I’m glad this week is somewhat short because getting back to work after a vacation is rough! Last weekend Rob and I met up with my sister and her boyfriend in Nashville. They live in Seattle, so it was fun spending time with them and also exploring Music City. Rob and I have been once before (you can see my post about Nashville’s most Instagram-worthy neighborhood here), but it’s hard to fit everything in during one trip! This time we ate at a few more restaurants, went to the Johnny Cash museum and had a fun night at the honkey tonks on lower Broadway. Since I look for any excuse to bake, I decided to bring a sweet treat that my sister would like. She always says my almond flavored recipes look amazing, so I baked these soft, cakey almond cookies for her. They are super easy and traveled well! The cookies are moist and almost melt in your mouth. Add almond buttercream and they are even more decadent! I also topped them with these Neon Yolk sprinkles for a pop of color. They were definitely a hit!
Soft Almond Cookies
Soft, cakey cookies with a delicious almond flavor and topped with almond buttercream. Add colorful sprinkles for a festive touch!
Ingredients
For the cookies
- 1 1/2 cups flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup unsalted butter room temperature
- 3/4 cup sugar
- 1 large egg room temperature
- 1/2 cup full-fat sour cream room temperature
- 1 tsp. almond extract
- 1/2 tsp. pure vanilla extract
For the almond buttercream
- 1/2 cup unsalted butter room temperature
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp. almond extract
- pinch of salt
Instructions
For the Cookies
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In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
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In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and creamy (about 2 minutes). Use a rubber spatula to scrape down the sides and bottom of the bowl as necessary. Mix in egg, sour cream, almond extract and vanilla extract on medium-speed.
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Turn the mixer down to low and gradually add dry ingredients. Mix until fully incorporated. Cover with plastic wrap and chill for at least one hour or overnight.
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Preheat oven to 350F. Line baking sheet with parchment paper. Set aside.
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Remove dough from refrigerator. Scoop heaping tablespoon and place on prepared baking sheet. Repeat, making sure cookies are about 3 inches apart.
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Bake for 13 – 15 minutes, until the top is springy to the touch. Remove and let cool for 5 minutes on the baking sheet before transferring to a cooling rack to cool completely.
For the almond buttercream
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In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy. Turn the speed down to low and alternately add powdered sugar and heavy cream until combined. Add almond extract and salt, then mix on medium-high for 2 minutes until fluffy.
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Pipe or spread on top of cooled cookies. Add sprinkles if desired.
