Almond Sugar Cookies

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Buttery and tender with a delicate almond flavor, these Almond Sugar Cookies are a total showstopper. These cookies have a soft, melt in your mouth texture and just the right amount of richness. Each cookie is generously coated in pastel sanding sugar, adding a sweet crunch and a pretty pop of color.

Spring has finally sprung!    It’s been a long, cold, and snowy winter but it’s finally starting to warm up and the sun is shining.  Easter is just a little over a month away.

I’ve been looking for a cookie to brighten up my day.   I have the sweet and tart Frosted Lemon Sugar Cookies that I love but I wasn’t looking for a lemon cookie. Another option were White Chocolate Raspberry bars but the raspberries haven’t been looking too great at the market. Key Lime Thumbprints sounded amazing but I didn’t have any Key Lime curd on hand.

I found a recipe for these tasty little almond sugar cookies.   I like that the cookie is the perfect balance between all purpose flour and almond flour.   It makes the cookie firm enough that it holds together well but it’s super tender and flavorful.   The bottoms get a little brown and crisp but the cookie itself is light and buttery.

Can I make these cookies gluten free?

Yes you can!   I would keep the same amount of almond flour and then substitute the all purpose flour for a 1:1 gluten free flour.   The cookies will have a similar texture and will hold up well.

The thing that makes these cookies really fun is the bright colored sugar.    Before the cookies are baked they are rolled in colored sugar.  I used bright blue, neon pink, and yellow.   I thought these were great colors for spring and Easter.

If you don’t have colored sugar you can make your own by adding a drop of food coloring to a cup of sugar and mixing it until it is the desired color. You may have to let it sit for an hour or two on a baking sheet so it dries but then you will have colored sugar.

Ingredients:

• all purpose flour
• almond flour
• baking powder
• baking soda
• salted butter (or unsalted if you prefer)
• granulated sugar
• egg
• vanilla extract
• colored sanding sugar

Cream together the butter and sugar.  Add in the egg and vanilla and mix well. Stir in the flours, baking powder, and baking soda and mix well.  Refrigerate for 30 minutes.

Preheat the oven to 400 degrees.   Form the dough into 1 inch balls and roll in the colored sugar.  Place on a baking sheet and bake for 8 minutes.

While baking these cookies puffed up and made perfect circles.  The colored sugar sparkled like bright jewels.   These cookies not only tasted amazing but they were so pretty!

Do I have to use the sanding sugar?   Is there an alternative?

You do not have to use sanding sugar.   You can use regular granulated sugar if you prefer.  You can also use colored sprinkles or jimmies in place of the colored sanding sugar.

I took a few of these cookies to school and everyone raved about the color and the flavor.  These have got to be one of my favorite cookies to date.

The great thing about them is that you can change up the color of the sanding sugar to match any event.   Red and green for Christmas, red, white, and blue for patriotic holidays, or orange and black for Halloween.

Almond Sugar Cookies

A tender and buttery almond cookie that sparkles with colored sugar.

5 from 1 vote

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Prep Time: 10 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 18 minutes minutes

Servings: 2 dozen cookies

Author: Hezzi-D

Ingredients

• 1 c. butter softened
• 3/4 c. sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/4 c. all purpose flour
• 1 c. almond flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pink yellow, and bright blue sugar

Instructions

• In a large bowl cream together the butter and sugar. Beat in the egg and vanilla.
• In a medium bowl combine the all purpose flour, almond flour, baking powder, and baking soda.
• Add the flour mixture to the butter mixture and mix well.
• Roll the cookie dough into a ball and refrigerate for 30 minutes to make it easier to handle.
• Preheat the oven to 400 degrees.
• Roll the dough into 1 inch balls. Dip each ball into the colored sugar. Place the cookies on an ungreased baking sheet and flatten slightly with your palm.
• Bake for 7-8 minutes or until the cookies have puffed up.
• Cool for 1-2 minutes on the baking sheet and then remove to a wire rack to cool completely.

Notes

Adapted from Tastes of Lizzy T

All the Almond Recipes

• Almond Buttercrunch from Creative Cynchronicity
• Almond Sugar Cookies from Hezzi-D’s Recipe Box
• Artichoke Salad from Art of Natural Living
• Brie, Apple & Almond Phyllo Cups from A Kitchen Hoor’s Adventures
• Chinese Almond Cookies from That Recipe
• Green Almond Avakkai from Magical Ingredients
• Honey Almond Granola from Jen Around the World

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