This Almond Muscovado Sugar Cookie recipe is filled with almonds, topped with chocolate and made using muscovado sugar. Crisp on the outside and soft in the centre, this is no plain sugar cookie.
I think this Almond Muscovado Sugar Cookie recipe is my new addiction. Made with dark and rich muscovado sugar, these cookies are perfectly crisp on the outside but have a slightly chewy centre. The almonds add another little crunch and then they’re topped with chocolate because …. well …. chocolate!
That dark colour of the cookies you see, that’s the muscovado sugar. It makes these sweet and rich but that gorgeous splodge of dark chocolate on top is just what we need to keep the flavour balanced.
Sugar Issues? Not me
When I decided I wanted to create a new cookie recipe, I went to the pantry to check my stocks and discovered that I had an abundance of sugar – white sugar, raw sugar, icing sugar, palm sugar, brown sugar, light brown sugar, demerara sugar and coconut sugar. That’s 8 types of sugar. Sugar addicts anonymous anyone? What? I don’t have a problem, really!
Anyway, then I found a little packet of gloriously dark muscovado sugar. Now, I realise not everyone just has this in their pantry but it’s totally worth the drive to the shop to get some so you can make this Almond Muscovado Sugar Cookie recipe too.
This recipe is a take on my Buttery Sultana Cookies, which never ever fails me. I’ve also adapted it for these Buttery White Chocolate Blueberry Cookies and my Soft Chewy Ginger Cookies. It’s such a simple recipe but produces cookies with serious flavour.
What is muscovado sugar?
So what is muscovado sugar I hear you ask? It’s like brown sugar on steroids. It dark, rich and has a bold, molasses like flavour. It’s a mostly unrefined sugar which also holds moisture and is the exact thing that makes a chewy cookie.
HAVE YOU TRIED THIS RECIPE?
Rate it below or comment with any questions or thoughts.
Almond Muscovado Sugar Cookie recipe
- 360 g (2 3/4 cups / 12.5oz) plain (AP) flour
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 250 g (1 1/4 cups packed / 9oz) muscovado sugar
- 190 g (6.7oz) unsalted butter, room temp
- 1 1/2 tablespoons milk (notes)
- 100 g flaked almonds
- 200 g dark (70%) chocolate
- Preheat oven to 180C / 350F /160C fan forced. Line 2 large baking trays with baking paper.
- Sift together the flour, baking soda, cinnamon and salt.
- In a separate bowl, beat together the butter and sugar until lightened and fluffy. Scrape down the sides of the bowl and add half the flour mix. Beat until just combined.
- Add the milk and remainder of the flour and mix until it just starts to come together. Finally, add the almonds and give the mix another beat until mixed through and the dough is clumping.
- Pull the dough together with your hands then take approximately 1.5 to 2 tablespoons full of mixture, roll into a ball and place on a baking sheet 2 inches apart (or you can use a mini ice cream scoop and just scoop it onto the baking trays). Once you have filled a tray lay a sheet of baking paper over the top and use a second baking tray to press down all over to flatten the cookie out to about 5-6mm thick then remove the top tray and baking paper.
- Bake for 6 minutes, turn the trays and bake for a further 6 minutes.
- Transfer to cooling racks until cooled completely.
- Melt the chocolate in a bowl over a saucepan of simmering water, making sure to stir regularly then spread a little melted chocolate over the top of each cookie.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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