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.
Servings 48 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
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!