Soft Almond Sprinkle Cookies For The Holidays
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Craving a bakery-style holiday cookie that feels cozy without a lot of steps? These soft almond cookies bake up tender inside with a light, sweet glaze and a shower of sprinkles. They’re simple, cheerful, and just right for holiday cookie trays or a quick weekend bake.
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Why You’ll LOVE these Soft Almond Sprinkle Cookies
- They’re soft and cakey with a gentle almond aroma. No dry, crumbly bites.
- One bowl for wet, one for dry. The almond cookie recipe mixes fast and uses pantry staples.
- The glaze sets quickly. Add sprinkles and you’re party ready.
- Perfect for holiday cookies swaps. The colors pop and the texture stays tender for days.
- Kid-friendly to decorate. Adults appreciate the balanced almond flavor.
Ingredients You Need for Soft Almond Sprinkle Cookies
Almond Cookies recipe
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 3 eggs, room temperature
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 2 teaspoons almond extract
- 3 tablespoons milk of choice
- 1/4 teaspoon salt
Icing
- 2 cups powdered sugar
- ¼ teaspoon almond extract
- 3 tablespoons milk of choice
- sprinkles of choice
Instructions How to Make Soft Almond Sprinkle Cookies
Almond Cookies recipe
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Whisk together 3 cups flour, 1 tablespoon baking powder, and 1/4 teaspoon salt. Set aside.
- In a large bowl, beat ½ cup butter and ¾ cup sugar until light and fluffy, about 5 minutes.
- Beat in 3 eggs one at a time. Mix in 3 tablespoons milk and 2 teaspoons almond extract.
- Add the dry ingredients. Mix just until a soft cookie dough forms. Avoid over-mixing so the almond cookies stay tender.
- Scoop 1 tablespoon portions onto the sheets. For round edges, roll each into a 1 tablespoon ball.
- Bake 9 to 11 minutes until tops look set and bottoms are pale golden. Do not overbake or they can dry out.
- Cool on the pan 5 minutes. Transfer to a rack and cool completely before icing.
ICING
- Add 2 cups powdered sugar, ¼ teaspoon almond extract, and 3 tablespoons milk to a bowl.
- Whisk until smooth. Thin with ½ teaspoon milk at a time or thicken with a tablespoon of powdered sugar until it slowly ribbons off the whisk.
- Spoon 1 teaspoon glaze over each cookie. Top with sprinkles right away. The glaze sets quickly.
How to Store Soft Almond Sprinkle Cookies
- Room temperature. Store iced almond cookies in an airtight container for 3 to 4 days. Place parchment between layers to protect the glaze and sprinkles.
- Freeze baked cookies. Freeze unglazed cookies up to 2 months. Thaw at room temp. Add the glaze and sprinkles after thawing for the freshest look.
- Freeze dough. Scoop into balls. Freeze on a sheet until firm, then bag. Bake from frozen at 350°F for 11 to 12 minutes.
More Variations for Holiday Almond Cookies
- Lemon-almond. Swap 1 teaspoon almond extract with 1 teaspoon lemon zest and ½ teaspoon vanilla. Bright and great for holiday cookies trays.
- Chocolate dip. After the glaze sets, dip half the cookie in melted dark chocolate. Let set on parchment.
- Almond cookies with sprinkles only. Skip the glaze. Brush warm cookies lightly with milk and add sprinkles so they adhere.
FAQs
Can I make this almond cookie recipe gluten free?
- Use a good 1:1 gluten free all purpose blend. Check that it includes xanthan gum for the best structure.
Can I change the extract?
- Yes. Try half almond and half vanilla. Or add ¼ teaspoon almond emulsion for a stronger bakery-style aroma.
How do I keep this holiday almond cookies soft?
- Do not overbake. Pull them when the tops look set and the bottoms are just barely golden. Store in an airtight tin with a small piece of bread to maintain moisture.
Can I color the icing?
- Add a drop or two of gel color to the glaze. Stir well before spooning on the cookies.
These soft almond sprinkle cookies are simple, festive, and easy to share. If you need a reliable almond cookie recipe for holiday cookies, this one checks every box for tender texture, quick icing, and bright sprinkles. Bake a batch, pour some coffee, and enjoy.
Want more quick dessert ideas? Follow on Pinterest, Instagram and Facebook for recipe updates, baking tips, and lots of sweet inspiration.
More Almond Love
- Super Healthy Blueberry Oat Muffins Made with Almond Flour
- Soft Almond Cookies with Almond Buttercream
- Almond Joy Magic Bars
- Best Vanilla Almond Granola
- Keto Chocolate Almond Joy Bark
Soft Almond Sprinkle Cookies For The Holidays
Soft, tender almond cookies topped with a quick almond glaze and a shower of sprinkles. Festive, easy, and great for gifting or cookie trays.
Ingredients
Cookies
- ½ cup unsalted butter room temperature
- ¾ cup granulated sugar
- 3 large eggs room temperature
- 3 cups all purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 teaspoons almond extract
- 3 tablespoons milk of choice
Icing
- 2 cups powdered sugar
- ¼ teaspoon almond extract
- 3 tablespoons milk of choice
- Sprinkles of choice
Instructions
Cookies
- Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment.
- Whisk 3 cups flour, 1 tablespoon baking powder, and ¼ teaspoon salt.
- Beat ½ cup butter and ¾ cup sugar until light and fluffy, about 5 minutes.
- Beat in 3 eggs one at a time. Mix in 2 teaspoons almond extract and 3 tablespoons milk.
- Add dry ingredients and mix just until a soft dough forms.
- Scoop 1 tablespoon portions onto sheets. For round cookies, roll each into a ball.
- Bake 9–11 minutes until tops look set and bottoms are pale golden. Cool 5 minutes on the pan, then transfer to a rack to cool completely.
Icing
- Whisk 2 cups powdered sugar, ¼ teaspoon almond extract, and 3 tablespoons milk until smooth. Adjust with a little milk or powdered sugar to reach a slow-ribbon consistency.
- Spoon about 1 teaspoon glaze over each cooled cookie. Immediately add sprinkles. Let set.
Notes
- Do not overbake or the cookies will dry out. Pull them when tops are set and bottoms are just barely golden.
- For the softest texture, avoid overmixing once flour is added.
- Glaze sets fast. Add sprinkles right away.
- Storage: airtight at room temp 3–4 days. Freeze unglazed cookies up to 2 months. Add glaze and sprinkles after thawing.
Nutrition
Calories: 110kcalCarbohydrates: 19gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 23mgSodium: 19mgPotassium: 52mgFiber: 0.3gSugar: 11gVitamin A: 104IUCalcium: 22mgIron: 1mg
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