The red and green cookies are coated in sanding sugar sprinkles. I use this ingredient often for recipes like shortbread cookie wedges, stained glass window cookies, and even jumbo chocolate chip muffins. I like using white “sparkling sugar” and it’s usually sold as sprinkles in the baking aisle.
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Overview: How To Make Almond Butter Sparkle Cookies It’s hard to tell, but the almond butter pictured with the other ingredients is thinner and produced cookies with fewer cracks. The almond butter pictured next on the left is pretty thick and what I used for the crinkled cookies. Both cookies use the same dough, taste identical, and are certainly pretty, but if you wonder why your cookies don’t have crinkles/cracks– thin almond butter could be the culprit! Pictured next you can see the difference between using a runny almond butter (left, more spread) vs a thicker almond butter (right, less spread and more crinkles). I always love a good cookie comparison and you can find other comparisons in my brownie cookies and coconut lime cookies recipe testing processes. And don’t forget to chill the dough for 30 minutes before baking. If you want crinkles and cracks in today’s almond butter cookies, pour out excess oil from the jar and stir it up very well before measuring. The difference in consistency between brands or even within the same jar will change how your cookie dough looks, feels, and bakes. Or, in today’s case, the start of a fresh jar of almond butter is thinner than the bottom of the jar. For example, processed store-bought creamy peanut butter such as Jif creamy is much thicker than natural-style oily thin peanut butter. The Consistency of Your Almond Butter is Important This quick chill time is enough for you to preheat the oven and get the coarse sugar/sprinkles ready for rolling. Time: Chilling the cookie dough is imperative, but the great news is that the dough only needs about 30 minutes to thicken up in the refrigerator before rolling and baking.And bonus! That pretty sugar coating is basically built in festive decoration without the need for icing or other garnishes. Ease: This recipe is great for beginners because it uses basic ingredients and doesn’t require complicated shaping.The chopped almonds in the cookies slightly soften during bake time so don’t worry, you won’t be biting into break-your-teeth almond chunks. The cookies are NOT cakey– just very soft. The coarse crunchy sugar coating acts as a crust for the soft almond butter crumbs inside. Texture: If you love a good texture contrast, these cookies are for you.Flavor: Enjoy almond butter, almonds, brown sugar, cinnamon, and vanilla all in one– a medley of humble, yet flavorful ingredients.Tell Me About These Almond Butter Sparkle Cookies Every year since 2013, I work on a handful of new Christmas cookie recipes and publish the 10 best ones for readers to enjoy! You can browse dozens of recipes on the Sally’s Cookie Palooza page. This recipe is part of my annual Christmas cookie countdown called Sally’s Cookie Palooza. These almond butter cookies sparkle with a roll in coarse sugar or colorful sanding sugar sprinkles! They’re deliciously thick and the crunchy sugar coating contrasts perfectly with the pillow soft centers.
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