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My friend Brooke is the best baker ever. Whenever we meet up she tells me of some wonderful dessert that she whipped up over the weekend. She loves a good scone (with bacon, of course) and makes a mean Guinness cupcake for St. Patrick's Day. But her real specialty is these almond frosted sugar cookies. They are incredible. She has made them for all sorts of seasons and occasions and I begged her to share her recipe on the blog.

You will notice that there are a few ingredients that make these cookies extra special like sour cream and almond extract. I'm telling you, you will reach for this cookie recipe over and over again.

Modified from a delightfully retro 1963 McCall's Cookbook recipe.


1 cup soft butter
1 1/2 cup sugar
1 egg

1/2 cup sour cream
1 tsp vanilla
4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt


1 cup powdered sugar
1/4 tsp almond extract
1 tbsp milk
1 tbsp corn syrup

Step No 1

Heat oven to 375 degreed. Beat together butter, sugar and egg.

Step No 2

Add sour cream and vanilla.

Step No 3

Combine flour, baking soda, baking powder and salt with the mixture. Note from Brooke: I don't like to over mix the dry with the wet ingredients because you will add more flour and work the dough when you roll the cookies. 

Chill dough for at least 15 minutes but can chill overnight, if desired. 

Step No 4

Flour your surface and roll out using a rolling pin (a wine bottle is also a handy substitute, if needed) If you like the cookies soft, keep dough thick. 

Step No 4

Bake cookies for 10-12 minutes but check on them so they aren't too brown, just a little bit on the edges. 

To make icing…

Mix corn syrup, powdered sugar, milk and almond extract together. Add more corn syrup depending on if you are piping or dipping the cookies. The corn syrup will give your icing a beautiful, glossy finish.

Add coloring, as desired. We were sticking with pretty pastels for Easter. 

Dip cookies face first into the icing and let excess drip off.

We kept a little of the icing to pipe on the more delicate cookies. Instead of using a messy pastry bag, Brooke just used a Ziploc for easy clean up! 

Add in pretty sprinkles and edible pearls to make it even more beautiful. 

Seriously, how gorgeous?!

A few shout outs…thanks to Kim Lucian for the beautiful photography. And Brooke you are the best pastry chef and hand model a blogger could ask for. Thank you!