Description
These Almond Sugar Cookies with Icing are a delightful twist on classic sugar cookies, combining the nutty flavor of almond flour with a sweet almond-glazed icing topped with sliced almonds. Perfectly soft and lightly golden, these cookies are easy to make and offer a delicious snack or dessert for any occasion.
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
Icing
- 2/3 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon almond extract
- 2 tablespoons sliced almonds for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, all-purpose flour, cornstarch, baking soda, baking powder, and salt; then set aside.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add Egg and Extracts: Beat in the large egg, vanilla extract, and almond extract until well combined and the flavor is evenly distributed.
- Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the wet ingredients, stirring gently until a consistent dough forms without overmixing.
- Form Cookie Dough Portions: Scoop approximately 1/4 cup portions of dough and place them on the prepared baking sheet, spacing about 2 inches apart to allow spreading.
- Bake Cookies: Bake in the preheated oven for 10 minutes or until the cookie edges turn lightly golden.
- Cool Cookies: Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Icing: In a medium bowl, whisk together powdered sugar, milk, and almond extract until you achieve a thick glaze consistency.
- Glaze and Top: Spoon the almond glaze over each cooled cookie, gently spreading evenly. Top each cookie with sliced almonds and allow the glaze to set fully before serving.
Notes
- Make sure not to overmix the dough, as this can make the cookies tough.
- Spacing the dough portions well allows the cookies to spread evenly during baking.
- Allow the glaze to set completely for best presentation and texture.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
- You can substitute milk in the glaze with almond milk for a stronger almond flavor and dairy-free option.
