Description
These almond sugar cookies are soft, chewy, and bursting with the rich flavor of almond extract. Topped with a sweet almond-flavored icing and crunchy sliced almonds, they make the perfect treat for any occasion. Their melt-in-your-mouth texture and delightful sweetness ensure they will quickly become a favorite at your cookie jar.
Ingredients
Cookies
- 2 ¼ cups (281 g) all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (1 ½ sticks or 170 g) unsalted butter, room temperature
- 1 cup (250 g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure almond extract
Icing
- 1 cup (120 g) confectioners’ sugar, sifted
- ½ teaspoon almond extract
- 2 to 3 teaspoons heavy cream or milk
- ¼ cup sliced almonds
Instructions
- Mix Dry Ingredients: In a mixing bowl, whisk together the all purpose flour, baking powder, and salt until fully combined. Set this mixture aside for later use.
- Cream Butter and Sugar: In the bowl of a stand mixer or using a hand mixer, beat the room temperature unsalted butter and granulated sugar on high speed for 3 to 4 minutes until the mixture is light and fluffy. This step is crucial for achieving a tender cookie texture.
- Add Wet Ingredients: Add the large egg and pure almond extract to the creamed butter and sugar. Mix until fully incorporated, scraping down the sides and bottom of the bowl as needed to ensure an even blend.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture to the wet ingredients. Mix just until combined, being careful not to overmix to maintain a tender crumb.
- Chill the Dough: Cover the dough and chill it in the refrigerator for at least 2 hours, or ideally overnight. Chilling helps to prevent spreading during baking and improves the flavors.
- Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cookie removal.
- Scoop and Bake Cookies: Use a medium cookie scoop to portion the dough, then roll each portion into a smooth ball. Place the dough balls on the prepared baking sheet, spacing them slightly apart. Bake in the preheated oven for 10 minutes or until the edges just start to turn golden brown.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents breaking and ensures even cooling.
- Prepare the Icing: In a small bowl, whisk together the sifted confectioners’ sugar, almond extract, and 2 teaspoons of heavy cream or milk. The glaze should be thick enough to adhere to the cookies. If it is too stiff, add additional cream one teaspoon at a time until desired consistency is reached.
- Glaze and Garnish Cookies: Dip the top of each cooled cookie into the glaze, then lift straight up to avoid drips on the sides. Place the glazed cookies on parchment paper and immediately sprinkle with sliced almonds. Allow the glaze to set fully before serving.
Notes
- For best flavor, allow dough to chill overnight.
- Ensure butter and egg are at room temperature to achieve proper creaming.
- Use parchment paper or silicone baking mats to prevent sticking.
- Adjust glaze thickness as needed for easier application.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
