Wednesday, March 21, 2012

Soft Almond Sugar Cookies

**UPDATE:  A few commenters noted that they had issues with the cookies spreading a bit more than what was depicted in the photos.  A few also mentioned that the cookies were a bit on the salty side.  I've revisited this recipe as of tonight, 11/12/2012, and have posted a new and improved version that gives you the soft, chewy cookies you're seeing in the photos.  A little more cake flour and corn starch, and a little less salt fixed the issue.  Thank you so, so much for your patience :)

This past weekend the hubby and I went to eat Sunday lunch with my family.  My mom and sister were in charge of the salad and lasagna (both were amazing by the way) so that left the dessert to me.  I always love whipping up anything with sugar, so this was fine with me :)

I had originally planned on taking Irish Car Bomb Brownies, but those were a HUGE flop (I'll share more about that later this week).  So I was back to square one.  I didn't want anything super heavy since we were already eating lasagna, and I thought about doing a cookie since I haven't blogged many such recipes.

I feel like the sugar cookie is something that, for the most part, everyone loves.  Some people have different aversions when it comes to things like oatmeal raisin (raisins?  ew!) or chocolate chip (some like thick and fluffy, others like thin and "greasy"), but no one can really complain when it comes to good 'ole plain sugar cookies.

I like my sugar cookies thick, fluffy, chewy and soft.  Cornstarch is an ingredient that keeps baked goods from spreading, so I knew I wanted to add some into this recipe to keep the cookies from getting too flat.  I played around with the proportions and ingredients (using both cake flour and all purpose) and settled on the recipe below.

I love me some almond flavoring, but you could definitely flavor these to your liking.  I love the twist that almond extract gives these cookies, but using another extract won't affect the texture of the cookie.


I'm not trying to toot my own horn, but these are the best sugar cookies I've ever had.  No lie.  I made them pretty small, but I'm sure you could make them larger if you were willing to adjust the baking time.

Enjoy!

Soft and Chewy Almond Sugar Cookies CCK Original
(Printable Recipe)
1 1/2 C white sugar
2/3 C unsalted butter (cold)
2/3 C shortening (room temp)
2 eggs
2 tsp almond extract
2 3/4 C cake flour
1 C all purpose flour
1 Tbsp cornstarch
2 tsp baking powder
1/2 tsp salt
sugar in the raw (I like raw sugar for this, but any coarse sugar  or sprinkles would work)

Preheat oven to 350 degrees and prepare baking sheet.

Cream sugar, butter and shortening.  Stir in eggs and almond extract.  Combine flour, cornstarch, baking powder and salt and add to butter/egg mixture.

Use electric mixture to ensure dough is thoroughly combined.

Chill dough in fridge for 30 minutes.



Roll 2 tsp of dough (I used a small cookie scoop to make things easier) into a ball and roll in raw sugar.  Place on prepared pan.





Bake cookies for 7 minutes.  Remove from oven and gently press the tops of the cookies flat with the back of a spoon while they are still warm and pliable.  (The cornstarch keeps them from spreading so they will be mounded up).

Return bowl of dough to fridge in between baking batches.

Remove to cooling rack.  Allow to cool completely.



A tip:
~DO NOT bake longer than 7-8 minutes!!  They may seem under-baked, but when they cool they will firm up.

161 comments:

  1. Made these last night for friends. I've been getting text messages all day saying how delicious they are (and I must agree!)!! Thanks for the recipe!

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  2. Oh yay!! This just made my day. So glad you enjoyed them :)

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  3. Any suggestion on how to alter for high altitude?

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    1. Yikes! I am afraid (having lived in GA) that I have never come across issues with high altitude baking.

      I was able to find this article though from King Arthur Flour that gives some pretty good tips regarding high altitude baking

      http://www.kingarthurflour.com/recipes2008/high-altitude-baking.html

      Let me know how they turn out :)

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  4. Can these be made without shortening?

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    1. Hhhhm....to be honest I'm not sure, as I've never tried it. Usually butter and shortening just produce a different flavor (as they are both used as the token "fat" in a recipe). You could certainly try using all butter.

      Let me know how they turn out if you do!

