These Almond Sugar Cookies are insanely addictive and so simple to prepare – no chilling dough, rolling pins or cookie cutters required! This easy drop cookie recipe turns out thick, slightly chewy, melt-in-your-mouth, ultra soft cookies with the perfect amount of complex almond flavor! These soft and chewy sugar cookies are delicious dipped in icing or just as fabulous served plain! They will quickly become a family favorite you make over and over again!
Made with just 8 simple ingredients, they’re the perfect soft-baked cookie for any level of baker – from beginner to expert! Continue to read on for comprehensive tricks on preparing the best sugar cookie dough, common problems and simple solutions, plus tips for storing cookies! And, don’t miss the in-depth step by step photos in the middle of the post!
Hi, friends! I hope you are in the mood for the most spectacular confection! Because, I have got a seriously soft, chewy, sugary, almond-kissed and glazed cookie situation happening today! And, ’tis the season for all the baking!
Soft Almond Sugar Cookies (Easy Drop Cookies!)
If you love cookies (because, who doesn’t?!), you are going to go absolutely crazy for these easy drop sugar cookies!! While it may seem hard to beat classic sugar cookies, this recipe definitely gives them a run for their money!
These almond sugar cookies melt-in-your-mouth with the perfect combination of ultra soft and slight chewy texture that will seriously make your heart go pitter patter! Flawlessly sweet, beautifully buttery and bursting with a touch of delicate, yet complex and rich almond flavor, these cookies encompass everything you love about sugar cookies and then some! They’re thick, deliciously flavorful, insanely addictive and taste amazing with or without icing!
But, perhaps the best part of all – these almond-laced beauties are ridiculously simple to make and they only require 8 easy to find ingredients! No rolling pin, no cookie cutters and no chilling the dough required!
Whether dunked into a glass of milk, enjoyed alongside a cup of hot chocolate, lovingly placed inside cookie gift boxes, or stuffed into your face while standing over the warm cookie baking sheet, this is a soft cookie recipe you will want to make again and again!
Why you’ll love this cookie recipe
- Melt-in-your-mouth soft and slightly chewy!
- Only 8 simple ingredients!
- Drop-style cookies – no rolling pin or cookie cutters!
- Bursting with buttery taste and almond flavor!
- Topped with a rich, luscious almond glaze icing! The icing is optional, but highly recommended!
- This recipe is easily doubled or tripled!
- Extra sugar! The cookie dough balls are rolled in either sanding sugar or granulated sugar for extra sparkly sugar flavor!
- These cookies stay soft for days!
- You can make the dough in advance!
- Plus, these cookies freeze beautifully!!
- And, they are a wonderful addition to your cookie boxes or cookie exchanges. (Or, word has it that Santa loves Almond Sugar Cookies!)
What are almond sugar cookies?
Almond sugar cookies are a soft, thick and chewy variety of sugar cookies. They’re buttery and sugary in taste with the perfect touch of delicious, complex almond flavor that makes them over-the-top delicious!
Almond sugar cookies feature all the usual suspects found in simple sugar cookie dough – sugar, flour, butter, eggs and a chemical leavening agent (baking powder or baking powder), along with pure almond extract. The dough can be rolled out and cut into decorative shapes (cut-out style) or formed by hand (drop-style) and is typically coated with granules of sugar before baking.
These cookies are delicious any time of year; however, they are extremely popular during the holiday season!
What is in sugar cookie dough?
These almond sugar cookies only require 8 simple, easy-to-find ingredients! While the list of ingredients may be basic, the resulting cookies are insanely delicious!
(Don’t forget to scroll down for the detailed measurements in the printable recipe card at the bottom of the post!)
Ingredients for soft and chewy sugar cookies:
- Flour: All-purpose flour provides the foundation and structure of these cookies. It helps the dough remain sturdy and thick. You can substitute a gluten-free blend – just look for a brand that can be substituted in a 1:1 ratio for regular flour.
- Baking Soda: This chemical leavening agent provides lift and helps the cookies rise.
- Cream of Tartar: Cream of tartar is a flavorless, organic acid that reacts with the baking soda, allowing the cookies to rise. (See below for more on using cream of tartar in sugar cookies!)
- Salt: A touch of kosher salt enhances all the flavors in the cookies!
- Butter: One cup (2 sticks) of unsalted butter adds tons of moisture to yield a melt-in-your-mouth texture. Be sure to use room temperature butter!
