These pressed almond sugar cookies are simple, quick, and irresistibly tender. If you need a beautiful treat in a hurry, these are the answer. The dough doesn’t require chilling or rolling — simply scoop, press, bake, and finish with a swirl of buttercream. They melt in your mouth and take minimal effort to prepare, making them ideal for Valentine’s Day, baby showers, tea parties, or any celebration when you want a pretty, small cookie that pairs well with colored frosting.
Sizing the cookies
These cookies are charming when made small — about 20 on a half sheet pan — but you can form them any size you prefer. The smaller size is perfect for serving alongside other desserts or at gatherings where guests sample multiple sweets.
No-roll sugar cookies
Instead of rolling out dough, use a cookie scoop or roll teaspoon-sized balls by hand and place them on a baking sheet. Lightly butter the bottom of a glass, dip it in sugar, and press each dough ball flat to about 1/4 inch. Bake at 400°F for 7–8 minutes until the edges are just turning golden. Once cooled, top with buttercream swirls for a pretty finish.
Buttercream swirls
The buttercream highlights both vanilla and almond extracts for a balanced, fragrant icing. The recipe includes almond flavor in both the cookie dough and the frosting, but if you prefer, you can omit the almond and use extra vanilla instead. Frost with a table knife for a rustic look or pipe small swirls with a pastry bag and tip for a more refined presentation.
Enjoy!
Dianna
Pressed Almond Sugar Cookies
Summary
Easy almond sugar cookies pressed with the sugared bottom of a glass and finished with almond buttercream. Makes about 36 small cookies. Prep time 15 minutes, bake time 7–8 minutes, total about 28 minutes. Calories approximately 75 per cookie.
Ingredients
For cookies
- 1 cup butter (2 sticks)
- 3/4 cup sugar
- 1 teaspoon almond extract
- 2 cups flour
- 1/2 teaspoon baking powder
For buttercream frosting
- 1/2 cup solid vegetable shortening
- 1/2 cup (1 cube) butter
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 4 cups sifted powdered sugar
- 1/4 cup milk
Instructions
For the cookies
- Preheat the oven to 400°F (204°C). In a large mixing bowl, combine the butter, sugar, almond extract, flour, and baking powder. Beat at medium speed until creamed, scraping the bowl as needed.
- Use a cookie scoop or roll rounded teaspoonfuls of dough and place them about 2 inches apart on an ungreased cookie sheet.
- Butter the bottom of a glass and dip it in sugar. Press each ball to about 1/4 inch thick.
- Bake 7–8 minutes, or until the edges are barely golden. Allow cookies to cool completely before frosting.
For the buttercream frosting
- In a large bowl, cream the shortening and butter with an electric mixer. Add the vanilla and almond extracts.
- Gradually add the powdered sugar, one cup at a time, beating on medium speed and scraping the sides and bottom of the bowl often.
- When the mixture looks dry, add the milk and beat at medium speed until the frosting is light and fluffy. Keep covered with a damp cloth until ready to use.
Frost cooled cookies with a simple swirl of buttercream using a knife or a pastry bag. If you skip the almond extract, increase the vanilla to suit your taste.
Nutrition (per cookie, approximate)
- Calories: 75 kcal
- Carbohydrates: 8 g
- Protein: 1 g
- Fat: 4 g
- Saturated Fat: 3 g
- Cholesterol: 12 mg
- Sodium: 41 mg
- Sugar: 4 g
If you try this recipe and enjoy it, leave a comment and a rating. Share photos of your cookies—we’d love to see them!
Try these other desserts:
- Better-Than-Swig Sugar Cookie Bars
- Easy Classic Vanilla Layer Cake
- Blackberry Lemon Poppyseed Cake
- Fresh Key Lime Pie
- Chocolate Raspberry Layer Cake
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