Almond Flavor Sugar Cookie Recipes

ALMOND SUGAR COOKIES

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Beat in almond extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls. , Place 2 in. apart on ungreased baking sheets. Coat bottom of a glass with cooking spray; dip in sugar. Flatten cookies with prepared glass, dipping glass in sugar again as needed. , Bake until edges are lightly browned, 7-9 minutes. Cool for 1 minute before removing to wire racks., In a small bowl, whisk together the confectioners' sugar, almond extract and enough water to achieve glaze consistency. Tint with food coloring if desired; drizzle over cookies. Sprinkle with almonds.

ALMOND HOLIDAY SUGAR COOKIES

Steps:

• For the Sugar Cookies, mix flour, baking soda and salt in medium bowl. Set aside. Beat granulated sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and almond extract; mix well. Gradually stir in flour mixture on low speed until well mixed. Refrigerate 2 hours or overnight until firm.
• Preheat oven to 375°F. Roll out dough on lightly floured surface to 1/8-inch thickness. Cut into shapes with cookie cutters. Place on greased baking sheets.
• Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
• For the Icing, mix all ingredients except food colors. (Stir in additional milk as needed to thin icing or more confectioners' sugar to thicken, if needed.) Place small amount of icing into small shallow bowls, using one bowl for each color desired. Stir drops of food color into icing until desired shade is reached. To ice cookies, hold cookie by its edge and dip top of cookie into icing. (Or spoon the icing onto cookie using a teaspoon.) Place iced cookies on wire rack set over foil-covered baking sheet to dry. (The foil-covered baking sheet will catch drips.) To add decorative details to cookies, spoon tinted icing into resealable plastic bag. Snip off a tiny piece of the corner. Squeeze icing through hole in plastic bag to decorate cookies. If desired, colored sugar may be sprinkled onto freshly iced cookies.

SUGAR COOKIES WITH ALMOND FROSTING

Steps:

• Make the cookies: Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until fluffy. Beat in the egg, then beat in the vanilla and almond extracts. Reduce the mixer speed to low; add the flour mixture and beat until combined. Cover and chill 1 hour.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Scoop 1-inch mounds of dough onto the prepared baking sheets, about 2 1/2 inches apart; flatten the mounds with your fingers. Bake until the cookies are golden around the edges, about 10 minutes. Let the cookies cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
• Make the frosting: Beat the butter, almond and vanilla extracts, and salt in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy. Add the confectioners' sugar and beat until smooth and creamy. Transfer to a piping bag fitted with a small star tip. Pipe the frosting onto the cooled cookies and top with nonpareils or Jordan almonds.

MARY'S SUGAR COOKIES

Steps:

• In a large bowl, cream together the butter and confectioners' sugar until smooth. Beat in the egg and stir in the vanilla and almond extract. Combine the flour, baking soda and cream of tartar; blend into the creamed mixture. Cover and chill for at least two hours.
• Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into two parts. On a lightly floured surface, roll each piece of the dough out to 3/16 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto greased cookie sheets. Sprinkle cookies with plain or colored granulated sugar.
• Bake for 8 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

SOFT ALMOND SUGAR COOKIES RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F and line two large baking sheets with parchment paper. In the bowl of an electric mixer, cream together sugar, butter and shortening until light and fluffy, about 2 to 3 minutes. Add eggs and almond extract and mix just until combined. In a medium bowl, whisk together cake flour, all-purpose flour, cornstarch, baking powder and salt. Add to butter mixture and beat on medium speed just until flour is incorporated. Turn dough out onto a large piece of plastic wrap, wrap tightly, place in an air-tight container and refrigerate for one hour or overnight (which is what I did). Roll dough into 2 inch balls, about the size of a golf ball and roll in sanding sugar. Place on baking sheets about two inches apart and bake for 12 minutes, rotating pans and switching racks halfway through. Let cool on pans for two minutes and then transfer to a wire rack and let cool completely. Store in an air-tight container.

GLAZED ALMOND SUGAR COOKIES

Steps:

• Make cookie dough by blending cookie mix, butter, almonds, extract and egg until soft dough forms.
• Roll dough into about 40 (1-inch) balls. Place about 2 inches apart on Reynolds Parchment Paper lined cookie sheets. Bake at 375°F 7 to 9 minutes or until set. Cool; place cookies on cooling racks. Cool completely.
• In small bowl, stir powdered sugar, 1/4 teaspoon extract and just enough milk until glaze is spreadable but thick. Spread glaze onto each cookie; top with 3 almond slices.

ALMOND FLAVOR SUGAR COOKIE

Steps:

• In medium bowl mix dry ingredients. Set aside.
• In large bowl cream butter and sugar with a mixer until fluffy. Add egg, milk and almond extract and beat well.
• Add the dry ingredients 1/3 at a time into butter sugar mixture, mixing until well blended.
• Wrap dough in plastic wrap and refrigerate for at least a 1/2 an hour before rolling out.
• Preheat oven to 360 degrees.
• On a lightly floured surface, roll out 1/3 of the dough at a time. Roll to 1/8 inch thick and cut out with cookie cutters.
• Bake on ungreased cookie sheet for 5-7 minutes. Do not allow to brown.
• Cool on wire racks and frost with your favorite icing.

ALMOND EXTRACT COOKIES

Steps:

• Mix butter, sugar and extract in a large bowl. Beat until creamy, 1 to 2 minutes.
• Add remaining ingredients and stir till mixed well.
• Roll dough into 1 inch balls. Place 2 inches apart on cookie sheet and flatten balls to 1/4 inch thickness with the bottom of a glass dipped in sugar.
• Bake at 375 for 7-9 minutes or until edges are barely lightly browned. Cool for a couple of minutes on the baking sheet before moving to cooling racks.
• Cool completely. Frost cookies and decorate with sprinkles if desired.
• Frosting: Beat together all ingredients till smooth and creamy, adding as much cream or milk as needed.