Ingredients
Method
- Line a baking sheet with parchment paper for easy removal.
- Whisk together the all-purpose flour, baking powder, and kosher salt in a medium bowl until well combined.
- In a stand mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
- Add 1 ½ teaspoons of almond extract, then add the large eggs one at a time, mixing well after each addition until fully combined.
- Gradually add the dry flour mixture to the wet butter mixture on low speed until just combined, being careful not to overmix.
- For the glaze, whisk together the confectioners' sugar, whole milk, and ½ teaspoon of almond extract until smooth, adjusting milk for desired consistency.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart. Bake in a preheated oven (375°F / 190°C) for 8-10 minutes until lightly golden. Let cool completely on a wire rack before glazing.
Notes
- Don't overmix the flour: Once you add the dry ingredients, mix only until just combined to keep the cookies tender.
- Room temperature ingredients: Ensure butter and eggs are at room temperature for a smooth, cohesive dough.
- For a softer cookie, do not bake until deeply golden; a light browning on the edges is perfect.
- Storage: Store these cookies in an airtight container at room temperature for up to 5 days, or freeze unglazed cookies for up to 2 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Room temperature ingredients: Ensure butter and eggs are at room temperature for a smooth, cohesive dough.
- For a softer cookie, do not bake until deeply golden; a light browning on the edges is perfect.
- Storage: Store these cookies in an airtight container at room temperature for up to 5 days, or freeze unglazed cookies for up to 2 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.