Delicious Almond Sugar Cookies

I was in a baking mood so I hopped on Pinterest (obvi) to get some inspiration. I decided to try these soft almond sugar cookies and wow. It was an excellent decision.

Almond Sugar Cookies. Photo by Jessica Hall

Almond Sugar Cookies. Photo by Jessica Hall

First of all the cookie dough tasted like marzipan. It was this almond sugary deliciousness. Then after they were cooked they were those perfect soft sugar cookies that dreams are made of. I brought them to work and my co-worker described them as “dangerous,” since we all kept going back for one more…and another one. I highly reccomend these tasty cookies, I’m planning on making them sans almond extract one day or with a bit less to see if they will make great plain sugar cookies, I will keep you posted.

Soft Almond Sugar Cookies
Adapted from Confections from the Cody Kitchen

1 1/2 C white sugar
1 1/3 C unsalted butter (cold) (the original recipe calls for 2/3 cup shortening, 2/3 cup butter – I’ve done both ways and they are both good!)
2 eggs
2 tsp almond extract
2 3/4 C cake flour (If you don’t have cake flour, use this substitution: 1 cup cake flour = 1 cup flour – 2 Tablespoons flour + 2 Tablespoons Corn starch; basically for each cup you take out 2 Tablespoons flour and add in the same amount of corn starch. We did the math it’s not as complicated as it sounds. For this recipe it’d be approximately 1/4 cup)
1 C all purpose flour
1 Tbsp cornstarch
2 tsp baking powder
1/2 tsp salt
Sugar (for dusting)

  1. Cream sugar, butter and shortening. Stir in eggs and almond extract. Combine flour, cornstarch, baking powder and salt and add to butter/egg mixture. Mix until fully combined together.
  2. Chill dough in fridge for 30 minutes. Preheat oven to 350 degrees and prepare baking sheets.
  3. Roll 2 tsp of dough (I used a small spoon to measure) into a ball and roll in raw sugar. Place on prepared pan.
  4. Bake cookies for 8 minutes. Remove from oven and gently press the tops of the cookies flat with the back of a spoon while they are still warm and pliable. (The cornstarch keeps them from spreading so they will be mounded up.)
  5. Remove to cooling rack. Allow to cool completely. Enjoy!

What’s your favorite sugar cookie recipe? Let me know if you try this one and what you think!

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