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    2. I have made these twice--the first time I substituted both the butter AND the shortening for all coconut oil. The second time I substituted just the shortening for coconut oil. Both times they were amazing and everybody who tried them asked for the recipe! I was happy to give them this url. :)

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    3. Butter has more water and a lower melting temperature than shortening, which has more fat than water and a higher melting temperature.

      Cookies made with all butter will spread a little more and thus require more flour than cookies made with shortening. Cookies made with butter also make browner cookies in comparison to those made with shortening.

      Have you noticed that wedding cake recipes always include shortening and no butter? That's how they turn out with such a pristine white color.

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    4. I always substitute lard for shortening

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    5. Whenever I've tried it sub lard, my cookies or frosting taste like bacon :(

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  5. Morgan, Did you use White Lilly flour? I just brought some back with me from the south. It is so nice to work with... when I can't get it, I use half cake flour/ half all purpose.

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    1. Yes! And I love it. The gluten content is lower in White Lilly, so it more like a mixture of all purpose and cake flour. Growing up in GA that's all I've ever used and I never knew this about it until I started reading around on food blogs. I've my fav :)

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  6. Do you bake in a convection oven? I made these, and while I originally baked for 8 minutes as directed, after they cooled a bit I cut one in half and decided to end up adding an extra 4 minutes, and they came out perfectly. I was wondering if a different oven type may have accounted for the additional time? (I've got an oven thermometer in my oven so I know it was right at 350...) By the way - the texture, softness and flavor is amazing!

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    1. Hhhmm, no I used a regular oven with the traditional temperature settings. Have you ever checked the accuracy of your oven's temp? You can buy one of those small portable temp readers and test it. I've done that before and have sometimes found that the tempt reading on my oven is off by as much as 40 degrees. Yikes!

      Definitely not saying yours if off, but it is that might account for the additional baking time you needed.

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  7. Made them today, and I am taking them to a Memorial Day cookout tomorrow! I am so excited for everyone to try them because I think they are DELICIOUS! I ran to the store to get the few ingredients I didn't already have, and I forgot shortening! So, I improvised with what I had...I used vegetable oil, and they turned out just fine! Thank you for the recipe!!

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  8. These sound so delicious!! I don't have cake flour, can I use all all-purpose flour??

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    1. Hi there! So sorry for the delayed response...must have somehow missed your comment. You can certainly use all purpose flour, but the texture may very well be different.

      For a quick how-to with regards to using all purpose flour instead of cake flour, check out my post here....

      http://codykitchenconfections.blogspot.com/2012/02/tuesdays-tips-tricks-and-tid-bits-cake.html

      Enjoy!

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  9. I made these today and they were absolute perfection! I didn't have cake flour either, so I just cut the total flour down by 1/4 cup and also sifted the dry ingredients. This recipe is a keeper!

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  10. Just took the first batch out of the oven, and my whole house smells like yummy almonds!! I can't wait to try them! Thanks so much for the recipe!

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  11. What is cake flour? Maybe I am new at baking?! :)

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    1. And where can you find it?

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    2. Hi there! Cake flour has less gluten in it and therefore produces a much more tender baked good. Below is a link to a post I did solely dedicated to it.

      You can find it at any grocery store right next to the regular flour :)

      http://codykitchenconfections.blogspot.com/2012/02/tuesdays-tips-tricks-and-tid-bits-cake.html

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  12. I made these today with lemon extract instead of almond and they are amazing! I also added some vanilla sugar to the regular sugar on the outside. I can't wait to share them!

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  13. I just made these. They are very good but a little too salty. I would suggest cutting down the amount of salt to 1/2 or 1/4 tsp.

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    1. I suggest 1/4 t. I used 1/2 t. today, and they are *still* a little salty for my taste.

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  14. instead of using cake flour, could i use cake mix? i haven't been able to find cake flour anywhere

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    1. Unfortunately not :( Cake mix is going to have all sorts of other stuff (like rising agents) added in that will throw the recipe off. You can make your own cake flour though by removing 2 Tbsp of flour for every 1 C of flour a recipe calls for. Easy as pie! Er, cake.

      Below is a post I did solely on cake flour that should answer any questions ~

      http://codykitchenconfections.blogspot.com/2012/02/tuesdays-tips-tricks-and-tid-bits-cake.html

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  15. For the shortening question. Shortening has a higher melting point so using all butter will effect the shape of the finished product. All butter will give a more flat cookie.

