If you’re like me and adore fun, whimsical treats that put a smile on everyone’s face, then you’re going to flip for my Owl Cookies with Almond Beaks and M&M Eyes Recipe. These charming little cookies are not only adorable but baked with love, texture, and the perfect balance of sweet and nutty flavors. Whether you’re baking with kids, planning a cozy tea party, or just craving something delightful, this owl cookie recipe is a fan-freaking-tastic pick. Stick with me as I break down everything to make these little birds flutter right out of your oven flawlessly!
Why You’ll Love This Recipe
- Adorable and Kid-Friendly: You’ll love how these owl cookies charm the whole family—perfect for baking with kids or festive occasions.
- Delicious Almond Flavor: The almond meal and extract bring a lovely nutty richness that complements the buttery cookie base beautifully.
- Customizable and Fun to Decorate: Those M&M eyes and almond beaks make decorating a breeze and fun to personalize based on what you have on hand.
- Easy Dough Prep & Chilling: I learned overnight chilling boosts flavor and makes dough handling much simpler, so no last-minute struggles here.
Ingredients You’ll Need
The blend of buttery dough, almond meal, and those tiny M&Ms gives these owl cookies their whimsical charm and delightful crunch. I like grabbing quality almond meal for that fresh flavor, and be sure to have extra M&Ms for the cutest eyes around.
- Whole meal almond: Grinding these yourself is key to avoid almond butter and get a perfect fine almond meal.
- Almond halves: These become the owl’s beak—make sure they’re fresh and nicely halved for the best look.
- Confectioner’s sugar (powdered sugar): Helps keep the almond meal fine and sweetens the dough delicately.
- All-purpose flour (Maida): Classic base for a tender, sturdy cookie structure.
- Salt: Just a pinch to balance the sweetness.
- Vanilla extract: Brings warmth and depth to the cookie’s flavor.
- Almond extract: This is your secret weapon for that signature nutty aroma that makes these cookies sing.
- Butter (softened): Use good quality unsalted butter, softened for easy mixing.
- Brown M&Ms or Skittles: These are perfect for the owl’s wide-eyed charm.
Variations
I absolutely love how versatile this recipe is. You can easily make it your own by swapping parts or adding extra accents — it’s a great base for creativity!
- Nut-Free Variation: I’ve swapped almond meal for oat flour when baking for friends with allergies, and it still tastes great—just skip the almond extract.
- Different Eyes: Instead of M&Ms, try mini chocolate chips or candy eyes for a spooky twist around Halloween!
- Flavored Wings: Sprinkle a little cinnamon or cocoa powder into the dough for an extra flavor punch that my family goes crazy for.
How to Make Owl Cookies with Almond Beaks and M&M Eyes Recipe
Step 1: Grind almonds without turning them buttery
Start by placing ½ cup of whole almonds and 1 tablespoon of confectioner’s sugar in a food processor. Here’s the trick: adding the sugar while grinding helps keep the almonds from releasing too much oil, so you get a fine almond meal instead of almond butter. Pulse gently until you see a powdery texture. I discovered this tip after my first batch accidentally turned into nut butter, so trust me, it’s a game changer!
Step 2: Mix dry ingredients and prepare the dough
In a medium bowl, whisk together the ground almond mixture, remaining confectioner’s sugar, all-purpose flour, and salt until combined. Set this aside while you cream the butter and extracts.
Step 3: Cream butter & extracts, then add dry mix
Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the softened butter with vanilla and almond extract until smooth and creamy. Then add the dry ingredient mix and gently combine everything into a dough. Don’t overmix here—you want everything just combined for the best texture.
Step 4: Chill the dough for 2 hours or overnight
Divide the dough into two flat discs, wrap them tightly in plastic wrap, and refrigerate. I like overnight chilling—it makes the dough easier to handle and deepens the flavor. If you’re short on time, 2 hours works, but patience pays off!
Step 5: Shape the owl cookies and add features
Preheat your oven to 350°F (175°C) about 20 minutes before you bake. On a lightly floured piece of parchment paper, roll out one chilled disc of dough to about ¼ inch thick. Use a 2½ inch round cookie cutter to cut out the shapes and place them on a parchment-lined baking sheet.
To shape the owl wings, make two small cuts on opposite sides of the round—but be cautious not to cut all the way through! I’m still perfecting this part myself. Next, place small bits of dough on each side to serve as the owl’s eyes base—use about ⅛ teaspoon dough for regular eyes, or a bit more if you prefer larger eyes.
Then, add your almond halves into the center for the beak and press brown M&Ms gently on top of the dough eyes. For an extra touch, I use a fork to gently press wing feather textures at the bottom of each wing.
Step 6: Bake to golden perfection
Pop the cookies into the preheated oven and bake for about 15 minutes, or until the edges turn a lovely golden brown. If your dough feels too soft to handle, just pop it back in the fridge for about an hour before rolling again—this little pause helps a lot.
Pro Tips for Making Owl Cookies with Almond Beaks and M&M Eyes Recipe
- Grinding With Sugar: Always add confectioner’s sugar when grinding almonds to prevent almond butter, which can ruin the dough texture.
- Dough Chilling Essentials: Overnight refrigeration is a huge help; it firms up the dough and enhances flavor, making rolling and cutting easier.
- Beak Placement: Place almond halves gently but snugly in the middle to avoid breaking during baking—it adds a lovely crunch and authentic owl look.
- Wing Cuts: Cut the wings carefully—try not to cut fully through; a sharp paring knife works best for delicate cuts without splitting the cookie.
How to Serve Owl Cookies with Almond Beaks and M&M Eyes Recipe
Garnishes
I keep garnishes simple because the cookies themselves are so charming. Sometimes I dust a tiny bit of powdered sugar over the top after baking for a subtle snowy effect—perfect for winter gatherings. Your kids might love little edible glitter or colored sugar crystals, too, for a fun twist!
