Hey y'all! If you're on the hunt for irresistibly soft, chewy, and flavor-packed cookies, these Soft Almond Sugar cookies are about to be your new favorite. With a delicate almond aroma and a hint of vanilla, they're perfect for holiday gatherings, afternoon pick-me-ups, or anytime you crave something sweet. Whether you’re a cookie connoisseur or just love baking for loved ones, this recipe delivers pure cookie bliss. Let’s get cooking!

Why You'll Love This

Ultra-soft and chewy texture thanks to a perfect blend of butter and sugar.
Delightful almond flavor for a delicious twist on classic sugar cookies.
Simple, everyday pantry ingredients – nothing fancy required!
Quick and easy prep – ready in under 30 minutes, start to finish.
Perfect for any occasion, from holidays to bake sales or just because!

Ingredients

2 ½ cups (315g) all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (227g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
1 large egg
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
¼ cup (60ml) milk
⅓ cup (65g) extra granulated sugar, for rolling

Directions

Prep and Preheat

Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Add Egg and Flavors

Beat in the egg, almond extract, and vanilla extract until well combined.

Combine and Finish Dough

With the mixer on low, gradually blend in the dry ingredients, alternating with the milk, until a soft dough forms. Don’t overmix.

Shape and Roll

Using a cookie scoop or tablespoon, scoop dough and roll into 1.5-inch balls. Roll each ball in the extra granulated sugar and place 2 inches apart on prepared baking sheets.

Bake

Bake cookies for 9-11 minutes, until edges are just set and centers look slightly underbaked. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For the softest cookies, don’t overbake – remove from oven while centers are still soft.
If you prefer crispier edges, bake for an extra minute or two.
Chill the dough for 30 minutes if your kitchen is warm, to prevent spreading.

Variations

Lemon Almond: Add 1 teaspoon finely grated lemon zest for a bright, citrusy twist.
Chocolate-Dipped: Dip cooled cookies halfway in melted chocolate and sprinkle with chopped toasted almonds.
Gluten-Free: Substitute all-purpose flour with your favorite 1:1 gluten-free baking mix.

Required Equipment

Electric mixer (handheld or stand mixer)
Mixing bowls
Measuring cups and spoons
Cookie scoop (optional)
Parchment paper or silicone baking mats
Baking sheets
Wire rack for cooling

Storage Instructions

Allow cookies to cool completely before storing. Keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a tightly sealed bag or container for up to 2 months—just thaw at room temp when ready to enjoy.

Suggested Pairings/Serving Recommendations

Serve with a hot cup of coffee, creamy latte, or a tall glass of cold milk for a perfect snack.
Add a few to lunchboxes or goodie bags for a sweet surprise.
Stack and tie with ribbon as a pretty, homemade edible gift!

Pro Tips for Best Results

Use room-temperature butter for a uniformly creamy dough and soft cookies.
Invest in pure almond extract—it's the secret to that incredible almond flavor.
Let cookies cool on the baking sheet at least 5 minutes before transferring to prevent crumbling.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes! You can prepare the dough, cover, and refrigerate for up to 48 hours before baking. Let it sit at room temperature for 15 minutes before scooping.

Does the recipe work with margarine or plant-based butter?

Absolutely! Margarine or plant-based butter can be used for a dairy-free version, though texture and flavor may vary slightly.

How do I prevent the cookies from spreading too much?

If your dough is too soft, chill it for 30 minutes before baking. Also, make sure your baking sheets are completely cool between batches.

Recipe Summary

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20-25 minutes
Yield: About 30 cookies