Sugar cookies with an almond glaze, These delicate, sweet almond cookies will melt in your mouth.
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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
4 to 5 teaspoons water
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.
- 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.
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.
Explore reviews fromour online community
These are so easy and I love the flavor. This is a great cookie to bake for Christmas!
I absolutely LOVE these cookies and have been making them for a few years! I am curious if anyone has a secret to easily putting on the glaze? Mine do not look as pretty as the picture but the taste is still amazing. Thank you!
Hi Lyn, so glad to hear you love these cookies! One trick we use in the test kitchen is to put the glaze in a plastic resealable food bag, and then snip off the tip on the bottom of the bag. This way, you can drizzle the cookies easily! You could also use a piping bag if you have one on hand. Happy baking!
I love this cookie recipe!!! I've been making it for about 17+ years ever since I saw it a magazine! The only difference is that I make it with chopped up maraschino cherries, and omit the nuts on top...they make it taste wonderful!! Definitely a family favorite!!!
Always make these cookies, today they were bubbling in the oven. Did not turn out, did I roll them to thin? Please advise, these are a family favorite. Thank You! Kathy Cook
Hi Kathy – here’s some tips for success with the Almond Glazed Sugar Cookie:
Make sure your butter or margarine is not too soft. Soften butter or margarine slightly for easier mixing by removing from refrigerator and letting stand 30 to 45 minutes at room temperature. To soften butter quickly, cut into chunks and allow it to soften at room temperature for about 15 minutes.
Flour should be spooned into a measuring cup and leveled off with the straight edge of a knife or metal spatula.
Bake a test cookie first. Drop one mound of dough on cold cookie sheet. Bake in center of oven. If it spreads too much, chill the dough longer or stir in 2 tablespoons flour. You may have measured the flour too lightly.
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.
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