Soft almond sugar cookies with a light almond glaze and optional sliced almonds over gently golden edges.
The important detail in this recipe is the way the dough is shaped and finished. Roll 1-inch balls and arrange 2 inches apart. Flatten to ¼ inch with the bottom of a lightly buttered glass. This is a pressed-round dough, not a cut-out dough.
Before mixing, measure the flour without packing it and prepare the pans. Almond extract is concentrated. Start with the measured teaspoon in dough and glaze rather than pouring freely; extra extract can overwhelm the butter flavor.
Watch the first tray closely near the end of the baking range. Let the cookies cool completely before finishing: Whisk confectioners’ sugar, almond extract and milk until smooth. Spread a thin layer over cooled cookies and add optional sliced almonds. Let the glaze firm before stacking; drying adds time beyond the bake.
Almond Sugar Cookies
Per tray: 7–9 minutes · About 2 trays, 12 cookies per 13 × 18-inch half-sheet pan.
Plan 63 minutes: 25 hands-on, 0 required chilling, 18 for all trays baked sequentially, and 20 cooling including pan rest. Preheat during preparation or the final chilling minutes. Ingredient warm-up and extra trays add time. The complete total includes 60 additional minutes for the required glaze to firm; humid conditions can take longer.
Kitchen tools you’ll need
- Kitchen scale or US measuring cups and spoons
- Mixing bowl and silicone spatula
- Electric hand mixer
- 13 × 18-inch baking sheets
- Parchment paper
- Cooling rack
- 1-tablespoon cookie scoop
Soft almond sugar cookies with a light almond glaze and optional sliced almonds over gently golden edges.
Ingredients
Scale ingredients and US equivalents, including eggs; weigh beaten egg for fractional batches. Keep piece size, thickness, oven temperature and baking time per tray unchanged. Extra trays increase whole-batch time.
Cookie dough
Almond glaze
Optional garnish
Instructions
Mixing
- Make the doughBeat butter, granulated sugar and almond extract until creamy. Whisk flour, baking powder and salt, then add on low. Gently press the soft crumbs together without kneading in extra flour.
Thermal management
- Manage the doughNo scheduled chilling is needed. Start with butter that indents under a finger but remains cool, not greasy; keep dough away from a warm oven.
Shaping
- Shape evenlyRoll 1-inch balls and arrange 2 inches apart. Flatten to ¼ inch with the bottom of a lightly buttered glass. This is a pressed-round dough, not a cut-out dough.
Baking
- Bake one tray at a timePreheat to 400°F (205°C). Bake on the center rack for 7–9 minutes. Edges should be set and only lightly colored; centers must lose their wet sheen. Use cool pans for subsequent trays.
Cooling
- Let the crumb setRest on the baking sheet for 5 minutes, then move to a rack. Allow about 20 minutes total cooling before storing; the center firms as steam escapes.
Finishing
- Complete the cookiesWhisk confectioners’ sugar, almond extract and milk until smooth. Spread a thin layer over cooled cookies and add optional sliced almonds. Let the glaze firm before stacking; drying adds time beyond the bake.
Chef’s Science & Pro Tips
Measure the extract
Almond extract is concentrated. Start with the measured teaspoon in dough and glaze rather than pouring freely; extra extract can overwhelm the butter flavor.
Keep the portion consistent
Roll 1-inch balls and arrange 2 inches apart. Flatten to ¼ inch with the bottom of a lightly buttered glass. This is a pressed-round dough, not a cut-out dough. Different thicknesses need different baking times; bake comparable pieces together.
Use the finish as your cue
Look for a set surface and lightly colored edges rather than a dark golden top. Overbaking dries the center; let the cookies finish setting on the pan.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | 3–4 days | Cool completely and seal in an airtight container. Keep unfrosted cookies separate from moist or strongly flavored treats. |
| Refrigeration | Raw dough: up to 2 days | Cover raw dough tightly. Refrigerating plain baked cookies is unnecessary and can dry them; let chilled dough become workable before shaping. |
| Freeze raw | Up to 2 months | Freeze portioned dough balls on a tray, then seal in a freezer bag. Bake from frozen, allowing extra time and checking for a set center. |
| Freeze baked | Up to 2 months | Freeze fully cooled, plain cookies in a sealed container with parchment between layers. |
| Restore | 30–60 minutes | Thaw glazed cookies in a closed container, then open once they reach room temperature. Do not oven-warm the glaze. |
Notes
- Use the gram weights for the most consistent dough. Small leavener weights are approximate; measure teaspoons carefully. Egg weights exclude shells. Oven temperatures refer to a conventional oven.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24. Includes required fillings and toppings, excludes optional decoration and unused rolling flour. Brands and actual portion sizes change the estimate.
RECIPE REVIEWEDREVIEWEDSUGAR COOKIES
Frequently Asked Questions
A few helpful answers before you bake.
What texture should these cookies have?
Soft almond sugar cookies with a light almond glaze and optional sliced almonds over gently golden edges. Judge the final texture after cooling, not while the centers are warm.
Can I add extra almond extract?
Almond extract is concentrated. Start with the measured teaspoon in dough and glaze rather than pouring freely; extra extract can overwhelm the butter flavor.
How do I get an even batch of almond sugar cookies?
Roll 1-inch balls and arrange 2 inches apart. Flatten to ¼ inch with the bottom of a lightly buttered glass. This is a pressed-round dough, not a cut-out dough. Bake one test tray and check the stated doneness cues; thicker portions need more time than thinner ones.
Follow The Cookie Index on Pinterest
Share a little sugar cookie joy
Send this recipe to someone who loves to bake.
