Dark Chocolate Dipped Almond Sugar Cookies
This is a classic sugar cookie with a subtle almond flavor. I love a touch of almond in my sugar cookies, but you can also substitute vanilla extract if you want to make a more classic sugar cookie. The dark chocolate dip adds an elegant twist!
Ingredients
- 1 cup unsalted butter cold
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp almond extract
- 4 cup all purpose flower gently spooned and leveled
- 1/2 cup corn starch
- 1/2 tsp salt I used kosher salt
- 1 bag dark chocolate melting chips I used Ghirardelli
- 1/4 cup crushed almonds for topping
Instructions
- Line cookie sheets with parchment paper and set aside.
- Whisk together the flour, corn starch and salt in a medium bowl until well mixed. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar until smooth.
- On low speed, add in the eggs one at a time until mixed.
- Add in the almond extract.
- On low speed, slowly add the flour mixture into the bowl a little bit at a time until the dough starts to pull away from the edges of the bowl. You may not need all of the flour mixture. I had about a 1/2 cup leftover, but this will vary. It should form a nice, dry dough that doesn't stick too much to the edges, but is still workable.
- Take the dough out of the bowl and onto a surface to roll out. I used wax paper with flour sprinkled on it.
- Roll the dough out until smooth and a consistent thickness around 1/4 inch.
- Cut your shapes and place the pieces on your baking sheets. Refrigerate for about 15 minutes while you preheat the oven to 375 degrees.
- Bake cookies once sheet at a time for 8-11 minutes. 9 minutes was perfect for me. The edges should barely start to brown before pulling them out.
- Move cookies to a cooling rack after 3-5 minutes to cool.
- Melt your chocolate in the microwave on 50% power in increments of 30 seconds.
- Dip each cookie in the melted chocolate and transfer to parchment or wax paper. I used a spoon to get a straight line down the cookies.
- Sprinkle with the crushed almonds immediately and let them set.
Notes
You can use any shape of cookie cutters, and use sprinkles instead of crushed almond to customize these for any event or season!