Almond Pudding Cookies with Brown Sugar Frosting
These cookies are the kind I bake when I want something that tastes hand-made but comes together with a minimum of fuss. The instant vanilla pudding mix gives the dough a tender crumb and a subtle vanilla lift, while chopped sliced almonds add a satisfying crunch inside every bite. The brown sugar frosting finishes them with a soft caramel note and a glossy, slightly crisp top once it sets.
I like to make a double batch of the cookies and toast the sliced almonds while the oven heats. The tiny step of toasting brings the almond flavor forward and makes the cookies feel just a little more grown-up. If you follow the steps below exactly, you’ll get consistent results: soft edges, chewy centers, and frosting that snaps correctly once cooled.
This recipe is forgiving, quick, and great for gifting. You don’t need fancy equipment, and most of the ingredients are pantry-friendly. Read through the full notes so you can prep with confidence, and follow the baking steps in order for best results.
Ingredient Checklist
- 1 ½ sticks butter — room temperature for creaming; gives structure and flavor to the cookies.
- ¾ cup brown sugar — paired with butter in the dough for moisture and caramel notes.
- ¼ cup sugar — balances sweetness and helps the cookie spread correctly.
- 1 (3.4 oz) package instant vanilla pudding mix — key for extra tenderness and a subtle vanilla backbone.
- 2 eggs — binders that add richness and lift.
- 1 teaspoon almond extract — concentrated almond flavor; enhances the nuts and pairs with the vanilla.
- 1 teaspoon baking soda — leavening to give lightness and a tender bite.
- 2-1/4 cups flour — all-purpose flour provides structure; measure accurately (spoon and level).
- 1 cup chopped sliced almonds — dispersed through the dough for crunch and texture.
- ½ cup brown sugar — for the frosting; gives that butterscotch-like flavor.
- 2 tablespoons milk — thins and softens the frosting while melting the sugar.
- 3 tablespoons butter — added to the frosting for richness and shine.
- ½ teaspoon almond extract — a touch in the frosting to echo the cookie’s almond notes.
- 1 cup powdered sugar — thickens and sweetens the frosting to a spreadable consistency.
- 1 cup (or so) sliced almonds, toasted — for topping, toasted until light golden to maximize crunch and aroma.
Almond Pudding Cookies with Brown Sugar Frosting: From Prep to Plate
- Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.
- Spread the 1 cup (or so) sliced almonds (for topping) in a single layer on a small baking sheet and toast in the preheated oven 5–7 minutes, watching closely, until light golden. Remove and cool completely. (Keep oven on for the cookies.)
- In a medium bowl, whisk together 2-1/4 cups flour and 1 teaspoon baking soda; set aside.
- In a large bowl, cream together 1 ½ sticks butter, ¾ cup brown sugar, and ¼ cup sugar until light and fluffy.
- Add the 1 (3.4 oz) package instant vanilla pudding mix to the creamed butter and sugars and beat until well blended.
- Add 2 eggs and 1 teaspoon almond extract to the mixture and beat until combined.
- Gradually add the flour/baking soda mixture to the wet ingredients and mix just until combined (do not overmix).
- Stir in 1 cup chopped sliced almonds until evenly distributed.
- Roll dough into 1-inch balls and place them about 2 inches apart on the prepared cookie sheets.
- Bake at 350°F for 10–12 minutes. Remove from oven and transfer cookies to a wire rack to cool completely before frosting.
- To make the frosting: in a small saucepan over low heat, combine ½ cup brown sugar, 2 tablespoons milk, and 3 tablespoons butter. Stir until the brown sugar is completely dissolved into the liquid, about a few minutes. Remove from heat.
- Immediately stir in ½ teaspoon almond extract, then add 1 cup powdered sugar and stir until smooth with no lumps. Work quickly—the frosting will begin to set.
- Frost the cooled cookies, top each cookie immediately with the toasted sliced almonds, and allow the frosting to harden before serving.
What Makes This Recipe Special
The instant vanilla pudding mix is the star of the texture here. It gives the dough extra tenderness and helps the cookies stay soft for longer than a standard drop cookie. You get a delicate interior without sacrificing structure.
