Easy Soft Vanilla Almond Sugar Cookie Cutout Recipe

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There’s something unforgettable about the scent of vanilla and almond wafting through the kitchen, isn’t there? It’s like a warm hug from your childhood—the kind that stays with you no matter how many years pass. The aroma drifts through the house, calling everyone to the kitchen like a bell for supper. It’s sweet, comforting, and instantly nostalgic.

For me, it’s a vivid reminder of Christmas at my grandparents’ house in Austin, Texas. The house would be filled with the sounds of laughter, the hum of holiday music, and the lively cackle of women—my aunts, mom, and grandma—talking over each other in the kitchen, catching up on life as they prepped the feast. The air buzzed with the kind of warmth that only family can create. But the real excitement began when Aunt Sallie arrived.

Every year, like clockwork, she’d sweep through the front door carrying a platter piled high with holiday treats. The centerpiece? Her legendary sugar cookies. Each cookie was a miniature masterpiece, from delicate snowflakes glistening with sparkling sugar to little reindeer donning scarves of perfectly piped icing.

But it wasn’t just their looks that had us all reaching for more—it was the taste. Buttery, soft, and just a little chewy, they had a richness that lingered after every bite. And there was always that hint of something extra, a flavor you couldn’t quite put your finger on until you’d eaten at least three (or maybe four) of them. That flavor, as it turns out, was almond extract. Just a splash of it transformed a classic sugar cookie into something truly special—cozy, nostalgic, and utterly irresistible.

Even though my grandparents’ house is now just a memory, every year when I bake these cookies, I’m instantly transported back to those crowded, joy-filled rooms. I see my grandma’s polyester pants dusted with flour, hear the buzz of my aunts’ laughter, and picture Aunt Sallie’s big smile as she proudly showed off her latest batch of goodies. It’s a feeling I’ve worked to preserve for my own family, and I’m happy to say it’s become one of our most treasured holiday traditions, too.

Over the years, I’ve played around with Aunt Sallie’s recipe—not because it needed improvement but because I wanted to make it my own. I’ve fine-tuned it just enough to ensure crisp edges, soft centers, and clean cutout shapes that hold their form perfectly. These small adjustments have turned the recipe into a foolproof favorite in my kitchen, and now I’m thrilled to share it with you.

Whether you’re baking for a Christmas cookie exchange, a holiday party, or simply craving a batch of soft sugar cookies “just because,” this recipe is one you’ll want to come back to again and again. It’s the kind of treat that tastes like tradition, family, and home.

So preheat that oven, grab your favorite cookie cutters, and get ready to fill your home with the irresistible aroma of vanilla and almond. Trust me, your kitchen will never smell the same again.

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Why You’ll Love This Recipe

1. No Spreading: Your cutout cookies will hold their shape every time.
2. Soft Texture: The perfect balance of buttery softness with just the right chew.
3. Unforgettable Flavor: The combo of vanilla extract and almond extract gives these cookies a delicious, nostalgic taste.
4. Customizable Shapes: Use your favorite cookie cutters for any holiday or event.
5. Foolproof Process: Simple instructions, minimal equipment, and reliable results.

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The Story Behind the Dish

This recipe is inspired by my Aunt Sallie’s beloved Christmas cookie tradition. Her cookies were always the centerpiece of the dessert table, a collection of stars, snowflakes, and candy canes all decked out in royal icing. While her cookies had a classic buttery vanilla taste, she’d add a splash of almond extract, giving them a slightly nutty, cherry-like twist that’s unforgettable. Over the years, I’ve refined the process to make sure the cookies hold their shape while staying soft. Perfect sugar cookie cutouts every time.

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Equipment List

• Mixing Bowls: Large bowl for wet ingredients and dry ingredients.
• Measuring Cups and Spoons: Ensure precise measurements for the perfect sugar cookies.
• Paddle Attachment: For creaming butter and sugar in the bowl of a stand mixer.
• Rolling Pin: To roll out dough evenly.
• Favorite Cookie Cutters: Seasonal shapes or classic circles for versatile cookies.
• Plastic Wrap: To chill sugar cookie dough properly.
• Parchment Paper: To prevent cookies from sticking to the baking sheet.
• Baking Sheet / Cookie Sheet: Flat surface to bake cookies evenly.
• Cooling Rack: For proper cooling to keep cookies crisp.

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Ingredients You’ll Need for This Recipe

• Butter (Salted, Softened): Ensures rich, buttery flavor.
• Granulated Sugar, Brown Sugar, Powdered Sugar: A blend of sugars adds moisture, structure, and sweetness.
• Light Corn Syrup: Helps maintain softness and prevents over-spreading.
• Large Eggs: Essential for structure and moisture.
• Vanilla Extract & Almond Extract: The dynamic flavor duo.
• All-Purpose Flour: A kitchen staple that creates a sturdy dough.
• Baking Powder & Salt: These balance flavor and give just a hint of lift.

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How to Make Easy Soft Vanilla Almond Sugar Cookie Cutouts

1. Preheat the Oven

Preheat your oven to 350°F (175°C) so it’s ready when you are.

2. Mix Dry Ingredients

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

3. Cream Butter and Flavorings

In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter, vanilla extract, and almond extract on medium speed until light and fluffy (3-5 minutes).

4. Add Sugars and Corn Syrup

Add granulated sugar, brown sugar, powdered sugar, and corn syrup. Scrape down the sides of the bowl, then mix until well combined.

5. Add Eggs

Add eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl again.

