This recipe has a fun history. Read the post to find out how these cookies led to us starting our blog!
Fact: sugar cookies are better with almond flavoring. These cookies take that message to heart. An almond cookie base, an almond pressed in the top, and an almond glaze. A perfect trifecta.
Glazed Almond Cookies
- 1 cup butter
- 1 ½ cups sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ tsp almond extract
- 2 ¾ cups flour
- 1 Tbsp baking powder
- ¼ tsp salt
- almonds for topping
- 1 cup powdered sugar
- ½ tsp almond extract
- 2-4 tsp milk
Preheat oven to 350°F.
Cream together butter and sugar until well blended in a large bowl.
Add eggs, vanilla extract, and almond extract. Mix well.
Combine flour, baking powder, and salt in a separate bowl. Or, if you're lazy like me, pour the flour into the wet mixture. Then add the salt and baking powder on top of the flour and mix them into the flour a bit before mixing it into the wet ingredients. One less bowl to wash makes me a happy baker.
Mix dry ingredients into butter mixture.
Roll dough into 1-inch balls. Position dough on greased cookie sheet and gently press a whole almond into the top of each cookie. For those who don't like nuts you can leave the almond off the top. I have to make most of them that way in my house for my husband and older daughter.
Bake in preheated oven for 7-8 minutes until the edges are golden.
Leave on pan to cool for at least 3 minutes. Remove to cooling rack and allow to cool completely.
Mix glaze ingredients. The glaze should just barely be runny enough to drizzle. If it is too wet it will slide right off the cookies. Add more sugar if it is too runny and more milk if it is too stiff.
Line the cookies up and drizzle the glaze on a whole line of cookies at once to make it easier. Allow the drizzle to set for about an hour if you want them to be easy to transport. Or enjoy some right away if you can't wait.
About a year ago I sent a photo of these cookies to Jen to make her jealous because, let’s face it, they’re delicious. She edited the photo and sent it back to me and she told me I should start a food Instagram. I think it was the fact that Jen turned a photo I snapped into something beautiful so quickly that did it. I had talked for years about starting a food blog and that moment turned a flicker into a flame. It took a while to get up and running but now we’re having a ton of fun sharing recipes with you!
When I was a kid we had a family favorite Christmas cookie called almond bars. They had an almond-flavored sugar cookie base with slivered almonds on top and a delicious glaze. The problem was that they dried out really quickly and started crumbling, not the best for cookie plates.
These cookies are inspired by the almond bars of my childhood, but they the young, hip version. They are soft instead of crumbly, they don’t require a rolling pin like their fussy predecessor, and they don’t demand fancy diagonal slicing.
If you’re like my husband and you hate nuts you can definitely leave the almonds off the top. But I don’t really understand that. I actually think these would be good with more almonds, some chopped almonds in the dough perhaps? Ha, I can almost hear my husband groaning.