Sugar cookies are a Christmas staple, and these Vanilla Almond Sugar Cookies are one of our favourites for the holidays. These rich cookies are soft and tender inside with crisper edges, along with the predominant flavours of vanilla and almond.
Originally published on December 15, 2020, this recipe has been updated in November 2025.
Although these cookies can be served at any occasion, Christmas time is when we like to make this recipe to have on hand throughout the holidays. We add them to cookie baskets to gift to neighbours and friends.
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What makes these sugar cookies different?
There are a couple of distinct differences between these cookies and traditional sugar cookies.
More vanilla extract has been added than usual to get a more intense vanilla flavour.
But the real taste difference is the addition of almond extract. The almond extract adds to the flavour of the cookies, making them richer.
Ingredients For Vanilla Almond Sugar Cookies
- All-Purpose Flour.
- White Sugar.
- Butter.
- Vanilla Extract. Pure vanilla extract is recommended to get the full flavour.
- Almond Extract. When it comes to almond extract, the real stuff is best in this recipe to achieve a full almond flavour in the cookies.
- Egg.
- Baking powder.
- Cornstarch.
Making Vanilla Almond Sugar Cookies
The recipe is easy to make and holds its shape well when baking because the cookies are placed in the freezer for 10 minutes before baking. This helps to keep the cookie from spreading when baked.
The dough can also be made, rolled out, and refrigerated between layers of parchment paper for 2 hours.
When baking, it is important not to overbake the cookies. They should be soft in the centre when removed from the oven. They will continue to bake as they cool.
Our favourite cookie cutters are these Ann Clark Cookie Cutters.
Decorating Vanilla Almond Sugar Cookies
Cookies can be decorated before or after baking.
- Sprinkles. They can be sprinkled with coloured sugar, pressing lightly to make the sugar stick, before baking.
- Colourful Candies. Candies can be added to the top of the cookies before baking. We have used M&Ms and small gumdrops. Dragées can also be used.
- Sliced Almonds. For extra almond flavour, add sliced almonds to the tops of the cookies before baking.
- Royal Icing. Decorate cookies with royal icing in seasonal colours after they are completely cooled.
- Melted Chocolate. Use melted chocolate to write words on the cookies, like names or holiday words. Dipping the tops of the cookies in melted chocolate or half of the cookie in the chocolate are some other ways to decorate them.
- Plain. They also taste great as is without any decorations, because they have a lot of flavour.
Need another Christmas cookie recipe? Try our Gingerbread Chocolate Chip Cookies.
How To Store Vanilla Almond Sugar Cookies
The cookies can be kept in a cookie tin to stay fresh. Line a cookie tin with parchment paper and place cookies in layers with parchment paper between layers. If you don’t have cookie tins, an airtight container works well.
To make the cookies last longer, they can be frozen. Wrap the cookies in parchment paper and place them in freezer bags or a container and freeze. They will last up to two months in the freezer.
However you decide to decorate these cookies, we hope you enjoy these Vanilla Almond Sugar Cookies as much as our family does. And if you’ve tried this recipe, we would love to hear about it. Leave a comment below to let us and others know how they turned out.
Vanilla Almond Sugar Cookies
Ingredients
- 3 cups flour
- 2 tsp baking powder
- 1 tsp cornstarch
- 1 cup white sugar
- 1 cup butter, cold and cubed
- 1 egg
- 2 tsp vanilla extract
- 1 tsp almond extract
Instructions
- In a bowl, whisk together flour, baking powder and cornstarch. Set aside.
- Using a stand mixer or hand mixer, cream together the butter and sugar until light and fluffy.
- Add egg and vanilla and almond extracts and continue beating until all incorporated.
- On low speed, slowly add the flour mixture in three batches, beating until just combined, scraping down the sides between additions. Do not overbeat.
- The dough will be crumbly. Using your hands knead the dough into a ball.
- Using only half the dough, roll to ¼ inch thickness on floured surface.
- Cut into shapes using floured cookie cutters. Place on parchment paper lined cookie sheet.
- Place entire cookie sheet in the freezer for 10 minutes.
- Preheat oven to 350°F.
- Transfer cookies from freezer straight into the preheated oven.
- Bake for 9 -10 minutes for large cookies and 7-8 minutes for smaller cookies. (watch your first batch of cookies closely to get the timing right for the size of cookies you are making).
- Let cool on baking sheet for 2 minutes before transferring to cooling racks to cool completely.
- Store at room temperature in air tight container.
