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Vanilla Almond Sugar Cookies
The secret to these cutout cookies is a clever mix of powdered and granulated sugar, which guarantees a tender crumb that won't spread in the oven. You'll get a rich, bakery-style flavor thanks to a heavy hand of vanilla bean paste and a splash of almond extract. It's a reliable, easy-to-handle dough that rolls out beautifully without sticking or tearing. Keep a batch stashed in the fridge for your next weekend baking project or holiday cookie swap.
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 fitted with a paddle attachment. Mix on low speed for about 30 seconds until they just come together. Increase the speed to medium-low and cream the mixture for 2 to 3 minutes, scraping down the sides of the bowl occasionally, until light and fluffy.
- 2Add the room temperature egg, vanilla bean paste, and almond extract. Mix for 15 to 30 seconds until fully incorporated. Room temperature eggs blend much easier into the butter, preventing the batter from breaking.
- 3Whisk the all-purpose flour, baking powder, and kosher salt together in a separate medium bowl.
- 4Turn the mixer to low speed and gradually add the dry ingredients to the butter mixture. Mix for about 2 minutes just until a cohesive dough forms, scraping the bowl as needed to ensure no dry pockets remain. Don't overmix here, or the baked cookies will become tough.
- 5Divide the dough into two equal portions and shape each into a flat disk. Wrap the disks tightly in plastic wrap and chill in the refrigerator for at least 30 minutes before rolling and baking.
Notes
- Make ahead: You can chill the wrapped dough disks in the refrigerator for up to 2 days before rolling and baking.
- Storage: Freeze the tightly wrapped dough disks for up to 3 months. Thaw overnight in the fridge before using.
- Baking tip: Since this recipe focuses on preparing the dough, bake your cutouts at 350F (175C) for 8 to 12 minutes depending on their size and thickness.