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Essential Ingredients for Perfect Almond Sugar Cookies

Crafting these delectable nutty cookies requires only a few straightforward ingredients, making them accessible for any home baker. The foundation begins with a classic sugar cookie dough, elevated by a significant and flavorful hint of almond extract that truly makes these cookies shine.

For a complete list of ingredients and detailed instructions, please refer to the recipe card below.

• Unsalted Butter: Always opt for unsalted butter to control the overall saltiness of your cookies. Ensure it’s softened to room temperature for optimal creaming with sugar, which creates a light and fluffy dough.
• Sugar: For the cookie dough, caster sugar (also known as superfine sugar) is preferred as its fine granules dissolve easily, contributing to a smoother texture. However, standard white granulated sugar will work beautifully too. For the luscious almond glaze, you’ll need icing sugar (or powdered sugar/confectioners’ sugar), which provides a smooth, fast-setting finish.
• Almond Extract: This is the star ingredient that infuses these cookies with their signature nutty aroma and flavor. Feel free to adjust the amount to suit your personal taste preferences, adding a little more for a bolder almond presence.
• Plain Flour: Also known as all-purpose flour, this forms the structural base of our cookies. Always measure accurately, preferably by weight, to avoid a dense or dry dough.
• Baking Powder: A small amount of baking powder is used to give the cookies a subtle lift, contributing to their tender texture, without causing them to spread excessively during baking. This helps maintain their beautiful cut-out shapes.
• Meringue Powder (Optional): While not strictly essential for flavor, adding meringue powder to your glaze, if available, helps the icing dry quickly and achieve a lovely, smooth, and slightly firm finish, preventing stickiness.
• Large Egg: An egg at room temperature incorporates more smoothly into the butter and sugar mixture, creating a more uniform and emulsified dough.
• Flaked Almonds (for decoration): These add a delicate crunch and visual appeal, complementing the almond flavor beautifully.

Crafting Your Own Almond Sugar Cookies: A Step-by-Step Guide

Creating these delightful iced almond cookies is a straightforward and enjoyable process. While I prefer using a stand mixer for its efficiency in preparing the dough, you can absolutely achieve fantastic results with a simple mixing bowl and a handheld electric mixer, or even a sturdy wooden spoon for a truly hands-on approach.

For detailed measurements and the full recipe, please consult the recipe card provided below.

1. Cream the Butter, Sugar, and Egg

Begin by creaming your softened unsalted butter and sugar together in a mixing bowl. Beat them on medium speed for approximately 3-4 minutes, or until the mixture transforms into a light, pale, and fluffy consistency. This step incorporates air into the butter, contributing to the cookies’ tender texture. Remember to pause occasionally and scrape down the sides of the bowl to ensure all ingredients are thoroughly combined. Once light and fluffy, incorporate the room-temperature egg and the almond extract, beating on low speed until they are just combined and smooth. Overmixing at this stage can lead to a tougher cookie.

2. Incorporate the Dry Ingredients

Next, carefully add the plain flour and baking powder to your wet mixture. To prevent a cloud of flour, pulse the mixer a few times until the flour starts to incorporate, then beat on low speed just until a thick but soft dough forms. It’s crucial not to overmix at this stage; excessive mixing can develop the gluten in the flour too much, leading to tough rather than tender cookies. Stop as soon as the flour streaks disappear and the dough comes together.

3. Chill the Cookie Dough

Divide the soft dough into two equal portions. For each portion, place it between two sheets of baking paper (parchment paper). Lightly dust the top of the dough with a little flour before placing the second sheet of paper to ensure a smooth rolling surface. Roll the dough out evenly to about 6mm (¼ inch) thick. This uniform thickness is key for consistent baking. Transfer the rolled-out dough, still between the parchment paper, to the refrigerator and chill for a minimum of 30 minutes. This chilling process is vital as it firms up the butter in the dough, preventing the cookies from spreading too much in the oven and helping them maintain their beautifully defined shapes. You can also chill the dough for up to 3 days if you’re baking in advance, or even freeze it for longer storage.

