Honey Almond Glazed Cookies

Honey almond glazed cookies leaning against a plate that is for 4th of July.

5 from 1 vote

Buttery almond sugar cookies lightly sweetened with honey, topped with a delicate almond glaze and festive red, white, and blue jimmies. A quick and easy recipe that's perfect for Fourth of July celebrations, summer gatherings, or simply changing the decorations for any holiday.

Prep Time20

Total Bake Time24

Chill30

Total Time1 14

Course: Cookies

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 161kcal

Author: Barbara Hall

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.

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.

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