Almond Sugar Cookies
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
Almond Sugar Cookies are soft, buttery, and perfectly sweet with a rich almond flavor. They are extra thick with super tender centers and topped with a sweet almond icing. Made with simple ingredients and quick to make!
PIN this Almond Sugar Cookie recipe to try later!
almond sugar cookies
If you love classic sugar cookies, you will love these Almond Sugar Cookies with a sweet almond flavor twist. They’re soft, buttery, and flavored with just the right amount of almond extract and thick just like the ones from a bakery.
We top these Almond Cookies with an almond glaze to add more sweetness but they are just as good plain or with a dust of powdered sugar on top. They are the perfect cookie for Easter, the holiday season, cookie trays, birthdays, or almond lovers.
More almond desserts to try are these Almond Croissant Cookies, Italian Pignoli Cookies, Almond Loaf Cake and Almond Poppy Seed Muffins!
Why You’ll Love This almond sugar cookie Recipe
key ingredients
- All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
- Butter: I use salted butter but if you use unsalted butter, be sure to add 1/4 teaspoon salt to the flour mixture.
- Baking soda and baking powder: Used as a leavening agent.
- Sugar: The key ingredient to add sweetness to chewy sugar cookies!
- Egg: You’ll need one large egg at room temperature.
- Vanilla extract: Enhances and adds a warm flavor.
- Almond extract: A star ingredient! Adds the sweet almond flavor.
how to make soft almond sugar cookies
Prepare baking sheets: Preheat oven to 350 degrees F. Lines 2 cookie sheets with a silpat mat or parchment paper.
Beat wet ingredients together: With an electric mixer in a large bowl or in the bowl of a stand mixer with a paddle attachment, cream together the butter and sugar until light and fluffy. Add the egg, almond extract and vanilla extract. Beat until combined.
Add dry ingredients: Add the flour, baking soda and baking powder. Continue to mix together until cookie dough is formed, scraping down the sides of a bowl with a spatula occasionally. Do not over-mix.
Scoop cookies: With a large cookie scoop or ice cream scoop, equivalent to 1/4 cup, scoop cookie dough into balls and place on the prepared cookie sheets.
Bake and cool: Bake for 9-12 minutes or just until the edges turn a light golden brown. Let cool for a few minutes before transferring to a wire cooling rack to cool.
Make almond icing: While the cookies cool, in a medium or small bowl, whisk together the powdered sugar, milk and almond extract. Add more powdered sugar if the icing is too thin, and more milk if it’s too thick.
Top cookies with icing and almonds: Once the cookies have cooled, spoon or dip each cookie in the icing and place on cooling rack. Top with sliced almonds (optional) and let sit to dry and set. Enjoy!
Recipe variations
- Mini cookies: Scoop out a smaller portion of the cookie dough. Be sure to reduce the baking time.
- Cookie bars: Spread the cookie dough into the bottom of a greased 13×9-inch baking dish and bake at 350 degrees F for 20-25 minutes.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend (texture may be slightly softer—you can chill the cookie batter).
- Sprinkle Cookies: Add 2–3 tablespoons Easter sprinkles to the dough for a super festive look.
- Use almond frosting instead of icing: Swap the glaze for a thicker almond buttercream if you want a richer topping.
- Dip in white chocolate: Once cooled, dip half of each cookie in melted white chocolate for an extra sweet flavor instead of the icing.
- Lemon almond: Add a little fresh lemon zest to the dough or icing for a bright citrus twist.
pro tips
- Perfect shaped cookies: “Scoot” the cookies with a round glass or bowl right when they come out of the oven.
- Room temperature ingredients: It’s important that your butter and egg is at room temperature. They incorporate with the other ingredients so much better and will help your cookies stay tender and soft.
- Under bake cookies: Remove the cookies from the oven after 8 or 9 minutes to keep them soft and chewy. The cookies will harden as they cool.
- Make cookie dough ahead: Scoop the dough into balls and place in the refrigerator for up to 2 days or freeze up to three months. When ready to bake the cookies, thaw and bake according to recipe.
leftovers & storage
To-store: Store cookies at room temperature in an airtight container or large ziplock bag. They will stay fresh for 7 days. They will still be ok to eat after 7 days but they may start to get crumbly and stale.
To-freeze: Allow the baked cookies to cool completely. Place the cookie sheet in the freezer for 30 minutes to flash freeze or harden. Once hard, place the cookies in a large freezer bag or stack in an airtight container. Store for up to 3 months- when ready to serve, remove from the freezer to thaw until softened.
more sugar cookie recipes
NEVER MISS A RECIPE
Join thousands of subscribers & get
easy recipes via email for FREE!
Want to be Featured?
If you make this recipe, please let me know how it turned out…
Kathryn’s Kitchen Blog
Easy, simple, and delicious recipes anyone can make. Click the button below so you don’t miss any recipes!
Almond Sugar Cookies
Ingredients
Almond Sugar Cookies
- 3/4 cup salted butter softened at room temperature
- 1 cup granulated sugar
- 1 whole large egg
- 2 teaspoons almond extract
- 1/2 teaspoons pure vanilla extract or vanilla bean extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
Icing
- 3/4 cup powdered sugar
- 1-2 tablespoons milk
- 1/8 teaspoon almond extract
- sliced almonds for garnish optional
Instructions
- Preheat oven to 350 degrees F. Lines 2 cookie sheets with a silpat mat or parchment paper.
- With an electric mixer in a large bowl or in the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the egg, almond extract and vanilla extract. Beat until combined.
- Add the flour, baking soda and baking powder. Continue to mix together until cookie dough is formed, scraping down the sides of a bowl with a spatula occasionally. Do not over-mix.
- With a large cookie scoop or ice cream scoop, equivalent to 1/4 cup, scoop cookie dough into balls and place on the prepared cookie sheets.
- Bake for 9-12 minutes or just until the edges turn a light golden brown. Let cool for a few minutes before transferring to a wire cooling rack to cool.
- While the cookies cool, in a medium or small bowl, whisk together the powdered sugar, milk and almond extract. Add more powdered sugar if the icing is too thin, and more milk if it's too thick.
- Once the cookies have cooled, spoon or dip each cookie in the icing and place on cooling rack. Top with sliced almonds (optional) and let sit to dry and set. Enjoy!
