Almond Cut Out Sugar Cookies with Silky Buttercream Frosting

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Let’s be honest: sometimes you just need a cookie that works every single time. These classic cut-out sugar cookies with almond flavor and creamy buttercream frosting are that cookie. They’re soft, buttery, and lightly flavored with almond extract, and they bake up beautifully with just a short chill time. Topped with a silky, creamy buttercream frosting, they’re easy to make, come together quickly, and have that perfect balance of flavor and sweetness that makes them impossible to resist.

I’ve lost count of how many times I’ve baked them, and every time, they disappear faster than I can say “more sprinkles, please.” The best part? I don’t even mind giving them away because seeing friends and family smile when they get a box of these is almost as satisfying as sneaking one straight from the cooling rack.

Memories in the Dough

Baking these cookies always brings me back to the kitchen with my mom and my grandma. My grandma would roll out the dough, and my mom would show me how to cut the shapes just right. I’d sneak a taste of frosting here and there. Those afternoons were full of laughter, tiny messes, and more than a few cookie crumbs on the floor. That’s what makes this recipe so special—it’s not just about sugar and butter; it’s about connection, shared memories, and creating moments you’ll want to repeat again and again.

The Cookie Dough: Thick, Sticky, and Worth It

This dough isn’t delicate—it’s thick and sticks to the paddle, and that’s a good thing. It’s packed with butter, sugar, and just enough almond extract to give the flavor a little extra oomph. But here’s the thing: chill the dough. I can’t stress this enough. Chilling not only makes it easier to roll, it actually improves the flavor and helps the cookies hold their shape. You can roll it right after chilling, or freeze sheets of dough to bake later. Both work beautifully, which makes these cookies super flexible for real life, whether you’re prepping for a party or just want a little stash for yourself.

Frosting: Let the Kids Go Wild

The buttercream frosting on these cookies is smooth, creamy, and easy to spread. And it’s exactly why these cookies are so fun to make with kids. They can go crazy with frosting and sprinkles, and it doesn’t matter if it’s messy—it’s all part of the fun. I’ve found that letting them take the lead actually adds a little magic to the finished cookies. And honestly, the frosting is so good, sometimes I skip the sprinkles and just eat it straight from the bowl when no one is looking.

Why I Keep Coming Back to This Recipe

This isn’t just a “fun to look at” cookie. This is a cookie I can rely on. Every time I make these, they turn out soft, buttery, and full of flavor. I can roll them out for a holiday, a party, or just a random Tuesday, and I know they’ll be a hit. The almond flavoring is subtle but noticeable, and the buttercream frosting never disappoints. These cookies are versatile, easy to share, and perfect for real-life baking—whether you’re entertaining, gifting, or just sneaking a few for yourself. If you love almond flavor as much as I do, check out my Almond Sugar Cookie Bars or my Melt-In-Your-Mouth Frosted Sugar Cookies for even more nutty, melt-in-your-mouth treats. Enjoy!

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Yield: 30 cookies depending on thickness and size of cookie cutter

Cut Out Sugar Cookies

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Soft, buttery sugar cookies lightly flavored with almond extract, topped with a smooth buttercream frosting. Short chill time, easy to roll and cut, bake beautifully every time, perfect for baking with kids or gifting to friends and family.

Prep Time 45 minutes

Cook Time 10 minutes

Additional Time 10 minutes

Total Time 1 hour 5 minutes

Ingredients

Cookies:

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• 2 sticks unsalted butter, at room temperature
• 1 cup confectioners’ sugar
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 ½ teaspoons almond extract
• 2 ½ cups all-purpose flour
• 1 teaspoon salt

Buttercream Frosting:

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• ½ cup unsalted butter, room temperature
• ½ cup shortening
• 3 ¾ cups sifted powdered sugar
• 3–4 tablespoons whole milk
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract

Instructions

1. In a stand mixer fitted with a paddle attachment, beat 2 sticks (1 cup) of unsalted butter until smooth. Add 1 cup confectioners’ sugar and mix until blended.
2. Mix in 1 large beaten egg, 1 teaspoon vanilla extract, and 1 ½ teaspoons almond extract until fully incorporated, scraping down the sides of the bowl as needed.
3. With mixer on low-speed, gradually add 2 ½ cups all-purpose flour and 1 teaspoon salt, mixing just until combined. Scrape down the sides of the bowl to bring the dough together.
4. Wrap the dough in plastic wrap and chill in the refrigerator until firm, about 30 minutes. If using the freezer, chill no longer than 10–15 minutes to prevent over-hardening.
5. Roll dough to ¼-inch thickness on a well-floured surface. Use cookie cutters to cut shapes and place on a parchment-lined or silicone baking sheet.
6. Preheat oven to 375°F (190°C). Bake cookies for 8–10 minutes. Cookies should stay pale and not brown. Allow to cool completely.
7. Make the frosting: In a mixing bowl, cream together ½ cup unsalted butter and ½ cup shortening until smooth. Add half of 3 ¾ cups sifted powdered sugar and mix well, scraping sides as needed. Add the remaining powdered sugar with 3–4 tablespoons whole milk, ½ teaspoon vanilla extract, and ½ teaspoon almond extract, mixing until smooth.
8. Frost cooled cookies with your prepared buttercream and top with sprinkles as desired. Enjoy!

Notes

Storage: Store in an airtight container for up to a week or freeze for longer.

Freezing the Dough: This recipe is very freezer-friendly, and there are two ways to freeze it:

Freeze the dough in a ball: Shape the dough into one or two large balls, wrap tightly in plastic wrap, and place in a large freezer-safe bag. When you’re ready to bake, thaw in the refrigerator until it’s soft enough to roll, then proceed with cutting and baking.

Freeze the dough rolled out: Roll the dough to your desired thickness, place a sheet of parchment paper on top, and stack additional rolled sheets with parchment in between. Wrap the stack tightly in plastic wrap and put it in a large freezer bag. When ready to bake, remove the number of sheets you need, let them thaw for a few minutes at room temperature, then cut shapes and bake as usual.

Freezing the dough either way helps you prep ahead for holidays, parties, or just a busy week, and your cookies will bake up just as soft and buttery as if you made them fresh.

Nutrition Information:

Yield:

30

Serving Size:

1
Amount Per Serving:Calories: 187Total Fat: 9gSaturated Fat: 4gUnsaturated Fat: 4gCholesterol: 19mgSodium: 76mgCarbohydrates: 27gFiber: 0gSugar: 20gProtein: 1g

Nutrition information is automatically calculated. Use as an approximation only.

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