Almond Glazed Holiday Cookies
These almond glazed holiday cookies are buttery, festive, and topped with a sweet almond glaze that hardens to perfection. They’re ideal for cookie exchanges, holiday platters, or gifting to neighbors and friends.
The tender cookie base is flavored with almond extract and vanilla, creating a delicate crumb that melts in your mouth. Once baked and cooled, each cookie gets dipped in a simple almond glaze that adds just the right amount of sweetness.
Whether you’re baking for Christmas, Hanukkah, or New Year’s celebrations, these cookies look bakery perfect and taste even better. Plus, they stay fresh for days when stored properly.
Why You’ll Love This Recipe
These cookies come together quickly with pantry staples you likely already have on hand. The dough doesn’t require chilling, so you can go from mixing bowl to oven in under 15 minutes.
The almond glaze sets beautifully, making these cookies perfect for stacking, packaging, or arranging on a dessert table. They won’t stick together or make a mess like some frosted cookies do.
They’re also incredibly versatile. You can add sprinkles, crushed candy canes, or chopped almonds on top before the glaze sets to customize them for any holiday theme.
Read More: Peppermint Candy Sugar Cookies
Ingredients You’ll Need
The cookie base uses simple ingredients that create a tender, buttery texture. All purpose flour provides structure while butter adds richness and that signature melt in your mouth quality.
Almond extract is the star flavor here, complemented by pure vanilla extract. Granulated sugar sweetens the dough while a pinch of salt balances everything perfectly.
For the glaze, you’ll need powdered sugar, almond extract, and milk or cream. The consistency should be thick enough to coat the cookies but thin enough to drip slightly down the sides.
For the Cookies:
For the Almond Glaze:
How to Make Almond Glazed Holiday Cookies
Step 1: Prepare the Dough
Preheat your oven to 350°F and line two baking sheets with parchment paper. In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 2 to 3 minutes.
Beat in the egg, almond extract, and vanilla extract until fully combined. In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. The dough should be slightly sticky but easy to handle.
Step 2: Shape and Bake
Scoop tablespoon sized portions of dough and roll them into balls. Place them on your prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each ball slightly with the bottom of a glass or your palm. They should be about ½ inch thick.
Bake for 12 to 14 minutes, until the edges are just barely golden and the centers look set but not browned. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 3: Make the Glaze
While the cookies cool, whisk together the powdered sugar, milk, and almond extract in a medium bowl. The glaze should be thick but pourable. Add more milk if it’s too thick or more powdered sugar if it’s too thin.
Once cookies are completely cool, dip the top of each cookie into the glaze, letting excess drip off. Place back on the wire rack.
If using toppings like sliced almonds or sprinkles, add them immediately before the glaze sets. Let the glaze harden completely, about 30 minutes, before serving or storing.
Almond Glazed Holiday Cookies
Course: DessertCuisine: AmericanDifficulty: Easy24
15
minutes14
minutes29
minutesButtery almond cookies topped with a sweet almond glaze that hardens to perfection. These festive treats are ideal for holiday cookie platters and gift giving.
Ingredients
- For the Cookies
2 ½ cups all purpose flour
1 cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 ½ teaspoons almond extract
1 teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon salt
- For the Almond Glaze
2 cups powdered sugar
3 tablespoons milk or heavy cream
½ teaspoon almond extract
Optional: sliced almonds, sanding sugar, or sprinkles for topping
Directions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, cream butter and granulated sugar with an electric mixer until light and fluffy, 2 to 3 minutes.
- Beat in egg, almond extract, and vanilla extract until combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing on low until a soft dough forms.
- Scoop tablespoon sized portions of dough and roll into balls. Place on prepared baking sheets 2 inches apart.
- Gently flatten each ball to about ½ inch thickness.
- Bake 12 to 14 minutes until edges are barely golden. Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
- For the glaze, whisk together powdered sugar, milk, and almond extract until smooth and pourable.
- Dip the top of each cooled cookie into glaze, letting excess drip off. Return to wire rack.
- Add toppings immediately if using. Let glaze set for 30 minutes before serving.
Notes
- Substitutions: You can use dairy free butter and non dairy milk to make these cookies dairy free. For a different flavor profile, substitute vanilla extract for the almond extract in both the cookies and glaze.
Storage: Keep in an airtight container at room temperature for up to 5 days. Freeze unglazed cookies for up to 2 months.
Glaze Consistency: If your glaze is too thick, add milk ½ teaspoon at a time. If too thin, add powdered sugar 1 tablespoon at a time.
Nutrition (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 165 |
| Total Fat | 8g |
| Sugars | 15g |
| Protein | 2g |
Storage and Make Ahead Tips
Store these cookies in an airtight container at room temperature for up to 5 days. Layer them between sheets of parchment paper to prevent sticking.
You can freeze the baked, unglazed cookies for up to 2 months. Thaw completely at room temperature before glazing and serving.
The dough can also be made ahead and refrigerated for up to 3 days. Let it sit at room temperature for 10 minutes before shaping and baking for easier handling.
Tips for Perfect Cookies Every Time
Make sure your butter is properly softened to room temperature, not melted. This ensures the cookies have the right texture and don’t spread too much during baking.
Don’t overbake these cookies. They should look just barely set in the center when you remove them from the oven. They’ll continue to firm up as they cool.
For the smoothest glaze, sift your powdered sugar first to remove any lumps. This creates a professional looking finish that’s silky and even across each cookie.
Frequently Asked Questions
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe to just a pinch. Salted butter can make the cookies taste slightly saltier, which some people prefer, but unsalted gives you better control over the overall flavor balance.
Why is my glaze not hardening?
The glaze may have too much liquid. Add more powdered sugar a tablespoon at a time until you reach a thicker consistency. Also, make sure your cookies are completely cool before glazing, as warmth can prevent the glaze from setting properly.
Can I make these cookies without almond extract?
Absolutely. Replace the almond extract with additional vanilla extract for classic vanilla glazed cookies, or try maple extract, lemon extract, or even peppermint extract for different holiday flavors. The texture and baking method remain exactly the same.
