Golden Almond Cookies

If you love to celebrate occasions year-round with special treats, make these simple and delicious cookies your go-to! Our versatile Golden Yellow Sugar brings the perfect blend of mild caramel undertones and beautiful colour to this recipe, and the classic taste of almonds is a crowd-pleaser for cookie fans, both young and young-at-heart!

Prep Time
15 minutes
30 minutes chilling time
Cook Time
15 to 20 minutes
A baker’s dozen golden almond cookies on a brass tray.

Baking sheets x 2

Parchment paper

Scale OR dry measuring cups

Measuring spoons

Large bowl


Stand mixer with paddle attachment OR large bowl with hand mixer

Large rubber spatula

Trigger-style ice cream scoop

Flat-bottomed drinking glass

Small bowl

Small pastry brush

Wire cooling rack

about 45 cookies
For the cookie dough:
  • 2 cups (240 g) cake flour
  • 1 cup (100 g) almond flour
  • 1 tsp (5 g) baking powder
  • ½ tsp (2 g) baking soda
  • ½ tsp (3 g) salt
  • ½ cup (113 g) butter
  • ½ cup (113 g) vegetable shortening
  • ¾ cup (163 g) Redpath® Golden Yellow Sugar, packed
  • 1 egg, lightly beaten
  • 1 egg yolk
  • 1½ tsp (7 ml) pure almond extract
For the egg wash:
  • 1 egg yolk
  • 1 tsp (5 ml) water
  • Whole blanched almonds or whole almonds, lightly toasted (see Chef’s Tips)

Step 1

Line 2 baking sheets with parchment paper. Set aside.

Step 2

In a large bowl, whisk together cake flour, almond flour, baking powder, baking soda, and salt until well combined, and no lumps remain.

Step 3

In the bowl of a stand mixer with the paddle attachment, cream together the butter and vegetable shortening until smooth. Add the Redpath® Golden Yellow Sugar and cream until pale in colour; 3 minutes. Scrape down the sides and bottom of the bowl as needed using a large rubber spatula.

Step 4

Add in the lightly beaten egg, egg yolk, and almond extract. Mix until incorporated into the brown sugar mixture.

Step 5

Add the dry ingredients into the bowl and mix on low speed until just combined.

Step 6

With a trigger-style ice cream scoop, scoop the dough and roll into balls. Alternatively, pinch off dough and roll into 1-inch balls. Place onto the prepared baking sheets about 1 to 2 inches apart. Slightly flatten the tops of the balls to about ¾- to ½-inch in height, using a flat-bottomed drinking glass. Gently press a toasted whole almond into the centre of each cookie. Place baking sheets into the fridge to chill; 30 minutes.

Step 7

While cookies are chilling, preheat oven to 350°F (177°C).  

Step 8

In a small bowl, whisk together the egg yolk and water. Using a small pastry brush, lightly brush the entire surface of each cookie with the egg wash. Place into the preheated oven and bake until golden brown; 15 to 20 minutes.

Step 9

Remove from oven and let cookies cool on the baking sheet for 10 minutes. Carefully transfer the cookies to a wire cooling rack to cool completely.

Step 10

Store completely cooled cookies in an airtight container lined with parchment paper at room temperature for up to 5 days.

Piles of golden almond cookies with a bag of Redpath Golden Brown Sugar