Almond Sugar Cookies (Soft + Chewy) Recipe
These Almond Sugar Cookies are soft, chewy, and bursting with almond flavor, perfect for any occasion. Featuring a tender crumb and a delightful almond glaze topping, these cookies offer a delectable balance of sweet and nutty, made with simple pantry ingredients and a quick baking method.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Almond Sugar Cookies
- 2 ¾ Cup All-Purpose Flour – spooned & leveled (328 grams)
- 1 tsp Baking Soda
- ¾ tsp Cream of Tartar
- ½ tsp Kosher Salt
- 1 Cup Unsalted Butter – softened to room temperature
- 1 ¼ Cup Granulated Sugar – plus more for rolling cookies
- 1 large Egg + 1 Large Egg Yolk – at room temperature
- 2 tsp Almond Extract
Vanilla Almond Icing (optional)
- 2 Cups Powdered Sugar – leveled & sifted
- 3 TBS Milk, Cream, or Half-and-Half
- 2 TBS Light Corn Syrup
- ½ tsp Almond Extract
- Sliced Almonds – optional for decorating
Instructions
- Preheat oven and prepare sheets: Preheat your oven to 350 degrees F. Line two large cookie sheets with parchment paper or silicone baking mats and set them aside for later.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, cream of tartar, and kosher salt until evenly combined.
- Cream butter and sugar: Using a hand mixer or stand mixer with paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 1-2 minutes until fluffy and light in color.
- Add eggs and extract: Mix in the whole egg, egg yolk, and almond extract on medium-high speed until the mixture is well combined. Use a spatula to scrape sides and bottom of the bowl as needed.
- Incorporate dry ingredients: With the mixer on low, slowly add half of the dry flour mixture and mix just until combined. Scrape down the bowl, then add the remaining flour mix, mixing on low until almost combined. Finish by gently folding with a rubber spatula until a cohesive, thick, and sticky dough forms. Avoid over-mixing.
- Optional chilling: You may cover the dough with plastic wrap and refrigerate for up to 4 days to enhance flavor and texture.
- Form cookie dough balls: Place about 1/3 to 1/2 cup granulated sugar in a small bowl. Using hands or a cookie scoop, roll dough into 1 ½ tablespoon-sized balls, then roll each ball in the sugar to coat evenly. Arrange the cookies on prepared sheets spaced about 3 inches apart.
- Bake the cookies: Bake for 8-11 minutes until cookies are puffy and centers look soft, removing just before edges turn golden brown to prevent overbaking.
- Cool on sheets and racks: Remove from oven and cool the cookies on the cookie sheet placed on a wire rack for 5 minutes. Then transfer cookies to the wire rack to cool completely.
- Prepare the icing (optional): In a small bowl, whisk together powdered sugar, milk (or cream/half-and-half), light corn syrup, and almond extract until smooth. Adjust consistency by adding milk a splash at a time until thick but pourable.
- Ice the cookies: Dip the top of each cooled cookie into the glaze, lifting straight up, and place icing side up on the wire rack. Garnish with sliced almonds if desired.
- Serve or store: Allow icing to set for a few hours at room temperature if you want a firm, stackable cookie. Serve and enjoy your almond sugar cookies!
Notes
- Flour measurement: Use a spoon to lightly fill your measuring cup and level with a knife to avoid packing, which can cause dense cookies.
- Almond extract: For stronger almond flavor, use all 2 tsp in dough, or adjust to 1 tsp almond plus 1 tsp vanilla extract for milder taste. Vanilla extract can be used alone but will alter traditional almond flavor.
- Sugar for rolling: Granulated sugar or sanding sugar works well for coating cookie dough balls.
- Corn syrup in icing: Light corn syrup adds shine and firmness to icing, making cookies stackable. It can be omitted but icing will be less glossy and softer.
- Dough storage: Dough can be refrigerated up to 4 days before baking to deepen flavor and improve texture.
- Nutrition: Nutrition info is an estimate based on 30 cookies with icing and may vary depending on ingredient brands and measurements.
