Soft, melt-in-your-mouth sugar cookies, with a hint of vanilla and almond, and a sweet almond icing! These Iced Almond Cookies are some of the easiest cookies you’ll ever make, but make a huge splash! Don’t leave these off the cookie tray – these Iced Almond Cookies are guaranteed to be a hit, and will disappear fast.
I made these Iced Almond Cookies for Thanksgiving, among other more Thanksgiving-y desserts, and they were a huuuuuge hit with my family. I had a sneaking suspicion that they would be because I’d already made them a few times, and I was personally head over heels.
My aunt loved them. She’s particular about what she likes and doesn’t like (she doesn’t like peanut butter!!! C-R-A-Z-Y), but I knew that she liked almond things, and she loved these cookies! My whole family are suckers for iced cookies anyway, so these Iced Almond Cookies were already going to be a winner, no matter their flavor.
My brother also loved these. There’s a local bakery nearby his house that has a similar almond cookie, and so he’s a big fan of Iced Almond Cookies already. These are a great dupe for the cookies from the local spot.
My mom lost her mind for the almond icing. She absolutely loved it. The key is going heavy-handed on the almond extract, and not skimping!
I will probably make these Iced Almond Cookies for Christmas too. I made them for Thanksgiving because I’d just discovered this recipe for Amish Sugar Cookies, loved it, and couldn’t wait to make them again. When I made those Amish Sugar Cookies, I knew they’d also be amazing as a canvas for other flavors. Such a great, simple, sugar cookie – perfect the way it is – but also very easy to adapt.
More importantly, these Iced Almond Cookies are incredibly easy. I bake all season, but when I bake for the holiday itself, I’m not usually in my own kitchen. I need simple recipes to turn to when I don’t have my own appliances, or access to my regular pantry ingredients! These cookies are a breeze, and the ingredients are common and easy to find!
For other popular holiday cookies, check out these Classic Sugar Cookies – they’re the most luxurious cookie I’ve ever had! And these Chocolate Hazelnut Thumbprints with Kahlua Ganache always take off like wildfire this time of year. They’re very popular. For great Snowball Cookies options, a few of my favorites are these Chai-Spiced Snowballs, Cranberry Orange Snowballs, and Coconut-Pecan Snowballs.
I can’t not mention my family’s favorite Cracked Top Ginger Cookies!!! Or these SUPER soft & chewy Chocolate Chip Ginger Cookies! That should get you started on holiday cookie ideas til the next cookie post. 🙂
Updated August 2018: I’ve now made these Amish Sugar Cookies and Iced Almond Amish Sugar Cookies into Iced Lemon Amish Sugar Cookies, Iced Orange Amish Sugar Cookies, Coconut Oil Amish Sugar Cookies, Toasted Coconut Amish Sugar Cookies, and Thin Crispy Amish Sugar Cookies. Whew. 🙂
Iced Almond Cookies
Soft, melt-in-your-mouth sugar cookies, with a hint of vanilla and almond, and a sweet almond icing! These Iced Almond Cookies are some of the easiest cookies you'll ever make, but make a huge splash at holidays. Don't leave these off the cookie tray - these Iced Almond Cookies are guaranteed to be a hit, and will disappear fast.
- 1 cup butter softened
- 1 cup vegetable or canola oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1 tsp. vanilla
- 1 1/2 tsp. almond extract
- 4 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
For almond icing:
- 4 tbsp. butter melted
- 2 tsp. almond extract
- 1/4 cup milk
- 2-3 cups powdered sugar
- 1/2 cup slivered almonds for garnish
In a large mixing bowl, beat the butter, oil, and sugars until combined.
Beat in eggs and extracts.
In a large bowl, whisk together flour, baking soda, and cream of tartar.
Gradually add flour mixture to the butter mixture, beating until combined. Do not overmix.
Line baking sheets with parchment paper or silicone baking mats.
Drop dough by small teaspoonfuls onto baking sheets.
Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
Remove to wire racks to cool completely.
For almond icing:
In a small bowl, whisk together melted butter, almond extract, milk, and 2 cups powdered sugar.
Whisk until smooth, adding more powdered sugar as needed to achieve desired consistency.
Spread over cooled cookies.
Sprinkle with slivered almonds.
Allow to set, about 15-20 minutes.
These are good for up to a week, but best within the first 3 days. After 3 days, they get crumbly and a bit on the drier side - still a delicious cookie though.
These freeze really well!