These deliciously dense and moist sugar cookies are made even more special by the creamy almond frosting. Almond extract, which was used on both the sugar cookies and frosting, adds a strong, pure and sweet flavor. Here is an easy dessert recipe for Sugar Cookies with Almond Frosting.
2 cups all-purpose flour
1/2 teaspoon baking soda
Pinch of salt
2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
1 stick unsalted butter, at room temperature
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 3/4 cups confectioners’ sugar, sifted
Start with the cookie dough as it require some resting time. Combine the flour, baking soda and salt in a medium bowl; set aside.
Using a stand mixer fitted with the paddle attachment on medium speed, beat the butter and granulated sugar until fluffy. Add the egg, then beat in the vanilla and almond extracts. Reduce the mixer speed to low and add the flour mixture. Beat until combined. Cover with kitchen wrap and refrigerate for at least one hour.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Scoop 1-inch mounds of dough onto the prepared baking sheets, about 2 1/2 inches apart; flatten the mounds with your fingers. Bake until the cookies are golden around the edges, about 10 minutes. Let the cookies cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
To make the frosting, beat the butter, almond and vanilla extracts, and salt in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy. Add the confectioners’ sugar and beat until smooth and creamy. Transfer to a piping bag fitted with a small star tip. Pipe the frosting onto the cooled cookies. Alternatively, simply spread the frosting on top of the cookies with a spatula.
Store Sugar Cookies with Almond Frosting in a single layer in an airtight container and refrigerate.