From the kitchen
Glazed Almond Cookies
Soft sugar cookies topped with a simple sweet almond milk icing, finished with a delicate glazed shine.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 2 1/2 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 3/4 cup Sugar
- 1/2 cup Softened Vegan Butter
- 1/3 cup Unsweetened Almond Milk
- 1 tsp Almond Extract
- 1 cup Powdered Sugar, for glaze
- 2 to 3 tbsp Almond Milk, for glaze
Method
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- Whisk the flour, baking powder, and salt together.
- Cream the sugar and softened butter together, then mix in the almond milk and almond extract.
- Fold the dry ingredients into the wet just until a soft dough forms.
- Roll into balls, flatten slightly, and bake 10 to 12 minutes until just set but still pale. Cool completely, then whisk powdered sugar with almond milk until pourable and drizzle over the cooled cookies.
Kitchen note
Pull these while they still look slightly underdone and pale — almond milk's low sugar content means these won't visibly brown even when fully baked, and overbaking for color is the most common mistake with this dough.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.