Almond Sugar Cookies
User Reviews
4.8
24 reviews
Excellent
Almond Sugar Cookies
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These winter almond sugar cookies are the perfect decorated treat! Lightly flavored with a hint of almond and vanilla flavor and decorated with easy icing and your choice of sprinkles and edible decorations.
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Ingredients
For almond sugar cookies:
- 10 tablespoons unsalted butter room temperature
- ¾ cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk
- ½ teaspoon almond extract
- ¼ teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
For royal icing:
- 3 cups powdered sugar
- 3 tablespoons meringue powder
- 4-5 tablespoons water
For decorating:
- Sprinkles
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar, on medium speed, until fluffy, 3 to 4 minutes, stopping to scrape sides of the bowl.
- Add egg, egg yolk, almond, and vanilla extract beat until completely combined.
- Whisk the flour, baking powder, and salt together in a medium bowl.
- Turn the mixer down to low and add flour mixture, beating until just combined. If there are any leftover dry ingredients on the bottom of the bowl, use a rubber spatula to fully incorporate the last bits of flour.
- Divide the dough into 2 equal parts.
- Roll out each part of the dough on a sheet of baking paper to about 1/4 inch thick, lightly dusting the surface as you roll if needed to prevent the dough from sticking to your rolling pin.
- Transfer the rolled dough with paper onto a baking sheet, and stack the second dough (with paper) on top, cover lightly, and refrigerate for at least 1 -2 hours or overnight.
- Once chilled, preheat oven to 350 degrees F.
- Line 2 baking sheets with parchment paper or silicone baking mat.
- Remove one of the dough pieces from the refrigerator and use a cookie cutter to cut out desired shapes. Re-roll the remaining dough and continue cutting until all is used.
- Transfer to the baking sheets and bake, one sheet at a time, for 10 minutes until very lightly colored on top and around the edges.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to continue cooling.
- Cool completely before icing.
- For the icing, in a large mixing bowl, whisk together the powdered sugar and meringue powder.
- Add water, 4 tablespoons at first, and mix until smooth and glossy.
- Add 1 more tablespoon of water if the icing is too thick. It should be runny with a consistency of a bit thinner than glue.
- Transfer the frosting to a piping bag with a small round tip for piping thin lines and decorate cookies as desired.
- Sprinkle with sprinkles of your choice
Equipments used:
Notes
- Don't overbake the cookies. We want them to be a bit crispy with a tender middle.
- Wait for the cookies to cool completely before decorating, otherwise, the icing will melt.
- Add a few drops of gel food coloring into your icing if desired.
- Store them in an airtight container for a week.
Nutrition Information
Show Details
Serving
1g
Calories
170kcal
(9%)
Carbohydrates
29g
(10%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Cholesterol
28mg
(9%)
Sodium
29mg
(1%)
Sugar
21g
(42%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 170kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 28mg | 9% |
| Sodium | 29mg | 1% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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