Big, Fat, Soft Almond Sugar Cookies

Tonight’s recipe is courtesy of Pinterest!  From the blog, Confections from the Cody Kitchen, these soft almond sugar cookies are some of the best I’ve ever had.  I’m talking unbelievably soft, slightly chewy, packed with almond flavor (which I LOVE), don’t require rolling and cutting and don’t even need frosting!  Does it get much better than that?!  I think not!  I never thought I’d find a sugar cookie that wasn’t in some way enhanced with the addition of fluffy, dreamy buttercream but these cookies simply don’t need it.  Now you could always skip the step of rolling them in sugar and go ahead and make frosting but I’m just telling ya right now, save yourself the trouble. You’ve got better things to do.

I did of course make a few minor changes to the original recipe (which is reflected in the recipe I’ve posted).  I can’t help myself.  I thought the almond flavor wasn’t quite cutting it so I added a LOT more to my batter, but you do what suits you.  They’ll be fabulous no matter what.

P.S. If you still feel you need that frosting (I can’t blame you), try these amazing Sugar Cookie Bars or these Thick Cut-Out Sugar Cookies (in a different shape, of course).  Two of my faves.

Enjoy!

5.0 from 1 reviews
Big, Fat, Soft Almond Sugar Cookies
 
Ingredients
  • 1½ c. Sugar
  • 1½ sticks Unsalted Butter, at room temperature
  • ⅔ c. Shortening
  • 2 Large Eggs, at room temperature
  • 3 T. Pure Almond Extract
  • 2¾ c. Cake Flour
  • 1 c. All-Purpose Flour
  • 1 T. Cornstarch
  • 2 t. Baking Powder
  • ½ t. Salt
  • Coarse Sanding Sugar
Instructions
  1. Preheat oven to 350 degrees and line two large baking sheets with parchment paper.
  2. In the bowl of an electric mixer, cream together sugar, butter and shortening until light and fluffy, about 2-3 minutes. Add eggs and almond extract and mix just until combined. In a medium bowl, whisk together cake flour, all-purpose flour, cornstarch, baking powder and salt. Add to butter mixture and beat on medium speed just until flour is incorporated. Turn dough out onto a large piece of plastic wrap, wrap tightly, place in an air-tight container and refrigerate for one hour or overnight (which is what I did).
  3. Roll dough into 2" balls, about the size of a golf ball and roll in sanding sugar. Place on baking sheets about two inches apart and bake for 12 minutes, rotating pans and switching racks halfway through. Let cool on pans for two minutes and then transfer to a wire rack and let cool completely. Store in an air-tight container.
Notes
Makes 35 cookies.

 

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6 Comments

  1. I’m head over heels in love with these cookies and always get compliments when I make them. I’m trying to make the batter in advance and bake at a later date. How well will these freeze? How should I go about baking after being frozen? Thanks!

  2. Courtney so glad you love it! It’s one of my faves! They should freeze fine, as long as they are in a ziploc bag and I’d maybe put them in a tupperware container also just for extra protection. You should be ok to bake them straight out of the freezer although it may take just a couple minutes longer.

  3. I made them today. …And they were more than Great! I did not have the special sugar so I used what I had on hand…Half batch sprinkles and the other half I used a powdered sugar glaze. ..Delicious!

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