- Sugar: Granulated sugar provides the classic sweet flavor found in sugar cookies! Plus, it helps keep the cookies soft!
- Eggs: One large egg along with 1 large egg yolk binds all the ingredients together. Plus, it provides structure and richness. Be sure to use room temperature eggs!
- Almond Extract: Pure almond extract adds a delicious, warm, nutty, complex flavor!
- Sanding Sugar (optional): For the best taste, I recommend rolling your cookie dough balls in either sanding sugar or granulated sugar. The sugar coating provides a little sparkle and an extra special touch of sweetness!
Why use cream of tartar in sugar cookies?
Cream of tartar is one of those ingredients that a lot of us have buried in the back of our pantry and have no clue how to use it. While it may seem odd, cream of tartar is actually a magical ingredient that can drastically improve your cookies!
What is cream of tartar?
Scientifically speaking, cream of tartar is potassium hydrogen tartrate (also known as potassium bitartrate), which is a byproduct of winemaking. It’s an organic acid, comparable to lemon or vinegar, and it’s often used in baking or cleaning.
Cream of tartar is a white powder, similar in appearance to baking soda or baking powder, and you can easily find it in the spice aisle of your grocery store.
What does it do for my cookies?
In a nutshell, cream of tartar acts as a stabilizer and bonds your ingredients together. It prevents sugar from crystalizing by activating the alkaline in baking soda. Fun science fact: mixing baking soda with cream of tartar essentially creates baking powder. However, cream of tartar gives the cookies a soft and chewy texture that you can’t get with just plain baking soda or baking powder.
How to make sugar cookies?
These almond cookies are drop sugar cookies. The process of making these cookies is incredibly straightforward and foolproof – dry ingredients in one bowl, wet ingredients in another, mix the two together, roll and bake! Very minimal effort is required for epically delicious results!
(Don’t forget to scroll down for the detailed measurements in the complete printable recipe at the bottom of the page.)
How to make almond cookies from scratch
- Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
- Combine dry ingredients: In a medium mixing bowl, whisk together the dry ingredients. Set aside
- Combine wet ingredients: In a large mixing bowl with a hand-held or stand mixer, cream together the butter and sugar until light and fluffy. Add the egg, egg yolk and almond extract; beat together.
- Add the dry ingredients to the wet: With the mixer on low, slowly add ½ of the dry ingredients to the wet ingredients. Mix until just barely combined. Add the remaining ½ of the dry ingredients and mix on low until almost combined. Use a rubber spatula to gently fold until the ingredients almost form a cohesive ball. (Optional: Cover the dough with plastic wrap and refrigerate for up to 4 days.)
- Roll cookies: Use a cookie scoop to roll the cookie dough into balls. Gently roll each ball in sugar and transfer them to the cookie sheet.
- Bake the cookies for 8-11 minutes.
- Cool: Cool the cookies on the baking sheet for 5 minutes, then transfer to wire rack to cool completely.
- Make the icing (optional): While the cookies are cooling, mix together the icing.
- Ice the cookies: Dip the top surface of each cookie into the icing and decorate with almonds.
- Serve: Serve and enjoy!
Tips for the best homemade drop sugar cookies
- Flour: For the best results, make sure you properly measure your flour! Use a spoon to fluff the flour within the container or bag. Use a large spoon to scoop the flour into the measuring cup. Then, use the flat, straight side of a knife to level the flour across the measuring cup.
- Room temperature ingredients: Make sure your butter and eggs are at room temperature! Room temperature ingredients form an emulsion which traps air in the dough. While baking, the trapped air will expand which produces a fluffier cookie!
- Almond Extract: Use pure almond extract for the best warm, nutty flavor! Artificial almond extract will give the cookies a slightly off-putting, artificial taste.
- Sanding Sugar: You can roll the cookie dough balls in regular granulated sugar or you can use sanding sugar, which has a slightly larger granule size. You can find sanding sugar in the baking aisle of most major grocery stores or you can easily order it online (Hello, Amazon.). Sanding sugar comes in a bunch of different colors if you are looking to add a touch of colorful fun!
- Don’t Over-bake: The cookies will look very soft when you remove them from the oven, but they will continue to harden as they cool on the baking sheet. Do not over-bake the cookies!
How to make soft and chewy sugar cookies step by step:
Troubleshooting: Common almond sugar cookie problems
Did your cookies spread too much or turn out hard! Read below for common soft sugar cookie problems and their simple solutions!
