Equipment Needed
- Stand mixer or hand mixer
- Large mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling racks
- Small bowl for glaze
- Fork or whisk
Step-by-Step Instructions
We start by building our cookie base. In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and granulated sugar together on medium-high speed. You’re looking for it to become very pale, fluffy, and almost whipped in texture. This should take a good 3-4 minutes. Don’t rush this step! This incorporates air, which is part of what gives these cookies their lovely, soft lift. I learned the hard way that under-creaming leads to denser, flatter cookies. While that’s mixing, whisk together your dry ingredients—the flour, baking powder, and salt—in a separate bowl. This ensures the leavening is evenly distributed.
Next, with the mixer on low, add the eggs one at a time, letting each fully incorporate before adding the next. Then, mix in the 5 tablespoons of milk and the glorious 1½ teaspoons of pure almond extract. The batter will look a bit curdled at this point, which always used to worry me, but it’s completely normal. Now, with the mixer on the lowest setting, gradually add your pre-whisked dry ingredients. Mix just until the flour disappears and a soft, slightly sticky dough forms. You’ll know it’s right when it pulls away from the sides of the bowl. It should be soft and pliable, not dry or crumbly.
Here’s the fun, hands-on part. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. I use a cookie scoop (about 1.5 tablespoons) to portion the dough, then I roll each portion gently between my palms into a smooth ball. I place them about 2 inches apart on the baking sheet, as they will spread a little. I don’t press them down; the round shape is traditional. The dough is a dream to work with—soft and forgiving. I bake one sheet at a time on the center rack for 10-12 minutes. You’re not looking for browning. The cookies are done when the bottoms are just lightly golden and the tops are set but still pale. They will feel soft if you touch them.(See the next page below to continue…)