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.
Easter is just around the corner, so I had some fun making bunny cookies. The chicks are pretty cute too.
Enjoy!
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
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In a large bowl, mix the butter and sugar until creamy.
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Add the egg, vanilla and almond extract and mix until well combined.
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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.
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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.
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Preheat the oven to 350 degrees F.
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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.
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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.
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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.
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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.