I love biting into a soft Almond Sugar Cookies rolled in coarse sugar with a little sliver on almond right on top. It is a unique flavor in a soft sugar cookie brings memories from my childhood. That just makes me happy!
Surprisingly Almond Extract tastes nothing like almonds. Which can be very confusing when trying to explain what it should taste like. But a quick Google Search explains it pretty well.
Almond Extract has a very strong sweet flavor that comes from the oil of an almond which is surprisingly bitter. When used in baking it pairs nicely with chocolate, cherries and even coffee.
Almond desserts are also a classic around the baking holidays too like Christmas and New Years.
I have found that you either love love almond flavor in desserts or you don't. I personally adore almond and from a very young age would even seek it out.
So it's not surprising to me that one of my favorite flavors of ice cream happens to be Toasted Almond with some hot fudge. YUM. I just love it.
Ingredient List for Almond Extract Cookies
Dry Ingredients. All Purpose flour, Granulated Sugar, Powdered Sugar, Baking Soda and Cream of Tartar
Other Ingredients. Butter, Egg, and Almond Extract
Nuts. Almonds and Coarse Sugar
How to make Soft Almond Cookies
These cookies are soft and delicious with a crispy outside and topped with almond slivers. Mmmm, I'm ready for a bite so let's dive in.
In a large bowl or stand mixer cream together softened butter and granulated sugar for 2-3 minutes making sure to scrape down sides of bowl as needed.
The butter mixture will turn light and fluffy the more it creams. Air pockets will be trapped in the mixture which will make these cookies so light and delicious.
Add Egg and almond extract and continue to cream until everything is throughly combined. Then drizzle vegetable oil in a little at a time followed by confectioners sugar.
Allow mixture to cream another 2-3 minutes. This is important and the consistency of the cookies.
Gradually add flour and cream of tartar and baking soda a little at a time until it's all added.
Scoop the dough using a small cookie scoop and roll into coarse sugar. Place cookie dough on prepared baking sheet with a parchment paper 2 inches apart.
Carefully place almond slivers on top of cookie dough before baking. Bake in a preheated oven of 350 degrees.
Allow cookies to cool on cookie sheet for a minute before moving to cooling racks or wire racks to cool completely.
Store and Freeze
Store almond flavored cookies in an air tight container for up to 1 week. Cookies are best if enjoyed within 2-4 days and will be soft and chewy.
Freeze sugar cookies with almond for up to 3 months when stored in a sealed container. Place parchment paper between stacked layers to prevent sticking.
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Measuring Ingredients. It's best to use a kitchen scale to measure dry ingredients. You can also use to scoop with a spoon and level method. Having consistent measurements will make all the difference in how the cookie turns out.
Baking Sheet. I use a silver metal pan lined with parchment paper or sprayed with cooking spray. Dark metal pans tend to bake quicker so adjust time as needed.
Room Temperature. Always use room temperature Butter and Eggs when baking. Butter should sit on the counter for 1 hour. Not longer or it will turn mushy and won't produce a light cookie.
Cookie Scoop. Use a Small Cookie Scoop size 100 for nice small bite size cookies.
When I was very little someone offered me an almond cookie from a pink box. I was very intrigued by the box because I hadn't seen cookies packaged this way. The cookie was pretty plain looking with an almond on top. Being a young child, I was less than thrilled with a nut on a cookie but decided to give it a try anyways.
The cookie burst in my mouth and I was instantly hooked. I would eat the cookies, all except the almond on top. I'd eat around it like a little mouse with crumbs falling everywhere I'm sure.
It was years later before I realized they were Chinese Almond Cookies from Twin Dragon and over the last few decades I search for those familiar cookies in the pink box because the memory of my childhood still holds such great memories.
I wish I could say that these almond cookie recipe were a copycat recipe, but I can't. However, I love making these butter almond cookies even when my boys tell me they are 'old people cookies' because I secretly know that sometimes you need an 'old soul' to appreciate the finer things in life!
Almond Sugar Cookies
- ½ Cup Granulated Sugar 100g
- ½ Cup Butter Softened
- ½ Cup Powdered Sugar 65g
- ¼ Cup Vegetable Oil
- 1 Egg Large
- 1 teaspoon Almond Extract
- ½ teaspoon Cream of Tartar
- ½ teaspoon Baking Soda
- 2 Cup All Purpose Flour 240g
- ½ Cup Slivered Almonds Garnish
- ½ Cup Coarse Sugar Optional
- In a large bowl or stand mixer cream together softened butter and granulated sugar for 2-3 minutes making sure to scrape down sides of bowl as needed.
- Add Egg and almond extract and continue to cream until everything is throughly combined. Scrape down sides of bowl
- Drizzle vegetable oil in a little at a time followed by confectioners sugar.
- Allow mixture to cream another 2-3 minutes.
- Gradually add flour and cream of tartar and baking soda a little at a time until it's all added.
- Scoop the dough using a small cookie scoop and roll into coarse sugar.
- Place cookie dough on prepared baking sheet with a parchment paper 2 inches apart.
- Carefully place almond slivers on top of cookie dough before baking. Bake in a preheated oven of 350 degrees for 7-9 mins
- Cookies will turn a very light golden around edges. Do not over bake
- Allow cookies to cool on cookie sheet for a minute before moving to cooling racks or wire racks to cool completely.