Name: Almond Sugar Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; Almond icing (for drizzling)

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I remember standing on a small step stool in my mom’s kitchen, flour on my knees and a saucer of butter at my elbow, watching her roll cookie dough with patient hands. Those warm, almond-scented afternoons stitched themselves into my memory the way a quilt holds a winter’s worth of comfort.

I grew up cooking at a wooden table with a stack of church cookbooks and a lively household of cousins and neighbors who expected simple, honest food. I’m Maggie Hart, a Louisville home cook who learned early that food tastes better when it’s shared. Over the years I have built a little kitchen corner online where I share cozy, weeknight-tested recipes casseroles that warm you through, skillet dinners that come together in one pan, slow-cooker dishes that wait for you, and desserts that bring back Sundays. I favor straightforward steps, family-friendly flavors, and no-fuss ingredients so anyone can get dinner on the table or a pan of cookies out of the oven without stress. My recipes are pork-free and written for home kitchens where time matters and taste matters more. If you like the kind of cookie that hugs you with almond and sugar, you’ll find the approach here gentle and comforting. For other almond treats I’ve tested in my own kitchen, take a look at this almond crescent cookie recipe

Table of Contents

How to prepare Almond Sugar Cookies.

Ingredients :

1 cup unsalted butter, softened, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon almond extract, 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, Almond icing (for drizzling)

Directions :

Preheat the oven to 350°F (175°C)., 2. In a large bowl, cream together the softened butter and sugar until light and fluffy., 3. Beat in the eggs one at a time, then stir in the vanilla and almond extracts., 4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture, mixing until just combined., 5. Roll the dough into balls and place them on a baking sheet lined with parchment paper, flattening each slightly., 6. Bake for 8-10 minutes or until the edges are lightly golden., 7. Allow to cool completely before drizzling with almond icing.

Why this recipe works

This Almond Sugar Cookies recipe works because it balances simplicity with flavor. The dough uses basic pantry ingredients butter, sugar, eggs, and flour and then two small flavor boosters: vanilla and almond extract. The almond extract gives the cookies a distinct, nutty perfume that makes them stand out from plain sugar cookies without requiring ground nuts or complicated techniques. The baking powder gives a gentle lift so the cookies stay tender instead of rock-hard, and the creaming of butter with sugar creates a light crumb that melts on the tongue. Because the recipe focuses on texture and a clear flavor profile, it adapts well to small changes if you like a little crunch, fold in chopped toasted almonds; if you prefer a softer cookie, underbake by a minute or two and allow them to cool on the sheet.

These Almond Sugar Cookies come together fast, which matters on weeknights or when you remember a school event at the last minute. The gentle almond note feels nostalgic like a tea-time cookie from a Sunday afternoon while the method stays friendly for bakers at any level. If you want other almond-forward cookies with a different shape or technique, I often turn to classic almond crescent cookies that I grew up with; here’s a recipe I like: best easy italian almond cookies amaretti . Whether you glaze them, dust them with powdered sugar, or keep them plain, these cookies reward simple steps and good ingredients.

How to prepare Almond Sugar Cookies

Start with room-temperature butter and eggs; they cream together faster and trap air better, giving you a lighter cookie. In a large bowl, beat the softened butter with sugar until pale and fluffy this step takes a few minutes but makes a real difference in texture. Add the eggs one at a time so the mixture stays smooth, then stir in the vanilla and almond extracts for that signature flavor. Combine the all-purpose flour, baking powder, and salt in a separate bowl, then add gradually so the dough stays tender and doesn’t overwork.

Scoop or roll dough into even balls about one to one-and-a-half tablespoons each and place them on a parchment-lined sheet, leaving room for spreading. Gently flatten each ball with the palm of your hand so they bake evenly. Bake at 350°F for 8 to 10 minutes; the goal is lightly golden edges with soft centers. Cool completely before drizzling with almond icing so the glaze stays glossy and doesn’t run off. If you need a visual guide to shaping and baking techniques, my step-by-step posts for other almond cookies offer helpful photos and tips, such as this crispy almond coconut version. With a little practice, these Almond Sugar Cookies come out consistent and tender every time.

Serving ideas

These Almond Sugar Cookies pair beautifully with tea, coffee, or a simple glass of milk. For a cozy afternoon, arrange a small plate of cookies with a pot of strong black tea and a slice of lemon to cut through the sweetness. If you host for a holiday or gathering, glaze the cookies with almond icing and top with a tiny sprinkle of finely chopped toasted almonds or colorful sanding sugar for a cheerful presentation. For a dessert plate, serve them alongside a scoop of vanilla ice cream and a few fresh berries; the crunch and almond perfume play nicely against cool, creamy ice cream.

