These Honey Almond Glazed Cookies are a wonderful addition to my Summer Cookie Recipes collection. Soft, buttery, and lightly sweetened with honey, they're finished with a simple almond glaze that adds just the right touch without overpowering the cookie. For the Fourth of July, I decorated mine with red, white, and blue jimmies, but they're just as delicious year-round, simply change the jimmies or sprinkles to match any holiday or celebration..
Planning a Fourth of July cookout or summer party? Along with these Honey Almond Glazed Cookies, my Red, White and Blue M&M Cookies add a colorful chocolate option, while my 4th of July Lemon Sugar Cookies bring a bright citrus flavor that's always a hit. Together, they make a fun assortment for sharing with family and friends.
A Quick Look: Honey Almond Glazed Cookies
Recipe Name: Honey Almond Glazed Cookies
Ready In: About 1 hour and 15 minutes (including chill time)
Yield: 30 cookies
Texture: Soft, buttery cookies with a thin almond glaze that sets beautifully.
Flavor Profile: A delicate blend of honey and almond with a lightly sweet glaze that isn't overpowering.
Difficulty: Easy to make with simple ingredients and straightforward steps.
Why You'll Love These Cookies
- 🍯 Honey adds a light sweetness without overpowering the almond flavor.
- 🌸 Soft, buttery texture with just the right amount of almond in every bite.
- 🎨 Fun to decorate with colorful jimmies, stars, or sprinkles for any occasion.
- ☀️ Perfect for summer gatherings like picnics, cookouts, and Fourth of July celebrations.
- 🎉 Easy to customize by changing the decorations for holidays, birthdays, or special events.
Ingredients
- Almond extract - use sparingly; it's strong and I have it in both the dough and the glaze.
- Honey - I used the honey I had in my pantry. A mild honey lets the almond flavor shine, but most varieties work well in this recipe.
- Milk - I used 2%, but 1% or skim will also work, they will make a thinner glaze on the cookies when dipped.
- Jimmies - I found red, white, and blue jimmies at my grocery store, but any color jimmies, stars, or sprinkles work beautifully for different holidays and celebrations.
See the recipe card for full information on ingredients and quantities.
How to Make These Honey Almond Cookies
This is a quick and easy cookie to make and decorate. It's also a fun Saturday morning baking project to share with the kids.
Prep
Step 1: Weigh or measure the sugar into a bowl and set it aside.
Step 2: In another bowl weigh or measure the flour. Add to the flour the baking powder and the salt. Set this bowl aside and now time to mix the cookie dough.
Mix the Dough & Let It Chill
Step 3: Cube the butter into the mixer bowl.
Step 4: On a medium mixer speed cream the butter until you have soft peaks.
Step 5: Add the sugar and mix on medium speed for 3 minutes.
Step 6: Add the almond extract, honey and egg mixing until incorporated.
Step 7: Scrape down the sides and bottom of the bowl.
Step 8: Add the flour mixture about a third at a time. Don't over mix, if you still have bits of flour especially at the bottom of the bowl, don't worry it will be fixed in the next step.
Step 9: Place the dough and any loose crumbs onto a pastry mat. Gently knead everything together until the remaining flour is incorporated and the dough is smooth.
Step 10: I made a log shape and let it rest for a minute.
Step 11: Then I divided it in half and flattened the half into a disk. I then wrap the disk in plastic wrap. Flattening the dough into disks makes it much easier to roll evenly after chilling.
Step 12: Do both halves and chill for 30 minutes. The chilling helps to meld the flour, sugar, and butter together.
Roll Out, Cut & Bake
Cookie Cutter Star Tip!
I've found that with cookie cutters that have points (like stars), need a little special care no matter which size you choose. The pointed tips are where the dough is most likely to stick inside the cutter. If the cookie dough stays in the cutter after you press it into the dough just press out the points a little at a time going around the star until it comes out.
Step 13: Preheat your oven to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper.
Step 14: I used a dowel rolling pin with rolling pin bands on the ends. I used the ¼" thickness yellow band. The star cookie cutter I used was Wilton Stars Nesting Metal Cutter Set. I choose the medium star which measured 3 ¼ inches from point to point.
Step 15: I let the flat cookie dough disks warm for about 5 minutes. It helps to roll out the dough easier. I lightly dust the pastry mat with powdered sugar.
Step 16: Roll out and cut as many stars as you can. Move the cutouts to a parchment paper lined sheet pan. Gather the scraps, gently press them together, roll the dough out again, and continue cutting more stars.
Excess Cookie Dough Tip!
I find that it does not take long for sugar cookie dough to get really soft and hard to roll out the excess dough. So, I will ball up the dough and put it in the refrigerator and either start the next disk or grab one of the other excess dough that has already chilled.
Step 17: I fit 12 stars on each sheet pan. Bake for 6-8 minutes for the medium stars. These do not take long to bake. You want a light brown on the bottom of the cookie.
Step 18: Leave the cookies on the sheet pan for a minute or two before carefully moving the cookies to a cooling rack.
Glaze the Cookies and Add Sprinkles
Step 18: I put either parchment paper or wax paper .under the wire rack to help capture any dripping glaze and extra jimmies.
