Description

These thick, tender almond-vanilla cookies offer a nostalgic taste with a modern, efficient method that skips the chilling process. Cut into charming triangles and topped with sweet buttercream and sprinkles, they are the perfect quick treat for any occasion.

Ingredients

1 cup unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon almond extract
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
3 cups all-purpose flour
1/2 cup butter, room temperature (for frosting)
2 cups powdered sugar
Assorted colorful sprinkles

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Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a stand mixer, cream the room temperature butter and granulated sugar for 2 to 3 minutes until light and fluffy.
Add the egg, almond extract, and vanilla extract, beating at medium speed until the mixture is smooth.
Reduce speed to low and gradually mix in the baking powder, salt, and flour until no white streaks remain.
Roll the dough out on a lightly floured surface to a 1/2-inch thickness and cut into 3 1/2-inch triangles using a pizza cutter.
Bake for exactly 8 minutes until the edges are just barely golden, then let the cookies cool completely.
Prepare the frosting by beating the remaining butter and powdered sugar until smooth, spread onto cooled cookies, and decorate with sprinkles.

Notes

To ensure the cookies remain soft and pillowy, be careful not to over-mix the dough once the flour has been added. If your kitchen is warm and the dough feels soft, placing the cut triangles in the freezer for five minutes before baking will help them maintain their sharp geometric shape.

Prep Time: 15 mins
Cook Time: 8 mins
Category: Cookies
Method: Baking
Cuisine: American