I absolutely love almond flavored desserts. They have such a rich, sweet, nutty flavor that I can't get enough of. These Soft Almond Sugar Cookies are seriously the best sugar cookie that's quickly become my favorite! They're sweet, rich, and have that perfect, doughy, chewy texture we all love in sugar cookies. To top it all off, they are glazed in a sweet almond icing with the perfect amount of almond flavor and sliced almonds for a little crunch.
These soft almond cookies are simple to whip up, incredibly delicious, and I have a feeling this recipe is going to become your new go-to sugar cookie recipe! If you're as obsessed with almond flavor I am, I highly recommend trying my Almond Poppy Seed Muffins, Almond Cupcakes with Raspberry Frosting, and Almond Coffee Cake!
Why You'll Love This Recipe
- These buttery soft cookies will melt in your mouth, just like my Lemon Sugar Cookie Bars!
- It only requires 10 ingredients that you probably already have on hand - no secret ingredient needed.
- These super easy almond flavored cookies come together in only 4 steps and about 30 minutes!
- The flavor of these soft sugar cookies is great all year round, so keep this recipe on-hand for everything from movie nights to birthday parties to the holiday season where these will become your go-to almond Christmas cookies.
- This delicious take on classic sugar cookies is easy to double or triple to make a lot of cookies.
- Almond extract is what turns these sugar cookies into something super special. It can be found in the baking aisle of your grocery store by the vanilla extract. I highly recommend using a high quality one, like Watkins Pure Almond Extract.
- Granulated sugar beat together with room temperature butter makes these into soft and chewy sugar cookies.
- Powdered sugar, also referred to as confectioners' sugar, is key to making a smooth, creamy almond icing when combined with milk. Not only is powdered sugar finely ground, it also contains cornstarch which helps bring the icing together.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Substitute your favorite extract flavoring for the almond extract such as vanilla, maple, or lemon.
- Add food coloring to the icing to make decorated chewy almond sugar cookies.
- Incorporate your favorite chocolate candies or dried fruit into the batter to add additional texture and flavor.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
Step 1: In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, beat softened unsalted butter and sugar until light and fluffy on medium-high speed. Then add in the egg and almond extract.
Step 2: Mix the all purpose flour, baking soda, and salt into the wet ingredients until just combined, ensuring you scrape the sides of the bowl.
Step 3: Roll the almond cookie dough into 3-4 tablespoon balls and place on a baking sheet about 2 inches apart until you fill the entire baking sheet. Bake cookies at 350°F until the edges of the cookies look dry and are just barely tan. Remove from the oven and cool the pan for 5 minutes before transferring to a wire rack.
Step 4: To make the icing, in a medium bowl, whisk together the powdered sugar, milk, and almond extract. Spread almond icing on the cookies, add a few sliced almonds, and let dry.
- Room temperature butter is necessary to be able to cream with the sugar. Leave the butter on the counter a few hours ahead of baking or pop it into the microwave in 10 second increments until you can lightly press into the side of the stick of butter.
- Be careful not to over-bake the cookies! They should just be starting to tan on the edges and may still look undercooked in the centers when you take them out of the oven. If they bake for too long, they won't be as soft.
- For best results, sift your powdered sugar to ensure there are no clumps in your icing.
Most likely this is because of the bake time. Unlike other cookie recipes, you barely want these sugar cookies to brown. Keep a close eye on them while baking so you don't overcook them and immediately transfer them to a cooling rack.
This can be from overworking your dough. When flour gets overmixed, it can turn your desserts tough or gluey. Make sure you stop mixing as soon as you can no longer see the dry ingredients to ensure soft cookies.
This is usually a result of over-measuring the flour. Weigh your dry ingredients in grams using a food scale for most accurate measurements!
Of course! These almond cookies are just as delicious plain as they are with the glaze.
Store unfrosted cookies in an airtight container for up to 1 week.
Iced almond cookies can be stored in the fridge for 1 week. They should stay soft here!
For the longest shelf life, wrap the baked cookies in a freezer-safe storage container and freeze for up to 3 months.
If you don't want to bake all of the the dough right away, roll the remaining dough into balls and then freeze in a Ziploc bag so you can have freshly baked cookies whenever you get a hankering. Store in your freezer for up to 1 month and place cookie dough balls directly from the freezer onto a prepared cookie sheet and bake as directed.
Soft Almond Sugar Cookies
- Hand mixer or stand mixer with paddle attachment recommended
- Mixing bowls
- Measuring spoons
- Cookie scoop
- Baking sheet
- Wire cooling rack
Almond Sugar Cookies
- 10 tablespoons unsalted butter room temperature
- ¾ cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons almond extract*
- 2 cups all-purpose flour weighed in grams or spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup powdered sugar
- 1½ tablespoons milk
- ⅛ teaspoon almond extract
- ¼ cup sliced almonds optional, for topping
- Preheat oven to 350°F.
- In a large bowl, cream together the softened butter and sugar with a mixer on medium speed until light and fluffy (1-2 minutes). Mix in the egg and almond extract well.
- Add the flour, baking soda, and salt to the wet ingredients and mix thoroughly to combine. Scrape the sides of the bowl as needed.
- Scoop 3-4 tablespoons of dough, roll into a ball, and place on a baking sheet 2-3 inches apart. Bake until the edges just start to tan (about 9-12 minutes).
- Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
- In a small bowl, make the icing by stirring together the powdered sugar, milk, and almond extract until smooth. Spread icing over the cooled cookies and top with a few sliced almonds.