I love a good sugar cookie and after a lot of recipe trying and sugar cookie eating this is the perfect sugar cookie!!
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.
I also have a small batch version of this recipe that makes cookies.
You see, I found the perfect sugar cookie at a small little deli in Kalama, Washington. It is about an hour away to regularly satisfy my sugar cookie cravings! I love their almond sugar cookies so I wanted to find a way to create them at home.
So today’s recipe is for my version of the perfect sugar cookie! These cookies are slightly crisp around the edges and soft in the middle. They have the perfect almond flavor. And they are even better the second day!
Almond Sugar Cookies
First things first, the recipe is correct. There are no eggs in this recipe. Yes, no eggs. So it is a great cookie for anyone with an egg allergies.
The almond flavor comes from the almond extract in both the cookie and the frosting.
After you mix the ingredients together, scoop the cookie dough onto a parchment lined cookie sheet. Then dip a glass into some sugar and use it to press the dough down to about 1/4″ thick. The sugar will give them a nice crispy texture on the outside.
Then bake them for just 7-9 minutes until they start to brown. After the cookies have cooled, frost them with the almond frosting.
This recipe makes about 2 dozen cookies, which is the perfect size batch. You can substitute vanilla extract for the almond extract, but you really should try the almond sugar cookies. I think you will love them as much as I do!
After you try these cookies, make sure to check out more of my favorite cookie recipes:
The Perfect Sugar Cookie
- 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)