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  16. Any idea what size your cookie scoop is? thx

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    1. I used a small cookie scoop (about the size of a melon baller) to make these little guys. There's a link below to the actual one I used and I think it says it holds 2 teaspoons. You could always make them bigger though :)

      http://www.bedbathandbeyond.com/product.asp?wrn=-415004256&SKU=12161220

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  17. about how many cookies does this recipe make?

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    1. hhhmm I made these several months ago and unfortunately don't remember :( so sorry! lesson learned, I should have written that down.

      The cookies were really small (I used a small cookie scoop that holds 2 tsp) and if I had to take a crazy, off the wall guess I would say there were 3 dozen...??

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  18. haha totally understandable. thank you very much!!

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  19. These were amazing! My husband has been asking me to make a chewy soft sugar cookie for years and this was the first recipe that passed the test. Thank you for sharing!

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  20. I made these today with a little run extract added to bring with me to a bachelorette day at the beach. They are fabulous! Thanks for posting the recipe!

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  21. I posted earlier but want to give you an update. I froze about 1/3 of the dough (BTW, to answer "anonymous", the whole recipe makes about 3 dozen) and, after thawing it completely, I baked some more this weekend. I didn't remember the baking instructions so pressed them flat before baking and baked them about 11 minutes. They turned out equally delicious but like a different cookie. Instead of being soft and chewy in the middle, they made the most incredible delicate, crispy cookie! So, 2 excellent recipes in one!

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    1. That's great! I had no idea how they turned out after being frozen because I gave those away. Thanks so much for sharing! SO glad you enjoyed them!

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  22. Oh no! I just tried theses and they look like they melted! Instead of having little disks to munch on, I have blobs! Suggestions?

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    1. yikes! I've made this several times and one time that did actually happen to me. I added a little more flour, a tad bit more cornstarch (thick 1-2 additional teaspoons) and then I chilled the dough and it fixed the issue. You can chill it in the fridge for 1 hour or put it in the freezer for a bit to speed up the process.

      I figured I must have not measured correctly, but every other time they turned out great for me. Plus, chilling the dough will help them firm up and not spread so much.

      Let me know how they turn out after round 2!

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    2. Woo hoo! I just pulled the first batch out of the oven after adding a bit more cornstarch and they turned out like the ones on your page! I let the batter chill for a bit before scooping and did not touch the batter AT ALL--scooped with a chilled scooper, used tongs to roll in sugar... Yes--I was willing to go to extremes for these cookies!

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    3. oh great!! thanks for the follow up :)

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  23. Can you tell me If you used salted or undated butter??

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    1. I always use unsalted. I forgot to add that...thanks for catching it! I'll go back and edit the post as soon as I can get to a computer

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    2. I missed that part, mine came out quite salty, it would probably be perfect with unsalted instead of regular butter. They didn't quite hold their shape, but even so, the texture is to die for, they literally melt in your mouth! Thanks for posting this!

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    3. Actually I've just found a decent fix for oversalting, lemon juice works WONDERS, the almond taste is a little less pronounced but it tones down the salt by a lot. They still have their fluffy texture too! The shape was still a little melty after chilling the dough, but the shape is probably the least important part of a cookie IMO :) They just look so perfect in the picture!

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  24. prepare your baking pan? cooking spray? or parchment paper or?

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    1. Hi there! So sorry for not specifying. This can mean greasing a pan, lining it with parchment paper or using a silicone baking mat. Any of those methods would keep your baked goods from sticking to the pan.

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  25. thank you so much for sharing. Made these this morning and they are incredible!

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  26. Just made these cookies and they definitely need to be baked longer than 8 minutes! I just had my oven calibrated by the manufacturer's rep, so know it's dead on. I made them exactly as the recipe specified, and next time, I would use... more flour and corn starch, a bit more almond flavoring, less salt, and would bake them 4-5 minutes longer. They were gooey and didn't hold their shape at all.

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    1. Oh my goodness! SO sorry they didn't turn out well for you :( I may try this recipe again myself some time soon to see why they turn out great for some, and gooey and shapeless for others....

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  27. I made these on a hot hot day, my dough was wetter and they came out a little flatter than your pictures but were amazingly delish! I made them for friends and family -- everyone raved! I will make them again for sure, thank you for sharing!

