The last few months I have been on the hunt for the perfect sugar cookie. The perfect sugar cookie would be one that did not need to be rolled out or refrigerated, would have an almond flavor and a yummy almond frosting on top.
You see, I found the perfect sugar cookie at a small little deli in Kalama, Washington. Kalama is about an hour north of Portland, too far away to visit on a regular basis to satisfy my sugar cookie cravings! I love their almond sugar cookies – and I wanted to find a way to create them at home.
I tried numerous recipes – some close but not quite right. I shared my quest with my blogger friend Melanie at My Kitchen Cafe. Melanie sent me several almond sugar cookie recipes and I tried them all and guess what?! One of them was a winner! Another food blogger had shared it with Melanie and then she shared it with me and now I’m sharing it with you! Thank you Melanie.
So today’s recipe is for what I think is the perfect sugar cookie! They don’t need to be refrigerated or rolled out – they have a lovely almond flavor and a yummy almond frosting. They are slightly crisp around the edges and soft in the middle. They are even better the second day!
Because I know a few of you are going to ask, the recipe is correct, there are no eggs in this recipe. Yes, no eggs. So it is a great cookie for anyone with egg allergies.
After scooping the cookie dough, dip a glass into some sugar and use it to press the dough down to about 1/4″ thick
The batch makes about 2 dozen cookies so it’s not huge which is probably a good thing because I have a tendency to eat them all myself!! If you aren’t an almond lover just substitute vanilla for the almond extract.
- 1 cup butter softened
- 3/4 cup sugar
- 1 tsp. almond extract
- 2 cups flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 1/2 cup powdered sugar
- 1 tsp. almond extract
- 4-5 tsp. milk I used whipping cream
- 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)
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