Equipment Needed
- Stand mixer or hand mixer
- Large mixing bowls
- Measuring cups and spoons
- Whisk
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling racks
- Small bowls for glazing and sprinkles
Step-by-Step Instructions
I always start by letting my butter and eggs sit out on the counter for a good hour. Room-temperature ingredients blend together so much more smoothly, creating a cohesive, airy dough that’s a dream to work with. In my stand mixer, I cream the softened butter and granulated sugar for a solid 3-4 minutes on medium-high until it’s pale and fluffy. Don’t rush this step! This is what gives the cookies their tender structure. Then I add the eggs one at a time, letting each fully incorporate, followed by the milk and that glorious almond extract. The kitchen starts to smell amazing already.
In a separate large bowl, I whisk together my flour, baking powder, and salt. This is crucial for evenly distributing the leavening agent. I’ve learned the hard way that if you just dump the baking powder in with the wet ingredients, you can get pockets of bitterness. With the mixer on low, I gradually add the dry ingredients to the wet. The dough will become quite thick and may even seem a bit dry—this is normal! I sometimes finish mixing with a sturdy spoon or my hands. It should be soft but not sticky.
Here’s the fun, hands-on part: shaping. I pinch off pieces of dough (about the size of a heaping tablespoon) and roll them into smooth balls. I place them about two inches apart on my baking sheets lined with parchment paper. I gently press my thumb into the center of each ball to make a small indentation—this isn’t just for looks; it gives the glaze a perfect little pool to settle into later. I bake them in a preheated 350°F oven for 10-12 minutes. You want the bottoms to be just lightly golden, but the tops should still look pale. Over-baking is the enemy of a soft cookie!
While the cookies cool completely on wire racks (this is non-negotiable—glazing a warm cookie is a melty mess), I make the simple glaze. I sift my powdered sugar into a bowl to avoid lumps, then whisk in just enough milk or water (a teaspoon at a time) to create a thick but pourable consistency. I stir in a tiny splash of almond extract here, too, for an extra flavor punch. I dip the top of each cooled cookie into the glaze, let the excess drip off, and immediately shower it with colorful sprinkles before the glaze sets. The transformation is so satisfying!(See the next page below to continue…)