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These almond sugar cookies are insanely soft, buttery, and packed with almond flavor. Unlike most almond cookie recipes, they use both almond flour and all-purpose flour, plus almond extract in the dough and in the glaze. Then they’re finished with a sweet almond glaze and sliced almonds that make them look straight out of a bakery case!
Whether you’re baking for the holidays or just want something sweet during the week, these are it. They’re so easy to make and come out melt-in-your-mouth soft with just a tiny bit of crunch around the edges.
Why This Recipe Works
- Real almond flavor. Almond flour in the dough plus almond extract in both the cookie and the glaze makes these taste like almond, not just smell like it.
- Super soft texture. A little cornstarch keeps the centers tender and melt-in-your-mouth with slightly crisp edges.
- No chilling. Scoop and bake right away.
- Simple ingredients. Everything you need is probably already in your pantry, and the cookies look super impressive.
- Big or small. Bake them jumbo-sized or make smaller cookies for a cookie box.
Key Ingredients
- Almond flour: Use finely ground blanched almond flour. Just 1/4 cup gives the cookies real almond flavor without making them dense.
- Almond extract: Used in both the cookie dough and the glaze to really bring out the almond flavor.
- Cornstarch: The secret to that super soft, tender center.
- Granulated sugar: White sugar instead of brown sugar keeps that classic sugar cookie flavor.
- Powdered sugar and milk: Whisked with almond extract to make the glaze on top.
- Sliced almonds: Optional, but they make the cookies look that much more special.
Butter, egg, vanilla, all-purpose flour, leaveners, and salt round it out. Full amounts are in the recipe card, and a kitchen scale gives you the same results every time.
Substitutions and Variations
- No almond extract: Use vanilla extract instead. The flavor will be milder, but the cookies will still be delicious.
- Jam filled: Love almond and jam together? My almond thumbprint cookies with jam are a holiday favorite.
- Tangy version: For a fluffier, cakier sugar cookie with a subtle tang, try my sour cream sugar cookies.
- Almond everything: If almond is your thing, my almond croissant blondies with frangipane and moist almond cake are next on your list.
How to Make Almond Sugar Cookies
- Cream the butter and sugar. Preheat the oven to 350°F. Cream the butter and sugar until light and fluffy, then beat in the egg, vanilla, and almond extract.
- Whisk the dry ingredients. In another bowl, whisk the almond flour, all-purpose flour, cornstarch, baking soda, baking powder, and salt.
- Make the dough. Gradually add the dry ingredients to the butter mixture and mix just until a dough forms.
- Scoop. Scoop about 1/4 cup of dough per cookie onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake and cool. Bake for about 10 minutes, until the edges are lightly golden. Cool on the sheet for 5 minutes, then cool completely on a wire rack.
- Glaze and top. Whisk the powdered sugar, milk, and almond extract into a thick glaze. Spread it over the cooled cookies, sprinkle on sliced almonds while it’s still wet, and let it set.
Expert Tips
- Slightly underbake them. Pull the cookies when the edges are set and the centers still look a little underdone. That’s the secret to super soft, melt-in-your-mouth almond sugar cookies.
- Don’t overmix. Stop as soon as the dough comes together for a soft and chewy texture.
- Watch your oven. Not all ovens are created equal, so keep an eye on the cookies during the last couple of minutes.
- Glaze only cooled cookies. Warm cookies make the glaze run right off.
- Use a kitchen scale. Weighing your ingredients gives you the same results every time.
Cookie Box Ideas
These glazed almond cookies look gorgeous in a holiday cookie box. Pair them with my piped Danish butter cookies, a thick Crumbl sugar cookie, and my brown butter pecan chocolate chip cookies for something chocolatey. You’ll find even more holiday baking in my easy Christmas recipes.
Almond Sugar Cookies FAQs
Let almond sugar cookies cool completely, then store them in an airtight container at room temperature for up to 4 days. You can also keep them in the fridge a little longer. I love them cold, but let them come back to room temperature if that isn’t your thing.
Yes! Almond sugar cookies freeze so well. Once they’re completely cool, layer them in an airtight container with wax paper between each layer and freeze for up to 3 months.
Absolutely! You can top almond sugar cookies with any frosting you like. Cream cheese frosting adds a tangy contrast to the sweet almond flavor, and my small batch cream cheese frosting makes just the right amount.
This almond sugar cookies recipe uses about 1/4 cup of dough per cookie. For smaller cookies, use about 2 tablespoons of dough each and bake for about 7 to 8 minutes.
No. This is a scoop-and-bake almond sugar cookies recipe, and the dough spreads a little while baking. For cut-outs, use my no spread cutout sugar cookies and add almond extract to the icing.
More Almond and Sugar Cookies
If you baked these Almond Sugar Cookies, let me know if you went jumbo or mini! Leave a ⭐ star rating and a comment below. I love hearing from you!
Almond sugar cookies recipe
Ingredients
- 1/4 cup almond flour
- 1 & 1/2 cup all-purpose flour
- 1 & 1/2 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 2/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 & 1/4 teaspoon almond extract
Almond icing
- 2/3 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon almond extract
- 2 tablespoons sliced almond for topping
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, all-purpose flour, cornstarch, baking soda, baking powder, and salt and set aside.1/4 cup almond flour, 1 & 1/2 cup all-purpose flour, 1 & 1/2 tablespoon cornstarch, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt
- In a separate bowl, cream together the butter and sugar until light and fluffy.1/2 cup unsalted butter, 2/3 cup granulated sugar
- Beat in the egg, vanilla extract, and almond extract until well combined.1 large egg, 1/2 teaspoon vanilla extract, 1 & 1/4 teaspoon almond extract
- Gradually add the flour mixture to the wet ingredients, mixing until a dough forms.
- Scoop about 1/4 cup of cookie dough balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Make The Almond Icing
- In a medium bowl mix the powdered sugar with the milk and almond extract until you get a thick glaze.1 tablespoon milk, 1/4 teaspoon almond extract, 2/3 cup powdered sugar
- Spoon some glaze on top of each cookie and spread it gently to create a beautiful coating. Top with the sliced almond then allow that glaze to set completely before serving.2 tablespoons sliced almond
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Does this actually make only 8 cookies total?
Yes it does! This is a small batch recipe so it makes 8 cookies. They are on the larger side though so you still get plenty! If you want more, you can easily double the recipe using the 2x button on the recipe card. 🤍
So soft and delicious! They taste fantastic and look beautiful as well!
I am so glad you like them!
sooo good, and stay soft and chewy after a few days- if they last that long 😬
LOL glad you enjoyed it!
Omg this receipe is over the moon !! It is my go to receipe for soft almond cookies!!