The Best Vanilla Almond Sugar Cut-Out Cookies

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.Vanilla Almond Sugar Cookie Cut Out Recipe

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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!

Vanilla Almond Sugar Cookie Cut Out Recipe

Recently my friend passed the (unsourced) recipe to me. She’d served them up at a party and I couldn’t. stop. eating. them.

Vanilla Almond Sugar Cookie Cut Out Recipe

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).

As it turns out, these cookies look way harder to decorate than they are. I made easy work of it by edging the cookies with just one piping bagtip, and fasteners using the saran wrap trick!

Vanilla Almond Sugar Cookie Cut Out 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.Vanilla Almond Sugar Cookie Cut Out Recipe | Five Marigolds

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!Vanilla Almond Sugar Cookie Cut Out Recipe | Five Marigolds

Or, if you’re a super lazy baker like me, try my genius royal icing dip recipe here.

Dippable Royal Icing recipe frosts dozens of cookies in minutes

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.

Dippable Royal Icing recipe frosts dozens of cookies in minutes

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!

Dippable Royal Icing recipe frosts dozens of cookies in minutes

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!

The Best Vanilla Almond Sugar Cut-Out Cookies

The Best Vanilla Almond Sugar Cut-Out Cookies

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

This thick, slightly chewy sugar cookie is just the right amount of sweet and makes perfect cut-outs, every time.


  • 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


  1. Preheat oven to 350.
  1. Cream the sugar and butter. Mix in the egg and extracts.
  2. Combine the flour and baking powder, then add to sugar mixture and mix just until combined.
  3. Roll out onto a floured surface (I like to roll out my cookies nice and thick!), and cut into shapes.
  4. Place on parchment lined baking sheets and bake for 10-12 minutes.


Homemade Vanilla Extract


dippable royal icing

Dippable Royal Icing recipe frosts dozens of cookies in minutes


15 thoughts on “The Best Vanilla Almond Sugar Cut-Out Cookies

  1. lynn says:

    Hi Rochelle, this cookies not only look great, but must taste great also because of the addition of the almond extract. I look forward to baking them with my daughter when she returns home for school, so will pin them for then.
    Thanks for sharing, Lynn

  2. Ducks n a Row says:

    These cookies are so perfect! I want to learn how to do them like these 🙂 A true work of art.
    Pinning and yumming them — oh tweeting, too.
    Would love it if you’d stop by at my party this coming Tues eve 7pm ET to share this post. My readers will love it, too!
    Sinea from Ducks ‘n a Row

  3. My says:

    Made your cookies and royal icing dipping recipe today! It was amaaaazing! The flavor and texture of the cookies are perfect and it tastes soooo good it’s so addicting I can’t stop eating them! I don’t think there will be any left for Santa! Thanks for the recipe! My kids had so much fun decorating today! They really enjoyed making, baking, decorating and best of all eating the cookies!

  4. Karen says:

    These are awesome! I used 3/4 instead of a full cup of sugar, because I like things a little less sweet, but the almond was the secret to making the sugar cookie flavor I’ve always loved and didn’t know how to get – thank you! (and you were right about eating them like a wild animal – my first batch disappeared into my husband and son before the second batch made it into the oven, and that was without frosting!) I’m going to try the dip frosting next, because, well, let’s admit it – I’m lazy and it sounds like a great way to speed things up!

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