Step 19: Add the powdered sugar, milk and almond extract to a mixing bowl and whisk until smooth. The thickness of the glaze is up to you. You can start with 4 tablespoons of milk and if it is too thick add another tablespoon.
Step 20: Dip the top of the cookie in the glaze and Let the excess glaze drip off before placing the cookie back on the cooling rack.
Step 21: I glazed about 10 cookies at a time then stopped and sprinkled some of the red, white, and blue jimmies (sprinkles) right on the glaze. They will stick to the glaze as it hardens. The glaze also helps to strengthen the star points from breaking off.
Step 22: Wait for the glaze to dry and harden before storing them in a container. This takes a couple of hours.
🫙🍪 Storage
Store the cookies in an airtight container at room temperature for 3 to 5 days. As they sit, they'll gradually become a little softer while still tasting delicious. Once the almond glaze has hardened, it adds a light protective coating that helps make the cookies less fragile when stacking or handling.
FAQs
Yes! After dividing the dough into two disks, wrap each one tightly in plastic wrap and refrigerate for up to 24 hours. Before rolling, let the dough sit at room temperature for about 5 minutes so it's easier to roll without cracking. If the edges start to crack while you're rolling the dough, simply let it warm up for another few minutes before continuing.
Chilling the dough firms up the butter, making it much easier to roll and cut clean shapes. It also helps the cookies hold their shape while baking.
Absolutely! Simply swap the red, white, and blue jimmies for colors that match the occasion. Try red and green for Christmas, pink and red for Valentine's Day, pastel sprinkles for Easter, or orange and black for Halloween.
Not at all! I used a star cutter for the Fourth of July, but this dough works well with almost any cookie cutter. Hearts, flowers, pumpkins, snowflakes, or circles are all great choices. Just adjust the baking time slightly if you use a much larger or smaller cutter.
Still Have Questions?
Need help with ingredient swaps or wondering if these cookies freeze well? I've added a few extra baking helpers below for common home baker questions.
In the Mood for More Almond Cookies
If you tried this Honey Almond Glazed Cookies recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it goes below. Thanks!
Recipe
Honey Almond Glazed Cookies
Ingredients
HONEY ALMOND COOKIES
- 1 cup (227 g) Butter unsalted
- 1 cup (200 g) Sugar white
- 1 Egg
- ½ Tablespoon Honey
- ½ teaspoon Almond extract
- 3 cups (375 g) All-purpose flour
- 2 teaspoons Baking powder
- ½ teaspoon Kosher Salt
ALMOND GLAZE
- 2 cups (240 g) Powdered sugar
- 4 ½ Tablespoons Milk I used 2% milk but for thinner glaze use 1% or skim.
- ¼ teaspoon Almond extract
Instructions
- Weigh or measure the sugar into a bowl and set it aside. In a separate bowl, weigh or measure the flour, then add the baking powder and salt. Whisk until combined.
- Cube the butter into the mixer bowl and cream it on medium speed until soft peaks form. Add the sugar and continue mixing on medium speed for 3 minutes. Add the egg, honey, and almond extract, mixing until fully incorporated. Scrape down the sides and bottom of the bowl.
- Add about one-third of the flour mixture at a time, mixing just until combined after each addition. Avoid overmixing.
- Transfer the dough to a pastry mat or lightly floured countertop. Gently knead it until all the remaining flour is incorporated. Shape the dough into a log and cut it in half. Flatten each half into a disk, wrap tightly in plastic wrap, and chill for 30 minutes.
- Preheat the oven to 350°F (175-180°C) and line two cookie sheets with parchment paper. Roll the dough to ¼-inch thickness. I used a medium 3¼-inch star cookie cutter, but any shape or similar-sized cookie cutter will work.
- Remove one dough disk from the refrigerator about 5 minutes before rolling. Lightly dust your pastry mat with powdered sugar and roll the dough to ¼-inch thickness. Cut with your favorite cookie cutter and transfer the cookies to the prepared baking sheet.
- Gather the scraps, gently press them together, and roll the dough out again. Continue cutting cookies until all the dough has been used. Repeat with the second dough disk.
- Bake for 7-8 minutes, or until the bottoms are a light brown color and the tops still look pale. Let the cookies rest on the baking sheet for 1 minute, then transfer them to a cooling rack. Cool completely before glazing.
- In a bowl, combine the powdered sugar, milk, and almond extract. I like using a French whisk to make a smooth glaze with fewer lumps. Dip the top of each cookie into the glaze, then place it back on the cooling rack. I glaze about 8 to 10 cookies at a time before sprinkling them with jimmies while the glaze is still wet. Let the glaze dry for about 2 hours before storing the cookies in an airtight container.
Would you like to save this recipe?
We'll email a link of this post to you, so you can come back any time!
Share this recipe
Notes
-
Add the jimmies right after glazing.
The glaze sets quickly, so have the jimmies ready to sprinkle while it's still wet. Let the glaze dry completely before storing.
Allow the glaze to dry for at least 2 hours at room temperature before stacking or storing the cookies. This helps prevent the tops from smudging. Use a light touch with almond extract.
A little goes a long way. Too much almond extract can overpower the honey, which adds a subtle sweetness to the cookies.
NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
Barbara says
I love almond anything and these let the almond shine.