Follow these simple steps to bake a batch of irresistibly soft and buttery almond butter cookies:

1. Preheat your oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and make cleanup easier.
2. Cream together butter, almond butter, and sugars: In a large mixing bowl, cream together the softened butter, creamy almond butter, granulated sugar, and packed light brown sugar using an electric mixer (stand mixer or hand mixer) on medium speed until light and fluffy. This usually takes about 2-3 minutes. Scraping down the sides of the bowl occasionally ensures everything is evenly incorporated.
3. Beat in eggs and vanilla extract: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until combined. The mixture should be smooth and creamy.
4. Whisk together dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures that the baking soda and salt are evenly distributed throughout the flour, preventing pockets of saltiness or uneven rising.
5. Gradually add dry ingredients to wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in tougher cookies. Mix until the flour is just incorporated and no streaks of flour remain.
6. Stir in optional additions (if using): If you’re adding chocolate chips or chopped almonds, gently fold them into the cookie dough using a spatula until evenly distributed.
7. Scoop cookie dough onto baking sheets: Use a cookie scoop or a spoon to drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading. For uniform cookies, use a 1.5-tablespoon cookie scoop.
8. Bake the cookies: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. Don’t overbake them if you want them to remain soft and chewy. The cookies will continue to set up as they cool.
9. Cool on baking sheets: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows them to firm up a bit and prevents them from breaking when you move them.
10. Enjoy! Once cooled, these Soft & Buttery Almond Butter Cookies are ready to be devoured! Store them in an airtight container at room temperature to maintain their softness.