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 ¼ 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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Favorite Almond Sugar Cookies Recipe
- 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
Description
Favorite almond sugar cookies are truly my favorite! These easy roll out sugar cookies are delicious frosting or topped with sprinkles!
Ingredients
- 2 Cups Butter (room temp.)
- 3 Cups Powdered Sugar
- 2 Eggs
- 2 tsp Vanilla Extract
- 2 tsp Almond Extract
- 5 Cups Flour
Instructions
- In a mixing bowl, cream the butter and powdered sugar.
- Beat in the eggs, vanilla, and almond extracts.
- Stir in the flour. Cover and refrigerate for an hour.
- 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.
- Roll the cookie dough out on a floured surface. The dough may be a little sticky at first, just sprinkle the top of the dough so the rolling pin doesn't stick. Roll out to ¼ inch thick and cut out in desired shapes. If you are going to sprinkle the cookies with sanding sugar instead of frosting, do so before baking.
- Bake at 375 for 8-10 minutes. Larger cookies may take longer. The cookies shouldn't brown except for on the very bottom edges very lightly. Cool cookies completely before frosting.
Notes
These sugar cookies are delicious the first day, but are absolutely perfect after sitting overnight.
Keywords: Sugar Cookies
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This post contains affiliate links. You can find my disclosure policy here.
Janice Spake
Do you use all purpose or self rising flour
Mindee
Always all purpose.
Susan
Made these today love how they turned out. Wish I had found the recipe sooner.
Molly
My dough looks like a fin crumble topping Not at all like a dough.. I didn't even add all 5 cups of flour. Will this change in the fridge? I am super disappointed and not sure what happened.
Mindee
That is really strange. I'm not sure why that would happen.
aryn
This happened to me too, any ideas to help rectify? What is the dough supposed to look like?
Mindee
I am truly baffled to be honest. I've been making this recipe for over 20 years and have never had that happen nor have I ever had it happen to the other people who've used this recipe. Can I ask if you are using a stand mixer or making these by hand? I am wondering if a stand mixer mixes the flour in better. Once I have all the flour mixed in I end up with a dough that still on the sticky side. You can try adding a little milk or water to bring the dough back together.
aryn
I used a stand mixer? Do you have to mix super slow or at a certain speed? I ended up adding quite a bit of water to get it back together, however, it now feels like a brick in the fridge?
Mindee
I use a medium-ish speed. I am going to make this recipe again myself today or tomorrow to see if I can pick up on what may have happened.
aryn
Thank you! I wonder if I added too much flour at once? I had added two cups relatively close together, but certainly not all the flour at once.
aryn
Did you ever remake these? Looking for tips and steps on how to make so I don't ruin them again. Thanks!
Regina
Hi I love how these taste! They are amazing. My cookies keep spreading though. Any tips or tricks? I refrigerate the dough for 2 hours then cut out into shapes then refrigerate for 10 minutes before baking. Not sure why they are spreading so much. I also have an oven thermometer to ensure the temp is exactly 375
Thanks in advance for the help!
mindeescookingobsession
So there's a couple things to consider. You may need to add just a little more flour. I would try an extra 1/4 cup and see what happens. Next thing...are you greasing baking sheets or using a liner of some sort. A greased cookie sheet opposed to one lined with parchment paper will cause cookies to spread more because they are baking on a slippery surface. Parchment paper allows the cookies to have something to grip to without them sticking to the pan. Lastly, if you aren't using a quality baking sheet that could be the problem. Baking sheets sheets from WalMart type places tend to be of poor quality because they don't conduct heat properly. They get hot spots while at the same time having spots that are too cool. These Nordic-ware baking sheets are my all time favorite. I've had a couple of mine for 20 years and they will probably still be good 20 years from now. Plus they don't cost an arm and a leg. Let me know if you have any other questions!
Kris
Salted or unsalted butter!?
mindeescookingobsession
Either is fine. I usually use salted butter.