Thick Sugar Cookies with Almond Flour
From Molly Yeh, these are thick, sturdy, sugar cookies that don't puff too much when baked. That is, they hold their shape nicely. The yield is a guestimate. I typically make cookies pretty large, but you could make more using small cutters.
Servings 20 large cookies
Cost 5
Ingredients
- 3 ⅓ cups all-purpose flour, plus more for dusting (433 grams)
- 1 ⅓ cups superfine almond flour (such as Bob's Red Mill) (150 grams)
- 1 teaspoon kosher salt (Morton, measures like table)
- 1 teaspoon baking powder
- 1 cup unsalted butter, room temperature (228 grams)
- ⅔ cup granulated sugar (133 grams)
- ⅔ cup powdered sugar (80 grams)
- 1 teaspoon lemon zest
- 2 large eggs, bring to room temperature
- 2 teaspoons pure vanilla extract or use half vanilla and half Princess emulsion
- ¾ teaspoon pure almond extract
Frosting
- ½ cup unsalted butter, room temperature (114 grams)
- 1 ½ cups powdered sugar (180 grams)
- Pinch kosher salt
- ½ teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 3 tablespoons cream or 2 tablespoons whole milk
Instructions
- Preheat the oven to 350°F. Line 2 sheet pans with parchment paper or hold off if you plan on chilling the dough.
- Whisk together the all-purpose flour, almond flour, salt, and baking powder.
- Beat the butter, sugars, and lemon zest (if using) on medium high until pale and fluffy, 3 to 4 minutes, occasionally scraping down the sides of the bowl. You can do this with any electric mixer, but a stand mixer with a paddle works best.
- Add one egg and beat until mixed, then add the second egg and beat just until mixed. Add extracts.
- Reduce the speed to low and add the flour mixture, mixing until just combined and until you have a smooth dough. Divide dough into 2 large or 4 smaller balls and press into discs. Wrap and chill until ready to use or start rolling.
- Roll out a section of the dough on a lightly floured surface to a scant ½-inch thickness, dusting with flour if needed. I didn't need any extra flour. I just kept the dough cold.
- Cut cookies into shapes.
- When ready to bake, arrange on parchment lined trays and bake one sheet at a time until done. The time will vary depending on cookie size. Mine took about 12 minutes.
- If baking two sheets at a time, switch racks after 6 minutes and rotate the pans 180 degrees. Continue baking until done, and checking cookies every 4 minutes or so to make sure they are baking evenly.
- To make the frosting, stir everything but the milk together on low speed. Increase mixer speed, scrape side of bowl and add milk gradually until your frosting is creamy and smooth.