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    1. I've had a few people mention that their dough wasn't quite as firm, so I think I might try the recipe again myself and see if it turns out any different for me the second time around. If so, I might revise it.

      Thank you so much for sharing your feedback...it helps tremendously! So glad you liked them :)

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  28. Oh, I am so excited to try this! I love any baked good with almond extract, lol. Thanks for the recipe. :)

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  29. Thanks for the recipe! I just made them and they are amazing. I just used what I had in the pantry so I made some subs - egg replacer for the eggs, coconut oil for the shortening, no cake flour so I used 1/4 cup less as someone suggested. I was worried that I made too many substitutions but no! They are light, soft, and perfect. They held their shape. I especially enjoyed flattening them for some reason.

    I'm going to try cinnamon next time, for a fluffy snickerdoodle.

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  30. Thank you for sharing this. They were fantastic! Subbed butter for shortening. Huge hit with The family, and the texture was unbelievable. This recipe has taught me some new things about baking cookies. Thanks again!

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  31. Is this recipe freezable? I made a batch and have a lot of dough left over. There are only two in the house now and I don't want to waste it.

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    1. Yes! I gave some frozen dough to my sister and she just let it thaw before baking it. She said they turned out great. I would probably freeze them in pre-scooped balls so that they won't take so long to thaw out. Best of luck!!

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  32. I am so excited I found your recipe ! My older sister is pregnant & she called me two days ago to tell me she has a craving for almond cookies . She made sure to let me know she does NOT want store bought cookies . I'll be making these first thing in the morning !! :)

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  33. These are so good! I would probably cut the salt just a pinch next time. My dough never firmed up much, it was sticky. But I stuck it in the fridge for 30 min. It made it a little easier to handle. Sticky dough, firm dough..who cares!..these were amazing!

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  34. These look so delicious, I want to bake them this very second!!! Lovely!

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  35. Could you be co nice and explain what does C in the 1 1/2 C white sugar stand for? Is it a cup?
    I am not familiar with American measurement system as in Poland we rather use kilograms and its fractions.
    BTW the cookies looks amazing. I must bake them this weekend.

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    1. Hi there! Yes, it is a cup. I'm not that familiar with kilograms, but below I linked to a conversion chart that should help.

      Best of luck :) let me know how they turn out!

      http://www.recipes4us.co.uk/us_cups_to_weight.htm

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  36. Made them and they're pretty great but they definitely need more flout than called for and a half tsp of salt instead of 1.. Wayyy too salty for a baked good.

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    1. Hi Anna,

      Thank you so much for your comment...you're certainly not the only person to mention the salt, so I might revisit that and update the recipe :)

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  37. Here is the link to a great sugar cookie recipe for those who want to use cookie cutters: http://www.momswhothink.com/cookie-recipes/sugar-cookie-recipe.html

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  38. Maybe your oven runs hotter - I had to bake these for an extra 5 minutes. At 8 minutes they were still completely raw. Start with 8 minutes and then watch until they just start to turn golden on the edges. That is the only sure way to come out with a perfect cookie every time until you know your oven/recipe relationship for sure.

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    1. I had to bake mine for 10 min at 350 to get the inside done. maybe my walnut size is larger than most :)

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  39. Do you think sub one of the flours with coconut or almond flour would work?

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    1. hhhmmm I've never baked anything with almond flour, so I'm not sure I would be the best person to give out such advice. I did a quick google search though and there were a ton of results relating to substituting with almond flour. Check out some of the great articles online to give you a better idea of what to expect. So sorry I can't be more helpful :(

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  40. Worked out very well! Next time I think I will roll them in vanilla sugar! Also, I used unsalted butter and still found them just barely too salty, I'll probably use 3/4 t salt next time.

    Thanks for the great recipe!!

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  41. I made these on Saturday and they turned out delicious! I had to add more cornstarch as the first batch did not want to hold shape. Other than that - Perfect!!

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  42. They were good, but they spread, even after adding more corn starch. Did you use granulated sugar or powdered sugar in the beginning of the recipe (when u mixed it with butter and shortening)?

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    1. Hi there! So sorry for the late reply. I used granulated sugar. Several people have mentioned their's spread quite a bit, so I'm revisiting the recipe tonight....hopefully I'll have some insight to share!

