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Almond Sprinkle Cookies

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Almond Sprinkle Cookies.

The Christmas cookie season is quickly closing in on us. But, I wanted to share one more quick and easy cookie recipe before the fat guy in red busts into homes all over the world in search of cookies. This Almond Sprinkle Cookies recipe is based off a classic recipe for Italian Anisette Cookies. But instead of, using anise, I swapped in almond extract in the cookies. Then to make things even more enticing, I the icing gets a shot of cherry Brandy. The almond and cherry flavors of these Almond Sprinkle Cookies go together like milk and cookies. 

These pillowy little Almond Sprinkle Cookies taste like a single bite of barely boozy birthday cake. So, turn that water into brandy, bake up a batch of these liqueur laced sprinkle cookies and party like it's your birthday. Don't worry if you're not a December baby, JC was and I have a feeling he's cool with us celebrating his birth. Happy holidays and happy baking, friends.

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Cherry Brandy, almond extract and celebratory sprinkles make these Almond Sprinkle Cookies festive and fancy. 
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In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. 
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After you've added the eggs, one at a time, add the milk and extract followed by the dry ingredients.
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The dough is more of a cake batter consistency than a cookie dough.
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Using a cookie scoop, form the dough into 1 tablespoon sized balls and place evenly on a baking sheet lined with parchment paper or a Silpat mat.

The best gift of all, mini-bar booze and sprinkles!
The best gift of all, mini-bar booze and sprinkles!

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While the cookies cool, mix up the cherry brandy icing. I don't drink a lot of brandy so I found this little mini-bar sized bottle to be the perfect amount for a double batch of Almond Sprinkle Cookies.
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Whisk the brandy and a teeny splash of almond extract with the powdered sugar until it becomes a smooth, ribbon like consistency.
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Gently dunk the tops of the cookies into the icing to coat.
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While the icing is still slightly wet, add the sprinkles to the cookies.
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A cute little stack of Almond Sprinkle Cookies on darling a cake stand is the perfect snack for hungry Santas.
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The sprinkles give these Almond Sprinkle Cookies so much personality!
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Fat stacks of Almond Sprinkle Cookies for Santa.
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Recipe

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Almond Sprinkle Cookies

Almond Sprinkle Cookies

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Description

These pillowy little almond flavored cookies, laced with brandy and topped with celebratory sprinkles, look and taste like a bite of a festive December birthday cake.

Ingredients

Units

Almond Cookies

  • unsalted butter at room temperature - ½ cup
  • sugar - ¾ cup
  • eggs at room temperature - 3
  • all purpose flour - 3 cups
  • baking powder - 1 tablespoon
  • almond extract - 2 teaspoons
  • cream or milk - 3 tablespoons
  • salt - ¼ teaspoon

Icing

  • powdered sugar - 2 cups
  • cherry flavored brandy (or milk if you aren't into booze - 3 tablespoons)
  • almond extract - ¼ teaspoon
  • sprinkles - 3-4 tablespoons

Instructions

ALMOND COOKIES

  1. Preheat the oven to 350°.
  2. Whisk together the flour, baking powder and salt in a mixing bowl. Set aside.
  3. Cream the butter and sugar with a stand mixer until light and fluffy, about 5 minutes.
  4. Slowly add eggs one at a time. Then add the cream (or milk) and almond extract.
  5. Then add the dry ingredients and mix until fully incorporated.
  6. Roll into 1 tablespoon sized balls balls and place evenly on a lined baking sheet.
  7. Bake for about 10 minutes, until the cookies have browned on the bottom.
  8. Allow to cool before glazing.

FOR THE ICING

  1. Sift the powdered sugar into a large mixing bowl.
  2. Stir in the brandy and almond extract, then whisk together to form a smooth glaze. If the icing is too thick, add water to thin as needed. If the icing is too thin, add more powdered sugar as needed, until desired consistency is reached.
  3. Sprinkle the tops of the cookies with festive colorful sprinkles before the icing starts to dry. Alternatively, you can dip the iced cookies into a bowl of sprinkles to cover.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes

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  1. Jessica @ Sweet Menu says

    LOVE these! And your step by step photography. So beautiful!

    Reply

    • beckysue says

      Thank you, Jessica! That is so sweet of you to say. I can't wait to check out your blog, it looks amazing. 🙂

      Reply