Elevate your almond sugar cookies from dry and crumbly to soft and heavenly. Don't settle for mediocre cookies anymore - impress your friends and family with cookies that will have them begging for the recipe.
Dry ingredients - In a bowl, combine the flour, almond meal, baking powder, and salt. Set asideNote - as I did in the video, you can add the almond meal separately, too.
1 cup All-purpose flour, ¾ cup Almond meal, ½ tsp Baking powder, ¼ tsp Salt
Wet ingredients - In the bowl of a stand mixer, cream the butter and sugars until light and fluffy. Add the egg, followed by the vanilla and almond extract. Pro tip - it is important that the sugar is almost dissolved and the mixture is light and fluffy; otherwise, you will have grainy cookies with undissolved sugar.
½ cup Butter, ¼ cup White sugar, ¼ cup Brown sugar, 1 Egg , ¼ tsp Almond extract, ¼ tsp Vanilla extract
Combine - Finally, add the flour mixture. Combine well, but do not overmix.
Shape - Use a cookie scoop (or two spoons) to drop dollops of dough onto a parchment-lined baking tray. Pro tip - I used about 2 tbsp of dough for each cookie, but you can make them bigger or smaller.
Bake - Transfer the baking tray to the preheated oven and bake for 10 to 12 minutes until the outside is lightly golden.
Store - When done, let the cookies cool on the baking tray for 10 minutes, then transfer them to a cooling rack and cool them completely. Store in an airtight cookie jar. These cookies will keep fresh for up to five days.Pro tip - always cool the cookies properly before you add them to an airtight container.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you