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
Ingredients
For cookies:
- 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
Instructions
For cookies:
- 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.
Notes
Can these be frozen iced? They look soooo good.
Hi!! They definitely can! I made these as Lemon Cookies (coming later), and I froze them for a few weeks. They thawed perfectly. Took them to my in-laws and everyone loved them. Just make sure the icing completely sets up first. Then when you stack them, put plastic wrap or parchment paper between layers so that cookies don’t stick.
An alternative would be to make the cookies, freeze them, and make the icing, freeze it in a separate small plastic container. Thaw both, then ice the cookies. I do this sometimes too – I freeze them separately, and ice a day before serving. Let me know if you try them!!! 🙂
These cookies are seriously dangerous. They are ridiculously easy to make, exactly as written, and the icing makes them taste like heaven! We are huge almond-flavored anything fans in my family so I’m always on the lookout for new recipes. Even though I made them today, right before Christmas, it would be a crime to only make these cookies for the holidays. I’m going to make your Cherry Almond Sugar Cookies tonight once my kitchen cools off a bit. (It is 80 degrees here in Austin, Texas today.) I think I’ll make the Chocolate Chip Ginger Cookies tomorrow. Thank you so much for posting these recipes. My children and grandchildren thank you too!
I love these Almond ones, but the Cherry Almond ones are my #1 favorite, I think. Did you have any trouble finding cherry extract? A few readers had a hard time finding it, but the maraschino cherry juice in the glaze carries the flavor into the cookies quite well. Thank you so much for your kind comment. I’m so happy to hear that you liked them, and that you didn’t have any trouble making them! I love how easy these are, and make a big batch. Thanks again for your nice feedback! Happy Holidays!! 🙂
So good!! I couldn’t stop eating them!
I love these cookies so much. Absolutely delicious! They are now my families fav. Have you ever cookie cut them? If so, do they hold a shape like a regular sugar cookie?
I have tried them as cutouts, and it was a very difficult dough to work with for cutouts. I don’t recommend it, though I wish it had been a bigger success!