Looking for an easy Christmas cookie recipe? These Almond Log Cookies are a must-try! Made with a simple almond-flavored dough, shaped into little logs, and decorated with a white candy coating and chocolate drizzle, they’re as pretty as they are delicious. Perfect for holiday baking, homemade food gifts, or enjoying with an afternoon cup of coffee.

I love a good, old-fashioned cookie recipe, and these Almond Log Cookies are definitely one worth making! They’re buttery, tender, full of delicious almond flavor, and finished with a sweet white candy coating and a little drizzle of chocolate. Simple, classic, and so good!

What I especially love about these cookies is how easy they are to make. There’s no rolling out dough or messing around with cookie cutters. You just mix everything together, roll the dough into ropes, cut it into little logs, and bake. Once they’re cooled, a quick dip in melted candy coating and a drizzle of chocolate make them look extra special.

These are wonderful for the holidays, especially if you’re putting together a cookie tray or making a few homemade treats to share with friends and family. But I certainly wouldn’t limit them to Christmas. They’re just as delicious with an afternoon cup of coffee or tea, and I think you’ll find plenty of reasons to make them throughout the year.

If you love almond-flavored desserts as much as I do, you’re going to enjoy these cookies!

three almond log cookies on a small plate.

TABLE OF CONTENTS hide

1 Why You’ll Enjoy This Recipe

2 Ingredients

3 How To Make

4 Frequently Asked Questions

5 More Festive Cookie Recipes You’ll Love

6 Almond Log Cookies

Why You’ll Enjoy This Recipe

Delicious Almond Flavor. A little almond extract gives these cookies that classic, sweet almond flavor that makes them so delicious. Paired with vanilla and butter, it’s such a lovely combination.
So Simple To Make. I love how simple the method is. No special equipment or cookie cutters needed. Just roll, cut, and bake!
Perfect for Sharing. These little cookies are a great addition to holiday cookie trays, homemade cookie boxes, and dessert platters.

Looking for more holiday cookie recipes? You’ve got it! From classic to unique, check out this collection of my best Christmas cookie recipes.

array of almond log cookies on a festive table.

Ingredients

The ingredient list for these cookies is pretty simple. You probably have most of what you need in your kitchen already!

Butter – Butter gives these cookies their rich flavor and tender texture. Make sure it’s softened so it creams nicely with the sugar.
Granulated sugar – Adds just the right amount of sweetness and helps create the cookie’s texture.
Vanilla extract – Brings a lovely warmth to the dough and complements the almond flavor.
Almond extract – This is where that delicious almond flavor comes from! A little goes a long way, so you don’t need much.
Egg – Helps bind the dough together and gives the cookies structure.
All-purpose flour: The base of the cookie dough. Be sure to measure it correctly so you don’t end up with dry cookies.
Vanilla candy coating or almond bark – Creates that pretty white coating on top of each cookie. It also adds a little extra sweetness.
Semisweet chocolate chips – Melted and drizzled over the white coating for a beautiful finish. I like using semisweet chocolate because it balances out the sweetness.
Coconut Oil – Helps thin the melted chocolate so it’s easier to drizzle over the cookies.

stack of almond log cookies on a platter.

How To Make

With all the ingredients assembled, we’re ready to make these Almond Log Cookies. I’ll walk you through the steps below. I’ve also provided a full ingredient list and instructions in the printable recipe card below.

Preheat oven to 375 degrees F. Lightly grease baking sheets and set aside.
In a large bowl, beat together the sugar and softened butter until light and fluffy. Add the vanilla extract, almond extract, and egg. Beat until well combined. Gradually stir in the flour until a soft dough forms.
Divide the dough into quarters. On a lightly floured surface, roll each quarter into a rope approximately 32 inches long and ½ inch thick.

Cut each rope into 2-inch pieces. Arrange the cookies about 1 inch apart on the prepared baking sheets.

