Vanilla-Almond Sugar Cookies — A Holiday Favorite
I have a confession: sugar cookies are my biggest weakness. These vanilla-almond sugar cookies are exceptionally good — tender, chewy, and full of warm almond and vanilla notes. I made them as part of the Great Food Blogger Cookie Swap, and since it was my first year participating I was excited to bake and share a batch. Baking gave me a great excuse to try out my new stand mixer, and I loved sampling a few extras during the process.
Why this sugar cookie recipe
I adapted this version from the popular Bake at 350 sugar cookie recipe because I prefer cookies that are soft and chewy rather than stiff and crunchy. The combination of pure vanilla and a hint of almond extract gives these cookies a wonderful aroma and flavor. I didn’t skimp on butter or sugar — it’s the holidays, after all — and the result is rich, buttery cookies that hold simple, pretty decorations very well.
Decorating and finishing
For decoration I skipped royal icing to save time and used Wilton white candy melts, which melt smoothly and taste like white chocolate. I poured the melted candy into a pastry bag and piped simple snowflake designs, then added sparkling sugar while the candy was still tacky. To help the sprinkles adhere I mixed meringue powder with a little water and “painted” the areas where I wanted sprinkles to stick. These finishing touches give the cookies a festive, bakery-style look without a lot of fuss.
Sharing and the cookie swap
After decorating, I packaged the cookies and sent them to three fellow bloggers as part of the cookie exchange. Giving homemade cookies as gifts is one of my favorite holiday traditions: it’s personal, festive, and always appreciated. In return I received wonderful cookies from three other bloggers. The exchange is a great way to discover new recipes and to enjoy a variety of holiday treats from around the community.
Vanilla-Almond Sugar Cookies — Recipe
Recipe adapted from Bake at 350. This recipe yields multiple dozen cookies depending on the cutter size and yields soft, slightly chewy sugar cookies flavored with vanilla and almond.
Ingredients
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 cup sugar
- 2 sticks (salted) butter, cold
- 1 egg
- 1 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- Wilton’s white candy melts (for decorating)
- White sparkling sugar or sprinkles
- 1/2 tsp meringue powder
- 1 cup water
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together the flour and baking powder. Set aside.
- In a stand mixer or with a hand mixer, cream the sugar and butter until light and fluffy. Add the egg, vanilla, and almond extracts and mix until combined. Gradually add the flour mixture and beat just until incorporated, scraping down the bowl as needed. The dough may be a bit crumbly.
- Knead the dough gently with your hands until it comes together. Roll the dough out on a lightly floured surface to your desired thickness and cut into shapes. Place the cut cookies on parchment-lined baking sheets and briefly freeze them for about 5 minutes to help them hold their shape.
- Bake at 350°F for about 10–12 minutes, or until the edges just begin to show a hint of color. Allow cookies to rest on the sheet for a few minutes, then transfer to a wire rack to cool completely.
- To decorate: melt white candy melts in 30-second intervals in a microwave-safe bowl, stirring between each interval until smooth. Transfer melted candy to a pastry bag fitted with a small round tip and pipe snowflake or other designs on each cooled cookie. Let the candy set.
- For sprinkles, combine about 1 cup of water with 1/2 tsp meringue powder and mix until smooth. Lightly brush the areas where you want sprinkles to adhere, then sprinkle on your sparkling sugar or sprinkles and shake off the excess. Let everything dry completely before packaging.
Cookies I received
In return for my cookies I received three delicious varieties: an unbeatable chocolate chip cookie that may be the best I’ve tasted, festive candy cane cookies with peppermint notes and pretty sparkles, and thumbprint cookies with a vibrant strawberry filling. Each one was thoughtfully packaged and so tasty — a real highlight of the season.
Final notes and holiday spirit
These vanilla-almond sugar cookies are a wonderful choice for holiday cookie trays, small gifts, or a cozy afternoon of baking. They store well and travel nicely when packaged in airtight containers. If you’re watching calories, share them with friends and family — it’s a delightful way to spread holiday cheer. Happy baking!
PS — I may or may not have picked up a seasonal pop album while shopping this weekend. Don’t judge.
