Almond Sugar Cookies

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Last Updated on February 16, 2026 by Kiersten James

Thick, bakery-style almond sugar cookies made from scratch that hold their shape, bake evenly, and are perfect for frosting and decorating.

I make almond sugar cookies because plain sugar cookies are boring, and nobody I know in real life actually likes them. If they say they do, they’re definitely lying to be polite.

On Long Island, almond extract goes into just about everything, and here, it turns a basic sugar cookie into something people actually want to eat.

These are thick, oversized cut out sugar cookies that hold their shape and bake evenly.

They’re meant to be cut big, frosted generously, and eaten like a real bakery cookie – not a thin, delicate one. Big cookies are intentional here.

Why You’ll Love These Almond Sugar Cookies

• Almond extract replaces the bland vanilla-only sugar cookie flavor
• Extra egg yolks give structure without drying the cookie out
• Chilled dough keeps the cookies thick and controlled in the oven
• A hotter bake sets the edges fast, so they don’t spread

This isn’t a soft drop cookie, and it’s not supposed to be. It’s a cut-out cookie with backbone.

Ingredients You’ll Be Using:

Unsalted butter: Provides structure and flavor without greasiness

Granulated sugar: Keeps the crumb clean and the edges crisp

Whole eggs + egg yolks: Adds richness and thickness

Vanilla extract: Main flavor base

Almond extract: Gives classic bakery-style sugar cookie flavor

All-purpose flour: Builds structure without heaviness

Baking powder: Allows a slight lift while staying thick

Salt: Balances sweetness

How to Make Almond Sugar Cookies

Equipment:

• Stand Mixer
• Paddle Attachment
• LIFE CHANGING flour funnel my husband got for me
• Rolling pin
• 2.5″ or 3″ biscuit cutters (or any cookie cutter)
• Baking Sheet

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 3 large egg yolks
• 1 1/2 teaspoons vanilla extract
• 3/4 teaspoon almond extract
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup sugar cookie icing that hardens

Overview:

For the Dough:

Cream butter and sugar until light and fully combined. Add eggs, yolks, vanilla, and almond extract and mix until smooth.

Whisk flour, baking powder, and salt separately. Add to the dough and mix just until combined.

Flatten dough into a disk, wrap tightly, and refrigerate at least 1 hour. Longer is fine. You want it to be firm but not rock hard; it will be very difficult to roll.

Rolling & Cutting:

Preheat oven to 375°F.

Roll dough on a lightly floured surface to ½” thickness. Cut using 3½” biscuit cutters, or your preferred cookie cutter shape. These cookies are meant to be large.

Transfer to parchment-lined baking sheets, spacing about 1 inch apart.

Baking:

Bake at 375°F for 13 minutes, rotating the pan halfway through.

Depending on your oven and cookie size, they may need 1 to 2 extra minutes – you’re looking for set tops, pale centers, and light color just starting on the edges.

Cool cookies on the pan for 5 minutes, then move to a rack and cool completely before frosting.

Storage & Make-Ahead

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