Almond Sugar Cookies Recipe

Almond Glazed Sugar Cookies

Sugar cookies with an almond glaze, These delicate, sweet almond cookies will melt in your mouth.

30 min. prep time
42 cookies
65565 Ratings



1 cup Land O Lakes® Butter, softened
3/4 cup sugar
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt


1 1/2 cups powdered sugar
1 teaspoon almond extract
4 to 5 teaspoons water
Sliced almonds


Heat oven to 400°F.

Combine all cookie ingredients in bowl. Beat at medium speed, scraping bowl often, until well mixed.

Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Flatten balls to 1/4 inch thick with bottom of buttered glass dipped in sugar. Bake 7-9 minutes or until edges are very lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.

Whisk all glaze ingredients except almonds together in bowl. Decorate cooled cookies with glaze and sliced almonds as desired.

Flavored: Substitute vanilla or mint flavoring for almond extract.
Toppings: Drizzle unglazed cookies with melted chocolate or vanilla-flavored candy coating (almond bark). Decorate glazed cookies with chopped nuts, mini chocolate chips or decorator sugars.

Recipe Tip

- If dough is too dry, stir in 1 to 2 tablespoons milk.

- Glaze sets up quickly. Frost and decorate just a few cookies at a time.

Nutrition Facts (1 cookie)

Calories: 90

Fat: 4.5g

Cholesterol: 10mg

Sodium: 65mg

Carbohydrates: 12g

Dietary Fiber: 0g

Protein: 1g

Recipe #10088B©1998Land O'Lakes, Inc.

Recipe Comments & Reviews

This is my "fail-safe, go-to" recipe anytime I need to take cookies anywhere, especially around the holidays. Thanks for keeping it online! I first saw it in a magazine about 10 years ago & I've been making them ever since.
very light and delicious. One of my favorite cookies!
This cookie was my BFF's mother's favorite which I baked often for her, over many years. We lost her recently and wanted all of her favorites for the luncheon after her funeral. I baked 7 1/2 dozen (all eaten), people raved over the cookie and each want the recipe. This is a buttery and delectable cookie, plus fun to make. Thank you for such a great recipe and also helping to create a lovely memory of such a beautiful and loved woman.
Love these cookies too. They go fast at the Church bake sale. In my experience, an insulated cookie sheet is the best kind to use. As other reviewers have said, 1 minute too long and they will get too brown and crunchy. They still taste good but not as attractive. I start checking a minute before the least recommended cooking time. I also make about a half batch more of the glaze. I tend to "overglaze" and run out before I'm finished. I'd rather have extra glaze than trying to scrape off every last drop of glaze in the bowl to make it through frosting the last few cookies. I also like to add a teaspoon of vanilla along with the almond flavoring to the glaze.
My family loves these cookies! I've been making them for years and they are the first ones requested at holiday time. No problems with baking, always come out perfect every time. I under bake slightly so they stay soft. Glaze has been tinted many different colors depending on the season.
Has anyone tried this with Vanilla extract? Is it good?
I'm curious about whether the test kitchen recommends greasing the cookie sheets before baking.
Test Kitchen Comment


Generally there is enough butter in the dough so the cookie does not stick when baked. If in doubt you can bake the cookies on parchment and then they will not stick at all.
Posted January 13, 2014
I have been making these cookies for years. Yes, they are always the first to go whenever I bring them to an event also. May sisters and mother love them. Too rich for the kids in my family. I am looking forward to making them with the glaze this year. I always run out of time to glaze them. You do need to make sure that you watch them when baking. One minute too long in the oven and they are too brown. My family still eats them, but they just don't look pretty. Thanks for a great recipe.
The dough melted all over the sheet. It was a mess. So disappointed! Ans yes I am a seasoned cook!
This is by far my all-time favorite cookies recipe. Everyone loves them! They are a Christmas Cookie staple in our home.
I have made this recipe for years now. If I take them anywhere they are the first tray to be emptied. I get a kick out of everyone who is raving about them and asking who made these?
I love this recipe! I have made it many times. The tricky part I think is making sure you don't over-bake the cookies. Once they are brown they will be crunchy, dry and not as good. I always check them at the shortest cooking time.
I've also had better luck or worse luck depending on the cookie sheet I use. When it's a good quality one, they turn out better more consistently.
I love the glaze and the sliced almonds on top are so elegant. Thanks for the recipe!!
My husband LOVES these and would give them a 5-star rating. He says they are "addictive." I like them, but not as much as he did. For the first batch, I left in for 8 minutes and they are more chewy. For the remainder, I left them in about 10 minutes and made them crispy with light brown edges - the way my husband likes them. I had to keep adding liquid (part water, part half and half cream) to the powdered sugar glaze to get it to the right consistency to drizzle over cookies. Not my favorite cookie recipe, but definitely good, and one I will make again.
I made these cookies for the first time for Christmas last year and everyone loves them. I made them again this year and have been asked several times for the recipe. This is a keeper and will be made each year!!!
Sooooooo dissapointed!!!! With all the rave reviews I was really expecting these cookies to b amazing!! Not so much :(

1) Dough was hard to work with.....hard to form into balls.....recipe says until creamy??? Not creamy at all...

