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Home » Cookie Recipes » Favorite Almond Sugar Cookies

Favorite Almond Sugar Cookies

Published: Dec 4, 2021 · Modified: Dec 4, 2021 by Mindee · This post contains affiliate links and as an Amazon Associate I earn from qualifying purchases.

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Pinnable image 3 for fav sugar cookies
Pinnable image 1 for fav sugar cookies.

These roll out sugar cookies are soft, thick and my favorite to decorate for Christmas, Valentine's Day, Halloween or just a Tuesday! Whether you frost them with buttercream, royal icing or just add sprinkles you'll love the light almond flavor in every bite!

Almond sugar cookies frosted with buttercream frosting.
You can cut out and decorate these almond sugar cookies for any holiday or occasion!
Jump to:
  • Why You'll Love This Recipe
  • Ingredients Notes
  • How to Make Step by Step Recipe Instructions
  • Recipe FAQs and Expert Tips
  • Related Cookie Recipes
  • Favorite Almond Sugar Cookies Recipe

Why You'll Love This Recipe

  • Only 6 ingredients and taste better than classic sugar cookies!
  • This cookie can stand alone! It's not dependent on frosting for flavor.
  • These are not too sweet and not the fall apart cakey kind of cookie.
  • I've made these cut-out sugar cookies for 25 years!!!
  • Roll out and cut these cookies for any holiday season like Christmas, Halloween, or Valentine's Day!

Ingredients Notes

  • Butter - do not substitute anything for the butter. Butter is important to the flavor of these cookies. If you were to sub, say margarine for the butter , your cookies would taste like margarine and I'm not gonna lie, it will not taste good. Both unsalted butter and salted butter work fine.
  • Powdered Sugar - please note that this cookie recipe calls for powdered sugar aka confectioners' sugar instead of granulated sugar. Granulated sugar making a crumbly, grainy dough and will not work for this recipe.
  • Extracts - Do you need both extracts? If you're out of vanilla, that's fine, but the almond extract is very important to this recipe. It was makes these sugar cookies more flavorful.
  • Flour - all purpose flour, never self rising flour.
  • Frosting - I frost my cookies with this Buttercream Frosting but you can frost them with Royal Frosting as well. If you don't want to frost them you can sprinkle sanding sugar or coarse sugar on the tops of the dough cut outs before baking. You will need to lightly press the sprinkles down to get them to stick to the cookies.
The six ingredients needed to make these sugar cookies.
What you'll need to make this recipe!

How to Make Step by Step Recipe Instructions

  • NOTE - This is an easy cookie dough to mix up.  The main differences between this sugar cookie recipe and most others is that I use powdered sugar aka confectioners' sugar instead of granulated sugar.  
  • NOTE - This cookie dough does need to refrigerate for at least an hour before rolling it out so make sure you plan for that.
  • NOTE - I've had a few people end up with crumbly dough. I've never been able to replicate the problem myself but thanks to a reader it's been suggested that perhaps some are firmly packing the flour in the measuring cup instead scooping without packing. In baking you NEVER firmly pack flour. See this article for how to properly measure flour for more information.
  • Cream the butter and the powdered sugar in a large bowl or in the bowl of a stand mixer fitted with a paddle attachment.
  • Add the eggs, vanilla and almond extracts to butter mixture.
Cream butter, sugar, eggs and vanilla.
Cream butter, sugar, eggs and vanilla.
  • Scrape down sides of the bowl and mix in the flour well.
  • The dough will be quite sticky at this point.
  • Put the cookie dough in a container, cover with plastic wrap and chill for an hour in the fridge.
  • Preheat oven to 375 degrees.
  • Line baking sheets with parchment paper or spraying them with non-stick cooking spray.
  • On a lightly floured surface roll out the cookie dough to about ¼ inch thick.
  • Cut out shaped with whatever cookie cutters you like.
  • Place them on the prepared cookie sheets with an inch of space in between each.
  • Bake in your preheated oven (375 degrees) for 8-10 minutes. Err on the side of less baking time for soft cookies.
  • The bottom edges of the cookies should lightly golden brown but the tops should not.
  • Cool the cookies on a wire rack before frosting.
  • Once cool frost cookies with desired frosting.
Add flour, chill, roll out and cut out shapes.
Cut out dough into any shapes for any holiday!

Recipe FAQs and Expert Tips

How long will this cookie dough last in my fridge and can I freeze it?

I've made my cookie dough up to a week in advance. Just let it warm up just a bit before trying to roll it out. You may also freeze the dough. When you're ready to use it plan time to allow it to thaw in the fridge for at least a day or on the countertop for a few hours.