Brown sugar appears twice: once in the dough and again in the frosting. That repetition builds a deeper, caramel-like sweetness that pairs beautifully with almond extract. The toasted sliced almonds on top aren’t just decoration; they add a contrasting crunch and a toasty aroma that elevates the whole cookie.
No-Store Runs Needed
This recipe uses mostly pantry staples: butter, sugar, flour, eggs, baking soda, and a package of instant pudding mix. If you bake semi-regularly, you likely have most of these already. The only fresh item you really need is a small amount of milk for the frosting, and the toasted sliced almonds are optional if you want to skip the topping—though they do make a difference.
If you’re missing the instant pudding, it’s not a quick swap for this exact recipe; the pudding changes the dough’s behavior. So, double-check you have that package before starting.
Appliances & Accessories
- Oven — preheat and maintain 350°F.
- Mixing bowls — at least one medium and one large.
- Electric mixer or sturdy whisk — a mixer speeds up creaming, but a whisk will work with elbow grease.
- Baking sheets — for cookies and for toasting the sliced almonds.
- Parchment paper — prevents sticking and helps cookies bake evenly.
- Small saucepan — for the brown sugar frosting preparation.
- Wire rack — cool cookies completely before frosting so the topping sets correctly.
- Measuring cups and spoons — accurate measuring keeps the cookie texture consistent.
Troubleshooting Tips
Cookie texture issues
If cookies come out flat and greasy: the butter may have been too warm. Chill the dough 10–15 minutes before scooping next time. Also check that you measured flour correctly; too little flour makes a runny dough.
If cookies are dry or crumbly: don’t overbake. Pull them out at the lower end of the 10–12 minute range—centers should look set but not hard. Overmixing after adding the flour can also tighten the dough, so mix just until combined.
Frosting problems
If the frosting is grainy or has small lumps: keep stirring off the heat and work quickly. If it cools too fast and thickens, warm it gently over very low heat and whisk until smooth, then remove from heat and use immediately.
If the frosting is too thin: add a small pinch of powdered sugar and stir. Work quickly—the recipe’s timing expects you to frost while it’s still fluid. If it hardens too fast, frost only a few cookies at a time.
Nuts and toasting
If your toasted sliced almonds brown too quickly, your oven may run hot. Watch them at minute five and remove at the first sign of color. Nut oils can go from golden to bitter fast.
Substitutions by Diet
Dairy-free: use a plant-based stick-style butter in the dough and a non-dairy milk in the frosting. The texture will be slightly different, but the overall flavor holds up.
Nut-free: this recipe centers on almonds, so removing them changes it substantially. If you need a nut-free version, omit the chopped almonds from the dough and skip the sliced almond topping. Consider adding a similar crunch with toasted oats or sunflower seeds if allergy-safe for your situation.
Egg-free: I don’t recommend substituting eggs in this specific recipe without testing; eggs contribute to structure and moisture. If you must, try a commercial egg replacer or a flax egg, but expect a different texture.
Cook’s Commentary
I make these when I want cookies that read as both simple and a bit special. The pudding mix is a small shortcut that makes a big difference. It keeps the cookies soft, even on day two. The brown sugar frosting is intentionally quick—melting the sugar with milk and butter produces a warm, toffee-like base that sets up nicely when combined with powdered sugar.
Timing is where the cookie shines. Toast the topping while the oven heats. Bake, cool, then frost right away. If you wait too long after the frosting is ready, it will thicken and become harder to spread. A few cookies at a time is an efficient way to keep everything moving smoothly.
Storage & Reheat Guide
Room temperature: Store in an airtight container for up to 3 days. Place parchment between layers so the frosting doesn’t stick.
Refrigerator: If you live in a hot climate or the frosting is very soft, store the cookies in a single layer in the fridge for up to 5 days. Allow them to come to room temperature for 15–30 minutes before eating so the flavors bloom.
Freezer: Freeze unfrosted cookies for up to 3 months, wrapped well. Thaw, then frost after they come to room temperature. Frosted cookies don’t freeze as well because the frosting texture changes; if you must freeze them, flash-freeze on a sheet, then wrap tightly and expect some textural change on thaw.
