These are my go-to cut-out sugar cookies whenever I want something that holds its shape but still tastes soft, buttery, and tender. The cookies have lightly crisp edges with a soft center, and the almond-kissed buttercream takes them to the next level. Perfect for holidays, baking with kids, or slow afternoons in the kitchen.
Prep Time
10 minutes
Bake Time
8–12 minutes
Chill Time
At least 1 hour
Total Time
About 1 hour 30 minutes
Ingredients
Sugar Cookies
- ½ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- 1¾ cups all-purpose flour
- ½ teaspoon salt
Almond Buttercream Frosting
- ½ cup unsalted butter, softened
- 2–2½ cups powdered sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- ⅛–¼ teaspoon almond extract (to taste)
- 1–2 tablespoons milk or cream, as needed
- Pinch of salt
Instructions
Make the Cookie Dough
- In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar until just combined and smooth, about 45 seconds.
- Add the egg, vanilla extract, and almond extract. Mix again just until incorporated, scraping down the sides as needed.
- Add the flour and salt and mix on low speed until no dry flour remains. Be careful not to overmix.
- Press the dough into a flat disk, wrap tightly, and refrigerate for at least 1 hour or overnight.
Roll & Bake
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- On a well-floured surface, roll the chilled dough to about ¼-inch thickness. Cut into desired shapes and transfer carefully to prepared baking sheets.
- If using decorative sugar, sprinkle it on now before baking.
- Bake for 8–12 minutes, depending on cookie size, just until the edges are lightly golden.
- Let cookies cool completely on the baking sheet, then transfer to a wire rack before frosting.
Make the Almond Buttercream
- In a mixing bowl, beat the softened butter until smooth and creamy.
- Add powdered sugar gradually, mixing until fluffy.
- Beat in the vanilla (or vanilla bean paste), almond extract, salt, and milk or cream until smooth and spreadable.
- Frost cooled cookies and decorate as desired.
Tips for Best Results
- Use truly room-temperature butter for both the dough and frosting.
- Don’t skip chilling — it helps the cookies keep their shape.
- If making intricate shapes, place cut cookies in the freezer for 15–20 minutes before baking.
- A little almond extract goes a long way — start small and adjust to taste.