How do you get sugar cookie cut outs to keep their shape?

Follow the instructions precisely.  Substituting different ingredients changes the dough. 
Use the amount of flour called for. 
Chill the dough.  Don't skip this step.  If you're in a hurry you can chill the dough in the freezer for 15-20 minutes instead of putting it in the fridge for an hour.
Check your cookie cutters for blunt edges.  You want your cut outs to have sharp crisp edges.

Why do I need to chill my sugar cookie dough?

Chilling the dough makes it easier to work with, roll out nicer and allows your cut outs to keep their sharp cut edges.

How to store?

Store these cookies in an airtight container between layers of wax paper.

My dough is really crumbly. What should I do?

I'm not sure why the dough ends up being crumbly for some as I've never had that happen myself but if your dough ends up crumbly after adding all the flour you can add a couple tablespoons of water at a time until your dough looks like picture #6.

Related Cookie Recipes

  • Soft Crumbl Oreo Cookies - so addicting!!!!
  • Crispy Flakey Pie Crust Cookies - soooo yummy!!!
  • Kitchen Sink Cookies - will make you nostalgic of those good times at Grandma's!
  • Fluffernutter Cookies - perfect for a cookie exchange!
  • Peppermint Shortbread Cookies - for that time of year to share with neighbors!

Have you tried this recipe? If so, leave me a rating and a comment below! And don't forget to subscribe to my newsletter to get my latest recipes sent right to your email! You can also follow me on Facebook, Pinterest, and Instagram!

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A round sugar cookie frosted with white buttercream and topped with rainbow sprinkles.

Favorite Almond Sugar Cookies Recipe

★★★★★ 4.8 from 15 reviews
  • Author: Mindee
  • Prep Time: 10 minutes (not including chilling time)
  • Cook Time: 10 minutes (per batch)
  • Total Time: 20 minutes
  • Yield: 3 dozen Large Cookies 1x
  • Category: Cookie
  • Method: Baking
  • Cuisine: American
Print Recipe
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Description

These roll out sugar cookies are soft, thick and my favorite to decorate for Christmas, Valentine's Day, Halloween or just a Tuesday!  Whether you frost them with buttercream, royal icing or just add sprinkles you'll love the light almond flavor in every bite!


Ingredients

Units Scale
  • 2 cups Butter (room temperature) (2 Cups of Butter is 4 sticks)
  • 3 cups Powdered Sugar
  • 2 Eggs
  • 2 tsp Vanilla Extract
  • 2 tsp Almond Extract
  • 5 cups Flour

Instructions

  1. In a mixing bowl, cream the butter and powdered sugar.
  2. Beat in the eggs, vanilla, and almond extracts.
  3. Stir in the flour.  The dough will still be sticky at this point.
  4. Cover and refrigerate for an hour.
  5. Preheat the oven to 375 degrees and prepare baking sheets by either lining them with parchment paper or spraying them with non-stick cooking spray.
  6. Roll the cookie dough out on a floured surface.  
  7. The dough may be a little sticky at first, just sprinkle the top of the dough so the rolling pin doesn't stick.  
  8. Roll out to ¼ inch thick and cut out in desired shapes.
  9.  If you are going to sprinkle the cookies with sanding sugar instead of frosting, do so before baking pressing the sanding sugar down onto the dough slightly to make them stick.
  10. Bake at 375 for 8-10 minutes.  Larger cookies may take longer.  
  11. The cookies shouldn't brown except for on the very bottom edges very lightly.
  12.  Cool completely before frosting.
  13. Store in an airtight container with wax paper in-between the layers of cookies.

Notes

  • I've had a few people end up with crumbly dough. I've never been able to replicate the problem myself but thanks to a reader it's been suggested that perhaps some are firmly packing the flour in the measuring cup instead scooping without packing. In baking you NEVER firmly pack flour. 
  • These sugar cookies are delicious the first day, but are absolutely perfect after sitting overnight.
  • Butter - do not substitute anything for the butter. Butter is important to the flavor of these cookies. If you were to sub, say margarine for the butter , your cookies would taste like margarine and I'm not gonna lie, it will not taste good. Both unsalted butter and salted butter work fine.
  • Powdered Sugar - please note that this cookie recipe calls for powdered sugar aka confectioners' sugar instead of granulated sugar. Granulated sugar making a crumbly, grainy dough and will not work for this recipe.
  • Extracts - Do you need both extracts? If you're out of vanilla, that's fine, but the almond extract is very important to this recipe. It was makes these sugar cookies more flavorful.
  • Flour - all purpose flour, never self rising flour.
  • Frosting - I frost my cookies with this Buttercream Frosting but you can frost them with Royal Frosting as well. If you don't want to frost them you can sprinkle sanding sugar or coarse sugar on the tops of the dough cut outs before baking. You will need to lightly press the sprinkles down to get them to stick to the cookies.  

