Honey Almond Glazed Cookies

Honey almond glazed cookies feature photo.

5 from 1 vote

Buttery almond sugar cookies sweetened with honey, topped with a thin almond glaze and festive red, white, and blue jimmies. A quick and easy recipe perfect for 4th of July parties or summer baking.

Prep Time30

Total Bake Time49

Chill30

Total Time1 49

Course: Cookies

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 48kcal

Ingredients

HONEY ALMOND COOKIES

1 cup Butter unsalted
1 cup Sugar white
1 Egg
½ Tablespoon Honey
½ teaspoon Almond extract
3 cups All-purpose flour
2 teaspoons Baking powder
½ teaspoon Kosher Salt

ALMOND GLAZE

2 cups Powdered sugar
4 Tablespoons Skim or 1% milk
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 to combine.
Cube the butter into the mixer bowl and cream it on medium speed until soft peaks form. Add the sugar and continue mixing for 3 minutes on medium speed. Next, add the egg, honey, and almond extract, blending until fully incorporated. Scrape down the bowl, then add about a third of the flour mixture at a time, mixing just until combined. Avoid overmixing.
Transfer the contents of the mixer bowl to a pastry mat or your countertop, and knead the dough until all the flour bits are fully incorporated. Shape the dough into a log and cut it in half. Flatten each half into a round disk and wrap them in plastic wrap. Chill for 30 minutes.
Preheat the oven to 350°F (175–180°C) and line two cookie sheets with parchment paper. I used a dowel rolling pin with rolling pin bands on the ends, choosing the ¼" thick yellow band for these cookies. The star cookie cutter is from the Wilton Stars Nesting Cookie Cutter Set — I used the small one, which measures 3 ¼ inches from point to point.
Remove the cookie dough from the fridge about 5 minutes before rolling — this helps make it easier to work with. Lightly dust your pastry mat with powdered sugar and place half of one dough disk on the mat. Roll it out and cut as many stars as you can, then transfer them to your prepared cookie sheet. Gather the scraps, re-roll them, and cut more cookies. Repeat until all the dough has been used.
Bake for 6–8 minutes, or until the bottoms are just barely golden and the tops still look pale. Let the cookies sit on the sheet pan for a minute to firm up, then transfer them to a cooling rack. Wait until they’ve completely cooled before starting the almond glaze.
In a bowl, combine the powdered sugar, milk, and almond extract. Use a small whisk to blend until smooth. Dip the top of each star cookie into the glaze, then turn it right side up and place it back on the rack. I glaze about 8 to 10 cookies at a time, then sprinkle the jimmies onto the wet glaze so they stick. Let the glaze dry for about 2 hours before storing the cookies in a container.

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