Creamy Almond Cake Mix Cookies

These easy Almond Cake Mix Cookies are soft, buttery, and full of almond flavor. Just a few simple ingredients and no mixer required — a perfect quick treat for any almond lover!

My Fascination with Almond

There are a few scents that I equate with heaven. Almond is one of them. There’s just something so soothing, so amazing, about that luscious almond smell. 

I use almond all the time in my baking. It goes into my cut-out sugar cookies, my royal icing, even my dreamy buttercream. Every wedding cake I’ve ever made (with only two exceptions) had almond in them, as well.

People usually equate almond with “fancy.” To me, it’s just plain delicious. 

An Exciting Discovery! 

A few days back I stopped off at the baking aisle at my local grocery store and saw something I had never seen before: a box of Pillsbury Creamy Almond Cake mix. 

I must confess, my heart skipped a beat. 

Now, I know what you’re thinking: why not just use a white cake mix and add half a teaspoon of almond to the recipe? That’s fine, if you can’t find this particular flavor of cake mix. In fact, that’s what I would have done. But since I happened to have this one handy (Yes, I bought it) you can guarantee I planned to use it! 

The idea was simple: an almond cookie loaded with chopped almonds. I had a strong sense I would fall in love with these, and I wasn’t wrong! Hopefully you’ll love them, too! 

Almond Cake Mix Cookie Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need to make these. As I mentioned above, you can feel free to use white cake mix with a half teaspoon of almond flavoring. 

• 1 box Pillsbury Almond Cake (15.25 ounce)
• 1 stick (½ cup) room temperature butter
• 1 egg
• ⅔ cup chopped almonds, divided
• 1-2 tablespoons granulated sugar

How to Make Simple Almond Cake Mix Cookies

These come together so easily and quickly! Best of all, you won’t even need a mixer. 

Place butter in a microwave safe bowl and place in microwave for 30 seconds. 

Add egg and stir well. 

Add the cake mix, stirring until fully incorporated. I did mine by hand. And when I say "by hand" I mean I stuck my hands in the bowl and mixed up that thick dough with my hands.

Now add half a cup of the chopped almonds. Set the rest aside.

Place a piece of waxed paper on your workspace and roll the dough into a log on the paper.

Now roll the log up in the paper.

Place in the freezer. Chill the cookie dough for 30 minutes. 

Preheat oven to 350 degrees. 

Slice the cookies and place onto a parchment lined baking sheet. 

Press some of the remaining chopped almonds into the tops of the cookies.

Press down with your palm on each cookie to adhere the almond pieces, then sprinkle lightly with granulated sugar.

Place cookies into the preheated oven and bake for 12-13 minutes or until lightly golden brown. 

Remove and place cookie sheet on a wire rack to cool. 

After a few minutes, place cookies directly onto the rack to continue cooling. 

Serve and enjoy! 

Store in an airtight container at room temperature up to three days. You can freeze these cookies to eat later. (I like to scoop the dough into balls, flash freeze, and then place in a freezer safe baggie to store, to bake later.) 

What to Expect from These Cookies

They're light, they're flaky, they have a pie-crust-like consistency. Best of all, they have a lovely almond flavor. I especially loved the chopped almonds on top (and inside). That little sprinkling of granulated sugar was nice, too! I'm so glad I dreamed up this idea, friends! It's definitely a keeper!

Variations to this Recipe

I love these as they are, but I'm also a fan of trying new things. Next time I might use one of these options:

Almond glaze: You can make a simple glaze using a cup of powdered sugar, 1-2 tablespoons of water, and a teensy-tiny dash of almond extract. Dip the baked cookies into the glaze. (Yum!)

Craisins or dried cherries: I have a cherry almond cookie recipe already. These two flavors are divine together!

Chocolate chips (white or semi-sweet). This will really amp up the flavor!

Other Almond Favorites from Out of the Box

Almond Shortbread with Almond Glaze: Melt-in-your-mouth almond shortbread topped with a sweet, delicate almond glaze. (Delicious!)

Fluffy Cranberry Almond Cookies: Soft, pillowy cookies bursting with tart cranberries and sweet almond flavor.

White Almond Sour Cream Cake: A tender, moist white cake enriched with sour cream and a subtle almond finish.

Almond Tea Cakes: Light, buttery tea cakes with a hint of almond — perfect for pairing with your favorite cup of tea. Let me know if you'd prefer any of them to sound more playful, elegant, or festive!

That’s it for this post, friends!

I hope you enjoyed this delicious recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.