No Chill No Spread Almond Sugar Cookie Dough
These classic almond cut out sugar cookies are so easy and have the perfect amount of almond flavor. There is no need to put these into the refrigerator before baking - simply mix, roll, cut out, and bake all at once.
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Servings: 18 cookies depending on the size of your cookie
Equipment
- Stand Mixer with Paddle Attachment
- Measuring Bowls & Spoons
Ingredients
- 1 cup cold salted butter cut into cubes
- 1 cup granulated white sugar
- 1 egg
- 3 cups all purpose flour
- 2 tsp baking powder
- 1 tsp almond extract
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees.
- In a large bowl, mix your flour and baking powder together. When measuring the flour, make sure to scoop up the flour with a spoon and add it to your measuring cup, one spoonful at a time. This helps obtain the correct amount of flour without needing to weigh it. Once you have a cup, level it out by running a knife across the top of the measuring cup. Then, add it to the large mixing bowl and repeat for the remaining flour. Set the mixture of flour and baking powder aside for a minute.
- In your electric mixer, combine the sugar and butter using the paddle attachment until they are creamed together.
- Add in your egg, almond extract, and vanilla extract and mix to combine.
- Slowly add in one cup (or whatever your mixer can handle) at a time of the flour mixture to the wet ingredients. The mixture should be slightly sticky but still form a nice ball.
- On a floured surface or piece of parchment paper, roll out the dough to about a ⅜ of an inch thick & cut out your cookies. A great tip is to flour your rolling pin and any cookie cutters you may be using. Transfer the cut out cookies to a baking sheet lined with a silicone mat using a large flat spatula.
- Bake for about 10 minutes and let cool on the baking sheet. Do not overcrowd the pan, otherwise the cookies will spread. The dough will be done when the center of the dough doesn’t look wet and the edges are golden.
Notes
Pro tip: Place in an air tight container in the freezer for at least an hour if you have time. Allow the cookies to come back to room temperature before frosting. This will result in extra soft sugar cookies.
Top these almond sugar cookies with my almond buttercream frosting.
Check out my beginner online cookie decorating class (Birthday party theme) and my online beginner Christmas cookie decorating class.