ALMOND SUGAR COOKIES (LAURA'S COPYCAT RECIPE) (2024)

ALMOND SUGAR COOKIES (LAURA'S COPYCAT RECIPE) (1)

In Dayton, Ohio there is a grocery store chain called Dorothy Lane Market (DLM). They have an amazing bakery and one of their most famous items is their “Laura’s Cookies”. They are almondy deliciousness and they have been a favorite of mine for years. I’ve tried to find recipes, but since there aren’t any, I decided to try and make my own…and this is as close as I could get! Now living states away, these cookies remind me of home <3

This recipe has been updated as of January 2023. I am a bit of a perfectionist so I've been continuously modifying and updating the recipe - if you have any questions about previous versions, don't hesitate to reach out! I've included the ingredients to the older recipes at the bottom of this page.

ALMOND SUGAR COOKIES (LAURA'S COPYCAT RECIPE) (2)

ALMOND SUGAR COOKIES (LAURA'S COPYCAT RECIPE) (3)

ALMOND SUGAR COOKIES (LAURA'S COPYCAT RECIPE) (4)

I used my Almond Sugar Cookie Recipe for the base and an almond flavored royal icing for the frosting.

Here is the recipe:

INGREDIENTS:

FOR THE COOKIES:

  • 12 TABLESPOONS OF SOFTENED UNSALTED BUTTER
  • 1 CUP GRANULATED SUGAR
  • 2 EGGS
  • 2 TSP VANILLA EXTRACT
  • 1/2 TSP ALMOND EXTRACT (OR USE 1/4 TSP IF YOU DON’T WANT THE FLAVOR AS STRONG)
  • 3 CUP FLOUR (ALL-PURPOSE)
  • 1 TSP BAKING POWDER
  • 1/2 TSP SALT

FOR THE ICING:

  • 10 OZ POWDERED SUGAR
  • 3 TBSP MERINGUE POWDER
  • 1/4 CUP WATER
  • 2 TSP ALMOND EXTRACT
  • GEL FOOD COLORING
  • SPRINKLES/COLORED SUGAR/ETC.

OTHER ITEMS:

  • PARCHMENT PAPER
  • ROLLING PIN
  • BAKING SHEETS
  • PIPING BAGS (OR SANDWICH BAGS WORK GREAT TOO!)
  • COOKIE CUTTERS

________________________________________

INSTRUCTIONS:

FOR THE COOKIES:

Beat together the butter and sugar until light and fluffy. Stir in the eggs, vanilla extract, and almond extract.

Add the flour mixture into the wet mixture and mix until combined.

On a sheet of parchment paper, roll out the dough (with rolling pin) to desired thickness (I made it about 1/4 inch thick). Then place your flattened dough into the fridge to cool (1-2 hours is preferred)

Preheat oven to 375 degrees Fahrenheit.

Take out your chilled dough (still on the parchment paper) and cutout your cookies to desired shape.

Put cookies into the fridge for another 20-30 minutes before you put it in the oven to prevent spreading.

Take the cookies out and place a few inches apart on a baking sheet. Put into the oven for 8-10 minutes.

Pull the cookies out when they are a light pale color and the top of the cookies aren’t glossy anymore - take out of the oven right before they start to turn golden, you don't want to overbake!

Let the cookies sit on the baking sheet for 5-10 minutes, then move to baking sheet.

Let the cookies cool completely before decorating

FOR THE ICING:

In a stand mixer with a paddle attachment, mix the powdered sugar, meringue powder, water, and almond extract for about 5 minutes on low speed (if you don't have a stand mixer, you can also whisk the mixture by hand!)

If you want to use food coloring, mix in a few drops of the gel food coloring to the mixture and stir it in — I split the icing into two bowls and color them

To make the icing thinner, add more water (I use a thinner icing to make the base color)

To make the icing thicker, add more powdered sugar (I use a thicker icing for details)

Decorate your cookie with your chosen consistency and coloring - you can use piping bags here for details, or use spatulas/knives/spoons to achieve a solid base of icing

To get the Laura’s cookie “look”, apply a thinner icing to the cookie and put it to the side until completely dried. Then, apply a thicker icing as detail and finish with some colored sugar.

________________________________________

Some tips:

After cutting out the cookies from flattened dough, reform dough and roll out to continue process until you've used it all up.

Let unfrosted cookies cool completely. I put mine in the fridge for a few hours. But, if they are still warm when you put icing on, it will melt right off.

When making the icing, using a stand mixer works best, although you could probably do it by hand if you really want to. The mixer just makes it super smooth.

Don’t put iced cookies in the fridge right away. The icing wont set if its cold and it just slides right off the cookie (I learned this the hard way!). Just leave out on the counter for a few hours to set.

If you don't have a piping bag, you can take a sandwich bag and fill with icing as you would a piping bag. Simply snip off a small corner at the bottom to dispense!

ALMOND SUGAR COOKIES (LAURA'S COPYCAT RECIPE) (5)

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Previous Recipe Notes:

If you prefer the older versions of this recipe, please see below for ingredient lists. Directions follow similarly to the steps in the most recent recipe, although the previous recipes with sour cream and shortening are incorporated following creaming the butter and sugar. The icing recipe is the same as the current version.

