Almond Cookies

October 8, 2018
Blog post

My Mom has been making these cookies for as long as I can remember. She will sometimes double or even triple the recipe if she’s making them for a big party. They’re the cutest little bite sized cookies and are always a big hit. Though there are no nuts in the cookie, there is almond extract in the frosting which gives the cookie a slightly nutty flavor. The cookie by itself is not very sweet so it’s the perfect blank canvas for the sweet and almondy frosting. I make these cookies all year round and top them with whatever sprinkles are appropriate for that season or holiday. Red, white and blue for the 4th of July, orange and black for Halloween and red and green for Christmas. I found these beautiful pink and gold sprinkles and thought they were perfect for our Croquet and Rosé party.




  • ½ cup sugar
  • ½ cup cooking oil
  • 3 eggs
  • 1 tsp vanilla
  • 3 cups flour
  • 1 tbsp baking powder
  • ½ tsp salt


  • 3 cups powdered sugar
  • 1 ½ tsp almond extract
  • 3 tbsp + 1 tsp milk
  • Sprinkles


Preheat oven to 350 degrees.

In the bowl of a stand mixer, beat together sugar, eggs, oil and vanilla. Then add in flour, baking powder and salt. Mix ingredients until fully combined. Then, using a small cookie scoop (I use one that fits 3 teaspoons), scoop dough onto a lined baking sheet. Bake for about 12 minutes. Once cooked, remove from oven and allow to cool slightly. Set up cookies on your countertop on foil or parchment paper.

To make the frosting, mix together powdered sugar, almond extract and milk until smooth. You can either dip the cookies in a bowl filled with the frosting or use a piping bag to ice the top of the cookie. I find that a piping bag is much faster and easier. I do about 10 cookies at time, and then top the cookies with sprinkles. You don’t want to wait too long or else the frosting will harden, and the sprinkles won’t stick to it.

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