30 Minute



1 Dough, Many Cookies – Butter Almond Cookies

1 Dough, Many Cookies – Butter Almond Cookies

Christmas is all about baking and gifting. And what’s better than gifting something made at home – fresh out of the oven. I love gifting and packing cookies to my family and friends. It adds that personal touch and makes the person feel very special.

Try your hands on these buttery soft and crispy almond butter cookies. They don’t just look so gorgeous but they are so addictive. I bet you can finish the entire pack in just a day. This whole pack of assorted cookies is made of just one dough. Isn’t it interesting? All you need to have is some cookie cutters or a cookie press. I bought mine from Amazon. If you love baking cookies or have kids at home, you must buy one cookie press. Homemade cookies are any day the best and they are made with all good ingredients – no chemicals and stuff!


One day I was watching a cookie video of Gracious Treatz and the moment I saw that I told myself that I had to bake these beautiful cookies at home. That time my microwave was all new and I was a little nervous to experiment on cookies and that too with a cookie press. It is like buying something you have no idea about. But I had to try that. I remember it was late at night, I watched the video and instantly ordered a cookie press from Amazon. When it was delivered, it took me a few days to gather all the courage and try baking the cookies.

Okay, so I did try after a few days. My cookie dough was all ready. I selected the attachments to make different shapes of cookies. But as soon as I pressed the cookie press, nothing came out. I tried with lesser quantity, still no luck. I tried it many times but it just didn’t work for me. The video made it look so simple but ahhhh…it was challenging. Then I shaped them by hand and baked them.

Later I realized that the problem was not the machine, it was the dough. I kneaded it too much and it developed some gluten and that’s why it was not coming out of the cookie press. It was like a big lump of dough with which you make chapattis 😀 Anyway, my next attempt went so well, not very smoothly though. It took me some good time to figure out how to operate the cookie press. But when I learned it – The best feeling ever.

Jatin was so surprised to see the cookies. He found them so gorgeous to eat. But then he finished in just a day or two 🙂 These homemade cookies can get very addictive. BEWARE! You also try these eggless cookies this Christmas season and be ready to gather all the appreciations coming your way. & once you bake at home, you will never buy them from the stores.

If you are in a hurry, watch the video instead and If you enjoy watching it, Plz Subscribe to our Youtube channel.


  1. Flour: One most common question is “Can we replace the all-purpose flour with whole wheat flour?”. Well of course. BUT you need to understand the texture of the dough we need to make the cookies. You can not replace just one ingredient and keep the rest of the recipe exactly the same. Whole wheat flour absorbs more moisture than all-purpose flour. And if you keep other ingredients the same, you will end up with dry dough & hence a dry cookie. I would suggest following the same recipe first and then start making adjustments.
  2. Sifting: Sifting dry ingredients is very important. Sometimes your sugar or flour contains some tiny lumps which are unnoticeable. And it gets difficult to form a smooth dough if they have any lumps. Especially, sugar lumps don’t dissolve while creaming it with butter. You will be able to see those lumps even in baked cookies. Hence, SIFT DRY INGREDIENTS.
  3. Room temperature ingredients: Make sure all the ingredients are at room temperature. If your butter, flour, etc. are in the refrigerator, take them out at least 1 hr before baking.
  4. Creaming: For how long should we cream the butter and sugar? More than the time, focus on the texture. Whisk it well till you see a light-colored, creamy, foamy texture. If you need the time, then whisk by hand for around 5 to 7 minutes.
  5. Chill the dough: Refrigerating the dough after rolling is important to get the right shape of the cookie. If you won’t chill the dough, it will be slightly difficult to cut it using a cookie cutter because the dough warms up while rolling and becomes softer.
Butter Cookies
Every time is a cookie time 🙂


These cookies are buttery soft and crispy. You take a bite and it just melts in the mouth. These are not at all hard or chewy. These cookies don’t puff up or increase in size because there is no baking powder or baking soda in them.


You can put these cookies in an air-tight container and leave them on the counter for up to 7 days. But it depends on the temperature of the place you are living in. But even then, you can easily enjoy them for 2 to 3 days.

Now you are all ready to bake these delicious chocolate chip cookies. Grab all the ingredients and bake them today. If you enjoy the recipe, please share it on Instagram and tag us too @marriedfriends. We love to see your recreation of our recipes.


  1. 5-Ingredients Oats Thumbprint Cookies
  2. Chololate Chip Cookies

1 Dough, Many Cookies – Butter Almond Cookies

Soft. Buttery. Addictive.

There is no match for homemade cookies especially when they can look this gorgeous. I mean these are baked at home. Who would believe?

Try these soft, crispy, buttery cookies at home and I can bet you won't buy them from stores ever. 



30 min

Prep Time

15 min

Cook Time

45 min

Total Time


For Cookies

For Rollout Dough



Cookie Dough
Rollout Cookie Dough
Cookie Press Cookies
    These cookies don't spread so you don't need to leave much space in between.
Jim Jam Cookies
  1. Place some jam at the center of one cookie. Cover it up with another cookie of the same shape with a hole at the center.
Chocolate Coated Cookies
  1. Dip the cookies in the chocolate, dap a little to remove the extra chocolate, sprinkle some pistachios on top and let them set completely.
  2. For zig zag cookies, add the melted chocolate in a piping bag and make the designs as needed. I prefer to just make some lines, criss-cross, or put some chocolate dots on the flower-shaped cookie.
  3. Let the cookies set completely and then Enjoy :) 


What makes cookies tough and hard?

The most common reason for hard and tough cookies is over mixing the dough. Mix the cookie dough only till you don’t see any dry flour left in the bowl. Also, using a spatula to mix prevents gluten formation. Mixing the dough with hands may result in kneading the dough. If this forms too much gluten, you will get a tough cookie.

Why my cookies are dry?

If there is too much flour in the dough, the cookies become dry and they don’t taste good. To prevent that, measure all the dry and wet ingredients carefully. If after measuring everything accurately the dough still feels dry, add a little bit of extra liquid – 1 Tbsp at a time.

How to bake cookies without oven/microwave?

This is one question we get asked a lot. There are a lot of things that you can try.

  1. Pressure Cooker Oven – Heat salt or sand in your pressure cooker. Then place a ring and on top of that comes a plate/tray for baking cookies. Leave some space in between the cookies as they spread. Cover the pressure cooker without the rubber and whistle. Cook for a few minutes. Check and remove once they are perfectly cooked.
  2. Cast Iron Kadhai – It works the same as the pressure cooker. Just cover it up with a lid. Seal it well. It will work like an oven.
  3. Idli Stand – This is the easiest of all the methods. Put the cookies on each mould of the idli stand and cook them without any water or steam. It turns out absolutely good.

Hope that these methods will work for you. Happy baking.

What happens if I over-mix the butter cookie dough?
This is a big problem in making cookie dough. Often, we overmix the dough that results in hard cookies. When you overmix the dough, it forms gluten. And on baking, you won’t get that crumbly texture. It will be a little hard and snap on breaking. Also, use a light hand while mixing the dough. Too much pressure often results in overmixing and gluten formation. I would suggest using a spatula for mixing because that helps a lot. And mix using the cut and fold method. In this method, you cut the dough using the spatula and then fold everything in. Then repeat the same until you don’t see any dry flour left in the bowl.

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