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  43. How do you think these would turn out with peppermint extract versus the almond?

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    1. Oh I bet they would be delicious! That makes me want to try these with some chocolate in them alongside the peppermint for Christmas :)

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  44. How long can you store these cookies?

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    1. Honestly I'm not sure I would have a good answer because we ate the entire batch within 12 hours :( whoops! I would say a few days in an airtight container. Some people keep baked goods for a really long time, but I find they taste best when they are fresh. Let me know if you find out otherwise with yours!

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  45. I made these and they turned out perfect! I think for Christmas I'll try the pepper mint extract. Thanks for sharing. I found you on pinterest!

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    1. So great to hear! Yes, I believe I will be trying peppermint as well!

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  46. Do you think if I made them in shapes (like Christmas cut outs) they would work??

    Thanks for the recipe!

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    1. I think they would taste great, but I think this dough might be a nightmare to try to roll out, cut out and then transfer. Most roll out sugar cookie dough is much sturdier, while this dough is much softer (which gives you a softer cookie).

      I might though! If you try it let me know how it turns out!

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  47. Made these Saturday night for 4 teenage boys(ages16-18). I doubled the recipe because they love my Spritz cookies soooooo much (cookie press).Should have hid a few. I got 75 cookies out of the double batch, 2 left in the morning ~ obviously the recipe turned out just perfect!!! I also bake all of my cookies on a stone, so I added a min or so to give the stone time to heat up. Prefect cookie, not one brown edge!!!! I am making a triple batch tomorrow. I'm scrapping the darn cookie press for these cookies this year, officially added to my holiday baking list:-))

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  48. Made them tonight for a Holiday cookie exchange and I can't wait for them to be the hit of the party! Followed the recipe exactly. Figured out through 4 dozen (!!!) that 7:45 min was perfect for my oven. YUM! My hubby kept eating all the poorly smooshed rejects and wouldn't stop raving :) (Made my own cake flour by subbing two TBSP of flour for cornstarch per cup & sift sift sift sift sift, and it turned out great!)

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  49. I just made these cookies, and they turned out perfectly! Thank you for the recipe--it's def. a keeper! My husband is a happy man tonight! :) --Kathy

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  50. I'm going to bake these cookies today and thought I might add sliced almonds to the mix. I might roll the cookie in the almond or just place a few on top to get crispy and bake onto the cookie. I'll let you know how they turn out!

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  51. These were amazing. keeper. We are going to roll them in red or green sugar for Christmas!

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  52. I am wondering if you can post the original receipe before the update 11/12 - this was my go to cookie and now they are not as great!
    The first one worked GREAT for me!
    Thank You!

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    1. Oh no! Well the only reason I re-did it was because several people mentioned their's spread.

      The only things I changed for the new recipe posted above was that I added 1/4 C cake flour and increased the cornstarch by quite a bit.

      The original recipe only had 2 1/2 C cake flour and 2 tsp cornstarch. It also called for the cookies to be "flattened" halfway through baking at 4 minutes. Everything else is the same.

      Let me know if this gives you your Go-To recipe back :)

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    2. I made these cookies, today...and did just as your *revised* recipe said...exact measurements. They taste a little salty, so next round, I'll do 1/4 t. salt. Also, they seem a little flour-y...so maybe I'll cut back on the cake flour next time. I like 'em, though! Just gonna monkey with the recipe a little...and gonna try the lemon extract!

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  53. best cookie recipe I've tried!

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  54. This has become my new favorite cookie recipe!!! Today I decided to try a variation for the holidays...instead of almond extract I used peppermint and then I rolled them in chocolate sprinkles! They ate pretty tasty too! Thanks for the great recipe!!!!

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  55. ANYTHING Almond I adore..... I just made them. Mine look a little greasy compared to your pictures. LOL... however, I rolled mine in some shimmery gold colored sugar.... if they taste anything like the dough, they'll be a HIT at Thanksgiving!!

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    1. They WERE more than a HIT!!!!!!! I had to give the recipe to at least 5 people!!!!

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  56. I can't wait to try this recipe, sounds & looks delish!

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  57. I tried this recipe last weekend and these cookies are amazing! I'm writing about it on my blog so hopefully other people will pop over to your site for the recipe and try them too!