Why do my cookies spread so much when baking?
There’s nothing more frustrating (and uninviting) than a bunch of over-spread, flat cookies.
Now, it’s important to note that a little bit of spreading is normal when making drop sugar cookies! These aren’t cut-out sugar cookies where you are aiming for crisp, clean edges. However, too much spread is never a good thing! Below are a few things you can do to help cookies from spreading too much when baking.
Nine tips to prevent your cookies for spreading:
- Correct Measurements. Baking is a science. If just one measurement is off it will change the entire outcome of the recipe! (Tip: Incorrectly measured flour is the biggest culprit – make sure you measure that flour correctly!! See the notes section of the recipe card for details.)
- Room temperature butter. If your butter is melted or too warm it will cause the cookies to spread significantly. You want your butter at room temperature.
- Don’t use expired baking soda. Baking soda (along with cream of tartar) is what helps these cookies rise while baking. However, baking soda will lose its leavening abilities over time. Always check the expiration date! (Note: As long as you keep cream of tartar in an airtight container in a cool, dark place it keeps for years!)
- Don’t over-mix. Over-beating the ingredients together will force too much air into the dough. Too much air will cause the cookies to collapse and flatten when baking.
- Chill the cookie dough. This dough does not require chilling. However, if super thick cookies are your jam, you may want to consider chilling the dough for 2 hours! When you chill the dough is solidifies the butter (fat). The longer the fat stays in a solid state in the oven, the less your cookies will spread. Thus, cold dough equals less spreading.
- Oven temperature. Double check to ensure your oven is set at the correct temperature. Then, use an oven safe thermometer to make sure your oven is really calibrated to the right temperature! If your oven isn’t hot enough, the cookies won’t cook and set quick enough, giving them too much time to spread.
- Quality Cookie Sheets. You need a heavy-duty cookie sheet! Cheap cookie sheets will not heat evenly. Look for a light-colored aluminum cookie sheet versus a dark one as dark cookie sheets tend to heat up too quickly.
- Parchment Paper or Silicone Baking Mats. Always cover your cookie sheet with parchment or a Silpat rather than grease them with oil or fat. Cookies will spread more when they are sitting on a greasy surface, while parchment or a mat will grip onto the bottom of the cookie dough, preventing them from spreading too much.
- Bake on the middle rack one sheet at a time: For even baking, make sure you bake your cookies on the middle rack in the oven. You need even heat on both the top and the bottom for the cookies to spread uniformly.
What’s the secret to soft sugar cookies?
Soft and chewy cookies are my all-time favorite! I especially love the types of cookies that just melt-in-your-mouth with the slightest chew. Swoon!
- Cream of Tartar. Using cream of tartar in addition to baking soda is like using a super charged (yet tasteless) baking powder. The dynamic duo gives cookies a delicious softness with the perfect chewy texture!
- Extra Egg Yolk. One (or two) whole egg(s) is pretty standard in cookie recipes. But, adding one extra egg yolk provides a rich softness that just can’t be beat!
- Under-bake the Cookies. To ensure soft, chewy cookies, make sure you take the cookies out of the oven when they still appear to be slightly underdone. Don’t worry, the cookies will continue to cook ever-so-slightly as they cool on the pan. Over-baking the cookies will turn them crisp and tough.
Why did my cookies turn out hard?
The last thing you want are rock hard cookies if you are aiming for perfectly soft sugar cookies! Read the tips below to ensure you aren’t making a common mistake that results in unappetizing hard cookies!
Four common mistakes when making soft sugar cookies:
- Your butter is too warm. Baking is a science and your butter needs to be room temperature. I know it’s highly annoying when all you want are cookies and you want them now (and your butter happens to be cold. Thank you very much.). The biggest mistake you can make is throwing those sticks of butter into the microwave and nuking them – this will make the butter too soft. And, butter that is too soft will cause your cookies to turn out greasy and unappetizing. Tip: Let your butter stand at room temperature for 1 to 1 ½ hours, or until it is soft and just gives to gentle pressure.
- Over-beating the dough. Over-beating or overworking sugar cookie dough will result in cookies that are very tough and hard. Cream your butter and sugar until just light and fluffy (1-2 minutes). And, do not over-mix the dry ingredients into the wet ingredients – mix them until almost combined and then use a spatula to gently fold until you form a cohesive ball.