4. Cut Out Your Cookie Shapes

Once the dough is adequately chilled and firm, remove it from the refrigerator. Working quickly is essential to prevent the dough from softening too much, which could cause your cookies to lose their shape during baking. Peel off the top layer of baking paper and use your favorite cookie cutter to cut out various shapes. Arrange the cut-out dough pieces on a lined baking sheet, ensuring they are about 1 inch apart to allow for slight expansion. Any dough scraps can be gently re-rolled (without overworking) and chilled again for more cut-outs.

5. Bake Your Almond Sugar Cookies

Preheat your oven to 180°C (160°C fan-forced) / 350°F. Carefully transfer the cut-out almond cookie dough rounds onto a baking sheet lined with parchment paper. Ensure there’s about an inch of space between each cookie to prevent them from sticking together. Bake for approximately 9-10 minutes, or until the edges just begin to turn the lightest shade of golden. The tops of the cookies will still appear pale but will have a matte finish, and they will firm up further as they cool. For those who prefer a cookie with a crisper edge and a more pronounced buttery flavor, you can extend the baking time slightly until they achieve a deeper golden hue around the perimeter.

6. Glaze Your Cooled Cookies

Once your almond cookies are completely cool to the touch, it’s time for the finishing touch! In a medium mixing bowl, whisk together the icing sugar, a small amount of water (starting with 1 tablespoon and adding more a teaspoon at a time until you reach your desired consistency), and the remaining almond extract. If using, incorporate the meringue powder for a firmer set. The ideal icing consistency should be smooth enough to settle within 10-12 seconds after stirring. Dip the top of each cooled cookie into the almond icing, allowing any excess to drip back into the bowl. Place them on a wire rack to allow the glaze to set and dry nicely. For an extra touch of elegance and crunch, sprinkle some flaked almonds on top of the icing while it’s still wet.

Expert Tips for Baking Perfect Almond Sugar Cookies

Achieving bakery-quality almond sugar cookies at home is easy with these helpful tips and tricks:

• Room Temperature Ingredients are Key: For the best results, always ensure your butter is sufficiently softened and your egg is at room temperature before you begin mixing. This allows them to emulsify properly, creating a smooth, uniform dough that creams beautifully and results in a more tender cookie texture.
• Precision with Weighing Ingredients: While cup measurements are provided, weighing ingredients like flour and sugar (where a weight is given) offers far greater accuracy. Different methods of scooping into cups can lead to significant variations, potentially resulting in a dough that is too dry or too wet, affecting the final cookie texture.
• Avoid Overmixing the Dough: Once you add the flour, mix only until it’s just combined. Overmixing develops the gluten in the flour, which can lead to tough, chewy cookies instead of the desired soft, melt-in-your-mouth texture.
• Do Not Skip the Chilling Step: Chilling the dough is a non-negotiable step for these cut-out cookies. It allows the butter to firm up, making the dough easier to handle and crucial for preventing excessive spreading in the oven. This ensures your cookies maintain their precise, beautiful shapes.
• Understand Your Oven’s Personality: Every oven is unique and can have hot spots or vary in temperature. I always recommend baking a test batch of 1-2 cookies first. Observe how they bake and adjust your oven temperature or baking time accordingly to suit your specific appliance, ensuring perfect results every time.
• Cool Completely Before Icing: Patience is a virtue when it comes to icing. Ensure your cookies are entirely cool before applying the glaze. Icing warm cookies will cause the glaze to melt and run, creating a messy finish.
• Use Parchment Paper for Rolling: Rolling the dough between two sheets of parchment paper makes the process mess-free and helps you achieve an even thickness easily. It also prevents the dough from sticking to your rolling pin or work surface.

Storage Solutions for Almond Sugar Cookies

These almond cookies are wonderfully versatile when it comes to storage, allowing you to enjoy them fresh or prepare ahead:

Unbaked Dough: The prepared cookie dough is incredibly forgiving. It can be made and chilled in the refrigerator for up to 3 days, making it perfect for preparing in advance for parties or holiday baking. For longer storage, the dough freezes exceptionally well. You can freeze it as a solid block (wrapped tightly in plastic wrap and then foil) or, for ultimate convenience, cut it into individual cookie shapes first. To freeze cut cookies, arrange them in a single layer on a tray and freeze until solid. Once firm, transfer them to an airtight freezer-safe container or a heavy-duty ziplock bag. The dough will keep beautifully in the freezer for up to 3 months.

