Description
These soft almond sugar cookies are a delightful treat that combines a light, fluffy texture with a rich almond flavor. Perfectly sweetened and topped with a smooth almond buttercream, these cookies are easy to prepare with just 9 simple ingredients and can be ready in just 20 minutes. Ideal for gatherings, holidays, or any time you crave a delicious homemade dessert.
Ingredients
Soft Almond Sugar Cookies
- 1 cup butter, softened (dairy free or regular)
- 1 cup granulated sugar
- 1 egg
- 2 teaspoons almond extract
- ¾ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2½ cups all-purpose flour
Almond Buttercream
- ¾ cup butter, softened (regular or dairy free)
- ½ teaspoon almond extract
- ⅛ teaspoon salt
- 1½ cups powdered sugar (icing/confectioners sugar), plus more as needed
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Set aside while you prepare the dough.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg and almond extract until fully incorporated and the mixture lightens in color.
- Combine Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Do not overmix to maintain the cookies’ soft texture.
- Shape Cookies: Using a cookie scoop or spoon, portion out approximately 1½ tablespoons of dough for each cookie onto the prepared baking sheets, spacing them about 4-5 inches apart to allow for spreading.
- Bake: Bake one tray at a time in the preheated oven for 8-11 minutes, or until the edges are set but the centers still look soft.
- Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for 10 minutes before transferring them to a wire rack to cool completely.
- Make Buttercream: In a medium bowl, beat together the softened butter, almond extract, salt, and powdered sugar. Add additional powdered sugar as needed to reach your desired consistency.
- Frost and Decorate: Once the cookies are completely cooled, frost each one with the almond buttercream and garnish with sliced almonds, if desired.
Notes
- Flour Measurement: It is very important to measure your flour properly. Weighing it or using the scoop and level method will ensure the correct amount and avoid dry or dense cookies.
- Egg Replacer: To make these cookies vegan, replace the egg with one flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set to gel).
