Soft Baked Frosted Almond Sugar Cookies Recipes

SOFT-BAKED FROSTED ALMOND SUGAR COOKIES

Steps:

• In the bowl of a stand mixer, cream together the butter, oil, white sugar and powdered sugar until creamy and fluffy, about 2 minutes. Add in the vanilla and almond extracts and the eggs until combined. Lastly, add in the baking soda, cream of tarter, salt and flour and beat slowly until combined. Refrigerate the dough for at LEAST one hour, up to overnight.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or silicone liners. Drop rounded Tablespoonfuls of dough 1-2" apart from one another on the baking sheets and bake for approx. 9-11 minutes, rotating pans halfway through baking time, until golden and set. Cool on the baking sheets for about 10 minutes before transferring to a wire rack. Repeat with remaining dough.
• Allow cookies to cool completely before frosting them. To make the frosting, stir the desired amount of pink food coloring into the vanilla frosting. Fill a piping bag with a closed star tip and pipe or spread the frosting onto the cooled cookies; top with assorted sprinkles. Allow frosting to set for about 15 minutes before serving.

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.

SOFT FROSTED SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat vegetable shortening, white sugar, 1/4 cup milk, eggs, and 1 teaspoon vanilla extract together in a bowl. Whisk flour, salt, and baking soda in a separate bowl. Slowly beat flour mixture into shortening mixture to make a smooth dough.
• Roll dough out 1/4-inch thick on a floured work surface and cut into shapes. Arrange cookies on baking sheets.
• Bake in the preheated oven until cookies are firm, about 10 minutes. Let cool.
• Beat butter, confectioners' sugar, 1 1/2 teaspoon vanilla extract, and 2 tablespoons milk in a bowl with an electric mixer on high speed until frosting is spreadable and slightly fluffy. Frost cooled cookies.

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.