Name: Favorite Almond Sugar Cookies Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 Cups Butter (room temp.); 3 Cups Powdered Sugar; 2 Eggs; 2 tsp Vanilla Extract; 2 tsp Almond Extract; 5 Cups Flour

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My favorite almond sugar cookies are easy, roll out, cut out sugar cookies! They are delicious with frosting, decorated with icing or topped with sprinkles!

I like to re-share this recipe for my favorite sugar cookie recipe every fall. With the holidays approaching I know that people are looking for the best cut out sugar cookie recipe to add to their holiday baking. Now I’m a little bit particular about sugar cookies. I don’t care for the super sweet, thick, cakey sugar cookies. I also think that a sugar cookie shouldn’t depend on the frosting for flavor. The cookie itself should be able to stand alone. I found this almond sugar cookie recipe in a magazine nearly 20 years ago. It immediately became my go to sugar cookie recipe. It’s flavor is perfect. The dough rolls out nicely and the cut outs hold their shape without spreading. My kids love decorating these sugar cookies with icing or Buttercream Frosting and sprinkles! They are great for any holiday or occasion!

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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 make these amazing almond sugar cookies:

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 instead of granulated sugar. This cookie dough does need to refrigerate for at least an hour before rolling it out. It may seem a little sticky at first, but just roll it out on a floured counter top and sprinkle a little flour on the top of the dough so your rolling pin (affiliate link) doesn’t stick. Roll your dough out to 1/4 inch thick and cut out with cookie cutters (affiliate link) if your choice. If you would rather sprinkle the cookies with sanding sugar instead of frosting them, sprinkle them before baking.

Bake the cookies on a lightly greased baking sheet (affiliate link) or a parchment (affiliate link) lined baking sheet at 375 for 8-10 minutes. The cookies should not brown on the tops. You should only see a little golden browning on the very bottom edges. Don’t overcook or you will have crispy sugar cookies instead of soft ones. Cool cookies completely before frosting. These cookies need to be frosted and sit overnight to get really soft. Need an amazing frosting recipe? Click on over to get The Best Buttercream Frosting recipe to frost your cookies with!

How long will this sugar cookie dough last in my fridge?

I’ve stored mine up to a week in the fridge and still had it turn out fantastic!

Can I freeze my sugar cookie dough?

Absolutely! Thaw out before using.

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