Description
Soft and buttery sugar cookies topped with a sweet almond icing. This recipe is a copycat of popular bakery-style cookies.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For the Almond Icing:
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon almond extract
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 8-10 minutes, or until the edges are lightly golden. The centers should still look soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the almond icing. In a medium bowl, whisk together the powdered sugar, milk, and almond extract until smooth. Add more milk, a teaspoon at a time, if needed to reach desired consistency.
- Once the cookies are completely cool, generously spread or drizzle the almond icing over the tops.
- Allow the icing to set before serving.
Notes
- For softer cookies, slightly underbake them.
- You can substitute almond extract with vanilla extract if preferred.
- Store cookies in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American