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I love a good sugar cookie and after a lot of recipe trying and sugar cookie eating this is the perfect sugar cookie!!
The last few months I have been on the hunt for the perfect sugar cookie. The perfect sugar cookie would be one that did not need to be rolled out or refrigerated, would have an almond flavor and a yummy almond frosting on top.
You see, I found the perfect sugar cookie at a small little deli in Kalama, Washington. It is about an hour away to regularly satisfy my sugar cookie cravings! I love their almond sugar cookies so I wanted to find a way to create them at home.
So today’s recipe is for my version of the perfect sugar cookie!  These cookies are slightly crisp around the edges and soft in the middle. They have the perfect almond flavor. And they are even better the second day!
Almond Sugar Cookies
First things first, the recipe is correct. There are no eggs in this recipe.  Yes, no eggs.  So it is a great cookie for anyone with an egg allergies.
The almond flavor comes from the almond extract in both the cookie and the frosting.
After you mix the ingredients together, scoop the cookie dough onto a parchment lined cookie sheet. Then dip a glass into some sugar and use it to press the dough down to about 1/4″ thick. The sugar will give them a nice crispy texture on the outside.
Then bake them for just 7-9 minutes until they start to brown. After the cookies have cooled, frost them with the almond frosting.
This recipe makes about 2 dozen cookies, which is the perfect size batch. You can substitute vanilla extract for the almond extract, but you really should try the almond sugar cookies. I think you will love them as much as I do!
After you try these cookies, make sure to check out more of my favorite cookie recipes:
Crinkled Chocolate Chip Cookies
The Perfect Sugar Cookie Recipe
The Perfect Sugar Cookie
Ingredients
- 1 cup butter softened
- 3/4 cup sugar
- 1 tsp. almond extract
- 2 cups flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
Glaze:
- 1 1/2 cup powdered sugar
- 1 tsp. almond extract
- 4-5 tsp. milk I used whipping cream
Instructions
- Mix butter, sugar and extract in a large bowl
- Beat until cream, 1 to 2 minutes
- Add remaining ingredients
- Beat 1 to 2 more minutes
- Roll dough into 1 inch balls
- Place 2 inches apart on cookie sheet and flatten balls to 1/4 inch thickness with the bottom of a buttered glass dipped in sugar
- Bake at 400 for 7-9 minutes or until edges are very lightly browned
- Cool 1 minute
- Move to a wire rack
- Stir together glaze ingredients with a wire whisk
- Decorate cooled cookies with glaze and sliced almonds (optional)
Nutrition Facts:
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Beth says
I just wanted to thank you for putting this out there! I was searching for a sugar cookie recipe that I could use with my class of very deserving 4th graders as a way to apply what they have learned over the last two months of fractions. The recipe had to meet a few of my criteria, one, be a drop cookie friendly recipe that did not need to be chilled, and two, be nut (I substituted vanilla extract for the almond)and egg free so I wouldn’t risk allergic reactions or food safety concerns. This one fit the bill! Not only that, it was so delicious! I grew up using this same glaze on our roll out sugar cookies, so good! ! I think I’ll use this one for our holiday cookies from now on!
Leigh Anne says
Beth, I am so glad you found the recipe. This is my FAVORITE sugar cookie ever. Hope you and your students enjoy it too.
Kathryn Mader says
This just went in my top 4 favorite cookies file, along with chocolate chip, oatmeal and wedding cookies. So fun and thank you for this fantastic recipe!
Leigh Anne says
Kathryn, So glad you loved them too – it is definitely one of my top favorites!!
Kathryn Mader says
Easy recipes are the absolute best. Do you beat the dough with a handheld electric mixer? Thanks!
Leigh Anne says
I use my kitchen aid but you could do it with an hand held mixer too
Kathryn Mader says
Thank you, Leigh Anne!
Dan Thompson says
I just made these. Delicious! In my case though, I had to add a lot more whipping cream than 4-5 tsp. Are you sure it shouldn’t be 4-5 Tbsp? I just had to keep adding more and more liquid to make the icing spreadable. So, so good though. Thanks for sharing this recipe.
Callie says
Oh, I am SO going to make these tonight!! I was craving a cookie recipe to make & I didn’t have the right ingredients. This will fit the bill. My favorite sugar cookie I ever came across is an Amish sugar cookie, so I’m excited to see how these compare. Thanks for this recipe!
Leigh Anne says
Enjoy and let me know what you think!
Yvonne Guzman says
Just made these for our mom/kids gingerbread decorating
party. I swapped vanilla for almond extract. Thinned icing a bit
& topped w/ holiday sprinkles. Easy, cute & delicious!
jasmine says
should it be salted or unsalted butter?
Leigh Anne says
Salted. You can assume I use salted in all my recipes unless otherwise noted.
jasmine says
Thank you so much for the quick response. Standing here in my kitchen staring at the computer.
Nikki says
Hi I was wondering what the name of the deli in Kalama is? My mom is always on the hunt for the perfect sugar cookie and is heading from Portland to Seattle this week so she may have to stop in for one!
Leigh Anne says
I don’t remember the name on n the main drag on the north end and on the west side of the street. It is attached to a antique place