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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.
Course Cookies
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 48 cookies
Author Sarah


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


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.


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!