Almond Sugar Cookies with Icing Recipe
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Almond Sugar Cookies with Icing Recipe

ByLily Carter
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I’m so excited to share this Almond Sugar Cookies with Icing Recipe with you because it’s truly one of my favorite go-to treats when I want something sweet but a little special. These cookies are delightfully soft with just the right hint of almond — not too overpowering, but enough to make you say, “Wow, these are different!” Whether it’s for an afternoon tea or just a cozy evening snack, they fit perfectly.

What really makes this Almond Sugar Cookies with Icing Recipe stand out is the almond icing topping. It adds that perfect touch of sweetness and a subtle crunch from the sliced almonds that you don’t expect but definitely crave. Trust me, once you try these, you’ll be reaching for this recipe again and again.

Ingredients You’ll Need

Picking quality ingredients really brings this Almond Sugar Cookies with Icing Recipe to life. The almond flour adds a gentle nutty flavor, while the combination of baking soda and baking powder helps create that wonderful tender crumb you want. Don’t rush on the butter — softened butter creates the perfect texture!

  • Almond flour: Adds a delicate nutty flavor and moistness to the cookie texture.
  • All-purpose flour: Provides structure for the cookies to hold their shape nicely.
  • Cornstarch: Helps keep the cookies soft by preventing them from becoming tough.
  • Baking soda: Assists with gentle rising and browning.
  • Baking powder: Works alongside baking soda for a tender crumb.
  • Salt: Balances the sweetness and enhances all the flavors.
  • Unsalted butter: Make sure it’s softened to room temperature for easy mixing and perfect texture.
  • Granulated sugar: Sweetens and contributes to the cookie’s slight crisp edges.
  • Large egg: Binds everything together and adds richness.
  • Vanilla extract: Adds warm, inviting flavor that pairs well with almond.
  • Almond extract: The star ingredient for that signature almond taste — don’t skip this!
  • Powdered sugar (for icing): Creates a smooth, sweet glaze that’s easy to spread.
  • Milk (for icing): Thins out the powdered sugar for perfect consistency.
  • Sliced almonds (topping): Adds a lovely crunch and pretty finish.

Variations

I love how flexible this Almond Sugar Cookies with Icing Recipe is — you can easily tweak it to suit your taste or dietary needs. I often swap out the almond extract for orange zest for a fresh twist. You should definitely try different variations to make this recipe your own!

  • Gluten-free: I’ve had great success using a gluten-free flour blend instead of all-purpose flour—just watch the texture and add a touch more almond flour if needed.
  • Vegan: Try using vegan butter and a flax egg substitute; the almond flavor still shines through beautifully.
  • Seasonal flavors: Adding a pinch of cinnamon or cardamom gives the cookies a cozy vibe perfect for fall or winter holidays.
  • Chocolate chip almond cookies: I sometimes toss in mini chocolate chips for an extra burst of chocolate that pairs so well with almond.

How to Make Almond Sugar Cookies with Icing Recipe

Step 1: Mix Dry Ingredients

Start by whisking together the almond flour, all-purpose flour, cornstarch, baking soda, baking powder, and salt in a bowl. This ensures everything is evenly distributed so your cookies bake beautifully without any weird pockets of leavening agents. Pro tip: spoon your flour into the measuring cup and level it off to avoid packing it and ending up with dry, dense cookies.

Step 2: Cream Butter and Sugar

Using a mixer, cream your softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-4 minutes. This step is key because it traps air in the dough, giving the cookies a tender texture. Don’t skip this — I learned the hard way that rushing through can leave your cookies heavy.

Step 3: Add Egg and Extracts

Beat in the egg, vanilla extract, and almond extract until everything is well combined. The almond extract is what really makes this cookie unique, so make sure you add the full 1 1/4 teaspoons for that authentic almond punch. You’ll smell it right away — that lovely almond aroma fills the kitchen and makes you eager to bake!

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing on low speed. The dough will come together into a soft but manageable consistency. If it feels too sticky, pop it in the fridge for 15 minutes to firm up slightly — this makes rolling or scooping easier.

Step 5: Shape and Bake

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Roll the dough into teaspoon-sized balls and place them about 2 inches apart — trust me, they’ll spread a little, but not too much. Bake for about 8-10 minutes, or until the edges just start to turn a light golden brown. Let the cookies cool on the sheets for a few minutes before transferring to a wire rack.

Step 6: Prepare and Spread Almond Icing

Mix the powdered sugar, milk, and almond extract until smooth. Adjust the consistency with a little more milk if needed — you want the icing thick enough to coat without running all over. Once the cookies have cooled completely, spread or drizzle the icing on top and sprinkle with sliced almonds right away so they stick. Let the icing set for at least 30 minutes before serving.

How to Serve Almond Sugar Cookies with Icing Recipe

A top view image shows seven white dishes and a brown egg placed on a white marbled surface. The largest bowl at the top left holds a mound of pale yellow flour with a fine, crumbly texture. To its right, a smaller round bowl contains a block of smooth yellow butter. Below the butter, a medium-sized bowl is filled with bright white powdered sugar, fluffy and light. Further down, next to the powdered sugar, a small bowl holds thin, pale cream-colored almond slices. Below the almond slices, a tiny white jug contains a small amount of milk, shiny and smooth. On the bottom left, a small bowl contains white crumbly cottage cheese with uneven chunks. Near the center bottom, a small round white bowl is filled with fine white granulated sugar. In the middle of the image between the sugar and almond slices, there is one brown egg with a smooth surface. All items are neatly arranged, showing clear details and a soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For garnish, I always go classic with sliced almonds right on the icing—they add that satisfying crunch and look festive too. Sometimes, if I’m feeling fancy, I add a sprinkle of edible gold dust or a few tiny colored sugar crystals to make them pop for a party.

