Y’all know I am all about cookies this holiday season. I just shared my soft cut out gingerbread cookie recipe a few days ago. And now I am sharing my almond sugar cookie recipe with y’all today!
If you’re looking for some yummy and soft almond sugar cookies, then this recipe is for you! It really is one of the best sugar cookie recipes around!
I make this year after year and it never disappoints! Trust me, you will want to add these to your cookie rotation this Christmas as well! Keep on reading for the full recipe card!
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Ingredients Needed For Almond Cookie Recipe
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ¼ cup sugar
- 1 cup salted butter, cold (NOT room temperature), cut into chunks
- 1 large egg
- 1 tsp pure vanilla extract (I use my homemade vanilla extract for this!)
- ½ tsp pure almond extract
How to Make Soft Sugar Cookies
First, preheat your oven to 350 degrees. Line an entire baking sheet with a piece of parchment paper and set aside.
In a large mixing bowl, sift together the flour and baking powder. Be sure to measure the flour using the scoop and level method. In the bowl of a stand mixer fitted with the paddle attachment, mix sugar and butter together on medium speed until light and fluffy. About 3 minutes.
Add egg and extracts and beat well. Slowly, on low speed, add the dry ingredients into the wet ingredients, mixing gently until just combined. Do not over mix.
Use hands to work dough into a ball for rolling. Sugar cookie dough should resemble soft play dough texture. Place cookie dough ball on a lightly floured surface.
Using a rolling pin, roll our dough until it reaches about 1/4 inch thickness. Use cookie cutters on rolled-out dough and place shapes on lined baking sheet.
Freeze the entire cookie sheet for at least 10 minutes. Transfer semi-frozen cookies into preheated oven and bake cookies for 7-8 minutes (smaller shapes) and/or 9-11 minutes (larger shapes).
Let cut-out cookies cool on baking sheet for 5 minutes and then move to wire rack to finish cooling. Decorated cooled cookies as desired. Store finished cookies in an airtight container for up to 5 days.
Do I Have To Freeze The Cookie Dough?
For this recipe, freezing the dough is highly recommended. If you don’t freeze the dough beforehand, your cut-outs may not retain the original shape.
I used to get so mad making homemade sugar cookies because they would always spread out and lose their shape when baking. So then I would end up with a lot of cookies looking weird and not how I originally intended.
But, once I learned that freezing the dough helps maintain their shape when baking, it was a game changer! I do this every time I make these almond Christmas cookies now. That way, they are easier to ice and decorate too!
How To Determine Correct Baking Time
As I mentioned above, the bake time will have to adjust based on the sizes of your cut outs. Usually 7-8 minutes for smaller shapes and 9-11 minutes for bigger shapes.
But, you will have to use your judgement on your first round of cookies to see exactly what time works best. If you bake them too long, the cookies can loose their shape as well.
Be sure to take the cookies out even if they look underbaked and pale. Do not wait until they are golden brown, that will over cook them. They will continue to set upon cooling.
How To Decorate The Perfect Sugar Cookie
I mentioned this icing recipe before on my Easter sugar cookies and my Halloween sugar cookies, but I usually always make the same icing when doing sugar cookies.
Just a mixture of powdered sugar, milk, and almond or vanilla extract is all you need. I make a thicker border icing to ice the edges of the cookies with, and then a thinner, “flood” icing to fill the cookies in with.
You can even add in some food color to it if you desire. I also use squeeze bottles and not a piping bag for this process. It may not look super pretty, but it is effective and easy.
Plus, this would be a fun recipe to let your kids help you decorate with! When making the colored icing, I always love to add in some almond extract to give it even more of a sweet almond flavor.
You can also use vanilla extract if you prefer. But, I love the hint of almond especially in both the cookie and the icing together.
Enjoy These Almond Sugar Cookies!
Well, if you’re looking for the perfect cookie to make this Christmas season, the good news is this is the one! I always love trying new recipes out too, but this one is my tried and true one.
I can’t even tell you how many years in a row now we’ve been making these. These buttery almond sugar cookies are sure to be a hit at your next party or get together so be sure to try them out and let me know what you think! And I hope you all have a very Merry Christmas my friends!
If you’re looking for more Christmas cookie recipes, be sure to check these out as well:
- White Chocolate Cranberry Cookies
- Raspberry Thumbprint Cookies
- Heath Bar Cookie Recipe
- Walnut and Brown Sugar Shortbread Cookies
- Soft Cut Out Gingerbread Cookies
Almond Sugar Cookie Recipe
Ingredients
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 1/4 cup sugar
- 1 cup cold salted butter cut into chunks
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In a large mixing bowl, sift together the flour and baking powder. Be sure to measure the flour using the scoop and level method.
- In the bowl of a stand mixer fitted with the paddle attachment, mix sugar and butter together on medium speed until light and fluffy. About 3 minutes.
- Add egg and extracts and beat well.
- Slowly, on low speed, add the dry ingredients into the wet ingredients, mixing gently until just combined. Do not over mix.
- Use hands to work dough into a ball for rolling. Sugar cookie dough should resemble soft play dough texture.
- Place cookie dough ball on a lightly floured surface. Using a rolling pin, roll our dough until it reaches about 1/4 inch thickness. Use cookie cutters on rolled-out dough and place shapes on lined baking sheet.
- Freeze the entire cookie sheet for at least 10 minutes.
- Transfer semi-frozen cookies into preheated oven and bake cookies for 7-8 minutes (smaller shapes) and/or 9-11 minutes (larger shapes).
- Let cut-out cookies cool on baking sheet for 5 minutes and then move to wire rack to finish cooling.
- Decorated cooled cookies as desired. Store finished cookies in an airtight container for up to 5 days.
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