- Greasing your cookie sheet. Using butter or cooking spray to grease your cookie sheet will cause your cookie dough to overly spread when baking, which will result in flat, hard cookies. Always line your cookie sheets with parchment or Silpat.
- Over-baking the cookies. Never bake soft sugar cookies until they are golden brown. In the case of sugar cookies, golden brown does not mean delicious! Over-baked cookies will be hard, thin and crunchy, instead of deliciously soft and chewy. Remove cookies from the oven when they look a little under-baked. If the edges of your cookies are golden brown, you have baked them too long!
What type of icing for sugar cookies?
It’s hard to deny that most of the fun part of baking cookies is decorating them! Whether you are gifting cookies to friends, packaging cookies for shipping to family or simply arranging a cookie platter for your family, you want your cookies to be beautiful (and tasty)! But, are you confused as to which sugar cookie icing or frosting works best for your needs? Below are a few icings and frostings perfect for decking out your treats!
The best icings and frostings for cookies
- Easy Cookie Icing (seen here): You only need three ingredients for this super easy glaze icing: confectioners’ sugar, milk and almond extract. For icing that sets beautifully, I recommend also adding a touch of light corn syrup (not high fructose corn syrup)! For a super smooth icing, make sure you sift the confectioners’ sugar before using. The beautiful thing about this icing is that after the iced almond cookies sit for a bit, the icing sets up perfectly and hardens, producing gorgeous cookies that aren’t tacky or impossible to store!
- Royal Icing: Royal icing is probably the most well known icing for decorating cookies. Typically made from egg whites or meringue powder, this icing dries hard and is easy to customize with color.
- Store-bought Icing in a Tube: Pre-made icing is another great grab-and-go shortcut! They make decorating a breeze and are available in a wide assortment of colors! However, tube icing that will not harden, so keep that in mind when storing your cookies!
- Buttercream Frosting: Thick, and rich, buttercream frosting is extremely versatile and delicious! You can add various flavors, colors and even change the consistency with very little effort. However, buttercream frosting is soft and does not set or dry hard – so keep that in mind if you need to stack, package or ship your cookies!
- Store-bought Tub Frosting: Pre-made frosting is perfect for ease and convenience! You can simply purchase the tub and use it straight from the container. Tub frosting is readily available in a wide range of colors and flavors; however, just like buttercream it will not set or dry hard.
- Fondant: Edible sugar dough, known as fondant, is often used for cake decorating; however, you can also use it to decorate cookies with cute shapes!
When to ice or frost sugar cookies?
Warm cookies and icing just don’t mix! Your cookies need to be completely cool before you start the icing or frosting process. If the cookies are warm when you start decorating, the icing will melt and drip right off once it touches the warm cookie!
Pro-tip: Let the cookies cool completely and don’t rush the process. You took the time and effort making and baking the cookies, so you don’t want to ruin a beautiful thing! I like to be on the safe side and make these almond sugar cookies a two-day project – roll and bake the cookies the first day, and then decorate them the following day.
Tips for making in advance, storing and freezing soft sugar cookies
Can you make drop sugar cookie dough in advance?
Making cookies in advance or batching out cookie dough for upcoming cookie exchanges and homemade cookie boxes makes life all the easier! And, I’ve got good news – drop sugar cookies are perfect for making ahead! Whether you want to just make the dough in advance or completely bake and store the cookies for a later date, I’ve got you covered!
How to make almond sugar cookie dough ahead of time
- Refrigerating sugar cookie dough: You can prepare and store cookie dough in the refrigerator for 3-4 days before baking. There are two ways you can refrigerate cookie dough: as a whole batch or as individual cookie dough balls. Regardless of how you are refrigerating the dough, make sure you wrap it tightly with plastic wrap.
- Bonus: Refrigerating the dough will help control the spread of your cookies during baking, which will ensure a more concentrated flavor and deliciously soft texture!
- Freezing cookie dough: If you would like to make sugar cookie dough farther in advance, freezing the dough is the way to go! Just like refrigeration, there are two ways to freeze cookie dough: as an entire batch of dough or as individual cookie dough balls. Cookie dough will keep well in the freezer for up to 3 months.
- To freeze the dough as an entire batch: Gently form your cookie dough into a cohesive ball. Wrap the dough tightly with a couple layers of plastic wrap. Transfer the dough to a zip-closure bag and remove all the excess air before sealing the bag. Removing the excess air helps keep the cookies stay fresher for longer and helps prevent freezer burn. Store the dough in the freezer until ready to use.
