The Best Almond Sugar Cookies: Perfectly Crisp, Buttery, and Easy to Decorate
Experience the ultimate delight with these crisp and buttery almond sugar cookies, crafted with premium almond flour and infused with the rich flavors of almond extract and bright, fresh orange zest. This incredibly easy cut-out cookie recipe is designed to hold its shape flawlessly, preventing any dreaded spreading, and stores wonderfully, making it perfect for any occasion, especially the holidays.
This post was created in partnership with Bob’s Red Mill.
I am absolutely thrilled to share this almond sugar cookie recipe with you, as it has quickly become my all-time favorite sugar cookie! What makes it stand out? Not only does this dough consistently hold its shape—meaning absolutely no spreading in the oven, allowing you to create any intricate cut-out design imaginable—but it also boasts a truly exceptional flavor profile that will impress even the most discerning palates.
Often, sugar cookies can get a reputation for being somewhat bland or merely a vehicle for frosting. You know the type: visually stunning but lacking in taste. With this recipe, we’re changing that narrative entirely! Flavor is paramount in my kitchen, and these almond sugar cookies deliver on every front. They are anything but boring; in fact, they’re intensely buttery, wonderfully crisp, yet tender with every bite, and incredibly aromatic thanks to the almond and orange notes.
Their excellent keeping qualities make them an ideal choice for the holiday season. Whether you’re planning to share them with friends, family, or simply as a thoughtful gesture to anyone deserving of a sweet treat, these cookies are perfect for gifting. They embody a simple act of kindness, wrapped in deliciousness, and are guaranteed to bring smiles.
A Cherished Tradition: The Joy of Sugar Cookie Baking
Classic sugar cookies have a special place in my family’s history, going back generations. During the weeks leading up to Christmas, my sisters (or rather, the sister with the patience for it!) and I would embark on marathon cookie baking sessions. With holiday music playing in the background, we would spend hours meticulously decorating massive batches of cookies, then carefully packaging them for our extended family. It’s truly one of my most cherished family traditions, filled with warmth and delicious memories.
While life’s busy pace means it’s not always easy to gather for those extensive cookie baking sessions anymore, it’s a tradition I eagerly look forward to reviving and continuing in the years to come. The magic of creating something beautiful and delicious to share remains a powerful draw.
Over the past month, I’ve baked countless batches of these almond sugar cookies, specifically to share with the wonderful people in my life. One of the primary reasons I favor these particular cookies over other holiday treats is their incredible versatility. They are a true blank slate, ready for any level of artistic expression. You can decorate them with a simple drizzle of icing, or go all out with an array of decorating sugar, edible pearls, and nonpareils. The beauty is, they taste absolutely fantastic even “naked,” right out of the oven, with just their inherent almond and orange flavor shining through.
For some reason, I find the process of decorating sugar cookies to be extremely relaxing. I’m not entirely sure what that says about me, but it offers a wonderful opportunity to zone out, focus on a creative task, and produce edible art. And frankly, I am completely into it!
Ingredient Spotlight: The Flavor Foundation of Our Almond Sugar Cookies
The exceptional flavor of these almond sugar cookies is meticulously built upon several high-quality ingredients. Each plays a vital role in creating their signature taste and texture:
1. Quality Butter: The Heart of Buttery Goodness
A generous amount of high-quality unsalted butter forms the creamy, rich base of these cookies. Butter not only contributes to their incredible melt-in-your-mouth texture but also provides that irresistible, foundational flavor that is characteristic of the best sugar cookies. Using softened butter is crucial for proper creaming with the sugar, which incorporates air and results in a tender cookie.
2. Almond Flour: For Depth and Tenderness
One of the secret weapons in this recipe is almond flour. It introduces a wonderful nutty depth that traditional all-purpose flour simply cannot achieve on its own. Beyond flavor, almond flour adds a delicate richness and an incredibly tender crumb to the cookies, enhancing their overall texture. I specifically recommend Bob’s Red Mill Almond Flour. It’s my go-to choice because it’s made from blanched whole almonds and is ground to an extremely fine texture. This fineness allows it to blend seamlessly into the dough, ensuring a smooth, uniform texture in the final baked good.
A crucial tip for storing almond flour: since its natural oils can degrade faster at warmer temperatures, I always store my almond flour in the freezer. Just remember to bring it to room temperature before incorporating it into your recipes to maximize its shelf life and ensure it blends properly.
3. Pure Almond and Vanilla Extract: Aromatic Symphony
To amplify the delicious almond flavor, a touch of pure almond extract is added, creating a delightful double dose of nutty goodness. This pairs beautifully with pure vanilla extract, which rounds out the flavor profile and adds a classic warmth that every good cookie needs. These extracts work in harmony to elevate the cookie’s aroma and taste beyond a simple sweet treat.
