Indulge in the delightful simplicity of almond sugar cookies – a classic cookie that never fails to charm taste buds. With a hint of almond, melt in your mouth crumb, & almond frosting, these cookies will become a favorite in your baking repertoire! 

Whether you’re wanting to enjoy a tasty treat at home or preparing for a celebration, these tender cookies offer a perfect balance of sweetness with a hint of almond. Join me on a journey through the recipe tips and create your own batch of these irresistible treats!

Almond Sugar Cookie Ingredients:

• All purpose flour – flour gives these cookies structure. 
• Salt, baking soda, & cream of tartar – salt helps flavor and balance the sweetness, baking soda & cream of tartar are the leveling agents that will help the cookie rise, give it a tender crumb and even help with chewiness. 
• Vegetable oil – one of the fats used in this cookie that helps give it a crumbly yet melt in your mouth texture. The oil is very specific for this type of sugar cookie!
• Butter – the other fat that helps provide richness, structure  and tenderness to the cookie.
• Egg – the egg helps bind all the ingredients together.
• Granulated sugar and confectioners sugar – the combo gives the cookie its sweetness while also helping create that perfect melt in your mouth crumb.
• Vanilla extract and almond extract – these are what gives the cookie a delicious flavor. I highly recommend using pure vanilla and almond extract if your store has them!

Now, let’s take a look at how to make almond sugar cookies!

Directions: 

1. First, cream together the butter, vegetable oil, confectioners sugar and granulated sugar. It’s okay if the mixture is a little lumpy. 
2. Next, add the egg, vanilla and almond extract and mix until combined. 
3. Finally, slowly add the flour, salt, baking soda & cream of tartar on low-speed.  Mix until just combined. The dough should form around the paddle attachment.
4. Measure the dough using a cookie dough scoop, roll it into a ball, and then roll it in a bowl of confectioners sugar.

5. Press each ball down with the bottom of a glass to flatten them out. Then simply bake at 350 degrees for 12 minutes. 

The result will be tender yet crumbly melt in your mouth sugar cookie! The flavor and texture are amazing. The hint of almond and vanilla really make these stand out. You can enjoy these as is or you can frost them!

I enjoy frosting my sugar cookies – see the recipe for the frosting in the instructions below!

Tips and tricks to making Almond Sugar Cookies:

• Use room temperature ingredients – this will help all the ingredients come together quickly and evenly. 
• Do not over-mix the batter – over-mixing can cause baked goods to become tough. 
• Use PURE almond and vanilla extract to give the cookies a natural flavor. 
• Do not over bake the cookies – these are best when they are just baked through. 
• To keep cookies soft and fresh, store them in an airtight container at room temperature.

For more sugar cookie recipes, check out my almond cut out sugar cookies, chewy sugar cookies, crispy sugar cookies, and my Christmas Cookies!

Before you know it, you will be making this blissful Almond Sugar Cookie recipe over and over again! They truly are one of the best sweet treats for all ages and all occasions. I hope you enjoy making these as much as I do – I would love to hear about your cookies so please leave a comment below! 

Yield: 24 cookies

Almond Sugar Cookie

Print

Almond sugar cookies boast a tender crumb with a rich essence of almond flavor. With a buttery base that melts in your mouth and a pure almond frosting, these cookies truly stand out against them all!

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 12 minutes

Ingredients

• ALMOND SUGAR COOKIE:
• 1/2 cup unsalted butter, room temperature
• 1/2 cup vegetable oil
• 1/2 cup confectioners sugar
• 1/2 cup granulated sugar + 1/2 cup for rolling cookies in
• 1 large egg, room temperature
• 1/2 teaspoon pure vanilla extract
• 1 teaspoon pure almond extract
• 2 1/4 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• ALMOND FROSTING:
• 1/2 cup unsalted butter, room temperature
• 1/2 teaspoon pure almond extract
• 1/4 teaspoon salt
• 2 cups confectioners sugar, sifted
• 3-4 tablespoons milk (start with 3)

Instructions

Preheat oven to 350 degrees and line a cookie sheet with a non-stick silicone mat or parchment paper.

In a stand alone mixer fitted with a paddle attachment, cream together vegetable oil, butter, confectioners sugar and granulated sugar.

Next, add the egg, almond and vanilla extract and mix until incorporated.

Finally, with the mixer on low speed, gradually add the flour, salt, baking soda and cream of tartar. Mix just until the dough comes together.

Using a cookie dough scoop, measure the dough, roll into a ball and then roll it in a bowl of granulated sugar. Place on cookie sheet and gently flatten with the bottom of a glass. Bake for 12 minutes just until done. Edges should not brown too much. Let cool on cooling rack. Enjoy or frost as desired!

To make the frosting, combine butter, confectioners sugar and salt in your mixer fitted with a whisk attachment. Whisk on low speed at first to prevent the sugar from flying everywhere. Gradually whisk on high speed until thoroughly combined. Add almond extract and milk and whisk on high speed for at least two minutes until fluffy. Frost cookies and decorate as desired.

Notes

Cookies can be frozen unfrosted for up to 3 months. Cookie dough can also be frozen for up to 3 months. Store cookies in an airtight container for 4-5 days.