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.
Ingredients
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)
https://www.ourthriftyideas.com/2013/10/almond-sugar-cookie.html
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
These look amazing! I think we are trying these today!
This sounds like my go to sugar cookie recipe it is seriously the yummiest! I love the extra bit that the almond extract adds
Oh this recipe looks so good – I love yummy sugar cookies so I need to try this one. Pinned!
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.
Thanks so much. They are really really yummy! You’ll love them
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!!!
OH my gosh, I think I need to try putting almond in my chocolate chip cookies next time!!!!!! Hope you enjoy these ones as much as I do.
What about recipe for frosting?? Just use any recipe??
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. 🙂
YAY so glad that you liked them! That is an amazing idea. Who couldn’t use a little extra powdered sugar in their life?!
These look delish! There is something about almond extract that I’m just a sucker for.
Me too girl!
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? 🙂
Gina, my biggest secret….I buy store bought! LOL. I haven’t mastered the right cookie consistency so I just buy the frosting with the cakes, color it and call that good!
That is awesome!! Thanks so much for sharing your secret. Why mess with success. 🙂 I’m off to go buy my frosting!
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.
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