Soft Almond Sugar Cookies with Icing

5 from 1 vote

Soft almond sugar cookies with icing are buttery with a strong almond flavor, crisp edges, and a chewy texture. These are easy cookies to make in one bowl, with 5 main ingredients, dairy free and ready within 15 minutes.

Prep Time3

Cook Time12

Total Time15

Course: Dessert

Cuisine: American

Servings:

Calories: 160kcal

Author: Dee Dine

Ingredients

Cookies

1 cup all purpose flour or use gluten free baking flour
¼ cup apple sauce, unsweetened
½ cup butter, softened I used dairy free
⅓ cup organic cane sugar
1 teaspoon almond extract
½ teaspoon baking powder
½ teaspoon baking soda
pinch salt

Frosting

¾ cup organic powdered sugar
¼ teaspoon vanilla extract* or almond extract
1 ½ tablespoon milk

Optional dusting top

1 tablespoon almond flour or chopped almonds

Instructions

Prep

Preheat oven to 350 degrees.
Line a baking sheet with parchment paper
If butter is not at room temperature, microwave it in a bowl, paper off, for 10 seconds.

Make almond sugar cookies

In a large mixing bowl, cream the butter with the sugar using a hand mix for about 2 minutes. Then add in the apple sauce and almond extract. Mix another 1 minute. You want the sugar to dissolve so test this by pressing the mixture with a rubber spatula or spoon against the side of the bowl for a crunch-feeling. If so, keep mixing until it's diminished.
⅓ cup organic cane sugar, ¼ cup apple sauce, unsweetened, ½ cup butter, softened, 1 teaspoon almond extract
To a strainer, add the flour, baking soda and salt and add those to the wet mixture using a spoon to work the dry ingredients through the strainer.
1 cup all purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, pinch salt
Put the strainer full of dry ingredients over the bowl, and use a spoon to work the ingredients through.
Mix the batter until just combined. Don't mix more than a minute.
Scoop out balls of dough with a medium cookie scoop or 1 ½ tablespoon of batter. Line them up on a baking sheet 2 to 3 inches apart.

Bake cookies

Bake the cookies for 10 to 12 minutes until the edges just start to turn golden. Use a round 2-inch cookie cutter to even out the circle shape on warm cookies.
Cool the cookies on the pan for 10 minutes, then on a wire rack for 20 more minutes or until cool. Make the frosting.

Make frosting

In a bowl, stir together the powdered sugar, vanilla extract, milk, and remaining almond extract and beat the frosting until it appears smooth.
¾ cup organic powdered sugar, ¼ teaspoon vanilla extract*, 1 ½ tablespoon milk, 1 tablespoon almond flour or chopped almonds
Drizzle the frosting on the top of each cookie. Let the cookies sit until the frosting is set.

Video

Notes

Room temperature. Store unfrosted cookies at room temperature in a sealed container for two days.

Refrigerator. Store frosted cookies in the refrigerator for 1 week.

Freezer. In a sealed container, store uncooked cookie dough balls or baked unfrosted cookies for up to a month.

*Swap the vanilla for almond extract if you want the frosting to have an almond flavor like Crumbl cookies.

Nutrition