Almond sugar cookies are incredibly soft, melt in your mouth, and are topped with a nice almond icing. I made this for the first time last year and it has become one of my favorite Christmas cookies.
Also, they kind of taste like a non-alcholic Disaronno.
I made them for my in-laws at Christmas, but I think I may have been the one to eat them all. Oops. They’re just so good! They were also very surprisingly easy to make. Honestly, it took very little time and effort…and they turned out beautifully.
Almond Sugar Cookies
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 tsps almond extract
- 1 cup powdered sugar
- 1 tbsp milk
- 2 tsps almond extract
Step 01: Preheat the oven to 375°F. Mix sugar and butter together until light and fluffy. Add the remaining wet ingredients, mixing each until they’re well-incorporated. Slowly add all of the dry ingredients and mix well.
Step 02: Use a measuring spoon to measure one tablespoon of dough. Roll the dough into a nice, round ball. Press with the palm of your hand (or the bottom of a glass) to flatten into a disc-shape.
Note: Do not go over one tablespoon. It looks small, but more than a tablespoon will be too much when it bakes. These cookies spread a lot and you don’ want them baking together.
Step 03: Place the cookies on a prepared baking sheet and bake for 8 minutes. Note: They will not brown and they will not look like they baked, but they did. Trust me and do not over-bake.
But this is how they’ll turn out if you make them too big. See how some baked together? I had a few that looked like squares because they didn’t have enough room to spread. Stick to your 1 tablespoon!
Step 04: Let the cookies cool completely. In a small bowl, mix the icing ingredients until smooth. One the cookies have cooled, use a spoon to smooth the icing across the cookies. Let them set until the icing hardens.
These cookies are amazing…and the whole three dozen that the recipe yields did not make it out of my apartment. I regret nothing.
Now I should really stop thinking about them before I break down and make a batch. Ugh.
I actually got this recipe from The Novice Chef. I am frequently inspired by the recipes other people post, though I usually change it in some way. But these were just completely perfect and I needed to share them with you. I wouldn’t change a single thing…except that I wish mine had turned out as pretty as hers did. 😛