Best 8 Sugar Cookies With Almond Frosting 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.

SUGAR COOKIE ICING

Steps:

• In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
• Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

SUGAR COOKIE FROSTING

Steps:

• In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

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.

ALMOND HOLIDAY SUGAR COOKIES

Steps:

• For the Sugar Cookies, mix flour, baking soda and salt in medium bowl. Set aside. Beat granulated sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and almond extract; mix well. Gradually stir in flour mixture on low speed until well mixed. Refrigerate 2 hours or overnight until firm.
• Preheat oven to 375°F. Roll out dough on lightly floured surface to 1/8-inch thickness. Cut into shapes with cookie cutters. Place on greased baking sheets.
• Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
• For the Icing, mix all ingredients except food colors. (Stir in additional milk as needed to thin icing or more confectioners' sugar to thicken, if needed.) Place small amount of icing into small shallow bowls, using one bowl for each color desired. Stir drops of food color into icing until desired shade is reached. To ice cookies, hold cookie by its edge and dip top of cookie into icing. (Or spoon the icing onto cookie using a teaspoon.) Place iced cookies on wire rack set over foil-covered baking sheet to dry. (The foil-covered baking sheet will catch drips.) To add decorative details to cookies, spoon tinted icing into resealable plastic bag. Snip off a tiny piece of the corner. Squeeze icing through hole in plastic bag to decorate cookies. If desired, colored sugar may be sprinkled onto freshly iced cookies.

ALMOND ICING

Steps:

• Mix water, extracts and salt in small bowl. Whisk in enough powdered sugar to form icing thick enough to pipe.

CLASSIC SUGAR COOKIES

Steps:

• In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours.
• Heat oven to 375°F.
• Roll each disk on lightly floured surface until 1/4 inch thick. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.
• Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
• In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.