Description
These Almond Sugar Cookies are a delightful treat combining the rich flavors of almond and vanilla in a soft, buttery cookie base. Finished with a smooth almond-infused icing and topped with crunchy sliced almonds, these cookies are perfect for any occasion, offering both a delicate texture and a lovely balance of sweetness.
Ingredients
Scale
Dry Ingredients
- 1/4 cup almond flour
- 1 1/2 cups all-purpose flour
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/4 teaspoons almond extract
Almond Icing
- 2/3 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon almond extract
- 2 tablespoons sliced almonds for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, all-purpose flour, cornstarch, baking soda, baking powder, and salt until evenly combined. Set aside.
- Cream Butter and Sugar: In a separate large bowl, use a mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color.
- Add Eggs and Extracts: Beat in the egg, vanilla extract, and almond extract into the creamed butter and sugar until thoroughly incorporated.
- Form Dough: Gradually add the dry flour mixture into the wet ingredients, mixing gently after each addition until a soft and cohesive dough forms.
- Shape Cookies: Scoop approximately 1/4 cup-sized portions of dough and place them on the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for about 10 minutes, or until the cookie edges begin to turn lightly golden brown.
- Cool Cookies: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Almond Icing: In a medium bowl, whisk together the powdered sugar, milk, and almond extract until a thick glaze forms.
- Glaze and Top: Spoon the almond icing over each cooled cookie and gently spread to coat. Sprinkle sliced almonds on top, then let the glaze set completely before serving.
Notes
- Ensure the butter is softened to room temperature for easier creaming and better texture.
- Do not overbake; cookies will firm up as they cool.
- The almond icing can be adjusted in consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker one.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a more intense almond flavor, consider toasting the sliced almonds lightly before topping.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 75 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
