There’s no question when it comes to cookies… I will eat them all, and have a few favorites: I like a nice glass of milk with these Cowboy Cookies and appreciate a great meringue cookie for a light dessert. There’s is a favorite favorite of mine, though: A basic Almond Sugar Cookie.  I love spending the day in the kitchen to make these, spending hours upon hours to decorate them with beautiful embellishments, making them look like they just came off the shelf at your local bakery.

cookie recipe

This recipe holds up well and is almost guaranteed to come out fantastic.  You can make the cookies a few days before decorating and the dough can even be frozen for a few weeks.  (Think holidays – make a batch of dough for Thanksgiving, freeze some for Christmas… your taste buds will thank you.)

sugar cookie recipe
Vanilla Almond Sugar Cookies

3.5 cups all-purpose flour
2 tsp baking powder
1 cup sugar 
2 sticks butter, cold & cut into chunks
1 egg
3/4 tsp vanilla extract
1/2 tsp almond extract

Preheat the oven to 350.

In a medium mixing bowl, combine 3 cups of flour and the baking powder, then set aside. In a large mixing bowl, cream the sugar and butter.  Add the egg and extracts, then mix to combine. Slowly add the flour mixture and beat just until combined, scraping the bowl sides and bottom.

Knead the dough with your hands, as the dough will be crumbly.  This will help combine the dough in a ball.

Lightly flour your surface.  Roll the dough out, to 1/2″ thick, then cut into shapes. Place the shapes on parchment lined baking sheets and bake for 10 minutes.

Remove the cookies from the oven and let sit on the pan for 1 minute before removing.

Let the cookies cool for at least 1 hour before decorating!

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