Side Dishes
These owl cookies shine alongside a warm cup of tea or hot chocolate. I’ve also paired them with a simple fruit platter—think apple slices or berries—to balance sweetness with freshness. They really bring a smile to any casual snack table.
Creative Ways to Present
For birthday parties or fall celebrations, I like arranging these owl cookies perched on branches made from pretzel sticks or nestled in “nest” baskets lined with shredded coconut. It’s such a fun presentation that gets everyone talking. Adding a little “owl family” name card just makes it extra special.
Make Ahead and Storage
Storing Leftovers
After these cookies cool completely, I store them in an airtight container at room temperature. They stay fresh and crisp for up to a week, though I rarely have leftovers that long—my family eats them quickly! If you find they soften slightly, a quick toast in the oven revives that crunch.
Freezing
I’ve frozen both dough discs and baked cookies. For dough, wrap them well in plastic wrap and freeze for up to 3 months—just thaw in the fridge overnight before rolling. Baked cookies freeze best layered between parchment paper in airtight boxes. This makes it easy to enjoy owl cookies whenever a craving hits!
Reheating
When reheating leftover cookies, a quick 3–5 minute bake at 325°F freshens them up without drying them out. You’ll get back that perfect texture and warm almond aroma that’s so inviting.
FAQs
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Can I use store-bought almond meal for this recipe?
Yes, you can use store-bought almond meal, but fresh ground almonds taste better and give you control over texture. If you use store-bought, pick a finely ground one and reduce confectioner’s sugar a little since pre-ground may include added ingredients.
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What can I substitute for almond extract?
If you don’t have almond extract, vanilla extract alone works fine. You can also experiment with hazelnut or coconut extracts for a fun twist, but the almond flavor is definitely the star here.
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How do I prevent the wing cuts from breaking the cookies?
Use a very sharp knife and make shallow cuts carefully so you don’t cut all the way through the dough. Chill the dough well before cutting to help maintain its shape during baking.
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Can I make the dough ahead and freeze it?
Absolutely! Wrap the dough disks tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before you roll and cut your owl cookies.
Final Thoughts
When I first made these Owl Cookies with Almond Beaks and M&M Eyes Recipe, I was smitten by how simple yet joyful it was to transform simple cookie dough into little feathered friends. They’re not just cookies; they are a conversation starter, a smile inducer, and a real delight for my whole family. Whether you’re baking for a special occasion or just because, I wholeheartedly recommend giving these a try—you might just start your own owl cookie tradition!
Print
Owl Cookies with Almond Beaks and M&M Eyes Recipe
- Prep Time: 8 hours 20 minutes
- Cook Time: 15 minutes
- Total Time: 8 hours 35 minutes
- Yield: 16 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These charming Owl Cookies combine a tender almond-flavored dough with playful details like halved almonds for beaks and brown M&Ms for eyes. Perfect for a fun baking project and delightful treats, these cookies feature a buttery texture with subtle vanilla and almond extracts, baked to golden perfection.
Ingredients
Dough
- ½ cup (80g) Whole meal almond meal
- ½ cup (67g) Confectioner’s sugar (powdered sugar)
- 1 ½ cup (187.5g) All-purpose flour (Maida)
- ¼ teaspoon Salt
- 1 teaspoon Vanilla extract
- ¾ teaspoon Almond extract
- ¾ cup (1 ½ sticks/165g) Butter, slightly softened at room temperature
Decoration
- 8 almonds, halved into two pieces for beaks
- 16 brown M&Ms or Skittles for eyes
Instructions
- Prepare Almond Meal: In a food processor or grinder, add ½ cup whole almonds along with 1 tablespoon of confectioner’s sugar and grind into a fine powder. Adding the sugar prevents the almonds from turning into almond butter.
- Mix Dry Ingredients: In a medium bowl, combine the ground almond meal, remaining confectioner’s sugar, all-purpose flour, and salt. Mix well and set aside.
- Cream Butter and Extracts: Using a stand mixer with a paddle attachment, beat the softened butter with vanilla and almond extracts until well combined and smooth.
- Combine Dry and Wet Ingredients: Add the flour almond mixture to the butter mixture and gently combine to form a dough.
- Chill Dough: Divide the dough into two flat discs, wrap them, and refrigerate for at least 2 hours or overnight for best results.
- Preheat Oven and Prepare Dough: About 20 minutes before baking, remove one dough disc from the refrigerator and preheat the oven to 350°F (175°C). On lightly floured parchment paper, roll out the dough to ¼ inch thickness in a round shape.
- Cut Owl Shapes: Using a 2 ½ inch cookie cutter, cut rounds and place them on a parchment-lined baking sheet. Using the same cutter, make two deep cuts from opposite sides of each round to create wings without cutting through completely.
- Add Eyes and Beak: Place small (⅛ teaspoon) dough pieces on each side for eyes—use ¼ teaspoon pieces if you prefer bigger eyes. Press a halved almond in the center of each cookie for the beak. Slightly press a brown M&M or Skittle onto each dough eye spot.
- Create Wing Texture: Use a fork to make impressions on the lower part of the cookie wings to add detail.
- Bake Cookies: Bake for about 15 minutes or until the edges turn golden brown. If the dough becomes too soft during handling, refrigerate again for about an hour until easier to work with.
Notes
- This recipe is adapted from an original source.
- For best texture and ease of handling, chill the dough overnight before baking.
- Using confectioner’s sugar while grinding almonds helps prevent almond butter formation.
- If the dough warms and becomes sticky, refrigerate again before rolling and cutting.
- Adjust eye dough pieces size to customize the owl’s eye size.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 7g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
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