Almond Sugar Cookies with Almond Buttercream
Delightful almonds cookies topped with smooth almond buttercream, perfect for any occasion.
Ingredients
For the cookies
- 2.5 cups all-purpose flour Make sure to measure accurately.
- 1 cup almond flour Provides a distinct nutty flavor.
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened Let it sit at room temperature for easy mixing.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
For the almond buttercream
- 1 cup unsalted butter, softened Use room-temperature for best results.
- 4 cups powdered sugar Add gradually to avoid a sugar cloud.
- 2-4 tablespoons heavy cream Adjust for desired consistency.
- 1 teaspoon almond extract
- 0.5 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set it aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
- Add the eggs, almond extract, and vanilla extract. Beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Chill the dough in the refrigerator for about 30 minutes to help maintain shape while baking.
Baking
- Once chilled, scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Buttercream Preparation
- In a large bowl, beat the softened butter for the buttercream until smooth.
- Gradually add the powdered sugar, mixing on low to avoid creating a sugar cloud. Alternate adding the heavy cream and beat until fluffy.
- Mix in the almond extract and vanilla extract until well combined.
- Once cookies are completely cool, spread or pipe the almond buttercream on top of each cookie.
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Notes
For best results, measure your ingredients accurately. Cookies can be decorated with sliced almonds or edible gold dust for special occasions. Pack them well for gifting.