frosted almond sugar cookies
small almond extract sugar cookies with cream cheese frosting
baked in January 2023
yield: 30 cookies
prep time: 30 minutes
cook time: 11 minutes
difficulty level: easy
Ingredients
Cookies
- 1 and 1/2 cups all-purpose flour (spoon & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1/2 teaspoon almond extract
- 1/2 teaspoon pure vanilla extract
Frosting
- 4 ounces block cream cheese, softened to room temperature
- 1/4 cup (1/2 stick) unsalted butter, softened to room temperature
- 2 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
Directions
For the cookies:
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute.
- Add the egg, almond extract, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick and a little sticky.
- Scoop dough (about 1 Tablespoon of dough each) and roll into balls. Place dough balls onto a large plate or lined baking sheet.
- Cover and chill the cookie dough balls in the refrigerator for at least 1-2 hours and up to 4 days.
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Arrange chilled cookie dough balls 3 inches apart on the baking sheets. Bake for 10-12 minutes or until very lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 3 minutes.
- Transfer to a wire rack to cool completely.
For the frosting:
- In a medium bowl using a hand-held mixer or stand mixer fitted with a whisk attachment, beat the cream cheese and butter together on medium-high speed until creamy and no lumps remain, about 2 minutes.
- Add the confectioners’ sugar and vanilla extract. Beat on low speed for 20 seconds then increase to high speed until everything is completely combined and the frosting is creamy.
- Taste. Add a pinch of salt if frosting is too sweet.
- Spread or pipe frosting on each cooled cookie.
Nutrition
- Total calories: 4,085
- Calories per cookie: 136
