Soft almond sugar cookies are the ultimate chewy, buttery and nutty sugar cookie! This simple recipe uses almond flour and vanilla and almond extracts to create the best almond cookie cut outs; perfect for the holidays!
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Here we are at the beginning of what many call the "cookie baking season". I always laugh when people say that because isn't cookie baking season all year long??? It cannot be just me who feels that way.😂
Today I have a simple sugar cookie recipe with a little spin. I take the traditional sugar cookie and substitute in some almond flour and almond extract, which results in a soft and chewy almond sugar cookie. And to keep things nice and easy {who doesn't need easy this time of year?} the finished cookie just gets a light dusting of confectioners' sugar.
why you will love this chewy and soft cookie recipe
- They are the right amount of sweet and bursting with almond flavor.
- The cookies are super soft and have a tender chewiness to them.
- No decorating required.
- They freeze beautifully.
- Ten simple ingredients are all you need.
ingredients needed for these homemade cookies
- Unsalted butter ~ adds moisture and tenderness to the cookies. We want room temperature butter so be sure to pull it out an hour or two prior to starting.
- Granulated sugar ~ for sweetness and flavor.
- Confectioners' sugar ~ for sweetness and also to keep the cookies extra soft.
- Large egg ~ provides structure and binds the ingredients together.
- Vanilla extract ~ for flavor.
- Almond extract ~ for flavor.
- All-purpose flour ~ provides structure.
- Almond flour ~ for that nutty texture, flavor and chewiness.
- Baking powder ~ to give the cookies a little rise. An aluminum free baking powder is what I recommend.
- Kosher salt ~ helps to provide balance to the flavor.
how to make almond cut-out cookies!
Start by whisking together the all-purpose flour, almond flour and baking powder.
Then beat the butter and salt until combined. Add in both sugars and beat until creamy. Next beat in the egg, vanilla and almond extract and mix until well combined.
Butter, salt and both sugars creamed together. The cookie dough after the egg and extracts have been added.
Finally, add the flour mixture a little at a time, occasionally stopping to scrape your bowl. The dough should form a ball around the paddle when the mixing is finished. The dough should be soft and slightly sticky.
Wrap the dough in plastic wrap and press into a 1 inch thick disk. Chill for a minimum of 30 minutes {or up to five days} before rolling out.
how to roll cut out cookies
One of the tricks to getting soft and chewy almond sugar cookies is to keep the dough on the thick side when rolling it out. I prefer about a ¼ inch thick.
This almond cookie dough is on the stickier side, so be sure to flour your counter and rolling pin well. I love this rolling pin from Williams Sonoma, but most of my cookie friends recommend this rolling pin for making sugar cookies.
Since this dough is a little sticky, I did test rolling this cookie dough between two sheets of parchment paper instead of on a floured counter. The batch that I did this way spread a lot and had a bumpy texture to them, so I don't recommend that method with this recipe.
tips for the best sugar cookies
- For this recipe {and most sugar cookies} the cookie dough needs to be COLD when it goes in the oven. Roll and cut the cookies, then put the cookie cut outs in the freezer while the oven preheats.
- Use aluminum free baking powder for the best taste.
- Give a bit of space between the cookies on the baking sheet as they will spread a little bit.
- Bake one sheet of cookies at a time for the best results.
- Don't over bake the cookies; they will be barely brown on the bottom and sides. The tops will be slightly puffy when done.
- Allow the cookies to rest on the baking pan for 3-4 minutes after baking. Then remove to a wire rack to cool completely.
should I glaze or frost these sugar cookies?
The almond flour and almond extract really help the almond flavor to shine in this cookie recipe. I originally intended to make an almond glaze, but the cookies really don't need it. {and remember we are going for EASY!} If you absolutely want glazed cookies, use my sugar cookie glaze with honey from this recipe and use almond extract for the flavoring.
I simply dusted the baked and cooled cookies with a little confectioners' sugar.
what is the best way to store sugar cookies?
