This almond sugar cookie recipe is just what it sounds like. It’s a sugar cookie made with almond flour. The addition of almond flour provides a lovely texture and a subtle almond flavour. They’re not too soft and not too firm. This cookie recipe is definitely a keeper.
This cookie dough is great for cut-out cookies. It rolls out beautifully. The cookies keep their shape and have nice crisp edges and don’t spread. This cookie recipe is perfect for Christmas or any holiday.
Easter is just around the corner, so I had some fun making the bunny cookies. The chicks are pretty adorable too. The mini heart cut out filled with jam takes these cookies over the top on the cuteness scale.
cut-out almond sugar cookies
- 1 cup room temperature unsalted butter
- 1/2 cup granulated sugar
- 2 tbsp icing sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1/2 tsp pure almond extract (optional)
- 2 cups all-purpose flour
- 2/3 cup almond flour
- 1/4 tsp salt
- 1/4 tsp cardamom (optional)
- 1/2 cup raspberry and/or apricot jam
In a large bowl, mix the butter and sugar until creamy.
Add the egg, vanilla and almond extract and mix until well combined.
In another bowl, whisk together the all-purpose flour, almond flour, salt and cardamom. Add the dry ingredients to the wet ingredients. Mix until the dough comes together.
Shape the cookie dough into a ball and then divide the dough in two. Shape each half into a disk and then cover with plastic wrap. Chill the dough for 45 minutes before rolling out to ensure clean, sharp cookie edges.
Preheat the oven to 350 degrees F.
Roll half of the dough out on a floured surface to about 1/3 of an inch thickness. To prevent the dough from sticking to the rolling pin, use plastic wrap to cover the dough before rolling. You can reroll the scraps.
Cut out the cookies with your desired cookie cutters and place them on a lined cookie sheet spaced at least one inch apart. Dip the cookie cutters into flour to ensure that the dough won't stick and the cookies keep their shape.
Bake for 9 to 12 minutes at 350 degrees F or until the edges of the cookies are a very light golden brown. The cook time will depend on the thickness and size of the cookies.
Allow the cookies to cool before filling them with jam. Allow the jam to set for an hour before storing the cookies for best results.