2) In oven its like what i could form into a cookie just melted everywhere!!!! Tried two with butter at room temp and one still cool but softened. I had to reread recipe to make sure there were no eggs in recipe I was missing.

I was so mad last night trying to make these cookies......such a waste of time. Constelllation is what I did make---however unpretty tasted good???

Anybody have any suggestions to help!!! Cuz I think these could b amazing, never had such a hard time with a recipe

Test Kitchen Comment


I am sorry to hear you were disappointed. I re-tested the recipe. Mixing the dough until creamy is not a correct term. You need to mix the cookie dough at leat 5 minutes until the butter in the recipe coats the flour and the cookie dough comes together in a ball. It is important to chill the dough in the refrigerator about 30 minutes if you question whether the dough is too soft or not. if too soft the cookies will spread while they bake. Hope these tips help you with cookie baking!
Posted December 31, 2012
This is the BEST almond flavored cookie recipe. Everyone loves this recipe. I make them very small, bite size and I under bake them a little so they stay soft. Instead of spreading on the frosting I tint it baby blue and put in a baggie, cut the corner of the baggie and drizzle it over the cookies. They are so festive looking and delicious!!!! TRY THIS RECIPE< IT WILL NOT DISSAPOINT!
A new favorite recipe this year. The glaze and almond petals add such a nice look on a cookie plate.
One of my favorite cookie recipes. Easy, and so good!
Everyone LOVES this recipe! I usually make the glaze, put it in a small plastic bag, snip a tiny piece from a bottom corner and drizzle it on the cookies. Then I do the same with some melted chocolate chips!
What a GREAT recipe! I love the taste of almond and was stoked to find such a simple recipe. Also, it does not contain shorting! :) After baking the cookies and while making the glaze I found I had only half the amount of almond extract needed. I put that in, but wanted more flavor. I then added a few drops of doTERRA Lemon oil. It tasted fantastic! The lemon was a great add in. Over all, I was so pleased with these cookies!
I baked these cookies for our open house at the store we own. They were a huge hit and I've had several requests for the recipe. They're the first ones to get eaten. Very easy to make too. Love em
My family and I love these Almond flavored cookies. They are so buttery and crisp and the glaze with almonds on top makes them pretty. I have made them for years and it's not Christmas without them. Great for cookie exchange! I lost my recipe this year after a cookie exchange and was excitged to find it online! A great cookie!
I attempted to make these cookies twice tonight. Both tines they turned out flat and brown on the outside within 5 minutes of being in the oven. Help! I used all the brand names and everything was fresh and new. Any suggestions?
Test Kitchen Comment


