With each gentle swirl of dough, the essence of almond wafts through the air—a sweet, nutty dance that beckons to be savored. Almond Cookies with Glaze and Sprinkles remind us that even simple ingredients can transform into something festive and delightful, evoking joy with every bite. Allow yourself to become enveloped in the artistry of baking, where tradition meets creativity, and flavors meld into a tender embrace.
Why make this recipe?
Baking these almond cookies is akin to crafting little treasures of joy, perfect for celebrations or quiet moments alike. The buttery base paired with the enchanting aroma of almond creates not just a treat, but an experience, while the sweet glaze and cheerful sprinkles bestow a playful finish. They are a feast for the eyes and palate, each crumb whispering stories of warmth and love.
How to make Almond Cookies with Glaze and Sprinkles
Ingredients:
- 1 cup unsalted butter, soft at room temperature
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 3 tablespoons whole milk
- 1 teaspoon almond extract
- 2 3/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups powdered sugar, sifted
- 1/2 teaspoon almond extract (for glaze)
- 2 to 3 tablespoons whole milk (for glaze)
- Rainbow colored nonpareil sprinkles
Directions:
- Begin by creaming the soft butter and granulated sugar together in a stand mixer until they transform into a fluffy, pale cloud, teasing the senses with the promise of sweetness.
- Introduce the eggs, one at a time, celebrating their incorporation fully into the mixture after each addition. As you do, add in the whole milk and almond extract, allowing the flavors to swirl in harmony.
- In a separate sanctuary of your kitchen, sift together the all-purpose flour, baking powder, and salt, letting the gentle breeze of the flour dance freely through the air.
- Gradually, and with intention, mix the dry ingredients into the wet until they unite in a seamless embrace—silken and thick.
- Cover the bowl and let the batter rest in the refrigerator for 30-45 minutes, allowing the flavors to deepen and the texture to perfect.
- As time passes, preheat your oven to 350°F and prepare your baking sheets with a tender layer of parchment paper.
- Gently scoop the chilled dough into balls—small, round treasures—and space them generously on the baking sheets, ready for their transformation.
- Bake for 10-12 minutes, watching with anticipation as they rise and turn pale with delicate hints of golden edges.
- Once complete, let them cool on the baking sheet for 5 minutes before transferring these warm beauties to a wire rack, where they will cool completely.
- To create the glaze, whisk together the sifted powdered sugar, almond extract, and milk until it melds into a smooth canvas. Adjust the milk with tender care to achieve the desired consistency—thick yet drizzling.
- Dip the tops of the cooled cookies into the glaze, and let the sweetness cascade down like a soft rain while generously coating them in rainbow nonpareils, inviting pure delight.
- Allow the cookies to sit until the glaze hardens—an act of patience rewarded before they beckon to be served or stored away for future joy.
How to serve Almond Cookies with Glaze and Sprinkles
Present these cookies on a vintage platter, where their colorful splendor can be admired before they vanish into the embrace of loved ones. Pair them with a cup of fragrant tea or coffee, allowing the cozy flavors to mingle and create a moment of serenity.
How to store Almond Cookies with Glaze and Sprinkles
For the preservation of these delicate gems, store them in an airtight container at room temperature. They will retain their charm for several days, though their allure might draw them into eager hands far sooner.
Tips to make Almond Cookies with Glaze and Sprinkles
- Ensure your butter is adequately softened; this will lend a smooth texture to the dough.
- Do not rush the chilling process of the dough; it enhances the flavor and texture.
- Experiment with the glaze—try incorporating citrus zest or a hint of vanilla for added nuance.
Variations
Infuse the batter with finely chopped almonds or swap almond extract for another favorite flavor, such as vanilla or hazelnut, to create your unique signature.
FAQs
Q: Can I freeze these almond cookies?
A: Indeed, you may freeze the baked cookies without the glaze. They can be stored in an airtight container for up to three months. When ready to enjoy, thaw and glaze as desired.
Q: How do I ensure my cookies are chewy?
A: To achieve that lovely chewy texture, be careful not to overbake the cookies—watch for a pale color and a soft touch.
Q: What can I use instead of almond extract?
A: If desired, you can substitute almond extract with an equal amount of vanilla extract or even a few drops of orange blossom water for a fragrant twist.
In the gentle unfolding of these almond cookies, we find a reminder that baking is not just a task, but an art—a tender ritual where time winds softly around our hearts and patience blossoms into delicious creation.
Almond Cookies with Glaze and Sprinkles
Ingredients
Method
- Cream the soft butter and granulated sugar together in a stand mixer until fluffy and pale.
- Introduce the eggs one at a time, adding whole milk and almond extract until well combined.
- Sift together the all-purpose flour, baking powder, and salt in a separate bowl.
- Gradually mix the dry ingredients into the wet mixture until combined.
- Cover the bowl and let the batter rest in the refrigerator for 30-45 minutes.
- Preheat the oven to 350°F and prepare the baking sheets with parchment paper.
- Scoop the chilled dough into balls and space them on the baking sheets.
- Bake for 10-12 minutes until they rise and have pale edges.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Whisk together the sifted powdered sugar, almond extract, and milk until smooth.
- Dip the tops of the cooled cookies into the glaze and coat with rainbow nonpareils.
- Allow the cookies to sit until the glaze hardens.