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  58. HI - i came back to the site because i wanted to make these again and didnt print the recipe the last time. But i liked the original recipe, it was perfect and my family loved it. Any chance you can send that version to me? I recall it specifically said to cook no longer than 8 minutes. or could you post both versions ?

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    1. Hi there! Another poster who commented on Nov 19 had the same issue :( Below is my response to her that has the original recipe...hope this works for you!!

      The only things I changed for the new recipe posted above was that I added 1/4 C cake flour and increased the cornstarch by quite a bit.

      The original recipe only had 2 1/2 C cake flour and 2 tsp cornstarch. It also called for the cookies to be "flattened" halfway through baking at 4 minutes. Everything else is the same.

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  59. Hi, I'm wondering if you've made Snickerdoodles? I've been trying to find a recipe for Snickerdoodles that are fluffy, and soft and chewy like these sugar cookies as opposed to flat and chewy.

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    1. I've never tried that but it sounds delicious!! I will be sometime soon now :) Let me know how yours turn out

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  60. How do you prepare the baking sheet?

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    1. Honestly there are several ways you can prepare a baking sheet. Most people just spray a sheet with Pam or line the sheet with some parchment paper. Really anything that will keep the cookies from sticking.

      My favorite thing to do is use a cookie sheet though. It keeps you from having to clean off any residue from the pan and it works like a charm every time :) Here's a link to the one I use. (You don't have to grease the cookie sheet since it's already non-stick!)

      http://www.bedbathandbeyond.com/product.asp?SKU=14294074&RN=875&

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  61. These look amazing and I'm hoping to make them tomorrow :) I was wondering, is cake flour a must? I live in Ireland and cake flour is hard to find - could I substitute regular flour? Would that ruin the consistency?

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    1. Hi Hannah,

      I've never made them without cake flour, so I can't say for sure whether or not it's a must. Cake flour is just going to give them a more tender texture. I did a post a while back on cake flour and how to make your own if you want to try that.....here's the link. Best of luck!

      http://codykitchenconfections.blogspot.com/2012/02/tuesdays-tips-tricks-and-tid-bits-cake.html

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  62. Hi. I was just wondering if you could do me a favour and measure your ingredients in pounds and ounces or better still grams. My cookies melted way too much, and I have no idea where to start adding or subtracting from your recipe to get it right. The dough tasted great by the way, and it was a big hit with my family, but the cookies will be going in the bin. :0( I am so keen to get it right because yours look sooooo lovely!

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    1. Uh oh! That's not good. I don't have all of the ingredients on hand to measure, but if your cookies are melting too much I'm guessing you mean they're spreading a lot?? If this is the case make sure you're using cold butter when you start. Most recipes call for softened butter, but that will make the cookies less firm from the get go even before you put them in the oven.

      You can also place your dough in the fridge to firm up before baking them. If that doesn't work I would suggest adding a bit more flour and/or cornstarch. Adding more dry ingredients will make them firmer...although I might try this suggestion last because adding too many dry ingredients can make them, well, dry :)

      Let me know if you give these another go-round and I'll post the ingredients in grams sometime soon when I get the chance!

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    2. Thanks for replying. I was extra careful this time and measured everything with my Australian measuring cups and left the dough overnight in the fridge and hey presto, it worked! I think I must have gotten the ingredients a little bit wrong in the first batch. They are perfect so don't change a thing in your recipe. My husband literally inhaled this batch. Thanks so much for sharing your recipes.

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  63. I just made these to today and they are delish!!!!! This was my first attempt at a sugar cookie and I believe I just found my new favorite recipe. Thanks!!!

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  64. Hi. How do you cream the butter if its cold? Pls help! Is it grated or cut up first??

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    1. If you beat it enough (with a stand mixer or with a hand held one) it will cream. It won't be quite as light and fluffy as it would be if the butter were softened, but it works.

      You can definitely use softened butter and just chill the dough longer if you'd rather do that. The whole objective is the keep the dough cold so that it doesn't spread and melt more in the oven :)

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  65. Is it possible to use only butter, instead of the Crisco addition? I don't have Crisco available where I live. thanks!

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    1. I've never tried it....you could, but the texture won't be the same I'm afraid. I used shortening since it has a much higher melting point than butter which means the cookies will hold their shape better than if they were made with all butter. They would probably taste great, they will just spread more and won't be as thick.

