Favorite Almond Sugar Cookies

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

I’m excited to share my recipe for my favorite almond sugar cookies today!  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 frosting.   I hope you enjoy my favorite almond sugar cookies!  They are great for any holiday or occasion!

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 doesn’t stick.  Roll your dough out to 1/4 inch thick and cut out with cookie cutters of 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 or a parchment 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.  Need an amazing frosting recipe?  Click on over to get The Best Buttercream Frosting recipe to frost your cookies with!  These cookies are good the first day, but are so much better after the frosting has really softened the cookies to perfection overnight.

My Favorite Baking Tools and Equipment for Successful Cookie Baking!

I would never recommend any product unless I absolutely love it, and feel that it’s of superior quality.  The following are all things I’ve used for many years and feel they are tools I cannot live without!

Baking Sheets!

For starters, let’s talk baking sheets or cookies sheets.  Yes, the quality of baking sheet does make a difference.  The cheap ones you can get from any store don’t distribute the oven heat evenly giving you varied results every time you use them.  They can also buckle from the oven heat.  I highly recommend buying commercial baking sheets.  They are not as expensive as you would think.  Plus, I currently own 5 commercial half sheet baking sheets.  I’ve used them for about 18 1/2 years.  They are not worn out or anywhere close to it.  They are my absolute favorite baking sheets.  I also use the quarter sheet size a lot too!  You can find the half sheet size I use here and the quarter sheet size here!

Parchment Paper!

If you’ve followed my blog much you will notice that I always put parchment paper as an option instead of using non-stick pan spray.  Parchment paper is my preference, why?  It keeps your pans clean.  No sticky residue left from cooking spray.  No weird flavor on food from a cooking spray.  And you are guaranteed that you cookies won’t stick.  You can buy it in pre-cut sheets at the grocery store especially around the holidays, but I prefer saving a little bit of money and purchasing it by the roll.  I usually buy the double pack from Sam’s Club, which is the least expensive way to go.  If you don’t have a Sam’s you can buy a roll of parchment paper here!

Kitchenaid Stand Mixer!

I am not a muscular woman by any stretch of the imagination.   I could not survive mixing up cookies but hand.  Sad, I know.  I love, love, love my Kitchen Aid stand mixer.  It’s nearly 15 years old, has been used heavily (at least once a day) for 11 years and shows no sign of wearing out anytime soon!  If you are in the market for a stand mixer I would recommend this one!

Cookie Scoops!

Cookie scoops are such an undervalued kitchen tool in general!  I use mine for so many different things!  If you like having each cookie portioned the same and want a slick and quick way to scoop that dough onto your baking sheets, then you need these!

Rolling Pins!

You will obviously need a rolling pin for my favorite almond sugar cookies!  I love my marble rolling pins.  I really have no idea why anyone would want to use a wooden one, but that may be just me.  A marble rolling pin is more sanitary.  It can’t absorb moisture or foods.  They’re easier to clean and their weight is an big advantage when rolling out doughs of any kind. Once again this is one of my kitchen tools that I have had for a long, long time.  15 or 16 years I believe.  This one is similar to the one I have and would be a fantastic addition to any kitchen!

Favorite Almond Sugar Cookies

★★★★★ 5 from 8 reviews

• Author: Mindee's Cooking Obsession
• 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

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Description

Favorite almond sugar cookies are truly my favorite! These easy roll out sugar cookies are delicious frosting or topped with sprinkles!

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Scale 1x2x3x

Ingredients

Almond Sugar Cookie Dough

• 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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Instructions

For the cookie dough:

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.  Cover and refrigerate for an hour.
4. 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.
5. 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 1/4 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.
6. 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.

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Notes

These sugar cookies are delicious the first day, but are absolutely perfect after sitting overnight.

Keywords: Sugar Cookies, Roll Out Sugar Cookies, Frosted Sugar Cookies, Cut out sugar cookies

Have you tried this recipe?  Leave me a rating above and a comment below!

Other recipes I know you’ll love!

Favorite Chocolate Chip Cookies

Peanut Butter Cookies

Soft Chewy Snickerdoodles

Soft Oatmeal Cookies

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Last Updated on November 13, 2018