Baked Cookies: Once baked and iced, store your delicious almond sugar cookies in an airtight container at room temperature in your pantry. They will remain wonderfully fresh and flavorful for 4-5 days. If you wish to extend their shelf life, these cookies also freeze remarkably well after baking. Place them in an airtight freezer-safe container, separating layers with parchment paper if stacking. They can be frozen for up to 3 months and will retain their lovely soft texture after thawing. Simply let them come to room temperature before serving.

Discover More Delightful Cookie Recipes!

If you’ve fallen in love with these almond sugar cookies, you’ll surely enjoy exploring our other fantastic cookie creations:

• Almond Coconut Cookies: A tropical twist on a classic, combining the richness of almond with the sweet chewiness of coconut.
• Orange Almond Crescent Cookies: Delicate crescent-shaped cookies infused with bright orange zest and nutty almond, perfect for holidays.
• Baci di Dama (Italian Almond Shortbread): “Lady’s Kisses” – a sophisticated Italian cookie featuring two melt-in-your-mouth almond shortbread halves embracing a decadent chocolate filling.
• Glazed Lemon Cookies: Zesty and refreshing, these soft lemon cookies are topped with a tangy lemon glaze, offering a burst of citrus flavor.

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Almond Sugar Cookies

Yield:

48
biscuits / cookies

Prep Time:

20 minutes

Cook Time:

9 minutes

Chilling time:

1 hour

Total Time:

1 hour
29 minutes

⭐ ⭐ ⭐ ⭐ ⭐ 5 out of 5 stars (from 1 rating)

Sweet and buttery, these almond sugar cookies are soft, delicate, and boast a gorgeous nutty flavor. They are easy to make and perfect for gifting or enjoying yourself!

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Ingredients

• 225 g unsalted butter softened (1 cup / 2 sticks)
• 1 cup caster sugar or white granulated sugar (200g/7oz)
• 1 large egg room temp
• 2 teaspoons almond extract
• 325 g plain flour (all-purpose flour) (2 ½ cups)
• ¼ teaspoon baking powder
• flaked almonds to decorate

FOR THE ALMOND ICING

• 2 cups icing sugar (powdered sugar) (260g/~9 ¼oz)
• 2-2½ tablespoons water (see notes 1)
• ½ teaspoon almond extract
• 2 teaspoons meringue powder optional

For best results, always weigh ingredients where a weight is provided.

Equipment

• Stand mixer or electric handheld beater
• Cookie cutters
• Rolling Pin
• Baking sheets
• Wire Cooling Rack

