Hey Bestie! After years of making these incredible cookies, I don’t know why it’s taken me so long to share this with you! Maybe because there’s always a great debate between people who LOVE almond cookies and those who despise almond. But what I can tell you is that I’ve never heard of anyone who doesn’t love these cookies. I personally refer to them as my “bakeshop” flavor, because they give that nostalgic, classic bakeshop flavor! Not overpowering in any way, but the perfect blend of almond and vanilla in a soft, chewy cookie that holds all your favorite shapes. Let’s get baking!
The magical ingredient
I’ve played with and tested many different almond extracts and flavorings over the years but keep coming back to THIS magical ingredient for these cookies. And bonus points because it’s nut-free, so no allergy concerns or risks. It smells amazing and creates a rich, full flavor that doesn’t bake out, unlike many extracts. The ratio I use in this recipe provides a balanced flavor, not too strong but more than a hint of almond. That said, feel free to increase or decrease your ratios if you want a stronger or more subtle almond flavor.
Quick, simple, delish
If you’ve been here before you know that all of my cutout cookie recipes are no-chill. Bestie, if you’re anything like me, you’ve got 147 different things you’re managing today. I don’t have time to chill dough if it’s not actually necessary. And fortunately, NOT chilling the dough actually gives you better shapes and results. WINNING! These babies are on their cooling racks in under 45 minutes from the time I start gathering my ingredients. Simple enough for a kid to bake, but delicious enough that everyone is asking for the recipe. That’s how we roll around here!
What about the icing?
Your biggest challenge will be making sure these cookies make it to the icing stage, they are that good. But one of the questions I get asked the most with all my cookie flavors is what flavor icing I pair them with. Honestly, 90% of the time, I use my delicious vanilla royal icing with all my cookies. This allows the cookie flavor to take center stage and the vanilla icing compliments them beautifully without overpowering. However, if you like to flavor your icing, including some of the same emulsion in your icing is always a yummy option. I wouldn’t fully replace all your normal flavoring, but substitute some of it for a light almond flavored icing. If you want to learn more about making different royal icing flavors, THIS will help!
Your New favorite Almond Cutout Cookie Recipe
Without further ado, you’ll find this recipe below! I hope you love it as much as we do and I can’t wait to hear your feedback! It’s perfect year-round and will have those you bake for, coming back for more!
The Fan Favorite Almond Cutout Cookie Recipe
Ingredients
- 1 cup (227g) Unsalted Butter Chilled, Cubed
- 1 cup (200g) Granulated White Sugar
- 1 tsp Almond Emulsion LorAnn brand
- 1/2 tsp Vanilla Extract
- 1 Large Egg Chilled
- 2 tsp (9.5g) Baking Powder
- 1/2 tsp (3g) Salt
- 3 cups (360g) All-Purpose Flour
Instructions
- Preheat oven to 350 degrees F.
- I use perforated baking mats on my cookie sheets for even baking and perfect shapes every time! If you're going to use parchment paper, I highly suggest Reynold's cookie baking sheets which curb any cookie growth.
- Cream cubed butter and sugar until smooth, about 2 minutes. No need to excessively cream as it can lead to cookie spread.
- Beat in almond emulsion, vanilla and egg.
- In a separate bowl, combine baking powder, salt and flour. Add to wet ingredient mixing bowl a little at a time.
- Mix until thoroughly blended. Dough should be pulling away from the bowl.
- Chilling the dough is not necessary and will give you the best results! I have tried many different ways of rolling out dough and always come back to the old-fashioned way; a sheet of wax paper that has been floured.
- I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. I roll my cookies to 1/4" thick. You're welcome to roll to any thickness, but will need to adjust baking times accordingly. I use my Joseph Joseph rolling pin which does the measuring for me – genius!
- Bake at 350 for 7-8 minutes, depending on size of cookie. I also suggest baking similar-sized cookies together.
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
Notes
Join me in the kitchen!
I made a quick video for you, showing exactly how to make these cookies so you can see how simple they are! You’ll find the video HERE or by clicking the image of the cookies below. I hope this is helpful for you!
Ready to make your own Almond sugar cookies?
I truly hope you love this recipe as much as we do! I’d love to hear your experience in our Bestie community HERE!
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I’m in a higher altitude; my dough is drier then normal how can I fix it
Can I use almond extract in place of almond emulsion? If so how much would I use? I’m just starting out and don’t have emulsions available right now now. I can’t wait to try this recipe!
How do you get a truly red red icing color and a red burgundy icing color thank you