These Almond Cookies are melt-in-your-mouth delicious and super easy to make! The cookies have a chewy texture with crunchy bits of almond. They are topped with an almond glaze and a touch of orange zest that will leave you wanting more (and more and more)!
“Simplicity wins” is one of my favorite kitchen sayings. I love when a simple list of ingredients works together to create a delicious recipe. Simplicity and cookies are a great match especially when an element of surprise is included, which makes these Almond Cookies the absolute perfect cookie. They are super easy to make, the ingredient list is simple and the hint of orange flavor hidden inside sets them apart from any almond cookie you’ve ever eaten before.
This is a great cookie recipe to add to your holiday baking list. It will be the star of any cookie tray or holiday gathering! If you love almonds, you absolutely have to make these cookies. The almond flavor is out of this world and the texture of the cookies will make you fall off your chair.
HOW TO MAKE ALMOND COOKIES
MAKE THE COOKIES
Preheat oven to 350 degrees F and line baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugar, egg and almond extract. Beat on medium speed until creamy and free of lumps.
In a separate bowl, add the flour, baking powder and salt. Mix well. Gradually add to the butter-sugar mixture and beat on medium speed until just combined. Stir in the sliced or ground almonds and orange zest.
Using a medium cookie scoop, drop the dough by 1 1/2 tablespoons 2 inches apart onto the ungreased cookie sheets. Bake at 350 for 9-10 minutes, or until bottoms are very slightly golden. Let cool.
MAKE THE ICING
Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the confectioner's sugar, milk and extract. Beat on medium speed until icing is smooth.
ASSEMBLE THE COOKIES
Drizzle icing over the cooled cookies, top with orange zest and place a sliced almond on top for good measure. Store in an airtight container for up to 5 days.
RECIPES NOTES: MAKE THE BEST ALMOND SUGAR COOKIES!
Use a medium cookie scoop for best results. If you do not have a cookie scoop, scoop out rounded tablespoons of batter and roll into balls using your hands.
Be careful not to over-bake these! They are pretty quick bakers, so start looking for that light golden bottom around the 8-minute mark.
Promise me you will not skip out on the orange zest. That one simple little ingredient sends these cookies over the edge of cookie greatness.
Almond Cookies will stay fresh for up to 5 days in an air-tight container at room temperature, or freeze for 4-6 months.
Replace half of the flour in the recipe with almond flour for an EXTRA punch of almond flavor.
HOW TO MAKE SIMPLE ICING
Simple icing is one of my favorite things to drizzle on top of desserts because it takes less than 5 minutes to pull a batch together and the flavor it adds is unparalleled. Using a hand or stand mixer (with whisk attachments), mix together 2 cups of powdered sugar with 3 tablespoons of milk and 1 teaspoon of extract of choice. For these Almond Cookies, almond extract is a must! It’s really that simple!
WHY DO SOME RECIPES CALL FOR EGGS TO BE USED AT ROOM TEMPERATURE
Allowing your eggs to come to room temperature is important for a couple of reasons. One, they will mix better with your batter, and then let the cake mix raise better as it bakes. Also, the cake will take a little longer to bake if room temperature eggs are used but creates a perfect cake that has a great texture. If a cake has a high fat content, adding cold eggs could affect re-hardening the fat. Finally, eggs that are needed to be created into a foam for a recipe will have better volume if warmed to room temperature.
SALTED BUTTER VS UNSALTED BUTTER
Ahh, the great baking debate. Many bakers use unsalted butter in their baked goods in order to avoid over-salting. I, however, believe that there is no such thing as “over-salting.” I always use salted butter in my baked goods (and for everything else under the sun) because it gives everything I make an extra touch of salty deliciousness. If you go the unsalted route, keep in mind that you may need to add a bit extra salt to the recipe!
WHY ARE MY COOKIES FLAT
If your cookies are coming out of the oven looking flat, you either haven't used the appropriate leavening agents (baking powder or baking soda) or you have used too little flour. If the cookies are flat and greasy, you may have used too much butter. Follow baking recipes very closely to avoid making flat cookies!
HOW TO KEEP COOKIES SOFT
For optimal cookie softness, allow them to cool completely after coming out of the oven and store as stated in the directions. Some cookies store best in the fridge while others store well while covered at room temperature.
CAN YOU FREEZE COOKIE DOUGH
Cookie dough is PERFECT for freezing! It's one of the things I love most about it. Place prepared cookie dough into a resealable freezer bag and press as much air out as possible. Freeze for up to six months. When you are ready to make the cookies, allow the dough to thaw completely in the fridge overnight then bake as directed.
COOKIES FOR HOLIDAY BAKING
Add these delicious cookie to your holiday baking list, too!
HOW TO CLEAN COOKIE SHEETS
If you have extra grimy cookie sheets, sprinkle a thin layer of baking soda over the surface and cover with hydrogen peroxide. Let it sit for 1 hour and scrub the surface using a dish scrubber. Wash with dish soap!