Best 5 Crisp Almond Sugar Cookies Recipes

ALMOND SUGAR COOKIES

Steps:

• Prepare, Roll, and Chill Cookie Dough: In a medium bowl, whisk together the unbleached all-purpose flour, almond flour, baking powder, and kosher salt until combined.
• Combine the granulated sugar and orange zest in a stand mixer bowl. Using the tips of your fingers, rub the zest into the sugar until it resembles wet sand and is very fragrant.
• Add the butter to the bowl. Using the paddle attachment, mix the sugar mixture and butter together at low speed for 30 seconds or until creamy. Add the egg, vanilla extract, and almond extract and mix over low speed until combined. Scrape down the sides of the bowl with a spatula to ensure all ingredients are incorporated evenly. Over low speed, slowly add the dry flour mixture. Mix until the flour is just absorbed and the dough comes together. It will be soft and fairly sticky.
• Press the dough together, divide in half, and place each half between two large pieces of parchment or wax paper. Roll each piece of dough until is ¼-inch thick. Stack the rolled dough pieces on top of each other and place on baking sheet or flat surface. Transfer to the fridge and chill for a minimum of 1 hour or the dough is cold and very firm. Important Note: This dough requires chilling, so don't attempt to skip this step.
• Bake Cookies: Preheat the oven to 375°F (190°C) with a rack in the center position. Line a standard baking sheet with parchment paper or silicone baking mat. Remove one half of the chilled cookie dough from the fridge, and cut into shapes using cookie cutters. Place the cut-out cookie dough on the lined baking sheet one inch apart from one another. Note: The dough sheets should be very firm during cutting - if it is at all soft or sticky, place back in the refrigerator for an additional 15 to 20 minutes. In addition, the cut out cookies should also be firm and cool when they go into the oven.
• Bake for 7 to 9 minutes, rotating the pan halfway, or until the edges of the cookies are just turning golden in color. Allow the cookies to cool on the baking sheet for at least 5 minutes, then transfer to a wire rack to cool completely. Cookies should be completely cool before decorating.
• Repeat with the remaining half of rolled dough. Any leftover dough scraps can be pressed together, re-rolled, and used. I recommend rolling the scraps between new, clean pieces of parchment paper to ensure zero sticking.
• Prepare the Icing: Combine ingredients in a small bowl until completely smooth and slightly glossy. The icing should be thick.
• Transfer frosting to a piping bag fitted with a Wilton #3 tip. Pipe and decorate the cookies, garnishing with decorating pearls or sparkling sugar as desired. To make for easy clean-up, I like to decorate the cookies on a cooling rack set within a baking sheet. This allows me to easily collect and use any excess decorative pearls or sprinkles.
• Allow the icing to set, uncovered, for several hours (or overnight) or until firm to touch before storing the cookies in an airtight container.

ALMOND SUGAR COOKIES

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Beat in almond extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls. , Place 2 in. apart on ungreased baking sheets. Coat bottom of a glass with cooking spray; dip in sugar. Flatten cookies with prepared glass, dipping glass in sugar again as needed. , Bake until edges are lightly browned, 7-9 minutes. Cool for 1 minute before removing to wire racks., In a small bowl, whisk together the confectioners' sugar, almond extract and enough water to achieve glaze consistency. Tint with food coloring if desired; drizzle over cookies. Sprinkle with almonds.

ALMOND EXTRACT COOKIES

Steps:

• Mix butter, sugar and extract in a large bowl. Beat until creamy, 1 to 2 minutes.
• Add remaining ingredients and stir till mixed well.
• Roll dough into 1 inch balls. Place 2 inches apart on cookie sheet and flatten balls to 1/4 inch thickness with the bottom of a glass dipped in sugar.
• Bake at 375 for 7-9 minutes or until edges are barely lightly browned. Cool for a couple of minutes on the baking sheet before moving to cooling racks.
• Cool completely. Frost cookies and decorate with sprinkles if desired.
• Frosting: Beat together all ingredients till smooth and creamy, adding as much cream or milk as needed.

CRISPY ALMOND BUTTER THINS (COOKIES)

Steps:

• Using a heavy duty stand mixer cream butter with sugar and almond extract on medium speed until well combined (about 5 minutes or until no sugar granules should remain).
• Beat in egg yolks until combined.
• In a small bowl combine the flour with salt until combined; add to the creamed mixture and mix on low speed until combined.
• Remove to a surface and work the dough using with clean hands until smooth.
• Divide the dough evenly in half.
• Shape into two logs, wrap in waxed paper or plastic wrap and chill for minimum 3 hours or until very hard.
• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Unwrap the dough log then slice into about 1/4-inch slices (the thinner that you slice these the crispier they will be when they bake).
• Place onto lightly greased baking sheet.
• Bake until lightly browned around the edges (about 12-15 minutes, the cookies will not be crispy if you under bake them).
• Cool slightly on baking sheet (the cookies will harden even more upon sitting) then coat in sugar.

SUGAR COOKIES (LIGHT & CRISP)

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, cream together 1/2 cup granulated sugar, powdered sugar, butter, and vegetable oil.
• Beat in egg and extract.
• Add next 4 ingredients and mix together. The dough will be somewhat soft. Refrigerate a few minutes if too soft to work with.
• Shape into 1-inch balls and roll in reserved 1/2 cup of granulated sugar.
• Place on an ungreased cookie sheet and flatten with the bottom of a glass that has been dipped in granulated sugar (or colored sugar if you prefer).
• Bake at 350°F for 10-12 minutes.
• Note: Cookies should be only very slightly browned. They will be a more of a light golden color.