The Best (and easiest) Almond sugar cookies
I’ve been making these chewy sugar cookies for a while when I have a last minute craving for cookies and want something quick and easy. When I want to try something new, I start with a familiar recipe as my control and then tweak it with whatever I am wanting to try at the time. Well, fast forward to today and mix cookie craving with a surplus bag of almond flour and here’s what you get: The Best (and easiest) Almond sugar cookies. The texture is crackly, crisp with a nice chew to it. There’s a slight toasted almond flavor that hits after you take your first bite and then there’s a nice butteriness and then the sugar rounds it out. Not too sweet.
Check out this texture!
2 cups almond flour
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup softened butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
Preheat oven to 375 degrees F.
In a small bowl, stir together flours, baking soda, and baking powder.
In a stand mixer with the paddle attachment, cream together butter and sugar until smooth. add in the egg and vanilla and mix until fully incorporated. Gradually blend in dry ingredients.
Using small cookie scoop or roll about 2 TBS of dough into balls and place on a parchment lined cookie sheet.
Bake for 12 to 18 minutes* or until golden. Move to a cooling rack after letting them sit for a few minutes.
* Cooking time may vary. My oven seems to take longer on most recipes so might be less for you.