Almond Sugar Cookies

Why This Recipe Works

Why You'll Love these Cookies:

• SO EASY.  No chilling, no rolling out the dough, seriously low effort cookies (but don't taste low effort!).
• Suitable for Any event! Sugar cookies are perfect for any event or party. We love them for Christmas (add some green food coloring and grab the sprinkles!), Valentine's Day, baby showers, bridal showers, or even a tea party!
• Flavor + Texture. We might be biased but the flavor and texture of these are spot on. They're soft, buttery, a little bit crumbly (but in that buttery, melt-in-your-mouth way), with the perfect amount of almond flavoring.

If you are a sugar cookie lover, then be sure to check out our frosted sugar cookie bars and no spread, sugar cookies (perfect for cookie cutters!).

Ingredient Notes

• Cream. Heavy cream or whipping cream (not whipped cream) is best for the almond buttercream frosting. But milk or half and half can also be substituted.
• Butter. Butter is used in the almond sugar cookies and the almond buttercream frosting, you can use salted or unsalted butter for either.
• Sugar. Use white, granulated sugar for the cookies.
• Almond Extract. Use pure almond extract over imitation for the best flavor.
• Salt. A little salt balances the flavors.
• Baking Powder. Baking powder helps the cookies rise. We only use a little bit so they don't get too cakey.
• Flour. use white, all-purpose flour.
• Cornstarch. A little cornstarch in the cookies keeps them soft while giving them that tender, melt-in-your-mouth texture.
• Powdered Sugar. Powdered sugar is needed for the almond icing and the almond frosting.
• Vanilla. Vanilla adds rich flavor.
• Water. Water is needed to thin the icing.

How to Make this Recipe

Almond Sugar Cookies

1. Cream Butter and Sugar. Preheat the oven to 325° Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat. In a medium mixing bowl, combine the butter, sugar, salt, vanilla, and almond extract. Using a hand mixer, beat on high speed for 2-3 minutes, until the mixture is pale in color and light and fluffy.
2. Add Dry Ingredients. Add the cornstarch, baking powder, and flour. Mix on low speed until a soft dough forms. Use a rubber spatula to scrape down the sides and bottom of the bowl, making sure all the flour is fully incorporated.

3. Shape the Cookies. Scoop a heaping tablespoon of dough and roll it into a ball. Place on the prepared baking sheet and gently flatten with the palm of your hand or the flat bottom of a measuring cup. Leave about 1½ inches between each cookie.

4. Bake and Cool. Bake for 9-11 minutes. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack. Allow the cookies to cool completely before adding icing or frosting.

Almond Icing

1. Mix the Icing. Add the powdered sugar to a medium mixing bowl and whisk to remove any lumps. Add the salt, almond extract, and water, then whisk until smooth.
2. Adjust the Consistency. If the icing is too thick, add water 1 teaspoon at a time until it reaches the desired consistency. If it's too thin, add more powdered sugar, ¼ cup at a time, until thickened. The icing should be thin enough to spread easily but thick enough to stay on the cookies without running off the edges.

3. Ice the Cookies. Once the cookies have cooled completely, spoon a small amount of icing into the center of each cookie. Use the back of the spoon to gently spread the icing toward the edges. Sprinkle with sliced almonds, if desired. Allow the icing to set before serving.

Almond Buttercream Frosting

1. Make the Buttercream. In a medium mixing bowl, combine the butter, vanilla, almond extract, salt, and half of the powdered sugar. Using a hand mixer, beat until smooth. Add the remaining powdered sugar and the cream, then beat on high speed for 3-4 minutes, until the buttercream is light, fluffy, and smooth.

2. Frost the Cookies. Transfer the buttercream to a piping bag and pipe a swirl onto each cooled cookie. Alternatively, spread the frosting onto the cookies using a knife or offset spatula.
3. Decorate. Garnish with sliced almonds, if desired.

Expert Tips

• Don't Over Bake. Over baked cookies will be dry and crumbly instead of soft with that melt-in-your-mouth feel. When checking on the sugar cookies before you pull them out, look at the center of the cookies. They might look slightly under done, but they won't look shiny/oily in the center. Remember: they cookies will continue to cook at set from the residual heat of the pan as they cool.
• Plan Ahead. These are cookies are quick and easy to make but they do need time to cool before they can be iced or frosted. The almond icing also requires some time to set.
• Swap the Frosting. If the almond icing and almond frosting in the recipe card aren't calling your name, try an almond cream cheese frosting. The tanginess from the cream cheese is too good with these cookies!
• Decorate Them. I usually used sliced almonds to decorate these sugar cookies, but feel free to add food coloring to the frosting or icing and top them with a few sprinkles to make them more festive.

How to Store this Recipe

These sugar cookies should be stored in an airtight container in the refrigerator or at room temperature. They are best eaten within 3 days.

Our cookies can also be frozen. Store them in an airtight container in the freezer for up to three months. Thaw almond sugar cookies at room temperature before eating.

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