Almond Sugar Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 30
  • 1½ C Granulated Sugar
  • 1 C (2 sticks) Butter, softened
  • 2 Eggs
  • 3 Teaspoons Almond Extract
  • 1 Teaspoon Vanilla Extract
  • 4⅓ C Flour
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • For the Frosting:
  • 2 C Powdered Sugar
  • 2 Tablespoons Milk
  • 1 Tablespoon light corn syrup (if you have it)
  • 1 Teaspoon extract (almond, vanilla, coconut whatever you like)
  • Assorted food colorings if desired
  1. First start out by beating the granulated sugar and butter in a large bowl until light and fluffy. Add the eggs, 2 teaspoons almond extract and vanilla, beat until smooth. Add flour, baking powder, baking soda, and salt; beat until well blended.
  2. Take 2 good size pieces of plastic wrap and place them on the counter. Divide the dough into two flattened pieces and wrap them in the plastic wrap. Refrigerate at least 2-3 hours or up to 3 days. (you can also freeze the dough up to 2 months just thaw before using).
  3. When you are ready to bake pre-heat the oven to 375*. Working with one disk of dough at a time. Take a bit of flour and place it on the counter then set the dough on top. next place a light dusting of flour on the top of the dough and a bit on your rolling pin. Roll out the dough until it is approximately ¼ inch thickness.
  4. Once you have the dough all rolled out the fun part starts! Take out whatever your favorite cookie cutters are and make your cutouts.
  5. Place the cutouts on an ungreased cookie sheet about 1 inch apart. Bake 7-8 minutes or until the edges are firm and the bottoms are golden brown. Remove from the cookie sheets, and place on a wire rack to cool. Repeat until you have used all of the dough.
  6. Once all of your cookies are baked you have a few options. You can eat them as is, decorate them or freeze them to eat/decorate later (can be stored in the freezer unfrosted up to 2 months). Makes around 3 dozen cookies.
  7. Frosting- Combine all frosting ingredients until completely blended and smooth. You can add additional milk to get to desired constancy. Frost and decorate as much as you like.
Recipe by Sassy Southern Yankee at