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Vanilla Almond Sugar Cookies
This versatile dough is the perfect starting point for your favorite decorated treats. A blend of vanilla bean paste and almond extract gives these cookies a rich, bakery style flavor. The combination of powdered and granulated sugar creates a tender crumb that holds its shape beautifully in the oven. Mix up a batch for holiday baking, weekend projects, or anytime you want a reliable base for frosting.
Ingredients
- 1 ½ cups powdered sugar
- 1 cup unsalted butter, softened
- ¼ cup granulated sugar
- 1 large egg, at room temperature
- 2 ½ tsp. vanilla bean paste
- ½ tsp. almond extract
- 3 ⅓ cups all-purpose flour
- ¾ tsp. baking powder
- ½ tsp. kosher salt
Instructions
- 1Combine the powdered sugar, softened butter, and granulated sugar in the bowl of a stand mixer. Use the paddle attachment on low speed to mix the ingredients for about 30 seconds until they just come together.
- 2Turn the mixer up to medium-low speed and cream the mixture for 2 to 3 minutes. Stop the machine occasionally to scrape down the sides of the bowl so everything blends evenly into a light and fluffy base.
- 3Add the room temperature egg, vanilla bean paste, and almond extract to the bowl. Mix for another 15 to 30 seconds until the wet ingredients are fully incorporated.
- 4Grab a separate medium bowl and whisk the all-purpose flour, baking powder, and kosher salt together.
- 5Turn the mixer back to low speed and slowly add the dry ingredients to the butter mixture. Mix for about 2 minutes until a cohesive dough forms, scraping the bowl as necessary to ensure no dry pockets remain.
- 6Split the finished dough into two equal portions and form each into a flat disk. Wrap the disks tightly in plastic wrap and chill them in the refrigerator for at least 30 minutes before rolling and baking.