Rolled Almond Sugar Cookies
Growing up, when my mom and I would make Christmas cookies she had always used almond extract in them and I wouldn’t have it any other way. The almond extract brings an amazing flavor to some of our favorite cookies. Spritz and rolled sugar cookies are two kinds of cookies we make every year before Christmas. We freeze the extra cookies and eat them all year long. The cookie dough is easy to make, but it’s the cookie cutting and decorating that require a little more patience. I have also included the royal icing recipe that I use to decorate my cookies. They taste just as good as they look and you won’t be able to have just one!
Yield: 3 dozen cookies
Rolled Almond Sugar Cookies
Looking for a melt in your mouth sugar cookie recipe with a delicious twist? This rolled almond sugar cookie recipe is perfect for any occasion!
Prep time: 1 H & 20 MCook time: 5 MinTotal time: 1 H & 25 M
Ingredients
Cookies
- 3 cups flour
- 1 cup sugar
- 1 cup butter (softened)
- 1 egg
- 3 tablespoons milk
- 1 1/2 teaspoon baking powder
- 1 teaspoon almond extract
- 1 teaspoon vanilla
- 1/2 teaspoon salt
Royal Icing
- 3 cups powdered sugar
- 2 tablespoons meringue powder
- 4-5 tablespoons water
- 1 teaspoon vanilla
- gel food coloring
Instructions
Cookies
- Cream together butter and sugar until fluffy, scraping the sides of the bowl as needed.
- Add the egg, vanilla, almond extract, milk, and mix until combined.
- Add the flour, salt, baking powder and mix just until incorporated and forms a dough. It is okay if it is still a little sticky because you will use more flour when rolling out your dough.
- Cover and refrigerate for 1 hour.
- Preheat oven to 400 degrees.
- On a floured surface, roll a portion of the dough out to 1/8 inch thickness.
- Cut with a 2-inch cookie cutter and transfer to an ungreased cookie sheet.
- Bake for 5-8 minutes and remove from oven before edges begin to brown.
- Leave cookies on the pan for 5 minutes before removing to finish cooling.
- Decorate with royal icing.
Royal Icing
- Mix powdered sugar, meringue powder, and vanilla together, adding 1 tablespoon of water at a time until a thick and smooth consistency and stiff peaks form.
- Add gel food coloring.
- Transfer 1/3 into a piping bag for the border icing to pipe around the edges of your cookies. The thicker consistency helps to avoid it dripping off the edges.
- Add 1 tablespoon of water to the remaining icing and mix until a runnier icing forms to be used as the flood icing to fill the inside of your border.
