dough:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.

3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes using an electric mixer.

4. Add the Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated.

5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Add the milk to help bring the dough together—it should be thick but pliable.

6. Add Almonds: Gently fold in the sliced almonds, ensuring they are evenly distributed throughout the dough.

Shape and Coat the Cookies:

7. Form the Dough Balls: Roll the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet, spacing them about 2 inches apart. Gently press each ball down with the back of a spoon or your fingers to flatten slightly.

8. Coat with Cinnamon Sugar: In a small bowl, combine the granulated sugar and cinnamon for the coating. Roll each flattened dough ball in the cinnamon sugar mixture, ensuring each cookie is well coated.

Bake:

9. Bake the Cookies: Bake for 10–12 minutes, or until the edges are golden and the cookies are firm to the touch.

10. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Serve:

11. Serve and Enjoy: Once cooled, serve these delicious, crispy cinnamon and almond crunchies as a snack or dessert. They’re perfect with a cup of coffee or tea!

Servings and Timing

This recipe makes about 18-20 cookies. Prep time is about 15 minutes, and baking time is 10–12 minutes, so you’ll have these crispy, delicious cookies ready in about 30 minutes.

Variations

If I want to switch things up, I sometimes add a handful of chopped dark chocolate or dried fruit like raisins or cranberries for an extra burst of flavor. For a richer taste, you can use brown sugar instead of white sugar. You can also experiment by adding a pinch of nutmeg or cardamom for a deeper spice profile.

Storage/Reheating

These cookies store well in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can refrigerate them for up to a week. For extra crispness, reheat them in a low oven (300°F or 150°C) for about 5 minutes before serving.

FAQs

Can I make these cookies without almonds?

Yes! You can substitute the almonds with other nuts like pecans, walnuts, or hazelnuts. You can also make them nut-free by using rolled oats or even shredded coconut for a different texture.

Can I make these cookies ahead of time?

Absolutely! These cookies actually taste better the next day as the flavors meld together. You can make the dough ahead of time and refrigerate it for up to 2 days before baking, or freeze the dough for up to 3 months. Just thaw before baking.

How do I make the cookies crunchier?

For an even crispier texture, you can flatten the cookies a little more before baking or bake them a few minutes longer, but be sure to watch them closely to avoid burning.

Can I add more cinnamon?

Yes, you can adjust the amount of cinnamon based on your preference! If you love cinnamon, feel free to increase the amount by 1/2 teaspoon or more.

Can I freeze the cookies?

Yes! These cookies freeze well. Once they’re completely cooled, store them in an airtight container or freezer bag for up to 2 months. To enjoy, simply thaw at room temperature.

Conclusion

Crispy Cinnamon and Almond Crunchies are a delightful treat that balances sweet and spicy flavors with a satisfying crunch. They’re easy to make, versatile, and perfect for any occasion—whether you’re snacking, sharing with friends, or serving with a warm drink. Once you try them, they’ll quickly become a favorite cookie recipe to keep in your repertoire!

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