Melt-In-Your-Mouth Almond Sugar Cookies
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Have you ever had a bakery style frosted almond sugar cookie that melts-in-your-mouth? I sure hope so, but if you haven’t, this recipe for almond sugar cookies is seriously the best. It’s soft, slightly crumbly and melts in your mouth. Plus it’s slathered with the best almond buttercream frosting and of course, topped with sprinkles. This cookie recipe is easily a favorite of mine. I’m super excited to share it with you!
I have a deep love for all things almond. I’m assuming it’s from my Dutch roots…I can’t help it. It’s in my blood! I’m drawn to almond desserts, though. There’s a local bakery that sells the most delicious frosted almond sugar cookies. It’s impossible for me not to get one when I’m there. I love almond and I love baking. So, I thought, let me just make a delicious melt-in-your-mouth almond sugar at home. And here it is!
Why You’ll Love This Recipe
- Easy recipe – This cookie comes together quickly!
- The texture is spot on – the cookie crumb is tender, yet slightly crumbly. It’s buttery and melts in your mouth. And somehow it has a nice chew, too. It’s really delicious.
- The flavor – Ugh!! The almond + vanilla = THE BEST.
- Perfect for parties – this is just a fun cookie for a gathering. Work, birthday, baby shower, wedding shower, you name it. This cookie needs to be there.
- The almond buttercream frosting – it makes the cookie extra special and delicious. It’s so creamy and totally enhances the whole sugar cookie experience.
Almond Sugar Cookie Ingredients:
- All purpose flour – flour gives these cookies structure.
- Salt, baking soda, & cream of tartar – salt helps flavor and balance the sweetness. Baking soda and cream of tartar are the leveling agents. They help the cookie rise, give it a tender crumb, and even help with chewiness.
- Vegetable oil is one of the fats used in this cookie. It helps give the cookie a crumbly yet melt-in-your-mouth texture. The oil is very specific for this type of sugar cookie!
- Butter – the other fat that helps give richness, structure and tenderness to the cookie.
- Egg – the egg helps bind all the ingredients together.
- Granulated sugar and confectioners sugar – the combo gives the cookie its sweetness while also helping create that perfect melt in your mouth crumb.
- Vanilla extract and almond extract – these are what gives the cookie a delicious flavor. I highly recommend using pure vanilla and almond extract if your store has them!
Now, let’s take a look at how to make almond sugar cookies!
The Directions:
Tips for Success
I have learned a thing or two from baking all the cookies on my website. I have come to realize there are a few essential tips to baking cookies.
- Always read through the recipe in entirety before starting – this helps prevent mistakes.
- Gather all of the ingredients and measure before starting – this helps save time, prevents mistakes and messes.
- Use room temperature ingredients – this will help all the ingredients come together quickly and evenly.
- Do not over-mix the batter – over-mixing can cause baked goods to become tough.
- Use PURE almond and vanilla extract to give the cookies a natural flavor.
- Do not over bake the cookies – these are best when they are just baked through.
- To keep cookies soft and fresh, store them in an airtight container at room temperature.
Final Thoughts
For more sugar cookie recipes, check out my almond cut out sugar cookies, chewy sugar cookies, crispy sugar cookies, and my Christmas Cookies!
Before you know it, you will be making this Almond Sugar Cookie recipe over and over again! They truly are one of the best sweet treats for all ages and all occasions. I hope you enjoy making these as much as I do – I would love to hear about your cookies so please leave a comment below!
Almond Sugar Cookie
Almond sugar cookies boast a tender crumb with a rich essence of almond flavor. With a buttery base that melts in your mouth and a pure almond frosting, these cookies truly stand out against them all!
Ingredients
Almond Sugar Cookies
- 1/2 cup unsalted butter, room temperature
- 1/2 cup vegetable oil
- 1/2 cup confectioners sugar
- 1/2 cup granulated sugar + 1/2 cup for rolling cookies in
- 1 large egg, room temperature
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 2 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
Almond Buttercream Frosting
- 1/2 cup unsalted butter, room temperature
- 1/2 teaspoon pure almond extract
- 1/4 teaspoon salt
- 2 cups confectioners sugar, sifted
- 3-4 tablespoons milk (start with 3)
Instructions
- Preheat oven to 350 degrees and line a cookie sheet with a non-stick silicone mat or parchment paper.
- In a stand alone mixer fitted with a paddle attachment, cream together vegetable oil, butter, confectioners sugar and granulated sugar.
- Next, add the egg, almond and vanilla extract and mix until incorporated.
- Finally, with the mixer on low speed, gradually add the flour, salt, baking soda and cream of tartar. Mix just until the dough comes together.
- Using a cookie dough scoop, measure the dough, roll into a ball and then roll it in a bowl of granulated sugar. Place on cookie sheet and gently flatten with the bottom of a glass. Bake for 12 minutes just until done. Edges should not brown too much. Let cool on cooling rack. Enjoy or frost as desired!
- To make the frosting, combine butter, sifted confectioners sugar and salt in your mixer fitted with a whisk attachment. Whisk on low speed at first to prevent the sugar from flying everywhere. Gradually whisk on high speed until thoroughly combined. Add almond extract and milk and whisk on high speed for at least two minutes until fluffy. Frost cookies and decorate as desired.
Notes
Cookies can be frozen unfrosted for up to 3 months. Cookie dough can also be frozen for up to 3 months. Store cookies in an airtight container for 4-5 days.
Sifting the confectioners sugar help it incorporate better - sometimes confectioners sugar can have lumps in it.
