Description
These Almond Meltaway Cookies are light, buttery, and topped with a sweet almond glaze. They practically melt in your mouth and are perfect for any occasion.
Ingredients
Units
Scale
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Almond Glaze:
- 1 cup powdered sugar
- 1 1/2 tablespoons milk
- 1/2 teaspoon almond extract
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Make the dough: In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the egg and almond extract, mixing until combined.
- Add dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing just until combined.
- Shape the cookies: Roll dough into 1-inch balls and place on the prepared baking sheet about 2 inches apart. Lightly press each ball down with the bottom of a glass or your fingers.
- Bake for 8-10 minutes, or until the edges are set but the cookies remain light in color. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Make the glaze: In a small bowl, whisk together powdered sugar, milk, and almond extract until smooth.
- Glaze the cookies: Once cookies have cooled, spoon or drizzle the glaze over the tops. Let set for about 10 minutes before serving.
Notes
- You can sprinkle sliced almonds on top before the glaze sets for extra texture.
- If you prefer a stronger almond flavor, add an extra ½ teaspoon of almond extract to the dough.
- Store cookies in an airtight container at room temperature for up to 5 days.