Tender and Chewy Almond Sugar Cookies
Soft, chewy, and delicately nutty, these almond-infused sugar cookies bake up a buttery, and irresistibly tender. Simple ingredients, standout flavor.
Servings 18 Cookies
Ingredients
- 2/3 Cup (160g) Unsalted melted butter
- 3/4 Cup (150g) Sugar
- 1 teaspoon Almond extract
- 1 Large Egg yolk at room temperature
- 1 teaspoon Milk (at room temperature)
- 1 3/4 Cup (210g) All-purpose unbleached flour
- 1/2 Cup (60g) Chopped sliced almonds
- 1 teaspoon Baking soda
- 1/8 teaspoon Baking powder
Instructions
- Preheat your oven to 325°F (165°C) and line two large cookie sheets with parchment paper.
- Pour the melted butter into a large bowl, and mix in the sugar.
- Mix in the egg yolks, milk and almond extract.
- In a medium bowl, mix the flour, baking soda and chopped sliced almonds.
- Add the flour mixture to the butter mixture and stir until you get a cohesive dough.
- Using a 1.5 tablespoon cookie scoop (# 50), scoop the dough and place sic dough balls over the prepared pans.
- Bake for 12-14 minutes or until the cookies are puffed and the bottom edges a light golden.
- Remove from the oven and set aside to set for about 10-15 minutes.
Notes
- Store at room temperature in cookie jar for about 5-7 days, or freeze for up to three weeks in an airtight container, or a freeze bag.
- When using a 1.5 tablespoon cookie scoop (#50), this recipe makes 18 cookies (12 minutes). When using 2 tablespoons cookie scoop (#40) this recipe makes 13 cookies (14 minutes).
- For an extra chewy cookies, use two egg yolks and skip the milk.