One of my favourite cookies at Christmas is sugar cookies. There are numerous recipes out there for sugar cookies, but this one is a family favourite. Vanilla Almond Sugar Cookies are soft and delicious.
What makes these sugar cookies different?
There is more vanilla extract added than usual to get a more intense vanilla flavor.
But the real taste difference is the addition of almond extract. The almond extract adds to the flavor of the cookies, making them richer.
Easy to make and delicious
The recipe is easy to make and holds its shape well when baking because they are placed in the freezer for 10 minutes before baking. The dough can also be made, rolled out, and refrigerated between layers of parchment paper for 2 hours.
Cookies can be decorated before or after baking.
They can be sprinkled with coloured sugar, pressing lightly to make the sugar stick, before baking.
Candies can be added to the top of the cookies before baking. I have used M&Ms and small gumdrops. Dragées can also be used.
For extra almond flavor, add sliced almonds to the tops of the cookies before baking.
Or they can be decorated with royal icing after they are cooled.
I have used melted chocolate to write words on the cookies like names or holiday words. Dipping the tops of the cookies in melted chocolate or half of the cookie in the chocolate are some other ways to decorate them.
They also taste great as is without any decorations, which is how our son enjoys them.
The cookies can be kept in a cookie tin to stay fresh. Line a cookie tin with parchment paper and place cookies in layers with parchment paper between layers. If you don’t have cookie tins, an airtight container works well.
To make the cookies last longer, they can be frozen. Wrap the cookies in parchment paper and place them in freezer bags in the freezer. They will last up to two months in the freezer.
However you decide to decorate these cookies, I hope you enjoy these Vanilla Almond Sugar Cookies as much as our family does.
Vanilla Almond Sugar Cookies
- 3 cups flour
- 2 tsp baking powder
- 1 tsp cornstarch
- 1 cup white sugar
- 1 cup butter, cold and cubed
- 1 egg
- 2 tsp vanilla extract
- 1 tsp almond extract
- In a bowl, whisk together flour, baking powder and cornstarch. Set aside
- Using a stand mixer or hand mixer, cream together the butter and sugar until light and fluffy
- Add egg and vanilla and almond extracts and continue beating until all incorporated
- On low speed, slowly add the flour mixture in three batches, beating until just combined, scraping don the sides between additions. Do not over beat
- The dough will be crumbly. Using your hands knead the dough into a ball.
- Using only half the dough, roll to ¼ inch thickness on floured surface.
- Cut into shapes using floured cookie cutters. Place on parchment paper lined cookie sheet.
- Place entire cookie sheet in the freezer for 10 minutes
- Preheat oven to 350°F
- Transfer cookies from freezer straight into the preheated oven
- Bake for 9 -10 minutes for large cookies and 7-8 minutes for smaller cookies. (watch your first batch of cookies closely to get the timing right for the size of cookies you are making)
- Let cool on baking sheet for 2 minutes before transferring to cooling racks to cool completely
- Store at room temperature in air tight container