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There’s something about the melt-in-your-mouth texture of almond shortbread that makes it impossible to eat just one. These Almond Shortbread Cookies with Glaze are buttery, subtly sweet, and have the perfect hint of almond flavor. Finished with a simple glaze, they’re elegant enough for a holiday cookie platter but easy enough to whip up any time you’re craving a little homemade treat.
If you love soft, buttery cookies that pair beautifully with coffee or tea, this almond shortbread is about to become your new go-to bake!
Why You’ll Love This Recipe
- Easy to Make: Simple ingredients, no fancy techniques, and minimal prep time.
- Perfectly Buttery & Delicate: That classic shortbread texture melts in your mouth.
- Elegant Yet Simple: The almond glaze takes these cookies to the next level with minimal effort.
- Great for Gifting: These cookies store well and make beautiful edible gifts!
Ingredients Breakdown
For the Almond Shortbread:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- ¼ cup finely chopped almonds (optional, for extra crunch)
For the Almond Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon almond extract
Pro Tips:
- Almond Extract Matters: Use a high-quality almond extract for the best flavor.
- Soft Butter is Key: Make sure your butter is softened to room temperature for the best texture.
- Don’t Overmix: Mix just until the dough comes together to keep the cookies tender.
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the butter and sugar: In a large bowl, beat the butter, sugar, and salt together until light and fluffy.
- Add almond extract and flour: Mix in the almond extract, then gradually add the flour, mixing until just combined. Stir in the chopped almonds if using.
- Shape the cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheet. Gently flatten each ball with the bottom of a glass.
- Bake: Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool completely before glazing.
How to Make the Almond Glaze
- In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth.
- Drizzle the glaze over the cooled cookies using a spoon or piping bag.
- Let the glaze set for about 15 minutes before serving.
Chef’s Tips and Tricks
- Chilling the Dough: If your dough feels too soft, chill it for 10-15 minutes before shaping.
- Make-Ahead Tip: The cookie dough can be made ahead and stored in the fridge for up to 3 days.
- Storage: Store baked cookies in an airtight container at room temperature for up to 5 days.
Recipe Variations and Serving Suggestions
- Add a Citrus Twist: A little orange or lemon zest in the dough adds a bright pop of flavor.
- Chocolate Drizzle: Swap the glaze for a drizzle of melted dark chocolate for a decadent touch.
- Pair with a Warm Drink: Enjoy with a cup of tea, coffee, or even a cozy mug of hot cocoa.
FAQs
Can I freeze these cookies? Yes! Freeze unglazed cookies in an airtight container for up to 3 months. Thaw and glaze before serving.
Can I use vanilla instead of almond extract? Absolutely, but you’ll lose that signature almond flavor! If substituting, consider adding a little extra chopped almonds for flavor.
Why are my cookies hard instead of tender? Overmixing the dough or baking too long can make them tough. Mix just until combined and bake until lightly golden.
Almond Shortbread Cookies with Glaze
Prep Time: 10 mins | Cook Time: 12-15 mins | Total Time: 25 mins
Servings: 24 cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- ¼ cup finely chopped almonds (optional)
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon almond extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, beat butter, sugar, and salt until creamy.
- Mix in almond extract and gradually add flour, stirring until just combined. Stir in the chopped almonds if using.
- Roll dough into balls, flatten slightly, and place on baking sheet.
- Bake for 12-15 minutes or until edges are lightly golden. Cool completely.
- For the glaze, whisk powdered sugar, milk, and almond extract. Drizzle over cooled cookies.
- Let glaze set before serving. Enjoy!
These almond shortbread cookies are the perfect little treat for any occasion. Try them and let me know what you think! Share your bakes on Instagram and tag #TheKitchensAid—I’d love to see your creations!
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