Ingredients
Equipment
Method
- In a large bowl, use an electric mixer to beat the melted, cooled butter and sugar until light and fluffy. Add the eggs and almond extract and mix until smooth. The mixture may appear slightly curdled—this is fine.
- In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Do not overmix the dough.
- Wrap the dough tightly in plastic wrap and chill for at least 1 hour to firm up for easier handling.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Roll chilled dough into 1-inch balls and place 1 inch apart. Bake for 8–10 minutes, until set and lightly golden underneath. Do not overbake.
- For the glaze: In a bowl, whisk the powdered sugar with milk 1 tablespoon at a time until thick but pourable. Add 1 teaspoon almond extract if desired.
- Dip the top of each cooled cookie into the glaze and place on a wire rack set over a baking sheet. Immediately top with nonpareil sprinkles before the glaze sets. Let dry completely before storing.
Notes
Do not overmix the dough—this ensures the cookies remain light and tender. Always chill the dough before shaping, and make sure the cookies are completely cool before glazing for a smooth, glossy finish.