These Glazed Almond Cookies are the perfect holiday cookie for parties, cookie exchanges or gift giving. They are tender, soft and melt in your mouth. They’re going to become a new favorite and are addicting!
♡ 12 DAYS OF SUGAR – DAY 1♡
I can’t believe it’s time again for my annual 12 Days of Sugar. Not sure if I should cry, celebrate, or maybe a little of both. How did this year fly by so fast?
If you’re new around here, my 12 Days of Sugar is something I started several years ago. I share 12 straight days of delicious sweets and treats for the holidays. I start it on December 1st so you have time to try all the new recipes I share.
So keep your stretchy pants close by because you’re probably going to need them. Also, by the end of the next 12 days, you’re either going to hate me or love me, hopefully the latter.
Let’s get this sugar party started. . . .
These Glazed Almond Cookies are little nuggets of heaven. They seriously might be one of my favorite non-chocolate cookies ever. They just melt in your mouth and because they’re on the small side, you can easily down several cookies in one sitting if you’re not careful.
They’re basically almond shortbread with a simple, sweet almond glaze drizzled on topped. They’re highly addicting so consider yourself warned.
These little gems might not look like anything spectacular, but I promise you they are and you’re going to fall in love with them after one bite. Unless of course you’re not a fan of almond flavor like my friend Heather is. If that’s the case they you truly are missing out.
Honestly, sometimes the best recipes are the ones made with simple ingredients and these have simple ingredients and are truly spectacular. These cookies are melt-in-your-mouth delicious and simple to make.
A few tips for you to guarantee the best cookies:
- Be sure and follow the instructions when it comes to adding the dry ingredients. We don’t want the cookie Gods coming after us, right?
- There are no eggs in this recipe which is common in shortbread recipes. So don’t think I left it out and try and add one.
- These aren’t a huge cookie, keep them on the smaller size and flatten to about the thickness of a checker.
SALTED BUTTER VS. UNSALTED BUTTER
Ahh, the great baking debate. Many bakers use unsalted butter in their baked goods in order to avoid over-salting. I on the other hand, always use salted butter in my baked goods (even if the recipe calls for unsalted) because I think it just makes everything taste better and adds an extra touch of salty deliciousness. It’s definitely a personal preference, so you do you!
This is such a great cookie recipe to add to your holiday baking list. It will be the star of any cookie exchange and the favorite cookie on the platter at holiday get together!
- Total Time: 17 minutes
- Yield: 2 dozen cookies 1x
- 1 cup butter, soft but still cold
- 3/4 cup sugar
- 1 teaspoon almond extract
- 2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 2 teaspoons almond extract
- 2 tablespoons water
- Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
- In a bowl of a stand mixer cream the butter, sugar, and almond extract until smooth. In a separate bowl mix the flour, baking powder, and salt. Add the flour mixture 2 tablespoons at a time to the butter mixture until completely combined (this is an important step!!)
- Roll into small 1-inch balls and flatten slightly. They should look like a thick checker. Cook for 7 minutes (they will not look done)
- Cool cookies until they are just warm and place sliced almonds on top of each cookie.
- In a small bowl, combine powdered sugar, almond extract mixing until smooth.
- Drizzle a spoonful of glaze on top of the almonds and cookie. Let cookies sit until the icing has set.
- Prep Time: 10 mins
- Cook Time: 7 mins
Recipe Source: The Girl Who Ate Everything
Jodi, love the 12 days of sugar so much!
Thanks Teresa! It’s fun, but exhausting (lol!). Hope you’re doing well!
Karen Aradine says
Can you add the almonds before you bake them, so that they are toasted?
I’m sure you could Karen, I’ve never done that though.