2. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy (about 2–3 minutes). This creates that delicate crumb the cookies are known for.
3. Add Wet Ingredients
Add the egg, vanilla extract, and almond extract. Beat until fully incorporated and smooth.
4. Mix in the Dry Ingredients
In a separate bowl, whisk together flour and salt. Slowly add the dry ingredients to the butter mixture. Mix until a soft dough forms — it will be thick but not sticky. If it’s too sticky to work with, refrigerate the dough for 30 minutes.
5. Shape the Cookies
Scoop 1-tablespoon portions of dough and roll them into smooth balls. Place them on the baking sheet, spacing about 2 inches apart. Gently press down with your fingers, a fork, or the bottom of a glass for a flat top.
6. Bake Until Just Golden
Bake for 10–12 minutes, or until the bottoms are lightly golden and the edges are just beginning to color. Avoid overbaking — you want soft, tender centers. Let cool on the pan for 5 minutes before transferring to a wire rack.
7. Make the Glaze
While the cookies cool, whisk together the powdered sugar, milk, and almond extract in a small bowl. Adjust the milk for your desired consistency — thicker for drizzling, thinner for dipping.
8. Glaze & Garnish
Spoon glaze over cooled cookies or dip the tops directly into the glaze bowl. Before it sets, sprinkle with your chosen topping — sprinkles for a playful look, nuts for added crunch, or edible glitter for a fancy touch.
Let the glaze set for 15–20 minutes before storing.
Storage
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Store in an airtight container at room temperature for up to 5 days.
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Freeze unfrosted cookies for up to 2 months — just glaze after thawing for best results.
Tips & Tricks
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Don’t skip the almond extract. It gives these cookies their signature flavor.
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Too soft to roll? Chill the dough for 20–30 minutes.
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For extra nostalgia: Serve on a paper doily, on a vintage floral plate, with hot coffee or sweet iced tea.
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Bake-sale approved: Double the batch and wrap in cellophane with a ribbon — they’ll be the first to sell out!
❤️ Final Thoughts
These Old-Fashioned Church-Supper Wienerstube Cookies are more than just a dessert — they’re a memory. The kind of cookie passed down in handwritten recipe books, baked for every potluck, and remembered by everyone who ever bit into their soft, almond-kissed center.
Whether you’re baking them for tradition, comfort, or just because they’re delicious, this simple yet elegant cookie always delivers.
