Ingredients
Scale
- ½ cup unsalted butter (113g), softened
- 1 ¼ cup flour (152g) *see note below
- ½ cup plus one tbsp sugar (112 g)
- 1 tbsp light brown sugar, packed (18 g)
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1 large egg yolk, room temperature
- ¼ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- sugar to roll cookie dough in, if not icing
- 1 ½ cup powdered sugar
- 4-5 tbsp half and half or milk
- ½ tsp almond extract
- Nonpareils sprinkles
Instructions
- In a small bowl, mix the flour, baking soda, baking powder, and salt together.
- In a medium bowl, cream the butter with brown sugar and sugar until light and fluffy (about 2-3 minutes). Add egg yolk, almond extract, and vanilla extract. Mix until combined.
- Gradually incorporate the dry ingredients until just combined. The dough may be crumbly but can be formed into balls.
- Roll the dough into 1 ½ inch balls and roll in sugar if not icing. Place on a parchment-lined baking sheet, spaced 2 inches apart.
- Bake for 8-11 minutes until edges are set and tops are slightly puffy. Use a biscuit cutter to shape if needed. Let cool for several minutes before transferring to a wire rack.
- Whisk together icing ingredients, dip the tops of cookies in glaze, and garnish with nonpareils. Allow to set completely.
- Store cookies in an airtight container or freeze.
Notes
These cookies can be rolled in sugar or iced depending on your preference.
Make sure the butter is softened to room temperature for optimal creaming.
You can use milk or half-and-half for the icing based on your preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.