Soft Almond Sugar Cookies
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These soft almond sugar cookies are the perfect dessert for almond lovers! Each buttery almond cookie is topped with the dreamiest almond buttercream. Plus, you’ll only need 9 ingredients and the cookies take just 10 minutes to prepare!
While I’m usually all about chocolate, almond desserts do not get enough love! So if you love the taste of almonds or marzipan, these almond flavored cookies are going to check all your boxes!
Just like my dairy free sugar cookies, these frosted almond cookies are soft and chewy and perfectly buttery.
Why You’ll Love My Soft Almond Sugar Cookies
- You’ll only need 9 simple pantry ingredients that I bet you already have!
- You’re getting tons of almond flavor thanks to almond extract.
- It takes just 10 minutes to make the cookie dough, plus there is zero chill time!
- These soft almond sugar cookies are perfect year round – I love them at Christmas, Easter, or for potlucks and bake sales!
Ingredients Needed
- Butter: you can use regular butter or vegan butter if you’re dairy free!
- Almond Extract: make sure to use real almond extract here, it is going to make such a big difference!
- Egg: I’ve used eggs here, but if you’re vegan you can use a flax egg.
- Sugar: because these are sugar cookies we’re just going to be using white sugar and I don’t recommend any substitutions.
Step by Step Instructions
Step 1: Preheat the oven to 350°Fahrenheit and line two baking sheets with parchment paper. Set aside.
Step 2: In a medium bowl, combine the flour, baking powder, baking soda and salt.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine the butter and sugar together. Mix until light and fluffy.
Step 4: Add the egg and almond extract, and mix until combined and it turns light in color.
Step 5: Add the dry ingredients and mix until just combined.
Step 6: Using a cookie scoop or spoon, scoop out 1 ½ tablespoon sized cookie dough balls onto your prepared baking sheets. You want to make sure you have 4-5 inches between each cookie dough ball.
Step 7: Bake one tray at a time for 8-11 minutes. The edges should have set and the middles will still look soft. Let them cool on the baking sheet for 10 minutes before transferring to a wire cooling rack to cool completely.
Step 8: Once the cookies have cooled completely you can make the buttercream. In a medium bowl, combine the butter with the almond extract, salt and powdered sugar. Feel free to add more powdered sugar until it is the consistency you like.
Step 9: Frost the cookies with the buttercream and decorate with sliced almonds!
Expert Tips
- I always recommend using a weighing scale when baking! It is so easy to add too much flour, leading to dry and crumbly cookies. If you don’t have a scale, then I suggest using the scoop and level method to measure flour. Use a fork to fluff up flour, then spoon the flour into your measuring cup. Use a knife to level it off.
- Feel free to add some more powdered sugar to the almond buttercream if it isn’t as stiff as you would like.
- Stop mixing the cookie dough as soon as the dry ingredients have combined with the wet ingredients. Overworking the cookie dough can lead to dry and tough cookies.
- Be sure to take the cookies out of the oven before the tops become golden brown – this is how you get perfectly soft cookies!
- Make sure the cookies are completely cool before frosting them! Otherwise the frosting will melt off.
Storage Instructions
Store these soft almond sugar cookies in an airtight container at room temperature for 4-5 days.
To freeze, place the cooled cookies in a freezer bag for up to 2 months. Let them thaw at room temperature before enjoying.
More Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Soft Almond Sugar Cookies
Ingredients
Soft Almond Sugar Cookies
- 1 cup (210 g) butter, softened, (dairy free or regular)
- 1 cup (200 g) granulated sugar
- 1 egg
- 2 teaspoons almond extract
- ¾ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2½ cups (312.5 g) all-purpose flour, SEE NOTES
Almond Buttercream
- ¾ cup (158 g) butter, softened , (regular or dairy free)
- ½ teaspoon almond extract
- ⅛ teaspoon salt
- 1½ cup (180 g) powdered sugar (icing/confectioners sugar), (plus more as needed)
Instructions
- Preheat the oven to 350°Fahrenheit and line two baking sheets with parchment paper. Set aside.
- In a medium bowl, combine the flour, baking powder, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine the butter and sugar together. Mix until light and fluffy.
- Add the egg and almond extract, and mix until combined and it turns light in color.
- Add the dry ingredients and mix until just combined.
- Using a cookie scoop or spoon, scoop out 1 ½ tablespoon sized cookie dough balls onto your prepared baking sheets. You want to make sure you have 4-5 inches between each cookie dough ball.
- Bake one tray at a time for 8-11 minutes. The edges should have set and the middles will still look soft. Let them cool on the baking sheet for 10 minutes before transferring to a wire cooling rack to cool completely.
- Once the cookies have cooled completely you can make the buttercream. In a medium bowl, combine the butter with the almond extract, salt and powdered sugar. Feel free to add more powdered sugar until it is the consistency you like.
- Frost the cookies with the buttercream and decorate with sliced almonds!
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Thoughts on making the cookie dough ahead of time, refrigerating for a couple of days before baking?
Yes, refrigerating the dough for a couple of days is totally fine. Just keep it tightly wrapped so it doesn’t dry out, and let it sit at room temp briefly if it’s too firm to scoop.
Can I make these and not put the icing on? Or does the icing make them? I’m going to be bringing them with my somewhere and I can’t stack them in a container with the icing
Personally I think the icing adds a nice texture and more almond flavor, but it’s not necessary! You could ice half of them and stack the non-iced on the bottom, to give people a choice between the two!
Amazing !!
I love almond cookies and came across your recipe, but I have a question. Should I use salted or unsalted butter? I’m assuming unsalted as you have salt added, but I’d like to know what’s best. Thank you!
You can use either, if you prefer a sweeter cookie, use unsalted. I personally like desserts to be on the slightly less sweet side so I often am fine with salted butter. Either is fine though based on your personal preference!
I love soft cookies, almond, and buttercream…this recipe is a match made in heaven for me!!! They turned out SO soft and tender, slightly chewy in the best way…delicious flavor (both the cookie and the buttercream)…five stars, all around!! Thanks so much for sharing – this one is going in my permanent recipe arsenal!
Thank you for your comment Brittany! So happy you enjoyed these!
Very good, moist cookie. I made them with gluten free flour and they turned out great!
Thank you for your review Kristin!
possibly my wifes new favorite cookies. and mine too. delicious flavors and very soft texture.
I’m so happy you both loved them! Thanks for the review!