Almond Shortbread Cookies with Icing Recipe
These Almond Shortbread Cookies with Icing are buttery, tender, and delicately flavored with aromatic almond extract. Perfectly baked until golden and finished with a sweet, glossy icing drizzle, they make an elegant treat for any occasion or a delightful afternoon snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
Icing
- 1 cup icing sugar
- 2–3 tablespoons milk or water (to desired consistency)
Instructions
- Prepare the dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the almond extract and mix well. Gradually add in the flour, mixing until a soft dough forms.
- Shape and bake cookies: Preheat the oven to 325°F (165°C). Roll the dough into small balls and place them on a baking sheet lined with parchment paper, flattening each slightly. Bake for 18-20 minutes or until the edges turn light golden brown.
- Cool the cookies: Remove cookies from the oven and allow them to cool completely on a wire rack before icing.
- Make the icing: In a small bowl, whisk the icing sugar with milk or water until smooth and slightly runny. Adjust the liquid to reach drizzling consistency.
- Drizzle icing: Using a spoon or piping bag, drizzle the icing over the cooled cookies. Let the icing set before serving or storing.
Notes
- Ensure the butter is softened at room temperature for easy creaming.
- You can substitute almond extract with vanilla extract if preferred.
- Adjust the icing consistency by adding more or less liquid for thicker or thinner drizzle.
- Store cookies in an airtight container at room temperature for up to a week.
Keywords: Almond shortbread, Almond cookies, Shortbread with icing, Butter cookies, Holiday cookies