Reheating: Warm a cookie 8–10 seconds in the microwave to refresh softness. Avoid heating a frosted cookie too long; the frosting can melt. For crisp edges, a 2–3 minute stint in a 325°F oven works, but use caution with the frosting.
Handy Q&A
- Q: Can I skip toasting the sliced almonds? A: Yes, but toasting intensifies flavor and crunch. It’s a small step with a noticeable payoff.
- Q: Can I make the dough ahead? A: You can refrigerate the dough for up to 24 hours. Let it sit briefly at room temperature if it’s too firm to scoop.
- Q: Why use instant pudding mix? A: It adds moisture and a tender crumb; it’s not a flavor gimmick—skip it and the texture changes.
- Q: My frosting set too fast. What went wrong? A: Work quickly and frost cooled cookies in small batches. If it thickens, warm just enough to loosen it and continue.
- Q: Can I double the recipe? A: Yes. Bake on multiple sheets and monitor oven space so air circulates properly. Toast almonds separately or in batches.
- Q: How do I prevent nuts from burning? A: Watch them closely during toasting and remove at the first golden color. They’ll crisp a bit as they cool.
In Closing
These Almond Pudding Cookies with Brown Sugar Frosting are practical to make and impressive on the plate. They balance soft, tender dough with crunchy almonds and a deeply flavored frosting. Follow the steps in order, watch your almonds while toasting, and frost the cookies while the glaze is still fluid for best results. They keep well, travel nicely, and make an easy gift when wrapped in parchment and twine.
Almond Pudding Cookies with Brown Sugar Frosting
Ingredients
Ingredients
- 1 1/2 sticks butter
- 3/4 cupbrown sugar
- 1/4 cupsugar
- 1 3.4 oz package instant vanilla pudding mix
- 2 eggs
- 1 teaspoonalmond extract
- 1 tspbaking soda
- 2-1/4 cupsflour
- 1 cupchopped sliced almonds
- 1/2 cupbrown sugar
- 2 tablespoonsmilk
- 3 tablespoonsbutter
- 1/2 teaspoonalmond extract
- 1 cuppowdered sugar
- 1 cup or so sliced almonds, toasted
Instructions
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.
- Spread the 1 cup (or so) sliced almonds (for topping) in a single layer on a small baking sheet and toast in the preheated oven 5–7 minutes, watching closely, until light golden. Remove and cool completely. (Keep oven on for the cookies.)
- In a medium bowl, whisk together 2-1/4 cups flour and 1 teaspoon baking soda; set aside.
- In a large bowl, cream together 1 ½ sticks butter, ¾ cup brown sugar, and ¼ cup sugar until light and fluffy.
- Add the 1 (3.4 oz) package instant vanilla pudding mix to the creamed butter and sugars and beat until well blended.
- Add 2 eggs and 1 teaspoon almond extract to the mixture and beat until combined.
- Gradually add the flour/baking soda mixture to the wet ingredients and mix just until combined (do not overmix).
- Stir in 1 cup chopped sliced almonds until evenly distributed.
- Roll dough into 1-inch balls and place them about 2 inches apart on the prepared cookie sheets.
- Bake at 350°F for 10–12 minutes. Remove from oven and transfer cookies to a wire rack to cool completely before frosting.
- To make the frosting: in a small saucepan over low heat, combine ½ cup brown sugar, 2 tablespoons milk, and 3 tablespoons butter. Stir until the brown sugar is completely dissolved into the liquid, about a few minutes. Remove from heat.
- Immediately stir in ½ teaspoon almond extract, then add 1 cup powdered sugar and stir until smooth with no lumps. Work quickly—the frosting will begin to set.
- Frost the cooled cookies, top each cookie immediately with the toasted sliced almonds, and allow the frosting to harden before serving.
Equipment
- Oven
- cookie sheets
- Parchment Paper
- small baking sheet
- Medium Bowl
- Large Bowl
- Small Saucepan
- Whisk
- Wire Rack
