Description
These buttery almond sugar cookies are soft, tender, and topped with a sweet almond icing and flaked almonds. Perfect for holidays, tea parties, or everyday baking, they deliver a delicate almond flavor in every bite.
Ingredients
- 225 g unsalted butter, softened (1 cup / 2 sticks)
- 1 cup caster sugar or white granulated sugar (200 g / 7 oz)
- 1 large egg, room temperature
- 2 teaspoons almond extract
- 325 g plain flour (all-purpose flour) (2 ½ cups)
- ¼ teaspoon baking powder
- Flaked almonds, for decorating
- 2 cups icing sugar (powdered sugar) (260 g / 9 ¼ oz)
- 2–2½ tablespoons water
- ½ teaspoon almond extract
- 2 teaspoons meringue powder (optional)
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter and sugar on medium speed for 3 to 4 minutes until light and creamy. Scrape down the bowl as needed.
- Add the egg and 2 teaspoons almond extract. Beat on low speed until just combined.
- Add the flour and baking powder. Pulse briefly, then mix on low speed until the dough just comes together. Do not overmix.
- Divide the dough into two flat disks.
- Place one dough disk between two sheets of baking paper. Lightly dust with flour and roll to about 6 mm (¼ inch) thick. Repeat with the remaining dough if desired.
- Chill the rolled dough in the refrigerator for 30 minutes or freeze for 15 minutes.
- Preheat the oven to 180°C (160°C fan forced) / 350°F. Line two baking sheets with baking paper.
- Remove the top layer of baking paper and cut the dough using a 5 cm round fluted cookie cutter or desired shape. Re-roll scraps as needed, chilling dough if it softens.
- Transfer cookies to the prepared baking sheets. Chill again for 10 minutes if the dough becomes soft.
- Bake for 9 to 10 minutes until the edges are just lightly golden. The tops should remain pale.
- Cool the cookies on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- To make the icing, combine the icing sugar, meringue powder if using, and ½ teaspoon almond extract in a medium bowl.
- Add water gradually, whisking until the icing smooths out within 10 to 12 seconds after stirring.
- Dip the tops of the cooled cookies into the icing or drizzle the icing over them. Allow excess icing to drip off before placing on a wire rack.
- Top iced cookies with flaked almonds before the icing sets.
- Allow the icing to fully set before serving or storing.
Notes
- Keep the dough chilled to help the cookies maintain their shape while baking.
- Meringue powder helps the icing set firmer but can be omitted.
- The dough can be refrigerated for up to 3 days or frozen for later use.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Use different cookie cutter shapes for seasonal variations.
- Prep Time: 1 hour 20 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 25 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