Side Dishes

These cookies are lovely alongside a warm cup of chai tea or a tall glass of cold milk. For holiday gatherings, I serve them on a platter with other nuts and dried fruits — guests love nibbling on them all together!

Creative Ways to Present

When I bring these Almond Sugar Cookies with Icing Recipe to holiday parties, I arrange them on a tiered dessert tray with some fresh berries and mint leaves. It instantly elevates the presentation and makes the cookies feel like little gifts. You can also wrap a few in clear cellophane tied with a ribbon for sweet edible gifts.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cookies in an airtight container at room temperature for up to 4 days, which works perfectly. If the icing gets sticky, popping the cookies in the fridge can help them firm back up without getting too hard.

Freezing

You can freeze both the baked cookies and the unbaked dough for this Almond Sugar Cookies with Icing Recipe. For the cookies, freeze them in a single layer on a baking sheet before transferring to a freezer-safe container. For dough, scoop balls onto parchment and freeze, then store in a bag for quick baking later. Just thaw baked cookies at room temperature before icing.

Reheating

If you want that fresh-baked warmth, pop the cookies in the microwave for about 10 seconds or warm them briefly in a 300°F oven for 3-4 minutes. This softens the texture and refreshes the almond aroma wonderfully.

FAQs

  1. Can I substitute almond flour with another nut flour?

    You can, but it will change the flavor and texture slightly. Hazelnut flour might work well, but walnut or pecan flours have stronger flavors that could overpower the cookies. Almond flour gives this recipe its signature subtle nutty taste.

  2. How do I make the icing thicker or thinner?

    To thicken the icing, add more powdered sugar a little at a time. To thin it out, add drops of milk gradually until you reach your desired consistency. The icing should be thick enough to spread but not runny.

  3. Can I make these cookies ahead of time?

    Absolutely! The cookie dough can be made and refrigerated for up to 2 days before baking, and the baked cookies hold well for several days when stored properly. You can even freeze them for longer storage. Just add icing when ready to serve.

  4. What causes cookies to spread too much?

    Usually, it’s butter that’s too soft or dough that’s too warm. Chilling the dough before baking helps control spreading. Make sure to measure flour correctly and avoid over-mixing, which can also affect spread.

  5. Can I use powdered sugar instead of granulated sugar in the dough?

    I recommend using granulated sugar for the cookie dough since it creates the right texture and a slight crispness on the edges. Powdered sugar tends to make cookies softer and less structured, which you don’t want here.

Final Thoughts

I genuinely love this Almond Sugar Cookies with Icing Recipe because it hits that sweet spot between simple and special. It’s easy enough to whip up on a whim but impressive enough to share with friends or family. If you give it a try, remember to snag quality almond extract and don’t be afraid to get creative with your icing and toppings — you’ll be amazed at how these cookies become a treasured part of your baking repertoire, just like they are in mine!

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Almond Sugar Cookies with Icing Recipe

Almond Sugar Cookies with Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 60 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 2 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

Delight in these Almond Sugar Cookies with a smooth almond-flavored icing, perfect for any occasion. These delicate cookies combine almond flour and classic baking ingredients to create a tender texture with a subtle nutty flavor. Finished with a luscious almond icing and topped with sliced almonds, they’re as beautiful as they are delicious.

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

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the almond flour, all-purpose flour, cornstarch, baking soda, baking powder, and salt. This ensures an even distribution of leavening agents and prevents clumping.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, usually about 3-4 minutes, which helps incorporate air for tender cookies.
  3. Add Egg and Extracts: Beat in the large egg, vanilla extract, and almond extract until fully combined, adding moisture and flavor to the dough.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined to form a soft dough; overmixing can result in tougher cookies.
  5. Chill Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up, making it easier to handle and improving cookie texture.
  6. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
  7. Shape Cookies: Roll the chilled dough into 1-inch balls and place them evenly spaced on the prepared baking sheet. Flatten each ball slightly with the bottom of a glass or your palm to achieve even thickness.
  8. Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden but the centers remain pale, indicating a soft texture.
  9. Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  10. Prepare Almond Icing: In a small bowl, whisk together powdered sugar, milk, and almond extract until smooth and creamy. Adjust consistency by adding more milk or powdered sugar as needed.
  11. Decorate Cookies: Once the cookies are completely cool, spread or drizzle the almond icing over each cookie. Immediately sprinkle sliced almonds on top for added crunch and decoration.
  12. Allow Icing to Set: Let the icing set at room temperature for about 30 minutes before serving or storing the cookies.

Notes

  • For best results, use unsalted butter to control the salt level precisely.
  • Chilling the dough is crucial for a soft yet firm cookie that holds shape well.
  • Customize the almond flavor by adjusting the almond extract to your taste.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • To soften the icing if too stiff, add milk a few drops at a time.
Avatar photo

Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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