{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

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Comments

  1. These look amazing! I think we are trying these today!

  2. This sounds like my go to sugar cookie recipe it is seriously the yummiest! I love the extra bit that the almond extract adds

  3. Oh this recipe looks so good – I love yummy sugar cookies so I need to try this one. Pinned!

  4. 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.

  5. 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!!!

  6. 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. 🙂

  7. These look delish! There is something about almond extract that I’m just a sucker for.

  8. 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? 🙂

  9. 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.

    • 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.

  10. Linda Pracchia says:

    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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