Sugar cookies will stay the freshest if stored in an airtight container. They stay fresh at room temperature for 2-3 days or for up to a week in the refrigerator. The cookies freeze really well for up to 3 months {freeze in an airtight container}.
Remember to snap a picture and tag me on Instagram if you make these Soft Almond Sugar Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more sugar cookie recipes
- Always Perfect Sugar Cookies
- Lemon Cut-Out Sugar Cookies
- Chocolate Cut-Out Sugar Cookies
- White Chocolate Sugar Cookies
- Soft Gingerbread Sugar Cookies
- Red Velvet Sugar Cookies
- Sprinkle Cookies
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Soft Almond Sugar Cookies
Almond sugar cookies are the ultimate soft, chewy, buttery and nutty sugar cookie! This simple cookie recipe uses almond flour and vanilla and almond extracts to create the best almond cookie cut outs!
Ingredients
- 2 cups all-purpose flour (250g)
- 1 cup almond flour (112g)
- 1 ½ teaspoons aluminum-free baking powder
- 1 cup unsalted butter, room temperature (226g)
- ½ teaspoon kosher salt
- ¾ cup granulated sugar (150g)
- ½ cup confectioners’ sugar (60g)
- 1 large egg
- 1 ¾ teaspoons pure almond extract
- 1 teaspoon pure vanilla extract
Instructions
- In a medium bowl, combine flour, almond flour and baking powder with a whisk. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed (speed 6 on a Kitchen Aid mixer) until combined, about 1 minute. Add in sugars and beat (speed 6) until creamy, about 2 minutes. Beat in egg and extracts and mix until well combined, about 1 -2 minute. Scrape up and down the sides of the bowl.
- With the mixer on low, add the flour mixture a little at a time, occasionally stopping to scrape your bowl. The dough should form a ball around the paddle when the mixing is finished. The dough should be soft and slightly sticky.
- Wrap the dough in plastic wrap and press into a 1 inch thick disk. Chill for a minimum of 30 minutes (or up to five days) before rolling out. If the dough chills for longer than a couple hours, let it sit on the counter for 10-15 minutes before trying to roll it out
- Prepare baking sheets with silicone baking mats or parchment paper.
- On lightly floured surface, roll the dough to about a ¼ inch thickness, use additional flour as needed to prevent sticking. The dough can be a little sticky. Cut into shapes with cookie cutters. Re-roll the remaining dough and continue cutting until all the dough is used.
- Arrange cookies on baking sheets about 1-2 inches apart (the cookies will spread a little bit during the baking process). Place the baking sheets in the freezer while you preheat the oven. The dough should be VERY cold when it goes in the oven.
- Preheat the oven to 375°F.
- Bake one sheet at a time in the middle of the oven, about 10-12 minutes, until slightly puffy. Allow the cookies to rest for 3-4 minutes on the pan and then transfer to a wire rack to cool completely.
- Once cool, dust with confectioners’ sugar if desired.
Notes
Cookies will stay fresh covered in an airtight at room temperature or in the refrigerator for up to 1 week. They also freeze well for up to 3 months.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 170Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 28mgSodium: 61mgCarbohydrates: 18gFiber: 1gSugar: 9gProtein: 2g
The nutrition information is an estimate and may not be entirely accurate.
Ben | Havocinthekitchen
I love the chewine These almond cookies look so delicate and melt-in-your-mouth - perfect cookies for the winter holidays! And I always love that lovely chewy texture coming from the use of almond flour.
Tasia
Thank you Ben! I too love the chewy texture the almond flour brings to cookies.
Michelle
These cookies look fantastic, Tasia! Love the addition of almond flour!
Tasia
Thank you Michelle! The almond flour adds such nice texture and chewiness to the cookies.
Gina DePalmier
These are fabulous. They came out just as you said! Thank you Tasia!
Tasia
Hi Gina, I am so glad to hear you enjoyed them! Thank you for coming back to leave a review.
Kathleen Pope
Oh gosh, yum, perfectly sweetened and flavored! A repeat on my Christmas cookie baking list now!
Tasia
Yay! Thank you Kathleen! I'm pretty smitten with this one too.