Instructions

1. In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter and sugar on medium speed for 3-4 minutes until the mixture appears light, pale, and creamy. Scrape down the sides of the bowl a couple of times during this process to ensure even mixing.
2. Add the room temperature egg and 2 teaspoons of almond extract. Beat on low speed just until they are combined. Scrape down the sides of the bowl as needed to help the mixture come together smoothly.
3. Add the plain flour to the mixture, scattering the baking powder evenly over the top. Pulse the mixer a few times initially to prevent flour from flying everywhere, then beat on low speed until the flour is just incorporated and a thick but soft dough forms. Be careful not to overmix the dough.
4. Remove the dough from the mixer bowl and gently shape it into two flat disks.
5. Place one disk of dough onto a sheet of baking paper. Lightly dust the dough with a little flour, then place another sheet of baking paper on top. Using a rolling pin, roll the dough out to an even thickness of approximately 6mm (¼ inch). You can repeat this step with the second portion of dough immediately or wrap it well in plastic wrap and freeze it for baking at another time.
6. Chill the rolled-out dough in the refrigerator for at least 30 minutes (it can be kept chilled for up to 3 days). Alternatively, for quicker chilling, place it in the freezer for about 15 minutes.
7. Preheat your oven to 180°C (160°C fan-forced) / 350°F. Line two large baking sheets with fresh baking paper.
8. Working quickly to keep the dough from softening, peel off the top layer of baking paper from the chilled dough. Use a 5cm (2-inch) round fluted cookie cutter (or any preferred shape) to cut out as many cookies as possible from each piece of dough.
   Any dough scraps can be gently kneaded together and re-rolled once or twice. If the dough becomes too soft, chill it again before cutting.
9. Carefully transfer the cut cookie shapes to the prepared lined baking sheets, leaving about 1 inch of space between each. If your dough is still cold and firm, you can bake them immediately. If it has softened, chill the cut cookies on the baking sheets for another 10 minutes.
10. Bake for 9-10 minutes. The cookies are ready when the edges just begin to turn the palest golden brown, and the tops appear matte but still very pale. They will continue to firm up slightly as they cool.
11. Allow the baked cookies to cool on the baking sheets for a few minutes before carefully transferring them to a wire cooling rack to cool completely. Ensure they are fully cool before proceeding to glaze them.
12. FOR THE ALMOND ICING:
    In a medium mixing bowl, combine the icing sugar, meringue powder (if using), and ½ teaspoon of almond extract.
13. Add 1 tablespoon of water and whisk thoroughly. Gradually add more water, 1 teaspoon at a time, mixing well after each addition, until the icing reaches a consistency where it settles smoothly within 10-12 seconds after being stirred. This “flood consistency” is ideal for dipping.
14. Dip the top surface of each completely cooled cookie into the almond icing. Gently scrape any excess icing off the edge of the bowl. Turn the cookie icing-side up and place it on the wire rack. You can gently lift and drop the cookie (about 1cm) to help smooth and level the icing surface. Alternatively, you can simply drizzle the icing over the tops of the cookies. Allow the icing to set slightly before serving. If the icing seems too thin or not sticking, mix in a tiny bit more icing sugar. If it’s too thick, add a few drops of water.
15. After icing 6-8 cookies, while the icing is still wet, sprinkle them with a couple of flaked almonds for an attractive finish and added texture.
16. Please take a moment to leave a comment & rating on this recipe. Your feedback is greatly appreciated and very helpful!

Notes

1. Tablespoons: This recipe uses a standard Australian 20ml tablespoon, which is equivalent to 4 teaspoons. Please check the capacity of your tablespoon measure to ensure accuracy when adding water to the icing.
2. Meringue Powder: Meringue powder is included as an optional ingredient. Its purpose is to help the icing set firmer and drier, preventing it from remaining sticky. If you don’t have it, don’t worry – your icing will still be delicious, just potentially softer.
3. Oven Variability: All ovens can vary in temperature and performance. We highly recommend baking off just 1-2 test cookies first. Observe how they bake and adjust your oven temperature or baking time as needed to achieve your desired results.
4. Freezing Dough for Future Use: This recipe yields approximately 48 cookies, which is a generous batch. If you prefer not to bake them all at once, you have several options for freezing the dough. You can freeze half of the dough as a block immediately after it’s made. Alternatively, you can cut all the cookies into shapes and then freeze half of them. To freeze already-cut cookies, lay them in a single layer on a baking tray lined with baking paper and freeze until solid. Once frozen, transfer them to an airtight container or a ziplock bag. This allows you to bake fresh cookies whenever you desire, directly from the freezer (you might need to add a minute or two to the baking time).
5. Adjusting Dough Thickness: You can roll the cookie dough a bit thinner if you wish to yield more cookies from a single batch. However, be mindful that thinner cookies will require a shorter baking time, so keep a close eye on them to prevent overbaking. You might also need a little extra icing if making more cookies.
6. Cookie Size and Quantity: The provided quantity, baking time, and nutritional information are based on producing 48 cookies, each weighing approximately 21g (¾ oz). Using different cookie cutter shapes or sizes will alter the total yield, and potentially the baking time and nutritional values.
7. Decorating Variations: Feel free to get creative with your cookie decorations! After applying the icing, you can add colorful sprinkles for a festive touch. You could also divide the icing and color some portions with food gel to add decorative piping or designs.

EXPLORE MORE DELICIOUS COOKIE RECIPES HERE!

Calories:

96
kcal

Author:
Marie Roffey

Course:
Dessert, Snack, Holiday Treat

Cuisine:
American, Australian, European

Have you tried this recipe?
Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands and specific ingredients you use may cause variations.