Cynthia, Sorry to hear about your cookie baking experience. I think the dough needs to be chilled about 30 minutes before baking the cookies. This will help the cookies to not be so flat. Always, too, use a cooled cookie sheet each time you bake a sheet of cookies.
Posted January 01, 2012
Just made 8 dozen for a cookie exchange! They are awesome! First, I doubled the recipe, then added 1/2 cup extra flour of self rising flour as I had no baking powder. Dough was dry, so I added 1/4 cup milk + a tbls. of water. Chilled the dough slightly, and rolled into small balls. Flatten with fingertips, set timer @ 8 minutes. I knew my oven is slightly unbalanced, so a few edges burned, but that is why I made an extra dozen. The easiest way to ice is to dip cookie in the glaze and twist slightly. Piping and spooning are too messy. Also I bought extra sliced almonds to make sure all my decorations were uniform and not broken. I used Land o Lakes butter and name brand everything. AWESOME. (my cookies were not as flat as these show, I guess due to the SR flour). Ice a couple dozen at a time so icing wont be too hard when you place the almonds.
i would not use the cup method and just use your hand to smush them down....mix the butter and sugar and put it on with a basting brush. Also for the galze add a teaspoon and a half more liquid.
I have been making these for several years and I always get rave reviews when I make them! They are a bit time consuming, but very easy to make. If you follow the recipe you can't go wrong!
Not a crumb was left. Great for gift tins. I lost the card with the recipe and was happy to find it online. Thank you for this cookie treasure.
This is a fabulous recipe, I agree. However, now I would like to replace the butter with those vegan butter replacement sticks for a family member who has milk allergies. Does anyone know if that would work in this recipe? We find the taste passable on toast, etc. My ? is how would it affect the actulaay performance of the dough?
Since receiving this recipe in 1998, I hesitated making this recipe for my immediate family as none are almond fans. Made them this year for Thanksgiving and my son's girlfriend adored them, as did I. (I knew I liked her when I met her). Made in parchement lined cookie sheet, perfect. Great cookie.
These have become my families favorite cookies, However, I wonder why I make them. .I never get to eat them . They disappear faster than I can bake them.. This Xmas I'm making them when no one is home.. Yum all mine.
I made this recipe for th first time today and loved them ,they are so easy to make and are so yummy and I also added the two tablespoons of milk to the batter. Thi is my fave new recipe!
My sister and I baked have been baking this cookie for over seven or eight years. We bake it for Christmas, baby showers, bridal shoers, etc, and it is a high-light of all the cookies we bake during the holiday or whatever occassion we take cookies to.. As a matter of fact, my daughter got married last June and we did a Cookie Bar as they didn't want a cake. This recipe was a huge hit and I can't tell you how many people have asked for the recipe. This is by far, my favorite cookie and I have to admit, it is well worth the 90 calories per cookie. My brother-in-law also loves this cookie. Mar 27, 2011
This is my husband's favorite cookie. They are quite reminiscent of a spritz, with a special finish. I usually double the recipe!
This recipe has fast become a holiday favorite - made 4 batches this year, 2 for family, and 2 for a "Cookie Exchange" at work. It has been requested by all my fellow bakers, and I'm happy to share this recipe. Follow the instructions for the icing - it makes the perfect amount for the cookies.
These are some of the best cookies I've ever made, and every year, people ask me when I'll be making the almond cookies. My sister even thinks she might have seen Jesus when she bit into them the first time... I read the dismal review below, and I am almost 100% certain their butter was too warm or was possibly melted.
I have been making this recipe for several years and my family and friends love the cookies so much, that I not only HAVE to make them at Christmas, but am often asked to make them for weddings.
I make these every year for my holiday party and saved the URL since I always get requests for the recipe!
I have made this recipe for many years, and it is one if my favorites! Not only is it beautiful, but the icing, the simple texture of the cookie and the rich icing make a perfect combination!
I love them, and so does everybody else! I added a couple drops more of water to make it a consistency of house paint and used a pastry brush to brush on the frosting. It made it much faster. I also sprinkled red sugar crystals.
I made this recipe several years ago for something different for Christmas, now every time a friend or family member gets married I am called upon to make this awesome cookie.
If you have a big sweet tooth - this is the recipe for you. Everyone begs me to make these cookies. Very simple - but they do take a little time, but are truly worth the effort. Enjoy...
I have used this recipe for the past 10 years. I found it in a Land O Lakes Holiday Cookie Book. The book is falling apart but this recipe is one that I make every Christmas, and my family and friends look forward to it every year. I have given it to so many people I lost count. They are easy to make, and the cookies are as lovely to look at as they are delicious. I have made several Land O Lakes recipes but these are my favorite.
I have been making these cookies every year for the past ten years. This is my absolute favorite cookie recipe! These cookies are delicious and look beautiful. Doubling the recipe can be rough on the mixer – so be careful when making larger batches. I have also experimented with different extracts and tinted the glaze different colors green for mint, etc., but the original recipe with the almond extract is my favorite. :o
I have been making this cookie for several years and it is a favorite of everyone that tries them. They are so delicious and pretty simple to do. I am getting ready for my cookie exchange and this is the one!
These cookies are very easy to make and have become a family holiday tradition since I first clipped the recipe several years ago.
This cookie recipe has become a standard for Christmas in our family. I have made these with great success on many occasions and they come out excellent every time! My tip is to save the butter wrappers and use those to grease the bottom of the glass before dipping it in sugar to press the cookies - it is so much easier that way! Also, because these cookies don't spread while baking, you can put quite a few on a cookie sheet as they can bake closer together. HIGHLY RECOMMEND THIS RECIPE!!!!
These cookies are fantastic. I made them for a spa party this weekend, and received several compliments on them. I doubled the recipe but I think I could have used a little less almond in the glaze. I also ended up making the cookies a little smaller than the recipe called for and they turned out great.
Very,very good and easy. I am not a baker and I havve a few staples. These always were one of my staples. I have been making this cookie since it was on the carton. These are loved by everyone. I have always been asked by both adults and kids to make them for gatherings. My kids friends beg me to make them. However, I am a recent celiac. I haven't tried to bake them GF but now that I have read another reviewers notes I will try what worked for them. Thank you I have missed them.
Such a great recipe - nice presentation and great taste make this a stand-by in my house!
This is the fastest, easiest, most delicious cookie I've ever made. Tastes like a mini wedding cake and gets RAVE reviews!!
Found this recipe while looking for a quick easy cookie recipe. Made a batch and they were gone in no time. I did end up adding milk to the dough because it looked too dry to me. I have made these cookies several times and each time they have been a hit!
This recipe was really sweet! It was very hard to mix the ingredients. The topping instructions were hsrd to understand.
Easy, easy, easy and so delicious. They've become my favorite cookie to bake & eat YUM!!
I have made these cookies many times and they never fail to impress. I usually make them on impulse and sometimes do not have sliced almonds --- I use seasonal sugar sprinkles on the frosting instead!
Very good and easy to make.
I first tried this cookie from the Land O Lake butter carton several years ago and they have been a favorite of family and friends ever since . I dress them up with different color sugar sprinkles for Christmas and red for valentines, green St.Patricks, and have even used shaved chocolate on them. This is my all time favorite. They melt in your mouth!
I love this recipe. It's easy to make and delicious. I've been making it since 1998 when I got a pack of Land o Lakes recipe cards. I put a piece of marichino cherry in the center of the sliced almonds. That makes it look so festive. Perfect !
I converted this to a gluten free recipe using the gluten free flour blend on this site. The dough was a bit soft and the test cookies were very buttery and flat, so I added another half cup of flour and a couple tablespoons of almond meal, and they turned out perfectly. I use insulated baking sheets which could have contributed to the spreading in the test cookies. Anyway, we loved them and the texture was excellent.
This is probably the worst cookie recipe that I have ever tried. I make between 25-30 different cookies every Christmas, so I have a lot of experience with baking.

