Professional Almond-Vanilla Sugar Cookies

The perfect bakery-style sugar cookie—thick, soft, and bursting with almond-vanilla flavor. This foolproof dough holds its shape without spreading or chilling, making it ideal for decorated cookies that stay picture-perfect.

Why This Recipe Works

No chilling needed – Ready to bake immediately
Zero spread – Sharp edges for clean decorating
Balanced flavor – Almond & vanilla complement without overpowering
Large-batch friendly – Easy to halve or double for business needs

Ingredients

Cookies

• 1 lb butter (½ salted + ½ unsalted for flavor balance)
• 2 cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tsp almond extract (key for depth)
• 6 cups all-purpose flour (spooned & leveled, or 720g weighed)

Royal Icing

• 2 lb bag powdered sugar
• 3 heaping tbsp meringue powder (Wilton’s recommended)
• 1 tbsp vanilla extract
• 9+ tbsp water (adjust for consistency)
• Optional: Replace 1 tbsp water with 1 tbsp almond extractStep-by-Step Instructions

1. Cream Butter & Sugar

1. Beat butter and sugar on medium until just combined (~2-3 mins). Do not overmix—this prevents spreading.

2. Add Eggs & Extracts

2. Mix in eggs one at a time, then add vanilla and almond extracts. Beat 1-2 minutes until smooth.

3. Incorporate Flour

3. Add flour in 2-cup increments, mixing on low until just incorporated. Dough should pull away from the bowl and not stick to your finger.

4. Roll & Cut

4. Roll dough ¼-inch thick between parchment (no extra flour). Cut shapes and re-roll scraps once.

5. Bake

5. Bake at 350°F (175°C) for:
   • 11 minutes (small cookies)
   • 12 minutes (standard size)
   • 13 minutes (large cookies)
     Cookies are done when the bottom barely turns golden (tops stay pale).

6. Cool & Decorate

6. Cool on the sheet for 5 minutes, then transfer to a rack. Decorate with icing once fully cooled.

Royal Icing Method

1. Whisk powdered sugar and meringue powder.
2. Add vanilla and 9 tbsp water. Mix on low until combined.
3. Adjust consistency: Add 1 tsp water at a time until it ribbons off the spoon.
4. Optional: Swap 1 tbsp water for almond extract.

Pro Tips for Perfect Cookies

• Butter temp: Softened but cool (~65°F). Should leave a slight indentation when pressed.
• Measure flour accurately: Too much = dry cookies; too little = spread.
• Roll evenly: Use guide rings on your rolling pin for uniform thickness.
• Underbake slightly: Centers will firm up as they cool.

Storage & Freezing

• Dough: Freeze wrapped in parchment for 3 months (thaw at room temp before rolling).
• Baked cookies: Store undecorated in airtight containers for 2 weeks.
• Decorated cookies: Freeze in single layers for 1 month (avoid condensation).

FAQ

Can I use all unsalted butter?
Yes, but add ½ tsp salt to the flour.

Why almond extract?
It enhances flavor complexity without tasting strongly of almond.

My icing is too thick!
Add water 1 tsp at a time until it flows smoothly.

Business Adaptations

• High-volume baking: Double the batch and use a commercial sheeter.
• Seasonal twists: Add citrus zest or spices to dough (reduce extracts).
• Custom orders: Offer icing colors/flavors (matcha, lavender, etc.).

Final Thoughts

This recipe is a tried-and-true workhorse for bakeries and home bakers alike. The no-spread, no-chill dough saves time while delivering consistent, professional results. Pair with the royal icing for cookies that look as good as they taste

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