Almond Butter Blossoms
These Almond Butter Blossoms are like beloved Peanut Butter Blossoms, except with almond butter! They're so soft, easy to make, and delicious!
Scale or measuring cups
Stand mixer with paddle attachment or hand mixer recommended
Cookie scoop (recommended)
Cooling rack (recommended)
- ½ cup (1 stick) unsalted butter room temperature
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup almond butter (try not to get too much oil when measuring this out)
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon salt
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 21 Hershey's Kisses
Preheat oven to 350℉. Line a baking sheet with parchment paper (optional).
Cream together the butter, sugars, and almond butter until light and fluffy (~3 minutes).
Add the egg and vanilla, mixing after each addition.
In a separate bowl, whisk together the flour, baking soda, cinnamon, cardamom, and salt. Gradually add dry mixture to the wet ingredients until the flour streaks disappear. Scrape the sides of the bowl as necessary.
Whisk the sugar and cinnamon for assembly together in a small bowl.
Form 1-inch balls of cookie dough and roll them in the cinnamon sugar mixture. Then, evenly space them out on the baking sheet.
Bake for 8 minutes. While they're baking, unwrap the Hershey's Kisses. After 8 minutes, take them out and quickly push a chocolate kiss gently into the center of each cookie (push them about halfway down the cookie). Then, place the sheet back in the oven for 2 minutes.
Let them cool on the baking sheet for 5 minutes, then transfer them to a cooling rack.
Store cookies in an airtight container at room temperature for up to 5 days.
For more traditional peanut butter blossoms, replace the almond butter with peanut butter.