Make almond croissant cookies using yellow cake mix! This box cake mix shortcut truly makes bakery-worthy cookies with little effort.
The Easiest Almond Croissant Cookie Recipe
I’m a sucker for almond croissants. I’m constantly whipping a batch of semi-homemade almond croissants to fill that craving. And now I’m turning the flavors of almond croissant into a cookie!
These almond croissant cookies deliver everything I love about the classic pastry. It’s got that rich frangipane filling, crunch of sliced almonds, and a lot of butteriness in each bite.
This is part of my cake mix hack series, where I use a box of cake mix as the base to create bakery worthy cookies in a fraction of the time. No mixer needed. Just simple ingredients with little to no measuring required!
Whether you’re searching for an easy almond croissant cookie recipe or a new box cake mix hack, this is the right place for you!
The Testing Process
I tested several variations (8 to be exact!) of this cookie before landing on the version I’m sharing with you.
The challenge was finding the simplest way to bring the flavor components together. My first instinct was a stuffed cookie: a ball of frangipane rolled inside portioned dough. The flavor was there, but the executive wasn’t. The dough was sticky and assembly was fussy. After four attempts, it was clear this method wasn’t going to work.
Next, I switch to the thumbprint approach. This was clearly the winner. Less handling, less mess, and a straightforward assemble that everyone can pull off. As a bonus, the frangipane peeks through the sliced almonds after baking!
Ingredients
1 box (13.25 oz) yellow cake mix :: This is the base. Yellow cake mix gives you a buttery flavor and tender crumb. I recommend the Betty Crocker super moist cake mix in the image above.
½ cup (1 stick/ 113 g) + 4 Tbsp unsalted butter :: Use unsalted because cake mix already has enough salt and sodium. A stick of butter will go with the cookie dough, 2 Tbsp for the frangipane, and the remaining 2 Tbsp used to brush the cookies before baking.
3 large eggs :: two for the cookie dough, one for the frangipane filling
7 oz almond paste :: I used Trader Joe’s almond paste which contains 40% ground almonds.
Vanilla Extract & Almond Extract
Sliced Almonds and Turbinado Sugar for topping
Equipment Notes
You’ll need a food processor to make the frangipane filling. The almond paste is thick and dense. A food processor cuts through the almond paste in seconds to produce a smooth, pipeable filling.
No stand mixer or hand mixer needed. Simply mix the cookie batter using a sturdy spatula.
Why This Method Works
- Thumbprint style = the best frangipane-to-cookie ratio. Pressing a well into each dough ball and filling it with almond frangipane gives you a generous pocket of that buttery almond filling in every single bite.
- Yellow cake mix creates the perfect base. It’s tender, lightly sweet, and buttery — a natural match for almond flavors. No need to measure flour, baking powder, or sugar separately.
- Trader Joe’s almond paste does the heavy lifting. A 7 oz tube of almond paste is the secret to an authentic, deeply flavored frangipane filling. It blends beautifully in the food processor with just one egg and a little butter.
- Turbinado sugar + sliced almonds = the signature crunch. Rolling the dough balls in a mixture of sliced almonds and turbinado sugar before baking recreates that crunchy, caramelized exterior that makes almond croissants so irresistible.
Tips for Success
Use melted (not softened) butter. Melted butter allows you to easily mix the dough PLUS ensures all the dry ingredients are hydrated.
Don’t skip the almond extract. A little goes a long way. The combination of vanilla and almond extract is what gives these cookies their distinctly “almond croissant” flavor.
Trader Joe’s almond paste. The 7 oz tube is just the right amount for this recipe. Make sure you’re using almond paste- not marzipan. Almond paste is less sweet with a more pronounced almond flavor.
Use a cookie scoop. It ensures uniform cookies that bake evenly. I used a #24 scoop.
Make-Ahead & Freezing Cookies
These cookies are freezer-friendly and fully assembled before freezing. That means fresh-baked almond croissant cookies are always just 15 minutes away!
Assemble the cookies completely (filling, butter, almonds, sugar). Place on a parchment-lined baking sheet and freeze until solid, about 3–5 hours. Transfer to a zip-top freezer bag or airtight container and freeze for up to 2 months.
When ready to bake, go straight from freezer to oven. No thawing needed! Follow the same baking instructions, adding 2 extra minutes to the bake time.
Almond Croissant Cookie (cake mix hack!)
Equipment
- food processor
- scoop #24
Ingredients
Cookie
- 13.25 oz yellow cake mix box, Betty Crocker brand preferred*
- ½ cup unsalted butter (113 g), melted, slightly cooled
- 2 large eggs
- ¼ teaspoon almond extract
- ¾ teaspoon pure vanilla extract
Frangipane Filling
- 7 oz almond paste, Trader Joe's preferred*
- 1 large egg
- 2 Tbsp unsalted butter (28 g), room temp, softened
Coating
- 1 ½ cup sliced almonds (130 g), lightly toasted*
- 2 Tbsp turbinado sugar
- 2 Tbsp unsalted butter (28 g), melted
Instructions
Cookie Dough:
- Prep. Preheat oven to 350°F (175°C). Line baking sheet with parchment paper. (Lightly toast sliced almonds and cool).
- Mix. In a large bowl, combine dry cake mix, melted butter, eggs, and extracts. Stir until a thick dough forms. The dough will be very sticky and tacky.
- Rest Dough. Let the dough rest uncovered for about 10-15 minutes. Mix together filling during this time.
Filling:
- Process. Use a food processor to mix together almond paste, butter, and eggs until smooth. Set aside until ready to assemble.*
Assembly:
- Portion Dough. Using a #24 cookie scoop, portion the dough onto a parchment-lined baking sheet. Let the scooped dough sit uncovered for 10 minutes. This allows the exterior to form a slight skin, making the dough much easier to handle.*To test if the dough is ready: lightly press a finger into one portion. If it no longer sticks, you're good to go. If it still sticks, wait another 5–10 minutes.
- Coat Bottoms. Working one at a time, pick up each dough portion. The bottom will be slightly sticky. Dip the sticky bottom into a plate of sliced almonds, then into a plate of turbinado sugar. Place almond-side down on the parchment-lined baking sheet, spacing each portion about 2 inches apart.
- Indent. Use the rounded bottom of a 1-tablespoon measuring spoon to press a deep well into the center of each cookie.
- Fill. Spoon or pipe about 1 tablespoon of frangipane filling into each cavity.
- Finish. Brush melted butter over the filling and exposed cookie dough. Top with additional sliced almonds and a sprinkle of turbinado sugar. Bake immediately, or freeze unbaked cookies on the sheet for later. (See make-ahead notes.)
Bake:
- Bake. For deeper browning, brush an additional layer of melted butter over the assembled cookies. Bake on the center rack of a preheated oven for 15 minutes, rotating the pan halfway through for even baking.
- Cool. Cookies will be fragile straight out of the oven. Let them rest on the hot baking sheet for 5 minutes, then carefully transfer cookies to a wire rack. Leaving cookies on a hot surface too long will cause the bottoms to steam and lose their crispness.
- Serve. Once fully cooled, dust with powdered sugar and enjoy.
Notes
- Assemble the cookies completely (filling, butter, almonds, sugar). Place on a parchment-lined baking sheet and freeze until solid, about 3–5 hours. Transfer to a zip-top freezer bag or airtight container and freeze for up to 2 months.
- When ready to bake, go straight from freezer to oven (no thawing needed). Follow the same baking instructions, adding 2 extra minutes to the bake time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!More Cake Mix Cookie Hacks
- Confetti Cake Mix Cookies
- (more to come!)
