I have to admit: sugar cookies are my ultimate weakness. These vanilla-almond sugar cookies are especially irresistible — chewy, buttery, and lightly flavored with both vanilla and almond extract. I made them for a cookie swap and ended up tasting way more than I intended, but they were worth every bite.
For this batch I adapted a favorite sugar cookie recipe. The dough produces cookies that are tender and slightly chewy rather than hard and crunchy, with a subtle almond note that pairs beautifully with the vanilla. I used the full butter and sugar because, let’s be honest, holiday baking is a time to indulge. To decorate, I skipped royal icing for speed and used vanilla-flavored candy melts, which give a creamy white finish similar to white chocolate. I also used white sparkling sugar and sprinkles for a festive touch.
Once the cookies were decorated and completely dry, I packaged them up for three fellow bloggers as part of a holiday cookie exchange. It was a joy to both give and receive homemade treats — the flavors, textures, and thoughtful packaging made the swap feel extra special.
Heather from Dr. Hbar’s Adventures in Food
Jessie from Body and Soul Food
Melissa from I Was Born to Cook
Hope the cookies brought you a little holiday cheer! Below is the full recipe with clear instructions so you can make them at home. These cookies are ideal for decorating with candy melts, royal icing, or a simple sprinkle finish. They also freeze well, so consider making a double batch for parties or gifts.
Vanilla-Almond Sugar Cookies
Recipe adapted from a classic sugar cookie recipe.
Ingredients
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 cup granulated sugar
- 2 sticks (1 cup) salted butter, cold
- 1 large egg
- 1 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- Wilton’s white candy melts (or vanilla candy coating)
- White sparkling sugar or sprinkles
- 1/2 tsp meringue powder
- 1 cup water
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the flour and baking powder and set aside. In a stand mixer or with a hand mixer, cream the sugar with the cold butter until light and slightly fluffy. Add the egg, vanilla, and almond extract and mix to combine. Gradually add the flour mixture and mix just until the dough comes together, scraping down the sides and bottom of the bowl as needed.
- The dough may be crumbly; bring it together gently with your hands on a lightly floured surface. Roll out the dough to your preferred thickness and cut out shapes with cookie cutters. Place the cut cookies on baking sheets lined with parchment paper and freeze for about 5 minutes before baking to help them keep their shape. Bake for 10–12 minutes, or until the edges are set but not browned. Let cookies rest on the sheet for a few minutes, then transfer to a cooling rack to cool completely.
- Melt the white candy melts in short intervals (30 seconds at a time), stirring between intervals until smooth. Pour the melted candy into a pastry bag or plastic bag with the tip snipped off and pipe a snowflake or desired design on each cookie. Allow the candy to set. To adhere sparkling sugar or sprinkles, mix 1 cup water with 1/2 tsp meringue powder and brush the cookie surface lightly with the mixture where you want the sprinkles to stick, then press or sprinkle on the decorations and shake off the excess. Let everything dry fully before stacking or packaging.
Notes and Tips
- For firmer cookies, chill the dough for 30–60 minutes before rolling. Cold butter yields a slightly tender interior with defined edges.
- If you prefer a stronger almond flavor, increase the almond extract slightly, but be careful — a little goes a long way.
- Cookies freeze well before or after baking. For frozen dough, thaw in the refrigerator before cutting and baking. For baked cookies, wrap airtight and freeze up to 2 months.
- Use royal icing for more intricate decorations; candy melts are a quicker alternative that still looks beautiful.
These aren’t the healthiest cookies, and I won’t pretend otherwise, but holiday baking is about joy and sharing. If you’re feeling indulgent, enjoy a few with your favorite holiday drink. If guilt creeps in, package the cookies and send them to friends — gift-giving is a delicious way to spread the calories around.
The cookie swap was a win-win: I sent three boxes and three different bakers sent treats to me. I received chocolate chip cookies that were truly memorable, peppermint candy-cane cookies with festive sparkles, and thumbprint cookies filled with strawberry jam — each one thoughtfully made and delicious. Swapping homemade cookies is a fun way to discover new recipes and share holiday cheer.
Enjoy these vanilla-almond sugar cookies this season — they make great gifts, party plates, or a simple at-home treat. Happy baking and happy holidays!
