Favorite almond sugar cookies are truly my favorite! These easy roll out sugar cookies are delicious frosting or topped with sprinkles!
I’m excited to share my sugar cookie recipe 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. After the recipe I will include my buttercream frosting recipe as well. I hope you enjoy my favorite almond sugar cookies! They are great for any holiday or occasion!
This is a basic 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. These cookies are good the first day, but are so much better after the frosting has really softened the cookies to perfection overnight.
Makes 5 dozen average size sugar cookies or 36 large cookies
- 2 Cups Butter room temp.
- 3 Cups Powdered Sugar
- 2 Eggs
- 2 tsp Vanilla Extract
- 2 tsp Almond Extract
- 5 Cups Flour
- 3/4 Cup Butter room temp.
- 6 Tbs Shortening
- 2 tsp Vanilla Extract (use clear vanilla if you want white frosting)
- 1/4 tsp Salt
- 6 Cups Powdered Sugar
- 4-6 Tbs Milk
- Food Coloring
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 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.
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.
Beat the butter and shortening together until well combined and fluffy. Add the vanilla and salt. Add the powdered sugar 1 cup at a time. Beat in enough milk to create the consistency that you desire.
These sugar cookies are delicious the first day, but are absolutely perfect after sitting overnight.