You can also dress these Almond Sugar Cookies up for a cookie exchange. Sandwich two cookies with a thin layer of almond buttercream or lemon curd for a delightful change. For a simpler option, dust the cooled cookies with powdered sugar or dip half of each cookie in melted dark chocolate for a bit of contrast. These cookies travel well in a tin layered between parchment, so they make a good neighbor gift. If you want a lighter, crisper version for a tea party, check the crisp coconut-almond cookies I sometimes make for gatherings. No matter the occasion, these Almond Sugar Cookies bring a familiar, comforting note that feels like home.

Storage tips

Keep your Almond Sugar Cookies fresh by cooling them completely before storing. Moisture traps in warm cookies can create sogginess, so let them rest on the counter until they reach room temperature. Store in an airtight container at room temperature for up to five days. If you need them to last longer, freeze baked cookies in a single layer on a sheet until firm, then transfer to a freezer-safe bag or container for up to two months. Thaw at room temperature and, if you like, warm gently in a 300°F oven for 5–8 minutes to revive that just-baked taste.

If you plan to freeze dough, portion into balls and flash-freeze on a sheet, then bag for up to three months. When ready to bake, add an extra minute or two to the bake time if baking from chilled dough. For iced cookies, store unglazed and glaze just before serving; if you must stack glazed cookies, separate layers with parchment to protect decorations. A little note on humidity: in humid climates, cookies can soften faster. Add a small packet of food-safe desiccant in your cookie tin or store in a cool, dry pantry to extend crispness. These small steps keep your Almond Sugar Cookies tasting pantry-fresh and easy to share.

Helpful tips

Measure flour properly by spooning it into the cup and leveling with a knife; packing flour can make cookies dense. Use a kitchen scale for best results if you have one. Cream butter and sugar well beat until the mixture looks light and fluffy this traps air and helps the cookies lift and spread properly. When adding the dry ingredients, mix just until incorporated; overmixing develops gluten and makes cookies tougher. If you prefer tender, melt-in-your-mouth cookies, slightly underbake them and allow them to firm on the sheet as they cool.

If you want to intensify the almond note without adding salt or sugar, lightly toast a few whole almonds and steep them in warm cream for a few minutes, then strain and chill; a spoonful added to icing boosts aroma. For perfectly uniform cookies, use a small cookie scoop to portion dough and weigh a few to check consistency. A final tip: if your kitchen runs warm, chill formed dough balls for 15–20 minutes before baking to reduce spreading. For more variations and texture ideas, try adding finely chopped nuts or swapping a few tablespoons of flour for almond flour in experimental batches. These small changes keep the core of the recipe while letting you adapt the Almond Sugar Cookies to your pantry and preferences. You can also explore different almond cookie styles in other posts like the one for crispy almond-coconut cookies.

Easy twists you can try

Try rolling dough balls in sanding sugar before baking for a sparkly, slightly crisp finish. You can fold in 1/3 cup of finely chopped toasted almonds for extra texture, or swap out half a cup of all-purpose flour for almond flour to deepen the almond flavor and create a more tender crumb. Add a pinch of cardamom or orange zest to the dough for a bright, aromatic twist that plays wonderfully with almond. For chocolate lovers, stir in mini chocolate chips or dip half of each cooled cookie in melted dark or white chocolate and finish with a sprinkle of toasted almonds.

If you like sandwich cookies, spread a thin layer of almond buttercream or raspberry jam between two cookies. For a lighter finish, glaze with a simple almond icing and scatter crushed pistachios for color. You can also press an almond sliver into the center before baking for a classic bakery look. These variations let you keep the same easy base while creating new treats for gifting, tea time, or weeknight dessert. Each twist keeps the heart of the recipe: a tender, almond-kissed sugar cookie that’s versatile and forgiving.

Frequently asked questions

How do I stop these cookies from spreading too much?
Chill the dough briefly before baking, space cookies well on the pan, and avoid over-creaming the butter and sugar. Use parchment or silicone mats to help the bottoms brown evenly.

Can I make them gluten-free?
Yes substitute a cup-for-cup gluten-free flour blend that includes xanthan gum. Expect slightly different texture; sometimes adding 1–2 tablespoons of almond flour helps with tenderness.

What if I don’t have almond extract?
You can increase vanilla and add a small amount of finely ground toasted almonds for aroma, but the almond extract gives a clean, concentrated almond character that’s hard to mimic exactly.

Conclusion

If you want to compare techniques or see another baker’s take on Almond Sugar Cookies, this tutorial at Almond Sugar Cookies – Pastry Affair offers a helpful visual guide and tips that complement the method here: Almond Sugar Cookies – Pastry Affair. For a softer, chewier version, the Soft Almond Sugar Cookies recipe at Soft Almond Sugar Cookies – Broken Oven Baking shows how slight changes in mixing and bake time yield a different, delightful result: Soft Almond Sugar Cookies – Broken Oven Baking.

Almond Sugar Cookies