Keywords: Almond Sugar cookies, soft sugar cookies, roll out sugar cookies

Did you make this recipe?

Tag me on Instagram @mindeescooking and hashtag it #mindeescookingobsession

Thanks for stopping by! Before you go, be sure to check out a few of my most popular recipes!

  • Easy Lemon Bundt Cake
  • Nutter Butter Peanut Butter Cheesecake
  • Raspberry Cheesecake Sweet Rolls
  • Mini German Pancakes
  • Copycat Little Caesar's Italian Cheese Bread

Any nutritional analysis on this Site is based on an estimate, calculated by Nurtifox plugin (or other third-party source) from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

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Reader Interactions

Comments

  1. lauren

    May 11, 2022 at 10:45 pm

    hello! I followed the recipe to a T, and my cookies are spreading pretty badly. do you recommend keeping them chilled for longer than an hour to keep the crisp edges? or chilling the cutouts before baking? I love the way these taste, but I'm hoping to be able to use royal icing and create professional looking cookies for a friend's party this weekend. also, I rolled them out to 1/4 inch with my and the recipe made 28 cookies as opposed to 3 dozen.

    ★★★★

    Reply
    • Mindee

      May 13, 2022 at 12:53 pm

      I apologize for your trouble. I don't think chilling longer will cause much change. If you didn't substitute any ingredients or anything I wonder if you live in a more humid area. If so, I would try to increase the flour by 1/2 to 3/4 cup.

      Reply
  2. Letty Fox

    December 23, 2021 at 3:52 pm

    I love this recipe. I’ve used it for the past two years. This is the first time my dough turned out crumbly, but then I figured out I only used one cup of butter. Added the second cup of butter and hoping they’ll still turn out. Thank you so much for sharing this recipe. Merry Christmas!

    Reply
    • Mindee

      December 27, 2021 at 5:47 am

      I am so glad you mentioned this! I wonder if this is a reason others have ended up with crumbly dough! Thank you!

      Reply
  3. Thomas Wood

    December 22, 2021 at 6:10 pm

    I measured the ingredients and this is a mess. It almost burnt out the motor on my kutchenaid!

    The dough is delicious, but the recipe just didnt work.

    I am going to try to add some water.

    ★★★

    Reply
    • Mindee

      December 27, 2021 at 5:48 am

      I'm sorry to hear that. This is not a stiff or tough dough and shouldn't even be a challenge for a kitchenaid. Can I ask how many sticks of butter you added?

      Reply
  4. Melanie Boyer

    December 20, 2021 at 8:55 pm

    I just mixed up this recipe. The dough tastes amazing, but mine is also on the “crumbly side”; but I’m hoping as I roll/cut/bake tomorrow it will be fine. If not, I will remake with slightly less flour. I can tell the cookie and buttercream frosting will compliment each other very well.

    Reply
    • Mindee

      December 21, 2021 at 6:40 am

      Thanks for your comment! It reminded me I needed to add a little note to the recipe about this. You can always mix in a little water if the dough is too crumbly and just not coming together.

      Reply
      • Melanie

        December 21, 2021 at 6:59 am

        Hey…I just had a thought. When you measure out your flour, are you “firmly packing” it into the measuring cup or just “loose”? I firmly packed. That may have. Even my problem.
        I took out of fridge to let soften and will test bake from this batch.

        Reply
        • Mindee

          December 21, 2021 at 7:14 am

          Ok, that makes sense now. When baking any recipe flour should never been firmly packed. It's even recommended to whisk or stir up a bag of flour that's been sitting a while because it settles and becomes somewhat packed. The only ingredient that you'll ever want to firmly pack for a recipe is brown sugar. When you measure your flour stir it up so it's light without clumps, scoop it into the measuring cup without packing and slide a butter knife along the top of the measuring cup to push off the excess.

          Reply
          • Melanie Boyer

            December 21, 2021 at 2:02 pm

            Thank you SOOOOO much for being so present and responsive on this!!!! It is GREATLY appreciated This is AWESOME! Yes, when I saw your photo of the flour in the cup...I had a feeling that's where my mistake was. I will DEFINITELY try this recipe again. I did taste bake four round cookies, and while it was definitely "floury" due to my mistake, I could still taste the almond flavoring which is what I'm wanting -- and that is a SUCCESS!

          • Mindee

            December 21, 2021 at 2:21 pm

            You're very welcome! Happy to help!

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