The first batch that I made spread out very thin and browned very brown after only 5 minutes of baking. They were not done in the centers.

I did all the things that one would expect to do to troubleshoot a recipe. I checked the oven temp with a thermometer, chilled the dough and put the dough on cool cookie sheets.

I made a second recipe, thinking maybe I had mis-measured something. I did not alter the recipe from the original and it turned out the same as the first batch.

I went to the store and bought new baking powder even though what I had in my cupboard was still 2 months from expiration.

I made a third batch, still chilling the dough and placing dough on cooled cookie sheets. These spread out the same way and browned after only 5 1/2 minutes.

I have never had this much trouble with a recipe. With the exception of being a bit doughy in the center, the flavor was good, but this is not a cookie that I would want to serve to anyone other than my husband and I.

I have used many recipes from Land O'Lakes and have never been disappointed before. But my plans to take cookies to a gathering tonight have been squashed.
I absolutely love this recipe. I have substituted lemon extract in this recipe and it its wonderful. I bake about 8 different cookie recipes for the holidays and this is the first one my Mom asks for! A true family favorite and one of the easier ones to make.
An absolute favorite cookie. So delicious and worth the extra work of glazing and decorating.
I have brought this cookie to every holiday cookie exchange that I have attended for the past 5 years. Everyone loves it and they tell me that they hide this cookie from their families so they can save it for themselves. I think if I did not bring this cookie to the cookie parties, I would probably not be invited again the following year. This cookie also freezes really well so you can make them ahead and pull them out of the freezer as you need them. This is a delicious cookie and I will be making them again this year, I already have two cookie exchange invitations!
This has become my signature cookie. Everyone loves them. They're always a part of my Christmas giving cookies and my neighbors love them. They'd be most disappointed if I didn't include them!
I have been making these cookies for about 3 years now, during the holiday season.
They are delicious- melt in your mouth.
Just be sure not to cook them too long, or they will be hard and crunchy- unless that's how you like them. I frost them, and sprinkle with red or green sugar instead of the almonds.
I have made these cookies many times and I serve them on my christmas sweet trays. My family and friends absolutely love them. They are one of my favorite cookies.
i have made these cookies for christmas and also for a wedding reception. very good flavor and almost melt in your mouth! i don't take all the trouble to place the almonds on top just like picture. it is faster and easier to just sprinkle the almonds on top.
I made these as Christmas cookie and they were excellent. I loved them and will make them again this Christmas
Easy to make and very yummy. Also great for bake sales.

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