Owl Cookies with Almond Beaks

These Owl Cookies with Almond Beaks and M&M Eyes offer a delightful mix of fun and flavor that makes baking a joyful experience. The tender almond-flavored dough brings a subtle richness, while the playful decoration turns simple cookies into charming little owls. These are perfect for sharing with friends or brightening up a party spread.

I first baked these cookies during a rainy weekend with my niece, and her excitement picking out the eyes really brought the cookies to life. Now it’s our go-to project whenever we want something creative and tasty.

Ingredients

• Whole meal almond meal: for a grainy, nutty depth; you can grind whole almonds at home for freshness 
• Confectioner’s sugar: to keep the dough smooth and prevent grittiness; it also helps when grinding almonds to avoid turning them oily 
• All-purpose flour: to provide structure; make sure it is fresh for the best rise 
• Salt: to balance sweetness and enhance flavors 
• Vanilla and almond extracts: for aromatic warmth and a subtle nutty note 
• Butter, softened: to room temperature for easy creaming and a tender crumb 
• Almonds, halved: offer a crunchy beak that adds charm and texture 
• Brown M&Ms or Skittles: bring the owl’s eyes to life with a pop of color 

Instructions

Prepare Almond Meal:

Grind half a cup of whole almonds with a tablespoon of confectioner’s sugar until you achieve a fine powder. The sugar helps prevent the almonds from turning into almond butter and keeps the texture light.

Mix Dry Ingredients:

Combine the freshly ground almond meal with the remaining confectioner’s sugar, all-purpose flour, and salt in a medium bowl. Mix thoroughly so the dry ingredients are evenly distributed.

Cream Butter and Extracts:

In a stand mixer fitted with a paddle attachment, beat the softened butter with the vanilla and almond extracts until the mixture is smooth and creamy. This step is crucial for a tender dough.

Combine Dry and Wet Ingredients:

Add the almond flour mixture to the butter mixture gradually and fold gently until the dough forms. Avoid overmixing to keep the cookies tender.

Chill Dough:

Divide the dough into two discs, wrap them tightly in plastic wrap, and refrigerate for at least two hours or ideally overnight. Chilling firms the dough, making it easier to roll and cut.

Preheat Oven and Prepare Dough:

Remove one disc of dough from the fridge about 20 minutes before baking. Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Lightly flour a piece of parchment paper and roll out the dough to about one-quarter inch thickness in a round shape.

Cut Owl Shapes:

Use a two-and-a-half-inch round cookie cutter to cut circles and place them on a parchment-lined baking tray. For the wings, using the same cutter, make two deep cuts from opposite sides of each circle without cutting all the way through, forming wing shapes attached to the body.

Add Eyes and Beak:

Pinch tiny pieces of dough about an eighth teaspoon each and place them on the cookie corners to serve as eyes, or use a quarter teaspoon for bigger eyes if preferred. Press a halved almond into the center of the cookie’s face for the beak. Top each eye dough spot with a brown M&M or Skittle, gently pressing them in.

Create Wing Texture:

With a fork, gently press impressions into the lower wings of each cookie to provide a feather-like texture and visual interest.

Bake Cookies:

Bake the cookies in the preheated oven for around 15 minutes or until the edges become a delicate golden brown. If the dough softens too much while working, pop it back in the refrigerator for about an hour to firm up.

I absolutely love the texture the almond meal gives these cookies. One time I made them for a family gathering, and everyone was surprised how tender and buttery they were despite using whole meal almonds. The playful eyes and beaks always get a smile from kids and adults alike.

Storage Tips

Store these cookies in an airtight container at room temperature for up to five days to maintain their lovely crisp edges and tender center. You can also freeze them in a single layer between parchment sheets inside a sealed bag for up to two months. Allow the cookies to come to room temperature before serving to enjoy their optimal flavor and texture.

Ingredient Substitutions

If you do not have whole meal almond meal, finely ground blanched almonds from the store work well too. You can replace the brown M&Ms with small chocolate chips or raisins for different eye colors and textures. For a dairy-free version, substitute butter with a plant-based margarine, but the flavor and texture may vary slightly.

Serving Suggestions

These cookies make a whimsical treat for kids’ parties or a sweet finishing touch alongside tea or coffee. You can also make mini sandwiches by spreading a thin layer of fruit jam or nut butter between two cookies. Presenting them on a woodland-themed platter heightens the fun factor for themed gatherings.

These cookies are as fun to make as they are to eat, making them a wonderful project for any baker looking to mix creativity and deliciousness in the kitchen.

FAQs about Recipes

→ What gives these cookies their almond flavor?

The dough incorporates almond meal along with almond extract, providing a subtle nutty aroma and taste throughout the cookies.

→ How are the owl beaks made?

Halved almonds are pressed into the cookie centers after shaping, forming distinct beaks that add both texture and visual appeal.

→ What type of candy is used for the eyes?

Brown M&Ms or Skittles are gently pressed onto small dough pieces to create the owl's expressive eyes.

→ How is the wing texture created on the cookies?

A fork is used to gently press impressions into the lower part of the cookie wings, adding realistic feather details.

→ Why is the dough chilled before baking?

Chilling the dough firms it up, making it easier to shape and cut while helping the cookies maintain their form during baking.

→ What baking temperature and time are recommended?

The cookies bake at 350°F (175°C) for about 15 minutes or until the edges turn golden brown.