Almond sugar cookies are a chewy sugar cookie with a sweet almond flavor, topped with an almond glaze and crunchy slivered almonds.
Almond Sugar Cookies
Why do sugar cookies like these almond sugar cookies taste so good? Sugar cookies taste different (in a good way!) than other traditional cookies since sugar cookies usually only contain granulated sugar instead of both granulated and brown sugar. Some sugar cookie recipes like this one, contain cream of tartar in addition to baking soda. Cream of tartar prevents the sugar in the cookies from crystalizing, which prevents the texture becoming too hard. While these cookies aren’t on the soft and cake-like side, they have a more chewy texture that pairs well with the sweet almond flavor.
How to Make Almond Sugar Cookies
The recipe for these almond sugar cookies is fairly simple, but does contain a special ingredient: almond baking emulsion. I like to use baking emulsions in place of traditional extracts, since baking emulsions are water based (as opposed to alcohol based extracts) and the flavor will not bake out as much. My favorite brand is LorAnn. You can easily substitute the same amount of almond extract for almond baking emulsion in this recipe.
Ingredients
- 1 ¾ cups granulated sugar, divided
- ½ cup unsalted butter, softened
- ½ cup shortening
- 2 large eggs
- 1 1/2 teaspoons almond baking emulsion, divided* see substitution
- 2 ¾ cup all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups powdered sugar
- 2-3 teaspoons water
- slivered almonds
Instructions
In a large mixing bowl, or bowl of a stand mixer, beat 1 ½ cups of the granulated sugar, the butter and shortening until fluffy. Add in eggs, one at a time, followed by 1 teaspoon of the almond baking emulsion. Sift together the flour, cream of tartar, baking soda and salt. Add to wet ingredients, only mix until just combined. Chill dough at least 1 hour. Once dough as been chilled, roll into uniform sized balls of dough and roll in remaining ½ cup of granulated sugar. Place on baking sheet and bake at 375°F for 8-10 minutes. Cool cookies on pan 2-3 minutes then move to wire rack to cool completely.
Glaze: combine the powdered sugar and 2-3 teaspoons of water (enough to make a drizzling consistency). Add in the remaining ½ teaspoon of almond baking emulsion. Drizzle glaze over cooled cookies, sprinkle with slivered almonds. Allow glaze to set completely before serving.
Tips for Almond Sugar Cookies
- If you don’t have baking emulsion, you can substitute the same amount almond extract
- Store cookies in an airtight container for up to 72 hours
- Cookies will keep well in freezer for 45 days
Made this recipe? Comment or rate below or on Pinterest or Instagram!
Want more almond recipes? Check out these recipes:
Almond Sugar Cookies
Equipment
- cookie sheets
- parchment paper or silicone baking mats
- mixing bowls of various sizes or stand mixer
- cookie scoop
- wire rack
Ingredients
For the cookies
- 1 1/2 cups granulated sugar
- ½ cup unsalted butter, softened
- ½ cup shortening
- 2 large eggs
- 1 teaspoon almond baking emulsion
- 2 ¾ cup all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1/2 cup granulated sugar, for rolling cookies
For the glaze and topping
- 2 cups powdered sugar
- 2-3 teaspoons water
- 1/2 teaspoon almond extract or baking emulsion
- slivered almonds
Instructions
- In a large mixing bowl, or bowl of a stand mixer, beat 1 1/2 cups granulated sugar, the ½ cup unsalted butter, and the ½ cup shortening until fluffy.
- Add in the 2 large eggs one at a time, followed by 1 teaspoon almond baking emulsion
- Sift together the 2 ¾ cup all-purpose flour,2 teaspoons cream of tartar, 1 teaspoon baking soda and ¼ teaspoon salt. Add to wet ingredients, only mix until just combined.
- Chill dough at least 1 hour. Once dough as been chilled, roll into uniform sized balls of dough and roll in remaining 1/2 cup granulated sugar,
- Place on baking sheets lined with parchment paper or a silicone baking mat and bake at 375℉ for 8-10 minutes. Cool cookies on pan 2-3 minutes then move to wire rack to cool completely.
- Combine the 2 cups powdered sugar and 2-3 teaspoons water (enough to make a drizzling consistency). Add in the remaining 1/2 teaspoon almond extract or baking emulsion
- Drizzle glaze over cooled cookies, sprinkle with slivered almonds. Allow glaze to set completely before serving.
Notes
- If you don’t have baking emulsion, you can substitute the same amount almond extract
- Store cookies in an airtight container for up to 72 hours
- Cookies will keep well in freezer for 45 days
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