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Almond Sugar Cookies

These sugar cookies are perfect for a Father's Day gift! Just cute them out using alphabet cookie cutters. He is sure to love the subtle almond flavor! 

Course Dessert

Ingredients

For the Sugar Cookies

  • 1 cup butter room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 tsp. almond extract
  • 1 tsp. pure vanilla extract
  • 3 cups flour
  • 2 tsp. baking powder

For the Buttercream

  • 1/2 cup vegetable shortening
  • 4 cups powdered sugar
  • 1 Tbsp. milk
  • 1/2 tsp. almond extract
  • 1/2 tsp. pure vanilla extract
  • pinch of salt
  • desired food coloring

Instructions

For the Sugar Cookies

  1. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until smooth and creamy. Add egg and extracts, then continue mixing until combined. Use a rubber spatula to scrape down the sides and bottom of the bowl as necessary. 

  2. In a large bowl, whisk together flour and baking powder. Gradually add to butter mixture and mix on low speed until combined, scraping down the edges as needed. 

  3. Place ball of dough onto a piece of parchment paper and flatten into a 1" thick disk. Top with another piece of parchment paper and chill in the refrigerator for about 15 minutes (if you want to make the dough ahead of time and chill for longer, wrap in plastic wrap instead of the parchment paper. 

  4. Once the dough is chilled, preheat oven to 375F. Line 2 or 3 baking sheets with parchment paper. Set aside. 

  5. Remove dough from fridge (keep top layer of parchment paper on!) and use a rolling pin to roll the dough out until it's about 1/3" thick. I find that this rolling technique is less messy and doesn't require additional flour. 

  6. Use desired cookie cutters, then transfer to prepared baking sheet (I only bake one sheet at a time). Bake for about 7 minutes until the edges are slightly golden. Remove from oven and let cool for a couple of minutes, then transfer to a wire rack to cool completely. Repeat until you've used all of the dough. 

For the Buttercream

  1. In the bowl of a standing mixer fitted with the paddle attachment, beat vegetable shortening until smooth and creamy. 

  2. Gradually add half of the powdered sugar, mixing on low until combined. Add milk, extracts and salt and mix until combined. Add remaining powdered sugar. Mix until combined, then use a rubber spatula to scrape down the sides and bottom of the bowl as necessary. Mix on medium speed for an additional minute. 

  3. Add desired food coloring (or separate into a few different bowls) and stir until the color is evenly distributed. Remember, always start with a small amount and work your way up!

  4. Transfer to piping bags fitted with desired decorating tip and decorate the cooled cookies. You can stack them to form a cookie cake, or leave them as single cookies. Enjoy!