Almond Holiday Sugar Cookies Recipes

ALMOND FLOUR SUGAR COOKIES

Steps:

• In a large bowl, whisk together almond flour, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together sugar and butter at medium speed until fluffy and granular, 2-3 minutes. Add egg and vanilla and mix until smooth. Add sour cream and mix until smooth. Add dry ingredients and mix to combine.
• If scooping dough, tightly cover mixing bowl and refrigerate 2 hours or overnight. If rolling out and cutting dough, transfer to a large piece of plastic wrap on a work surface and wrap to cover dough completely, shaping into a 1-inch thick disc. Place in freezer for 2 hours - you want the dough to be as cold as possible, but still pliable.

SOFT & CHEWY ALMOND SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F. Line two large cookie sheets with parchment paper or silicone baking mats. Set cookie sheets aside.
• Combine dry ingredients: In a medium-size mixing bowl, combine the flour, baking soda, cream or tartar and salt. Whisk well to combine.
• Combine wet ingredients: In a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until fluffy and light in color, about 1-2 minutes. Add the egg, egg yolk and almond extract. Beat on medium-high speed until combined. NOTE: Use a spatula to stop and scrape the sides and bottom of the bowl as needed while making the dough.
• Add the dry ingredients to the wet: With the mixer on low, slowly add ½ of the dry ingredients to the wet ingredients. Mix until just barely combined. Use a rubber spatula to scrape down the sides and the bottom of the bowl. Add the remaining ½ of the dry ingredients and mix on low until ALMOST combined. Use a rubber spatula to gently fold until the ingredients are JUST combined to form a cohesive ball. The dough should be thick and sticky. DO NOT over-mix! (Optional: Cover the dough with plastic wrap and refrigerate for up to 4 days)
• Roll cookies: Add about 1/3 to 1/2 cup of granulated sugar to a small bowl. Use a cookie scoop (or your hands) to roll the cookie dough into balls (about 1 ½ tablespoons each). Gently roll each ball in the sugar. Transfer the cookie dough balls to the prepared cookie sheets and arrange them 3-inches apart.
• Bake: Bake the cookies for 8-11 minutes. The cookies will be puffy, and the centers will look soft. Remove the cookies just before the edges turn golden brown - don't over bake the cookies!
• Cool: Remove the cookies from the oven and place the cookie sheet on a wire rack. Allow the cookies to cool on the baking sheet for 5 minutes. Transfer the cookies from the baking sheet to the wire rack to cool completely.
• While the cookies are cooling, make the icing (optional): In a small bowl, combine the powdered sugar, milk, corn syrup and extract. Whisk until well combined. If the icing is too thick, add more milk, a splash at a time, until desired consistency is achieved. (You want the icing to be thick enough that it slightly holds its shape when drizzled.)
• Ice the cookies: Once the cookies are completely cooled, dip the top surface of each cookie into the glaze, pulling the cookie straight up and out of the glaze. Transfer each glazed cookie, icing side up on the wire cooling rack. Top each cookie with a few sliced almonds.
• Serve: Serve and enjoy! For hard icing and stackable cookies, let the icing set completely - set the cookies aside for a few hours at room temperature, or until the icing is hard to the touch. Stack and store or enjoy!

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 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.