Perfectly moist vanilla almond Sugar Cookie recipe
I am excited to share this perfectly moist vanilla almond sugar cookie recipe with you.
I know there are tons of sugar cookie recipes out there, so why add one more to the bunch? Well, I live in an extremely arid climate, and I struggle with sugar cookie recipes all the time because most recipes are not moist enough. I usually end up with a crumbly mess and no cookies. So, if you struggle with crumbly and dry cookie dough, then this might be an excellent recipe for you.
These sugar cookies are perfectly sweet and have just a hint of almond. Plus, the dough holds cookie cutter shapes without chilling time!
Vanilla Almond Cut Out Sugar Cookies
Ingredients
- 3 Cups all-purpose flour
- 2 Tsp baking powder
- 1/4 Tsp salt
- 1 Cup granulated sugar
- 2 Sticks unsalted butter (Cut into cubes)
- 1 egg
- 3/4 Tsp vanilla extract
- 1/4 Tsp almond extract
- 1-2 Tbsp milk (as needed)
Instructions
- Preheat oven to 350 °F and line cookie sheets with parchment paper sheets.
- Combine flour, baking soda, salt, and set aside.
- Cream butter and sugar in an electric stand mixer until light and fluffy. Then, add egg and extracts. Gradually add the dry ingredients until they are all incorporated.
- Scrape the bowl and check the consistency of the dough. If it clumps together like playdough, than you are good to go, But if it is dry and crumbly continue to the next step.
- Add one Tbsp of milk at a time until the dough is smooth. Look for a play dough consistency, not wet.
- Dust your work area with flour or powder sugar and use an adjustable rolling pin to roll out the dough. Cut the cookies into your desired shapes and place them on the prepared cookie sheet.
- Bake for 10-13 minutes. Rest the cookies on the counter for 10 minutes and then, transfer them to a cooling rack.
- Once the cookies are completely cool, decorate with icing or dip them in chocolate like I do.
Decorating and storing
I usually make the cookies a few days before a party, after they cool down I decorate them and once the icing is completely dry, I put them freezer-safe plastic bags and freeze them. They take less than an hour to come to room temperature. So I save them until the day of my party. I learned the freezing tips from bakeat350.net. Here is the post with all the details.
Another alternative to decorating these sugar cookies is dipping them in chocolate wafers or candy melts. The chocolate can be heavy on the fragile cookies, so dip slowly and place them on parchment paper to dry. Then, store them in an airtight dry container with parchment paper between each layer. Do not freeze. See here how I decorated dinglehoppers cookies for my daughter’s little mermaid birthday party.
The last option is to skip the decorating altogether and enjoy the sugar cookies by themselves. Use edge mug cookie cutters to decorate the edge of your coffee or teacup. Yum yum yum!
I hope you love this recipe as much as I do. Click here for more sweet recipes.
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