{Recipe} Almond Sugar Cookie

Almond sugar cookie. The perfect sugar cookie with a hint of almond flavoring. Thick & super soft too. #cookie #recipe

I’m not much of a sugar cookie fan. I’ve always preferred a good chocolate chip, peanut butter or something with more of a distinct flavor to it. Don’t get me wrong, I’ll eat a sugar cookie every now and then (mainly for the frosting!), but up until my sister made these sugar cookies for me years ago, I didn’t care for them. Well after one bite of this cookie, my sister had me hooked.

Almond sugar cookie. The perfect sugar cookie with a hint of almond flavoring. Thick & super soft too. #cookie #recipe Almond sugar cookie. The perfect sugar cookie with a hint of almond flavoring. Thick & super soft too. #cookie #recipe

Almond sugar cookie. The perfect sugar cookie with a hint of almond flavoring. Thick & super soft too. #cookie #recipe Almond sugar cookie. The perfect sugar cookie with a hint of almond flavoring. Thick & super soft too. #cookie #recipe

Almond Sugar Cookies

Ingredients

1 1/2 cups powdered sugar
1 cup margarine, or butter softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups flour (don't use self rising flour)
1 teaspoon baking soda
1 teaspoon cream of tartar

Instructions

Mix powdered sugar, margarine, vanilla, almond extract and egg together in a large mixing bowl with wisk attachment.

Stir in remaining dry ingredients ingredients using the stirring attachment.

Cover and refrigerate at least 2 hours.

Heat oven to 375*.

Grease cookie sheet lightly.

Divide dough in half.

Roll each section 1/4-1/2 inch thick on lightly floured surface.

Cut into shapes.

Can sprinkle with sugar if you are not planning on frosting after.

Bake on cookie sheet for 7 to 8 minutes or until edges are lightly browned.

Cool and frost (If you are going to frost them, don't put the sugar on them)

http://www.ourthriftyideas.com/2013/10/almond-sugar-cookie.html

Almond sugar cookie. The perfect sugar cookie with a hint of almond flavoring. Thick & super soft too. #cookie #recipe

 

Seriously, you will probably LOVE me for this recipe. Its super amazing. And come back tomorrow when I share with you a fun way to use this recipe for the upcoming holiday!

Here’s a few other sugar cookie recipes you may enjoy:

 

sugar cookies for 2 from like mother like daughter | gooey funfetti sugar cookies from lil luna

 

skillet sugar cookie from munchkin munchies | peppermint sugar cookies from midwest living

18 thoughts on “{Recipe} Almond Sugar Cookie

  1. I’m dying over your picture of all the cookies stacked! I LOVE it! These look super delicious. Can’t wait to try them out. Nothing better than a soft sugar cookie.

  2. I came across this recipe while seaching Pinterest for thick sugat cookie recipes. The almond part caught my eye. Recently I was making regular chocolate chip cookies and discovered that I was out of vanilla, so I subbed almond extract. I’ve never been a huge ch.chip cookie fan (I know, I know!), but with the almond extract I couldn’t get enough! !! Oh my gosh! So TODAY, my littles and I are making sugar cookies and we’ll definitely be trying this recipe!!!

  3. First batch out of the oven, and I have got to tell you: BEST. TASTING. SUGAR. COOKIE. EVER. Seriously. These are amazing!

    A little sugar cookie tip from my mom: Use powdered sugar instead of flour on your cutting surface and rolling pin to avoid the dusty, flour-y taste. 🙂

  4. Quickie question………that frosting on the cookies looks awesome! Every time I’ve tried to make frosted cookies, I hate the way the frosting comes out. Do you have a recipe for the frosting you used on these cookies? 🙂

  5. I just made this recipe. It was extremely soft. I refrigerated the dough for 24hrs and it was impossible to roll out. Is the “cup” (2 sticks) of butter the correct measurement? I was able to use my cookie cutter one a time with lots of flour. The cookies taste great not to sweet and a great flavor. The cookies also have a nice texture, more cake-y than a traditional cookie. PLEASE advise about the butter measurement.

    1. Yes the cup is the right measurement. 24 hours is probably too long to refrigerate them though as they would be really hard. I just do about 2 hours and then roll the dough out on a floured surface and have no problems with it.

  6. I made these and they are just amazing…. the dough was very easy to work with…. the taste is unforgettable.
    I did make a cookie frosting with 1/4 tsp. Real Almond Extract , powered sugar, real butter and a bit of heavy whipping cream.. I added a bit of cherry juice to color the icing a very lite pink.. and added a 1/2 cherry on top….

    Thank you !!! For a great cookie recipe

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