      If you do use all butter I would definitely recommend chilling the dough for double the amount of time before baking them.

      So sorry I'm not more help! Let me know if you make a version with butter only and how they turn out!

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  66. How many cookies does this recipe yield?

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    1. someone earlier said around 50. I always eat the dough as a I go along with a few warm cookies between baking batches, so unfortunately I've never gotten a final total :(

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  67. Just made this recipe:(a) they are completely delicious by following the recipe exactly as written now, (b) the crunch from the raw sugar coupled with the fluffy/chewy inside is fantastic, and (c) using a melon baller-sized cookie scoop flattened off at the top, I got exactly 50 smallish, three-bite cookies, along with 3-4 bites of dough. Thanks for the recipe.

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  68. How long will the cookies stay fresh? Can they be frozen to keep longer?

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    1. I would also like to know if I can freeze these. I made them today and they are perfect, but I want to bring them to a cookie exchange that is in a week.

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    2. eek! I'm afraid I don't have an answer to this question because I've never tried. Actually, I've never tried freezing any cookie once it's been made :(

      So very sorry!

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    3. these cookies freeze very well

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  69. do you know how to substitute to make the cookie gluten free? I don't care for rice flour though! thanks

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    1. now that might be a long shot. i've made a few gluten free dishes, but I've never tried making these gluten free. maybe use almond flour?

      I couldn't guarantee the texture though :(

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  70. This comment has been removed by the author.

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  71. How many does this recipe typically make?

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    1. I've never gotten a total because I eat so much dough...and because I eat a few warm ones before I make them all :( A commenter above said they got around 50 though.

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  72. If i use salted butter and omit salt would that work? our butter seems to lack in taste anyway, hardly salty...

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    1. I've never tried it but I'm guessing it would work. I only buy unsalted butter, so I'm not sure how much salt there is in unsalted butter.....

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  73. Made these last week and brought them to work...people have been stopping by my office nonstop asking me to make more this week.

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  74. Hi Morgan, just made over 100+ cookies with only 2 batches and the new recipe is just perfect!!! It did not spread at all perfectly salted, and looks identical to your photos. I do recommend that people do put the dough in the fridge for about 30 mins, even put it in the freezer, this will be such a hit tomorrow at my cookie swap! Thanks for this recipe, such a great keeper!!!
    ~Billie

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    1. SO glad to hear they turned out well for you! Thank you so much for the feedback after the changes I made...I was hoping this new recipe would work :)

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    2. Yes it was a great hit!!! all 100+ cookies are all gone and it's barely 2pm. Thanks again for sharing =)

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  75. I'm going to make these for a cookie exchange and I need 144 cookies. Any idea about how many cookies one recipe makes?

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    1. Based on feedback from other posters I would say each batch makes about 50 cookies if you're making them the same (small) size I did with my mini scoop. So I probably would go with 3 batches just to be safe.

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    2. Hi Cylina,
      I just made these cookies last night and as I told Morgan, 2 batches for me made around 120-130 cookies so doing 2 1/2 or 3 is prob the safest, trust me it will not last long =)

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  76. I just made these today, they are wonderful! My new favorite cookie

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  77. Just made these! Delish! I made the dough into a log,placed it in the frige to harden and cut it before putting it into the sugar. Worked great. I will be making these again!

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  78. These cookies are fantastic! My husband didn't even want to try them, but when he did he couldn't stop! This recipe is a keeper. Thanks for sharing!

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  79. Came out a bit too salty. Will probably try half the amount indicated. I used kosher salt. Maybe smidge more almond extract for more flavor. I also had to bake longer and just kept an eye on them.

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  80. I made peppermint blossoms with these last night. I substituted the almond extract for vanilla, rolled them in red sugar, and then right after baking I put candy cane Hershey's Kisses right in the middle. They were SOOOOO GOOD!

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  81. Do u know of it is ok to freeze the dough?

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  82. I made these last night and they were delicious! I live at 6300 feet and didn't need to make any changes to adjust for altitude (it's usually cakes that need adjusting, not cookies). Also, I didn't have unsalted butter so I used salted butter but omitted all the salt. I think that works just fine. The only adjustment was the baking time. They were not done in 7 minutes and didn't firm up enough to be considered "cooked." 10 minutes was just about right. Thanks for the recipe - these are great and I love anything with almond flavor!

