Frosted Almond Cookies a soft chewy cookie flavored with almond extract and chopped almonds and then topped off with a creamy vanilla frosting. These easy to make cookies are always a favorite.
This time of year is cookie season. I am always frantically making everyone’s favorites. It is a good thing that I have a big freezer so that I can store all those cookies.
Every year there is always one new cookie that sneaks in with all the traditional cookies. This year it is these almond cookies. I have made them a few times in the last weeks and they never last too long.
What is your favorite cookie for Christmas?
- As always you want your ingredients at room temperature.
- There are almonds that are in the cookies. I have the cookies with finely chopped almonds or coarsely chopped. Either way works.
- I am kind of old fashion when it comes to baking. I still like to grease my baking sheets with shortening. It works for me, but you can use parchment paper or a baking mat.
- Watch the cookies while they bake. Every oven is a bit different, so time can vary. I really don’t like it when I overbake cookies. These cookies should have edges that are lightly browned. Remember the cookies will continue to bake right after they are taken out of the oven.
- Let the frosting dry before stacking them in a container to prevent sticking.
- If you like you can freeze these cookies.
Steps for making Frosted Almond Cookies
Preheat the oven to 350 degrees F. Grease or line a baking sheet with parchment paper or a baking mat.
Combine the 1/2 butter and sugar in a large bowl, with an electric mixer beat until fluffy.
Beat in the egg. Add the vanilla and the almond extract and mix in.
Sift together the flour, baking soda, and salt. Add half of the flour mixture to the batter and mix in. Add the 1/2 cup of sour cream and beat in. Add the remaining flour and mix in.
Drop by heaping rounded teaspoons onto the prepared baking sheet.
Place in the preheated oven and bake for 12 to 14 minutes. Once they are lightly browned remove them from the oven and place cookies on a cooling rack to cool completely.
While the cookies are cooling make the frosting.
In a medium microwave safe bowl place 1/4 cup butter. Microwave the butter until melted.
Add 3 tablespoons of sour cream to the butter along with 1/2 teaspoon of vanilla and beat together. Gradually add the powdered sugar and beat smooth. Add the milk and beat in.
Frost the cooled cookies and top with almond slivers.
I have more cookie recipes. Take a look at these recipes:
- Chocolate Chip Cookies
- Zucchini Cranberry Oatmeal Cookies
- Soft Ginger Snap Cookies
- Chocolate Chip Salted Caramel Cookies
Frosted Almond Cookies
- 1/2 cup butter
- 1 1/3 cup sugar
- 1 large egg
- 3/4 teaspoon almond extract
- 1/4 teaspoon vanilla
- 2 3/4 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 3/4 cup chopped almonds
- 1/4 cup butter melted
- 3 tablespoons sour cream
- 1/2 teaspoon vanilla
- 2 cups powdered sugar
- 1 tablespoon milk
- 1/3 cup slivered almonds
- Preheat the oven to 350 degrees F. Grease or line a baking sheet with parchment paper or a baking mat.
- In a large bowl add the 1/2 cup of butter and sugar, beat together with an electric mixer until fluffy.
- Add the egg and beat in. Mix in the almond extract and the vanilla.
- Sift together the flour, baking soda, and salt. Add half of the flour mixture to the batter and mix in. Add 1/2 cup of sour cream and mix in. Add the remaining flour and mix in.
- Stir in the 3/4 cup of chopped almond.
- Drop by rounded heating teaspoons on the prepared baking sheet.
- Place in the preheated oven and bake for 12 to 14 minutes or until the cookies are light browned.
- Remove from the oven and cool completely on a cooling rack.
- While the cookies are cooling prepare the frosting.
- In a medium, micro-safe bowl add 1/4 cup butter and microwave until it is melted.
- Add the 3 tablespoons of sour cream and 1/2 teaspoon of vanilla to the butter and beat until smooth.
- Gradually add the powdered sugar, beat until creamy and smooth. Add the milk and beat in.
- Frost the cooled cookies.
- Sprinkle the cookies with the slivered almonds.
- Make sure that the ingredients are at room temperature.
- Make sure that you don't overbake the cookies. Bake only until lightly browned.
- After frosting the cookies, let the frosting dry before placing them in a container, to help them from sticking together.
- These cookies can be frozen