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.
Course Cookies
Prep Time 25 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 48cookies
Author Sarah
Ingredients
For cookies:
1cupbuttersoftened
1cupvegetable or canola oil
1cupgranulated sugar
1cuppowdered sugar
2large eggs
1tsp.vanilla
1 1/2tsp.almond extract
4 1/2cupsall-purpose flour
1tsp.baking soda
1tsp.cream of tartar
For almond icing:
4tbsp.buttermelted
2tsp.almond extract
1/4cupmilk
2-3cupspowdered sugar
1/2cupslivered almondsfor 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
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!