Almond Glazed Sugar Cookies
You will love these cookies! A sweet almond glaze tops these delicate almond cookies. They have a slightly crisp, yet chewy texture. Add a few sliced almonds to decorate the top and they make a pretty cookie to serve.
Recipe type: Dessert | Shaped Cookies | Glazed Cookies
Prep time:
Cook time:
Total time:
Recipe Notes
Pan: Two Large Cookie Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 400° Yield: 4 Dozen Storage: Airtight Container, Room Temperature
Help: Cookie Hints and Tips
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Help: Cookie Hints and Tips
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.Ingredients
Dough:
- 1 cup unsalted butter, room temperature, plus additional for shaping
- ¾ cup granulated sugar, plus additional for shaping
- 1 teaspoon pure almond extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
Glaze and Topping:
- 1½ cups confectioners (powdered) sugar
- 1 teaspoon pure almond extract
- 4 to 5 teaspoons water
- About ¼ cup sliced almonds
Instructions
Preheat oven to 400 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
Dough:
- In a large bowl of an electric mixer, combine butter, sugar, almond extract, flour, and salt; beat together until mixture is smooth and creamy, dough will be thick. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
- Shape dough into small balls, about 1” in diameter. Place balls 2 inches apart onto baking sheets. Tip: An ice cream scoop is ideal for making uniform-sized cookies.
- Flatten the cookie balls to ¼ inch with the bottom of a glass that has been buttered and then dipped in sugar (so the dough does not stick to the glass.)
- Bake:
- Bake 7 to 9 minutes or until cookies are set and the edges are very lightly browned. Remove from oven and let cookies cool on baking sheet two minutes. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to finish cooling.
Glaze and Topping:
- In a small mixing bowl, combine confectioner’s sugar, almond extract, and enough water to make an easily spreadable glaze.
- Spread a small amount of glaze on the top of each cooled cookie, decorate with sliced almonds. Tip: Glaze and decorate just a few cookies at a time since the glaze sets up quickly. If the unused glaze becomes too thick to spread, stir in a few more drops of water.
Adapted from: LandOLakes.com