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Almond Pudding Cookies with Brown Sugar Frosting

These Almond Pudding Cookies with Brown Sugar Frosting are soft, chewy, and bursting with almond flavor. Perfectly sweet and topped with toasted almonds, they’re a delightful treat for any occasion!
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Keyword: Almond, Brown Sugar, Cookies, Easy, Quick
Servings: 24 servings

Ingredients

For the Cookies:

  • 1 stick butter softened
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 package instant vanilla pudding mix 3.4 oz
  • 2 eggs
  • 1 teaspoon almond extract
  • 1 teaspoon baking soda
  • 2.25 cups flour
  • 1 cup chopped sliced almonds

For the Brown Sugar Frosting:

  • 3 tablespoons butter softened
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon almond extract
  • 1 cup sliced almonds toasted, for topping

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). This ensures your cookies bake evenly and achieve the perfect texture.
  • In a large mixing bowl, use an electric mixer to cream together 1 stick of softened butter, 1 cup of brown sugar, and 1 cup of white sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
  • Beat in the 2 eggs, one at a time, mixing well after each addition. Then, add 1 teaspoon of almond extract and continue mixing until fully incorporated.
  • In a separate bowl, whisk together 2-1/4 cups of flour, 1 (3.4 oz) package of instant vanilla pudding mix, and 1 teaspoon of baking soda. Gradually add this dry mixture to the creamed butter mixture, mixing until just combined.
  • Gently fold in 1 cup of chopped sliced almonds, ensuring they are evenly distributed throughout the dough.
  • Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly underbaked. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack.

Frosting and Finishing

  • In a mixing bowl, blend together 3 tablespoons of softened butter, 1 cup of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of almond extract. Mix until smooth and creamy.
  • Once the cookies are completely cooled, spread a generous layer of the brown sugar frosting on top of each cookie.
  • Sprinkle toasted sliced almonds on top of the frosted cookies for an extra crunch and a beautiful finish.

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Measuring Cups and Spoons
  • Baking Sheet
  • Parchment Paper
  • Spatula
  • Cooling Rack

Notes

  • Store cookies in an airtight container at room temperature for up to one week or refrigerate for up to two weeks.
  • Freeze baked cookies without frosting for up to three months; frost after thawing.
  • To thicken frosting, add more powdered sugar; to thin, add milk a teaspoon at a time.