- To freeze dough as individual (ready to bake) cookie balls: Scoop the cookie dough and roll into balls roughly 1 ½ tablespoons each. Transfer the cookie dough balls onto a large cookie sheet lined with parchment paper. Flash freeze the cookie dough for 1 hour, or until frozen. Remove the cookie sheet from the freezer and transfer the balls to a freezer-safe zip-closure bag. Store the drop cookie dough balls in the freezer until ready to use.
- How to thaw and bake frozen cookie dough: You technically do not need to thaw cookie dough before baking; however, you can thaw it in the refrigerator overnight if you desire. Alternatively, you can remove the cookie dough from the freezer and transfer the balls (arrange them 3-inches apart) to a parchment paper lined cookie sheet. Allow the cookie dough balls to sit at room temperature for roughly 20 minutes to remove harsh chill. Add 2-3 minutes to the bake time indicated in the recipe.
How to store sugar cookies?
After going through the effort of making, rolling and baking almond sugar cookies, you want to keep those cookies as soft, chewy and delicious as they were when they were fresh out of the oven!
Maybe you want to send the cookies as part of a care package or a holiday cookie box? Or, perhaps you are simply looking to store leftover freshly baked cookies? Below are tips and tricks for keeping homemade cookies fresh!
How to wrap and store baked sugar cookies:
- Storing cookies for gifting: Homemade almond sugar cookies are perfect for gifting! However, you want to make sure your cookies are fresh upon delivery! The best and most aesthetic way to keep cookies moist is to use a round airtight cookie tin or container. Layer a flour tortilla along with a sheet of (round) parchment paper between the layers of cookies. The moisture from the tortillas will keep the cookies soft, while the sheet of parchment paper keeps them somewhat camouflaged from view!
- Storing leftover baked cookies: To keep homemade soft and chewy cookies from turning dry and crisp, store them in a resealable bag at room temperature. Add a small piece of bread (about ½ a slice) to the bag and remove all excess air before sealing.
Tips for storing soft cookies
- Don’t store hot or warm: Allow the cookies to cool completely before storing. Never store them while they’re still hot or warm as the trapped heat will lock in too much moisture, causing the cookies to become soggy!
- Add a bit of moisture: Adding moisture to your cookie container will help keep the cookies soft and fresh. Try using a flour tortilla, slightly damp paper towel or half a slice of bread to help maintain moisture!
- Store at room temperature: To ensure drop cookies stay soft during storage, store them at room temperature in an airtight container in a cool, dark place away from direct sunlight.
How long will they keep?
Almond sugar cookies will stay fresh at room temperature in an airtight container or resealable bag for up to 5 days.
To extend the shelf life of baked cookies, store them in the freezer! (See below for tips on freezing cookies!)
Pro-tip: To revive and restore cookies to their original just-baked freshness, try re-warming them in a 400-degree oven for 3 to 4 minutes. Allow the cookies to cool on the cookie sheet for 2 minutes before serving warm!
Can I freeze baked cookies?
Looking to freeze your cookies so you can enjoy them at a later date!? Perfect! These almond sugar cookies freeze beautifully – both glazed and un-glazed!
How to freeze baked sugar cookies
- Make the cookies: Prepare the cookie dough, roll and bake according to recipe instructions.
- Cool completely: Transfer the cookies to a cooling rack to cool completely.
- Glaze (optional): Dip the cookies in the glaze (icing) and let the glaze set completely – it shouldn’t be tacky or wet to the touch!
- Flash Freeze: Line a cookie sheet with parchment paper and add the cookies on top. Place the cookies in the freezer and flash freezer for an hour, or until frozen.
- Store: Transfer the frozen cookies to a freezer-safe resealable bag or storage container. Freeze for up to 3 months.
- To enjoy: Thaw the cookies in the bag or container at room temperature. Serve and enjoy!
Pro-tip: If you are freezing glazed (or iced) cookies, it’s best to stack them in a freezer-safe airtight container. Place sheets of wax paper between the layers of cookies to avoid ruining the icing.
I will be taking off the next two weeks to celebrate the holidays with my family… and, bake all the cookies of course!!
So, from my kitchen to yours, warmest wishes for a the most wonderful holiday season!
