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These almond sugar cookies are perfection. No rolling, no chilling, and the results are soft, delicious and the perfect light almond flavor.
Why You’ll Love This Recipe!
The Perfect Sugar Cookie! I found the perfect sugar cookie at a small little deli in Kalama, Washington. The cookie was soft and had a delicious almond flavor. I worked to recreate the recipe and this is the result.
These almond sugar cookies are slightly crisp around the edges and soft in the middle. They have the perfect almond flavor, texture and chewiness. And they are even better the second day!
Egg Free. This recipe also has no eggs. This no egg sugar cookie recipe is perfect for anyone that has an egg allergy.
This recipe makes two dozen cookies or I have a small batch version that makes just 6 cookies.
Ingredients Needed
- All Purpose Flour
- Sugar, granulated sugar and powdered sugar
- Butter, salted
- Milk or Whipping Cream
- Almond Extract
- Baking Powder
- Salt
How To Make Almond Sugar Cookies
- Cream butter, sugar and almond extract in a large mixing bowl until smooth, about 2 minutes with a hand mixer. You can also use a stand mixer with a paddle attachment.
- Add in dry ingredients including flour, baking powder and salt and mix until combined, about 3 minutes. The dough will not totally come together in a ball, but will remain crumbly but soft. Use your hands to bring it together.
- Form sugar cookie dough into 1 inch balls
- Place balls 2 inches apart on cookie sheet lined with parchment paper or a silicone baking mat.
- Flatten dough to 1/4 inch thickness with the bottom of a buttered glass dipped in sugar.
- Bake at 400 degrees F until edges are very lightly browned, about 7-9 minutes.
- Remove from oven and cool on pan for 1 minute.
- Move to a wire rack and cool completely.
- Stir together powdered sugar, milk and almond extract in a bowl with a wire whisk.
- Glaze cooled cookies and serve.
Tips
- The almond flavor comes from the almond extract in the cookie and frosting. You can swap it out for vanilla extract if you prefer.
- Use a cookie scoop when measuring out dough. This will allow all of the cookies to be the same size and bake evenly.
- Bake on a parchment lined baking sheet for even cooking and easy clean up!
- Don’t overbake the cookies. They should just start to turn golden brown around the edges.
Frequently Asked Questions
How do I store leftover almond sugar cookies?
Keep the cooled cookies in an airtight container at room temperature for 3-4 days. You can also store them in the fridge to prolong the shelf life. They will last up to a week in the refrigerator.
Can I freeze almond sugar cookies?
Yes, you can freeze them. Follow the directions in this post. Be sure to place a piece of parchment paper or wax paper between layers so that the frosting doesn’t stick to the cookie on top of it.
Can this recipe be used for cut out sugar cookies?
No, this recipe is a scoop-and-bake cookie recipe as it does spread a little while baking. For a cut out use this recipe.
How do I get a chewy sugar cookie?
Be sure to not over. mix the dough. Mix just until dry ingredients are incorporated. Also, don’t overbake the cookie. Bake the cookies just until the edges are starting to turn golden brown and the centers are slightly under baked. This will result in a soft and chewy texture once cooled.
Check out more of my favorite cookies:
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Almond Sugar Cookies
Ingredients
- 1 cup butter softened
- 3/4 cup sugar
- 1 tsp. almond extract
- 2 cups flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
Glaze:
- 1 1/2 cup powdered sugar
- 1 tsp. almond extract
- 4-5 tsp. milk I used whipping cream
Instructions
- Mix butter, sugar and extract in a large bowl
- Beat until cream, 1 to 2 minutes
- Add remaining ingredients
- Beat 1 to 2 more minutes
- Roll dough into 1 inch balls
- Place 2 inches apart on cookie sheet and flatten balls to 1/4 inch thickness with the bottom of a buttered glass dipped in sugar
- Bake at 400 for 7-9 minutes or until edges are very lightly browned
- Cool 1 minute
- Move to a wire rack
- Stir together glaze ingredients with a wire whisk
- Decorate cooled cookies with glaze and sliced almonds (optional)
Tips & Notes:
- The almond flavor comes from the almond extract in the cookie and frosting. You can swap it out for vanilla extract if you prefer.
- Use a cookie scoop when measuring out dough. This will allow all of the cookies to be the same size and bake evenly.
- Bake on a parchment lined baking sheet for even cooking and easy clean up!
- Don’t overbake the cookies. They should just start to turn golden brown around the edges.
Nutrition Facts:
Linda C says
I made the small batch today and I am in cookie heaven. Kept making the mmm noise while eating the first one. Going to make the regular size batch and divide them up to give to my non-baking girlfriends when we have a Holiday Movie Day out.