4. Fresh Orange Zest: A Bright and Zesty Twist
The addition of fresh orange zest is a game-changer. Rather than just mixing it in, the zest is vigorously rubbed into the granulated sugar. This technique releases the fragrant oils from the orange peel, infusing the sugar with an intense citrus aroma and flavor. This means every bite offers a subtle, bright note that complements the almond beautifully without being overpowering. While lemon zest could be an alternative, the pairing of almond and orange is a personal favorite, creating a sophisticated and memorable taste.
Unlock Success: Pro Tips for Perfect Almond Sugar Cookies
Achieving perfectly shaped, no-spread almond sugar cookies is entirely within reach with a few key techniques. Since almond flour is naturally gluten-free and doesn’t provide the same structure as traditional flour, this recipe cleverly combines it with unbleached all-purpose flour. The all-purpose flour contributes the necessary gluten to build a robust structure in the final cookie, ensuring they hold their shape beautifully. For more on flour types, check out my Flour 101 guide!
The Non-Negotiable Step: Chilling the Dough
This sugar cookie dough is naturally high in fat, thanks to both the butter and the inherent fat in almond flour. Therefore, it is absolutely essential to chill this cookie dough thoroughly before baking. When initially mixed, the dough will be quite soft and sticky. This is normal. The chilling process is not just recommended, it’s mandatory for success. Here’s why and how:
- Why Chill? Chilling solidifies the butter and fat in the dough, which prevents the cookies from spreading excessively in the oven. It also allows the gluten in the all-purpose flour to relax, making the dough easier to handle and ensuring a tender texture.
- How to Chill Effectively: Once your dough is prepared, divide it in half. Roll each half out to a consistent 1/4-inch thickness between two sheets of parchment or wax paper. This ingenious method not only allows the dough sheets to chill much faster (you’ll need a minimum of one hour, but longer is even better!), but it also simplifies the cutting and transferring process. Once firm and cold, you can easily cut your desired shapes, transfer them to a baking sheet, and pop them into the oven while they are still perfectly chilled.
- Troubleshooting Soft Dough: Note: If your cut-out cookie shapes feel even slightly soft or warm after cutting, do not hesitate to chill them once again in the fridge for 10-15 minutes. The key is for the cut-out cookies to be firm and cold when they enter the hot oven. This is the secret to preventing spreading and maintaining crisp, defined edges.
This critical chilling step makes the cookie-cutting process nearly foolproof, especially for intricate shapes, and ensures your beautiful designs remain intact during baking. Don’t skip it!
Maximizing Your Dough: Handling Scraps
After cutting your initial batch of cookies, you’ll inevitably have leftover dough scraps. Don’t let them go to waste! Simply press them together, re-roll them between fresh sheets of parchment paper to prevent sticking, and cut out more shapes. You can repeat this process a couple of times without significantly impacting the cookie’s texture, just ensure the dough remains cool. If it gets too warm, a quick chill in the freezer for 10-15 minutes will bring it back to a workable temperature.
The Perfect Finish: Simple, Shiny, and Delicious Cookie Icing
No beautiful sugar cookie is complete without its perfect finishing touch: the icing. For these almond sugar cookies, I use my absolute favorite go-to cookie icing. It’s a simple concoction made from confectioners’ sugar, a touch of cream for richness, a hint of fresh orange juice for a complementary brightness, pure vanilla extract, and a small amount of corn syrup. While I’m generally not a huge fan of corn syrup, in this application, it plays a crucial role by adding a lovely, subtle shine to the icing once it dries.
The beauty of this icing is its ideal consistency. It’s just thick enough to be piped precisely without immediately thinning out or spreading too much, allowing for clean lines and intricate designs. More importantly, it sets and hardens beautifully, creating a protective and slightly firm shell. For best results, allow the iced cookies to dry uncovered at room temperature for several hours – preferably overnight if you plan on stacking, packing, or shipping these cookies. This ensures the icing is fully set and won’t smudge. In my book, this icing is a definite win-win: it tastes a heck of a lot better than traditional royal icing, offering a softer, more palatable sweetness, and still provides a professional-looking, durable finish!
Share the Sweetness: Gifting and Community Appreciation
This recipe yields a generous quantity of cookies, typically around 3.5 dozen, depending on the size of your cookie cutters. This makes it an absolutely perfect recipe for sharing and gifting! Imagine boxing them up beautifully or bagging them individually to spread some cheer.
I personally love handing these out to show appreciation. I’ll be sharing them with the diligent staff and maintenance workers in our apartment building, as well as with my closest friends and fellow dog park regulars in our neighborhood. I also have plans to deliver a special box to our local fire department. There’s something truly heartwarming about homemade baked goods—they make the most thoughtful and personal gifts. These almond sugar cookies are an exceptional way to express gratitude and bring a little sweetness into someone’s day. Happy baking, and happy sharing!
Recommended Tools for Effortless Cookie Decorating
If you’re inspired to decorate these beautiful cookies in a similar manner, here are some of my favorite tools that make the process smooth and enjoyable:
- French Rolling Pin (affiliate link) – for even dough thickness.
- Snowflake Cutter, Set of 5 (affiliate link) – perfect for holiday themes.
