The best ever Vanilla Almond Sugar Cookie recipe
This thick, slightly chewy sugar cookie is just the right amount of sweet.
This year I tried my new favorite sugar cookie recipe: the best ever vanilla almond sugar cookies.
No, that name is not an exaggeration. They are that good.
And easy. Did I mention easy? That’s the only way a recipe makes it on my repeat list.
And I have a long history of ruining sugar cookies. They were too dry, too thin, or just wouldn’t hold their shape.
If you have a history of sugar cookie failure like me – there is hope. I’ve never had a single problem with this recipe.
My favorite part of this recipe is that this dough does not have to be refrigerated before cutting out shapes – perfect for impatient bakers like me!
Recently my friend passed the (unsourced) recipe to me. She’d served them up at a party and I couldn’t. stop. eating. them.
They were perfect. Soft, thick, and just a little chewy.
I promptly got my hands on that recipe, as one does, and tried them for myself. Easy. Breezy.
But a little something was missing…it’s one of my favorite flavors in pastries, cookies and cakes.
That new secret ingredient?
Almond extract. Mmmm.
The result is a thick, slightly chewy sugar cookie that is just the right amount of sweet.
Even better? These babies STAY soft. You can pre-bake them and they’ll store nicely.
That is, if you don’t attack them like a wild animal first.
I’ll admit to eating a cookie or two for breakfast before. I mean, they’ve got eggs, flour and sugar, right?
They’re practically pancakes. Except better.
Be sure to make a double batch, though. If you take these to a party, they WILL be gone.
For the icing, I found this great royal icing recipe that I used the first time I made these (keep scrolling for my new super easy, dippable icing recipe).
To flood the rest of the cookies, I slowly diluted the icing to get the right consistency, then I poured my colors into these squeeze bottles and frosted.
I love mixing my icing in silicone bowls, which makes it super easy to pour them into the squeeze bottles or my piping bag.
Since we were celebrating Christmas a full month early with one side of our family, I wasn’t quite ready for traditional colored cookies with vibrant reds and greens.
I chose pastel pinks, blues and greens, and I love how they turned out!
Or, if you’re a super lazy baker like me, try my genius royal icing dip recipe here.
It’s a total game changer. If piping decorations sounds cumbersome to you – you’re in luck. I’ve tried my hand at some recipe decorating ideas that take just minutes instead of hours!
Watercolor icing is super fast and easy, and isn’t as detail intensive as piping frosting.
Or, get the kids involved and have them draw on your icing! We did this for our extended family Christmas and the kids had a blast. Even better? They were totally adorable. Just use food-safe markers to decorate them!
After making these, I found a very similar vanilla almond cookie recipe. Well. I guess I’m not the only one who loves a little almond extract!
What do you think of my vanilla almond sugar cookie recipe?
What is your favorite Christmas cookie recipe? Tell me in the comments below – I’m always looking for something new to try!
- 1 C. sugar
- 2 sticks butter, cold & cut into chunks
- 1 egg
- 3/4 t. pure vanilla extract
- 1/2 t. pure almond extract
- 3 C. all-purpose flour
- 2 t. baking powder
- Preheat oven to 350.
- Cream the sugar and butter. Mix in the egg and extracts.
- Combine the flour and baking powder, then add to sugar mixture and mix just until combined.
- Roll out onto a floured surface (I like mine nice and thick!), and cut into shapes.
- Place on parchment lined baking sheets and bake for 10-12 minutes.