Looking for more holiday recipes?
If you love these soft and chewy cookies, try one of these delicious recipes next:
The best soft and chewy sugar cookies recipe👇
Soft & Chewy Almond Sugar Cookies
- Mixing bowls (2)
- Hand-held or Stand Mixer
- Cookie Sheet
- Wire Rack
- 2 ¾ Cup All-Purpose Flour – spooned & leveled (328 grams) (SEE NOTES)
- 1 tsp Baking Soda
- ¾ tsp Cream of Tartar
- ½ tsp Kosher Salt
- 1 Cup Unsalted Butter – softened to room temperature
- 1 ¼ Cup Granulated Sugar – plus more for rolling cookies (SEE NOTES)
- 1 large Egg + 1 Large Egg Yolk – at room temperature
- 2 tsp Almond Extract (SEE NOTES)
- 2 Cups Powdered Sugar - leveled & sifted
- 3 TBS Milk, Cream or Half-and-Half
- 2 TBS Light Corn Syrup (SEE NOTES)
- ½ tsp Almond Extract
- Sliced Almonds – optional for decorating
- Preheat oven to 350 degrees F. Line two large cookie sheets with parchment paper or silicone baking mats. Set cookie sheets aside.
- Combine dry ingredients: In a medium-size mixing bowl, combine the flour, baking soda, cream or tartar and salt. Whisk well to combine.
- Combine wet ingredients: In a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until fluffy and light in color, about 1-2 minutes. Add the egg, egg yolk and almond extract. Beat on medium-high speed until combined. NOTE: Use a spatula to stop and scrape the sides and bottom of the bowl as needed while making the dough.
- Add the dry ingredients to the wet: With the mixer on low, slowly add ½ of the dry ingredients to the wet ingredients. Mix until just barely combined. Use a rubber spatula to scrape down the sides and the bottom of the bowl. Add the remaining ½ of the dry ingredients and mix on low until ALMOST combined. Use a rubber spatula to gently fold until the ingredients are JUST combined to form a cohesive ball. The dough should be thick and sticky. DO NOT over-mix! (Optional: Cover the dough with plastic wrap and refrigerate for up to 4 days)
- Roll cookies: Add about 1/3 to 1/2 cup of granulated sugar to a small bowl. Use a cookie scoop (or your hands) to roll the cookie dough into balls (about 1 ½ tablespoons each). Gently roll each ball in the sugar. Transfer the cookie dough balls to the prepared cookie sheets and arrange them 3-inches apart.
- Bake: Bake the cookies for 8-11 minutes. The cookies will be puffy, and the centers will look soft. Remove the cookies just before the edges turn golden brown - don’t over bake the cookies!
- Cool: Remove the cookies from the oven and place the cookie sheet on a wire rack. Allow the cookies to cool on the baking sheet for 5 minutes. Transfer the cookies from the baking sheet to the wire rack to cool completely.
- While the cookies are cooling, make the icing (optional): In a small bowl, combine the powdered sugar, milk, corn syrup and extract. Whisk until well combined. If the icing is too thick, add more milk, a splash at a time, until desired consistency is achieved. (You want the icing to be thick enough that it slightly holds its shape when drizzled.)
- Ice the cookies: Once the cookies are completely cooled, dip the top surface of each cookie into the glaze, pulling the cookie straight up and out of the glaze. Transfer each glazed cookie, icing side up on the wire cooling rack. Top each cookie with a few sliced almonds.
- Serve: Serve and enjoy! For hard icing and stackable cookies, let the icing set completely – set the cookies aside for a few hours at room temperature, or until the icing is hard to the touch. Stack and store or enjoy!
- Flour: Make sure you properly measure and level all your ingredients, especially the flour! To do so, use a spoon to scoop the flour into a measuring cup. Do not pack the flour down. Use the flat edge of a knife to gently and evenly level the flour.
- Almond Extract: Use pure almond extract for the best flavor! If you like a strong almond flavor, use the full 2 teaspoons in the dough. For a more muted flavor, use 1 1/2 teaspoons of extract.
- Sugar for Rolling Cookies: You can use granulated sugar or sanding sugar for rolling the cookie dough balls.
- Light Corn Syrup: Light corn syrup is NOT the same thing as high fructose corn syrup! Corn syrup helps the icing set up firm (so you can stack the cookies); however, you can skip the syrup if desired - please note that your icing will be less shiny and won't set.
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