Almond Cookies
These are an almond dessert lover's favorite cookie! Melt-in-your-mouth Almond Cookies are dipped in a light glaze and sprinkled with sliced almonds.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 0.5 teaspoon almond extract
- 1.75 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon kosher salt
Glaze Ingredients
- 1 cup powdered sugar
- 0.25 teaspoon almond extract
- 1 Tablespoon milk
- 0.5 cup sliced almonds
Instructions
Preparation Steps
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper, set aside.
- In a mixing bowl, beat butter and sugar until light and fluffy, about 3 minutes. Add in eggs and almond extract, beating until combined.
- Add flour, baking powder, and salt to batter. Mix just until well blended.
- Using a 2 Tablespoon cookie scoop, drop cookie dough on cookie sheet.
- Bake for 12-14 minutes, until edges of cookies are firm and bottoms are lightly browned. Remove from oven and allow to cool on pan 10 minutes. Remove to wire rack and cool completely.
- For the glaze, whisk the powdered sugar with almond extract and milk until desired consistency. Drizzle over cooled cookies and sprinkle with sliced almonds.
Notes
These cookies are lightly crunchy but not hard. The crumb is buttery and light. This almond cookie dough can be made several days ahead of time and stored tightly wrapped in the fridge until ready to bake. You can also freeze the dough for 1-2 months. Keep it wrapped in freezer bags and thaw before baking. Yes, you can freeze these almond cookies before glazing them. They keep well in the freezer for up to 3 months. When ready to serve, drizzle the glaze over thawed cookies and add the almond topping. Let it be known, I've also frozen WITH the glaze with no issues.