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  83. Success! I made these after your revisions. Perfect texture. I really liked the sugar in the raw. I have not worked with that before.

    Thank you!

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  84. Just made these and they are wonderful! I used coconut oil instead of shortening and they turned out great, they flattened out perfectly on there own as a result of the substitution. The only other change was the backing time. I also found they needed closer to 10 mins in order to be done, the ones I took out at 7 mins never firmed up enough.

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  85. I made these for a cookie exchange and they were terrible. I had to bake them way more than 7 minutes for them not to taste raw. Awful. I am embarrassed to bring them in.

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  86. YIKES! You changed the recipe! Is the other recipe still available? I used to make these the other way and they turned out perfect every single time. I wish I would have printed out the old recipe. I am making these now and they just don't seem the same :(

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  87. I wanted to add that 7 minutes was not long enough. My cookies turned out raw in the middle so I had to adjust the time. I like the old way better.

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  88. I made these cookies this evening with my daughters and YUMMO! And I have to say that my taste testers are all in agreement. Although my dough seemed to be a bit more sticking and soft then your pictures I had no problem with the recipe and they turned out wonderful and better then expected :) I will definitely be making these again, over and over!!!!!!

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  89. Thank you for sharing this recipe, Morgan. I found it via Pinterest and just made these last night. They are so delicious! I was planning to bring them in to work tomorrow, but I'm not sure they will make it that long! I also read your "about me" section and I just wanted to say thanks for being so open. It was courageous of you to be open about your past. I have added your blog to my list of sites I regularly visit.

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  90. Morgan - first let me say that you have the patience of a saint...answering the same questions over & over. More importantly, I made these yesterday for my birthday despite not being a sugar cookie person (I prefer my deserts more decadent). I have to say they are pretty delicious. I also subsituted coconut oil for shortening, used emulsion instead of extract, made some frosting, and made half of them lemon. I am hooked! Baked some for 8 min, next batch at 9, and also some for 10....all taste great. I use an insulated pan though so its hard to predict. Can't wait to make some more and maybe top with dried coconut over the frosting or use vanilla bean paste in the batter. FUN possibilities!

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  91. I also prefer the original recipe. I add coconut to mine so perhaps that keeps them from spreading too much. The extra flour and cornstarch seems to add a doughy taste that I don't care for.

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  92. I agree with the recent comments. The old recipe was so so much better..didn't you smoosh them down like half way through? My first two sheets came out doughy before I realized I wasn't cooking them long enough :/

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  93. made these today...super yummy! But I had to cook them for 10-11 minutes or they were completely raw inside. I know my oven temp isn't accurate though...

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  94. Hi there!

    I found your recipe on Daydream Kitchen which deceptively states that it is written 'by' Daydream Kitchen with just a tiny link to you. I'm guessing they took your recipe and your photos without your permission. They pinned it on Pinterest and all the traffic they get goes to them, not you. As a fellow food blogger, I am tired of this thievery and I hope you'll be able to do something about it if you haven't given them permission to nick your content word for word.

    Cheers.

    Link: http://www.daydreamkitchen.com/2012/09/soft-almond-sugar-cookies/#comment-2591
    Link to their site on Facebook where someone asks them about the recipe: http://www.facebook.com/daydreamkitchen/posts/429286470459752

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  95. This cookies is nothing more that my country tradicional " polvorosas, simple like that...nothing new for people to know international food

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  96. I have made these several times. I get rave reviews every time! DELISH!

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  97. What if I don't have cornstarch? Could I replace it with baking powder. I have ALL ingredients but that. Grrr. Any ideas?

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  98. Hi morgan, have you had anyone substitute the flours mentioned (either the cake or a/p) with almond flour? i have some i'd like to use up, thanks :)

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  99. Where is the revised recipe? I'd love to try it?

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  100. Thank you so much for this recipe, they turned out perfectly!! Thank you for all the time and energy you put into this blog for people you may never meet. Bless you!! - Allie :)

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I LOVE hearing from those who stop by to take a gander at the blog! Feedback and comments of all kinds are always greatly appreciated :)

Love,
Morgan