VERSION 1:

  • 8 TABLESPOONS OF SOFTENED BUTTER (SALTED) —
    (YOU CAN ALSO USE 8 TBSP UNSALTED BUTTER AND 1/4 TSP SALT)
  • 1 1/2 CUP GRANULATED SUGAR
  • 1/4 CUP SOUR CREAM
  • 2 EGGS
  • 2 TSP VANILLA EXTRACT
  • 1/2 TSP ALMOND EXTRACT (OR USE 1/4 TSP IF YOU DON’T WANT THE FLAVOR AS STRONG)
  • 2 3/4 CUP FLOUR (ALL-PURPOSE)
  • 1/2 TSP BAKING POWDER

VERSION 2:

  • 8 TABLESPOONS OF SOFTENED BUTTER (SALTED) —
    (YOU CAN ALSO USE 8 TBSP UNSALTED BUTTER AND 1/4 TSP SALT)
  • 3 TABLESPOONS OF SHORTENING
  • 1 3/4 CUP GRANULATED SUGAR
  • 1/4 CUP SOUR CREAM
  • 2 EGGS
  • 2 TSP VANILLA EXTRACT
  • 1/2 TSP ALMOND EXTRACT (OR USE 1/4 TSP IF YOU DON’T WANT THE FLAVOR AS STRONG)
  • 3 1/4 CUP FLOUR (ALL-PURPOSE)
  • 1/2 TSP BAKING POWDER
ALMOND SUGAR COOKIES (LAURA'S COPYCAT RECIPE) (2024)

FAQs

Why are my almond cookies hard? ›

What If I Don't Use Cream of Tartar? Cream of tartar prevents the sugar from crystalizing in the cookie dough while it bakes, for a soft, chewy cookie. Technically speaking, you can make this almond cookie recipe without cream of tartar. It will still taste delicious, but the texture just won't be as soft and tender.

Can I substitute almond extract for vanilla in sugar cookies? ›

How to Substitute: Substitute about half as much almond extract for the amount of vanilla called for in the recipe. Almond extract is stronger than vanilla and if you are not trying to make your baked good taste almond-y, you want to be judicious about how much you use.

What type of cookie is almond cookie? ›

An almond biscuit, or almond cookie, is a type of biscuit that is made with almonds. They are a common biscuit in many different cuisines and take many forms.

What makes sugar cookies crack on top? ›

Issues with cracking usually derive from the sugar coating, not enough or expired baking powder or baking soda, or the oven temperature isn't hot enough. Solution: Granulated sugar is more effective at drying the surface than powdered sugar.

What makes cookies softer? ›

Melting the butter you're using can make the cookie softer. Brown sugar comes out of the package very moist: its chemical makeup causes it to draw in water under the right circ*mstances: a fast bake at a high oven temperature. Slightly underbaking cookies with brown sugar in them makes them softer as well.

What ingredient makes cookies too hard? ›

Mixing the dough naturally causes gluten to develop in the flour, and while you do need a good amount of gluten to give your cookies structure, too much of it will result in hard cookies.

What happens if you don't add vanilla extract to cookies? ›

If you don't have any on hand, you can almost always omit the vanilla without impacting the final texture of your baked goods; although the rich flavor extract—or any form of vanilla—brings will certainly be altered. Just remember one thing: flavor comes first.

What does vanilla extract do to cookies? ›

Vanilla extract and how important is it for the baking process. The primary purpose of vanilla extract is to add flavour to baked goods. Lacking it, baked goods tend to have a bland and boring taste. Vanilla extract can also contribute moisture to create a soft and fluffy texture.

Can you mix almond extract and vanilla extract? ›

If you're making cookies or vanilla cake, using both almond and vanilla extracts together adds amazing depth of flavor to your treats. If your recipe calls for 2 teaspoons vanilla extract, try 1 teaspoon vanilla and 1 teaspoon almond extract instead.

What is Chinese almond cookie made of? ›

Ingredients in Chinese Almond Cookies

Almond flour, almond extract, and slivered almonds ensure that you get an intense flavor that will eclipse any paper-filled treat. Set out a plate of these for the upcoming Chinese New Year. Almond cookies symbolize coins and will be sure to bring you good fortune.

What is the national cookie of China? ›

April 9th recognizes a tasty treat on National Chinese Almond Cookie Day. Adorned with an almond, their delicious almond flavor, and slightly crunchy texture are sure to make you smile.

What is the name of small cookies that are soft and airy from Italy? ›

Angeletti cookies are a traditional Italian Christmas cookie, but can be adapted for many different occasions. These small, lightly sweet cookies are tender and cloud-like, changing to an almost marshmallow-like consistency when eaten.

Why do people poke fork holes in sugar cookies? ›

You can use a fork or a dough docker to prick small holes all over the surface of the dough. By venting the steam, docking keeps the dough from billowing or heaving as it bakes. It's an important step for crisp cookies or that are baked all in a single sheet and not cut up until they come out of the oven.

What causes butter bleed in sugar cookies? ›

Additionally, if you add too much food coloring, you can get what's commonly referred to in the cookie world as 'butter bleed'. Butter bleed is when your cookie looks great decorated and then you come back hours later (or the next day) and notice what looks like grease stains seeping in.

Can I put underbaked cookies back in the oven? ›

In most cases, rebaking them typically takes no more than 15 minutes. On the other hand, using the same temperature you used initially to remedy your underdone cookies can sometimes be futile. Even if the temperature is not so high, it only encourages further baking of the dough until the well-done edges are overbaked.

What causes homemade cookies to be hard? ›

Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.

How do you stop cookies from getting hard? ›

The bread/apple trick

Here's a baker's trick you'll find in our new Monster Cookies recipe: Adding a piece of fresh white bread to the storage container will keep cookies from becoming hard or stale.

Why are my cookies crunchy instead of soft? ›

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

Why are my cookies tough and chewy? ›

Sugar dissolved in baking forms a syrup as the dough heats up. Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.

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