The Perfect Easy Almond Sugar Cookie Recipe
These almond sugar cookies are made with both almond flour and all purpose flour giving them a thick texture with a nutty flavor.
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Servings: 12 cookies
Ingredients
- ¾ Cup All-Purpose Flour
- 1 Cup Almond Flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- ⅓ Cup Unsalted Butter softened
- ⅓ Cup Granulated Sugar
- 1 Egg
- 1 teaspoon Almond Extract
Instructions
- In a medium bowl, combine flour, almond flour, baking powder, and salt, Whisk well and set aside.
- In a large bowl use an electric mixer (either a hand mixer or stand mixer will work), and add the softened butter and granulated sugar. Beat on high for 30 seconds to 1 minute until well combined, lightened in color and slightly fluffly.
- Add the egg and a teaspoon almond extract to the butter mixture. Continue beating at a medium speed until the egg is full incorporated, it will be pretty thin and liquidy.
- Add the dry ingredients into the wet ingredients gradually, about ½ cup to 1 cup at a time. Using your mixer, beat on low between each addition.
- Wrap the almond cookie dough in plastic wrap and chill in the refrigerator for at least 2 hours or up to overnight.
- While dough is chilling, preheat the oven to 375 degrees. Line the cookie sheets with parchment paper or silicone mats.
- Using dough sticks or a rolling pin with measuring sides, roll out the dough to ¼" to 5/16t" inches. It is easiest to roll out the dough between two sheets of wax paper.
- Cut out your shapes and place at least one inch apart on lined baking sheet. Bake for 10-12 minutes.
- Allow cookies to cool on the tray for at least 5 minutes and then transfer them to a cooling rack.
- Decorate with royal icing, frosting, or almond frosting.
Notes
Storage: Store cookies in an airtight container for up to 1 week. Store them in the freezer in an airtight container for up to 3 months.