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Vanilla Almond Sugar Cookies
Soft in the center with lightly crisp edges, these classic cut-out cookies hold their shape beautifully in the oven. A blend of vanilla and almond extracts gives the dough a nostalgic bakery flavor, while powdered sugar keeps the texture incredibly tender. You'll love how easily the dough rolls out, making it a reliable choice for holiday shapes or weekend decorating projects. Just bake until faintly golden, let them cool, and finish with your favorite icing.
Equipment
- Stand Mixer
- Oven
- Rolling Pin
- Baking sheet
- Parchment paper
Ingredients
- 1½ cups powdered sugar
- 1 cup unsalted butter, softened
- 1 large egg
- 1 tsp. vanilla extract
- ½ tsp. almond extract
- 2½ cups all-purpose flour, plus more for work surface
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- ½ tsp. kosher salt
Instructions
- 1Cream the powdered sugar and softened butter in a large bowl using an electric mixer on medium-high speed for 3 to 4 minutes until light and fluffy. This incorporates air for a tender crumb.
- 2Beat in the egg, vanilla extract, and almond extract for about 1 minute until fully incorporated. In a separate medium bowl, whisk the all-purpose flour, baking soda, cream of tartar, and kosher salt.
- 3Turn the mixer to low speed and gradually blend the dry flour mixture into the wet ingredients for about 1 minute. Stop to scrape down the sides of the bowl to ensure an even dough.
- 4Divide the dough into two equal portions and wrap each tightly in plastic wrap. Refrigerate for at least 2 hours or up to 24 hours. Chilling relaxes the gluten and prevents the cookies from spreading in the oven.
- 5Heat the oven to 375°F and arrange the racks in the top and bottom positions. Line two large baking sheets with parchment paper.
- 6Dust a work surface lightly with flour and roll out one portion of the chilled dough to a 1/4-inch thickness. Cut the dough into shapes using 2 1/2-inch to 3 1/2-inch cookie cutters.
- 7Transfer the cutouts to the lined baking sheets, leaving about 2 inches of space between each cookie. Gather and reroll any dough scraps to cut out more shapes.
- 8Bake the cookies in two batches for 7 to 8 minutes per batch until the edges turn lightly brown. Rotate the baking sheets between the top and bottom racks halfway through the cooking time for even browning.
- 9Remove from the oven and leave the cookies on the baking sheets to cool completely for about 1 hour.
- 10Decorate the cooled cookies with your favorite glaze or icing, then let them sit for about 2 hours until the icing is completely dry.
Notes
- Storage: Keep the decorated cookies in an airtight container at room temperature for up to 5 days.
- Make ahead: The dough can be prepared and kept in the refrigerator for up to 24 hours before rolling and baking.
- Freezing: Unbaked cut-out dough shapes can be frozen on a baking sheet, then transferred to a zip-top bag and baked straight from the freezer. Just add 1 to 2 minutes to the baking time.