- 12-Inch Decorating Bag, #3 Piping Tip, Plastic Couplers (affiliate links) – essential for detailed icing work.
- Decorative Sparkling Sugar, Nonpareils, Sugar Pearls (affiliate links) – for adding beautiful edible embellishments.
Almond Sugar Cookies
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Equipment
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KitchenAid 5 Qt. Artisan Stand Mixer
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Half Sheet Pan
Ingredients
Almond Sugar Cookies
- 2½ cups (300 g) unbleached all-purpose flour
- 1 cup (95 g) Bob’s Red Mill Almond Flour
- 1¾ teaspoons (7 g) baking powder
- ½ teaspoon (2 grams) kosher salt
- 1 cup (200 g) granulated sugar
- zest of 1 large orange
- 2½ sticks (10 oz; 282 g) unsalted butter softened
- 1 large egg
- 1 tablespoon pure vanilla extract
- ½ teaspoon pure almond extract
Simple Icing
- 2 cups (250 g) powdered sugar sifted to remove lumps
- 2 tablespoons (40 g) light corn syrup
- 2 tablespoons + 2 teaspoons heavy cream
- 2 teaspoons freshly squeezed orange juice
- 1 teaspoon vanilla extract
Decorations (Optional)
- Decorating pearls
- Sparkling sugar
Instructions
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Prepare, Roll, and Chill Cookie Dough: In a medium bowl, thoroughly whisk together the unbleached all-purpose flour, almond flour, baking powder, and kosher salt until well combined. Set aside.
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In the bowl of a stand mixer, combine the granulated sugar and the orange zest. Using your fingertips, vigorously rub the orange zest into the sugar until it becomes very fragrant and resembles wet sand. This step helps release the oils from the zest for maximum flavor.
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Add the softened butter to the sugar-zest mixture in the stand mixer. Using the paddle attachment, cream the mixture together on low speed for about 30 seconds, until light and creamy. Add the egg, pure vanilla extract, and pure almond extract. Mix on low speed until all ingredients are just combined. Use a spatula to scrape down the sides and bottom of the bowl, ensuring everything is evenly incorporated. Gradually add the dry flour mixture to the wet ingredients on low speed, mixing only until the flour is absorbed and the dough just comes together. The dough will be soft and somewhat sticky at this stage.
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Gently press the dough together, then divide it in half. Place each half between two large sheets of parchment or wax paper. Roll each piece of dough evenly until it is ¼-inch thick. Stack the rolled dough sheets on top of each other on a baking sheet or a flat surface. Transfer to the refrigerator and chill for a minimum of 1 hour, or until the dough is very cold and firm. Important Note: Adequate chilling is crucial for these cookies to hold their shape and prevent spreading, so do not attempt to skip or shorten this step.
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Bake Cookies: Preheat your oven to 375°F (190°C) with a rack positioned in the center. Line a standard baking sheet with parchment paper or a silicone baking mat. Remove one half of the chilled cookie dough from the fridge, and use your favorite cookie cutters to cut out shapes. Carefully place the cut-out cookie dough shapes onto the lined baking sheet, leaving about one inch of space between each cookie. Note: The dough sheets should be very firm and cold during cutting. If the dough becomes soft or sticky at all, place it back in the refrigerator for an additional 15 to 20 minutes to firm up. Furthermore, the individual cut-out cookies should also be firm and cool when they are placed into the oven. This is paramount for preventing spread.
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Bake for 7 to 9 minutes, rotating the pan halfway through baking, until the edges of the cookies are just beginning to turn a light golden color. Avoid overbaking to maintain tenderness. Allow the cookies to cool on the baking sheet for at least 5 minutes before carefully transferring them to a wire rack to cool completely. Ensure cookies are entirely cool before you begin decorating them.
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Repeat the cutting and baking process with the remaining chilled dough. Any leftover dough scraps can be gently pressed together, re-rolled (preferably between new, clean pieces of parchment paper to ensure no sticking), and used for additional cookies.
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Prepare the Icing: In a small bowl, combine the sifted powdered sugar, light corn syrup, heavy cream, fresh orange juice, and vanilla extract. Whisk thoroughly until the icing is completely smooth, slightly glossy, and thick enough to hold its shape when piped.
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Transfer the prepared icing to a piping bag fitted with a Wilton #3 tip (or your preferred decorating tip). Pipe and decorate the cooled cookies as desired, garnishing with decorative pearls or sparkling sugar while the icing is still wet. For easier cleanup of excess sprinkles, I recommend decorating the cookies on a cooling rack placed over a baking sheet.
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Allow the icing to set and harden, uncovered, at room temperature for several hours (or ideally, overnight) until it is firm to the touch. Once fully set, store the decorated cookies in an airtight container at room temperature.
Notes
This post is proudly sponsored by Bob’s Red Mill. I am grateful for the opportunity to partner with brands I genuinely love and incorporate into my kitchen. For more delicious and healthy recipes, exciting coupons, and to locate stores near you, be sure to visit BobsRedMill.com!