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
- 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.
- 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.
- Add Egg and Extracts: Beat in the large egg, vanilla extract, and almond extract until fully combined, adding moisture and flavor to the dough.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