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Bake for 6 to 8 minutes, or until the edges are set. Immediately transfer the cookies to wire racks and allow them to cool completely.
Place the vanilla candy coating in a small microwave-safe bowl. Microwave on HIGH for 30 seconds, then stir until smooth. If needed, continue microwaving in 10- to 20-second intervals, stirring between each, until completely melted.
Dip the tops of the cooled cookies into the melted candy coating, allowing any excess to drip off. Return the cookies to the wire racks and let stand for about 5 minutes, or until the coating has set.

hand dipping top of cookie into white chocolate.

In another small microwave-safe bowl, combine the chocolate chips and oil. Microwave on HIGH for 30 seconds, then stir until smooth. If needed, microwave in additional 10- to 20-second intervals, stirring between each, until melted.
Transfer the melted chocolate to a piping bag or small resealable plastic bag. Snip off a tiny corner and drizzle thin lines of chocolate over the white candy coating to create a decorative pattern.

Allow the chocolate to set completely before serving. Store the cookies in an airtight container.

small white cake stand with almond log cookies.

Frequently Asked Questions

Do I need to chill the dough before baking?

Nope! The nice thing about this recipe is that you can mix the dough and get right to shaping and baking. If your kitchen is especially warm and the dough feels too soft to handle, you can refrigerate it for 10 to 15 minutes to make rolling a little easier.

Can I freeze Almond Log Cookies?

Yes. For the best results, I recommend freezing the baked cookies before adding the candy coating and chocolate drizzle. Let them cool completely, then place them in a freezer-safe container with parchment paper between the layers. Freeze for up to two months. Thaw at room temperature before decorating.

How to Store Almond Log Cookies

Once the chocolate has completely set, transfer the cookies to an airtight container. I recommend placing a piece of parchment or wax paper between layers to keep the decorations looking nice.

They should keep well at room temperature for about four to five days, making them a great option if you’re trying to get some holiday baking done ahead of time.

array of almond log cookies on cake stand.

Whether you’re filling up a Christmas cookie tray, making homemade treats for someone you love, or simply looking for something sweet to enjoy with your coffee, I think these Almond Log Cookies are a lovely choice.

I hope you’ll give this recipe a try. If you do, please stop back and leave a comment and a 5-star rating below.

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Almond Log Cookies

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: almond, christmas, christmas cookie, cookie

Prep Time: 20

Cook Time: 8

Decorating: 2

Total Time: 30

Servings:

Calories: 65kcal

Ingredients

1 cup granulated sugar
1 cup butter softened
2 teaspoons vanilla extract
½ teaspoon almond extract
1 egg
2½ cups all-purpose flour
2 ounces vanilla-flavored candy coating or almond bark
2 tablespoons semisweet chocolate chips
1/2 teaspoon coconut oil or Crisco

Instructions

Preheat oven to 375 degrees F. Lightly grease baking sheets and set aside.
In a large bowl, beat together the sugar and softened butter until light and fluffy. Add the vanilla extract, almond extract, and egg. Beat until well combined. Gradually stir in the flour until a soft dough forms.
Divide the dough into quarters. On a lightly floured surface, roll each quarter into a rope approximately 32 inches long and ½ inch thick.
Cut each rope into 2-inch pieces. Arrange the cookies about 1 inch apart on the prepared baking sheets.
Bake for 6 to 8 minutes, or until the edges are set. Immediately transfer the cookies to wire racks and allow them to cool completely.
Place the vanilla candy coating in a small microwave-safe bowl. Microwave on HIGH for 30 seconds, then stir until smooth. If needed, continue microwaving in 10- to 20-second intervals, stirring between each, until completely melted.
Dip the tops of the cooled cookies into the melted candy coating, allowing any excess to drip off. Return the cookies to the wire racks and let stand for about 5 minutes, or until the coating has set.
In another small microwave-safe bowl, combine the chocolate chips and oil. Microwave on HIGH for 30 seconds, then stir until smooth. If needed, microwave in additional 10- to 20-second intervals, stirring between each, until melted.
Transfer the melted chocolate to a piping bag or small resealable plastic bag. Snip off a tiny corner and drizzle thin lines of chocolate over the white candy coating to create a decorative pattern.
Allow the chocolate to set completely before serving. Store the cookies in an airtight container.