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Vanilla-Almond Cut Out Sugar Cookies
This sugar cookie recipe results in a delicious cookie that is soft to bite, but firm enough to decorate. With a delicious vanilla base and hints of almond, this is the only recipe I use for my standard decorated sugar cookies.
Ingredients
- 2 cups Unsalted Butter Room Temperature
- 2 cups Granulated Sugar
- 2 Eggs Large
- 3 teaspoons Mexican Vanilla (or other vanilla extract)
- 2 teaspoons Almond Extract
- 6 cups All Purpose Flour
- 1 teaspoon Salt
- 1/2 teaspoon Baking Powder
Instructions
- In a large bowl, mix flour, baking powder and salt. Set aside.6 cups All Purpose Flour, 1 teaspoon Salt, 1/2 teaspoon Baking Powder
- In a small bowl, whisk together egg, vanilla extract and almond extract. Set aside.2 Eggs, 3 teaspoons Mexican Vanilla (or other vanilla extract), 2 teaspoons Almond Extract
- In a large mixing bowl, mix butter for approximately 2-3 minutes until creamy.
- Add sugar to the mixing bowl with the butter and mix on low-to-medium for approximately 5 minutes, scraping the bowl at least once. Mixture should be creamy and light.2 cups Unsalted Butter, 2 cups Granulated Sugar
- Slowly add the egg / vanilla / almond mixture, mixing until fully combined (about 1 minute).
- Gradually add the flour and mix on low. Scrape the bowl at least once to get any remaining flour off the sides of the bowl.
- Wrap the dough in plastic or roll flat inside a gallon Ziploc bag. Refrigerate for at least 4 hours or place it in the freezer if you will be baking the cookies on a different day.
- When ready to bake, preheat oven to 350F (preferably on convection setting).
- Roll out the dough between two pieces of parchment. Cut out cookies and place the cutouts in the refrigerator for approximately 15-20 minutes.
- Bake for approximately 15 minutes, rotating the sheet halfway through baking. If you are not using the convection setting, check cookies frequently until you find the bake time that works for you. It may vary.
- Let cookies cool on the cookie sheet for 5 minutes before moving to a cooling rack.
- For best results, allow cookies to dry for 24 hours before decorating. Leave them on cooling racks or place them on a cookie sheet between paper towels.
Notes
Shared by: Cookies by Kayla
Vanilla-Almond Cut Out Sugar Cookies
This sugar cookie recipe results in a delicious cookie that is soft to bite, but firm enough to decorate. With a delicious vanilla base and hints of almond, this is the only recipe I use for my standard decorated sugar cookies.
Ingredients
- 2 cups Unsalted Butter Room Temperature
- 2 cups Granulated Sugar
- 2 Eggs Large
- 3 teaspoons Mexican Vanilla (or other vanilla extract)
- 2 teaspoons Almond Extract
- 6 cups All Purpose Flour
- 1 teaspoon Salt
- 1/2 teaspoon Baking Powder
Instructions
- In a large bowl, mix flour, baking powder and salt. Set aside.6 cups All Purpose Flour, 1 teaspoon Salt, 1/2 teaspoon Baking Powder
- In a small bowl, whisk together egg, vanilla extract and almond extract. Set aside.2 Eggs, 3 teaspoons Mexican Vanilla (or other vanilla extract), 2 teaspoons Almond Extract
- In a large mixing bowl, mix butter for approximately 2-3 minutes until creamy.
- Add sugar to the mixing bowl with the butter and mix on low-to-medium for approximately 5 minutes, scraping the bowl at least once. Mixture should be creamy and light.2 cups Unsalted Butter, 2 cups Granulated Sugar
- Slowly add the egg / vanilla / almond mixture, mixing until fully combined (about 1 minute).
- Gradually add the flour and mix on low. Scrape the bowl at least once to get any remaining flour off the sides of the bowl.
- Wrap the dough in plastic or roll flat inside a gallon Ziploc bag. Refrigerate for at least 4 hours or place it in the freezer if you will be baking the cookies on a different day.
- When ready to bake, preheat oven to 350F (preferably on convection setting).
- Roll out the dough between two pieces of parchment. Cut out cookies and place the cutouts in the refrigerator for approximately 15-20 minutes.
- Bake for approximately 15 minutes, rotating the sheet halfway through baking. If you are not using the convection setting, check cookies frequently until you find the bake time that works for you. It may vary.
- Let cookies cool on the cookie sheet for 5 minutes before moving to a cooling rack.
- For best results, allow cookies to dry for 24 hours before decorating. Leave them on cooling racks or place them on a cookie sheet between paper towels.
Notes
Shared by: Cookies by Kayla
Sharing is caring.
Do you have a cooking or icing recipe that you would like to share with your fellow Cookie Shoppers?
Click the button below to submit your own recipe. Please do not submit recipes that are owned by someone else. It must be your own recipe or your own modification of an existing recipe. If your submission is accepted, it will be added to our library and we will provide a link back to your business website or online store.