6. Incorporate Dry Ingredients

Gradually add the dry ingredients to the wet ingredients. Mix on low until just combined. If the dough is sticky, add a bit more flour. If too dry, add a splash of milk.

7. Chill the Dough

Divide the sugar cookie dough into two portions. Wrap each portion in plastic wrap and chill for at least 2 hours. Chilling the dough helps it hold its shape.

8. Roll Out and Cut

Roll the dough on a lightly floured surface to ¼-inch thickness.

Use your favorite cookie cutters to cut shapes. I love Ann Clark Cookie Cutters. They are made in the USA and are high quality, well made cutters. She has just about every shape and occasion imaginable.

Place cookies on a parchment paper-lined baking sheet. My favorite thing to use for cookies is my DoughEZ Non-Slip Silicone Pastry Dough Rolling Mat – it makes it so easy to roll out dough without sticking and the cleanup is a breeze!

My other favorite tool for cookies is my Mepple Adjustable Rolling Pin. It makes rolling dough to a specific thickness effortless.

Silicone Baking Mats are also on my must-have list for cookies. Cookies come out perfectly golden on the bottom and I never have to worry about sticking. If you don't have these you can order them by clicking on the link, or you can use parchment paper.

9. Bake Cookies

Bake at 350°F for 6-10 minutes. Watch for lightly golden edges. Cool cookies on a cooling rack.

10. Decorate

Once cool, decorate with your favorite royal icing recipe, sprinkles, or edible glitter.

Get my favorite cookie icing recipe here —>

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

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Chef Secrets & Tips

1. Use Cold Butter: The temperature of your butter can make or break your sugar cookie dough. Cold butter helps create a firmer dough that’s less likely to spread during baking. If your butter is too soft, the dough will be sticky and difficult to roll out. Here’s a pro tip: Cut the butter into small cubes straight from the fridge and mix it with the sugar until just combined. Avoid over-mixing, as the heat from friction can warm up the butter. If you’re in a rush, pop the butter in the freezer for 10-15 minutes to get it extra cold before starting.

2. Chill Sugar Cookies: Chilling your sugar cookie dough is a non-negotiable step if you want sharp, clean cutout shapes. When the dough is chilled, it becomes firm and easier to roll, cut, and transfer. After rolling and cutting out your cookies, chill them again on the baking sheet for 10-15 minutes before baking. This double-chill method prevents the cookies from spreading, ensuring your snowflakes look like snowflakes—not blobs. If you’re short on time, pop the dough in the freezer instead of the fridge to speed up the chilling process.

3. Even Rolling: Uneven dough leads to uneven baking. To achieve perfectly even sugar cookie dough, use a rolling pin with thickness guides or rolling pin rings. (This one is my favorite!) These handy tools ensure your dough is consistently the same thickness across the entire surface. If you’re rolling by hand, check the thickness as you go and rotate the dough to avoid uneven pressure on one side. For ultra-precision, roll the dough between two sheets of parchment paper—no sticking, no fuss.

4. Don’t Overbake: The perfect sugar cookie is soft in the center with just a hint of crispness on the edge. To achieve this, watch the bottoms of your cookies closely as they bake. The moment you see a light golden color, it’s time to pull them from the oven—even if the tops still look slightly underdone. Cookies continue to cook on the baking sheet after they’re removed from the oven, a process called carryover cooking. If you wait for the tops to turn golden, you’ll end up with crispy, overbaked cookies. For consistent results, bake one test cookie to determine the perfect bake time for your oven.

Bonus Tips:

• Avoid Over-Flouring: Too much flour can make your cookies dry and crumbly. Spoon and level your flour to avoid packing too much into the measuring cup.
• Don’t Skip the Parchment Paper: Line your baking sheets with parchment paper to prevent sticking and ensure even baking.
• Test Bake Time: Every oven is different. Bake a test cookie first to see if your bake time needs adjustment.
• Rotate Your Baking Sheet: Halfway through baking, rotate your baking sheet to ensure even browning on all sides of the cookies.

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Commonly Asked Questions

How do I keep my cookies from spreading? 

Chill the dough and use cold butter.

Can I freeze sugar cookie dough? 

Yes! Freeze wrapped dough for up to 3 months.

Why did my cookies come out dry? 

Measuring flour properly is essential to achieving the perfect sugar cookie texture. Too much flour can make your cookies dry, while too little can leave them too soft or spread too much. To measure flour the right way, start by fluffing the flour in its container to loosen it. Then, use a spoon to scoop the flour into your measuring cup. Avoid packing it in. Once the cup is full, level off the top with a flat edge, like the back of a knife. This “spoon and level” method prevents over-measuring and ensures your dough has the perfect consistency.

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Storage Tips

Storage: Store in an airtight container at room temperature for up to 7 days.

Freezing: Freeze baked cookies for up to 3 months.

With this easy sugar cookie recipe, you’re equipped to make soft sugar cookies that look as good as they taste. So grab your favorite recipe for royal icing, some colorful sprinkles, and your favorite cookie cutters—it’s time to bake cookies that bring joy to every celebration. Happy baking!

More Holiday Sweets

• Homemade Orange Cinnamon Rolls: Soft, pillowy cinnamon rolls infused with fresh orange zest and topped with a creamy orange glaze that’s irresistibly sweet and tangy.
• Candied Cranberries: Bright, tart cranberries coated in a crisp, sugary shell—a festive snack or beautiful garnish for holiday desserts.
• Cranberry Pumpkin Bread: A moist, spiced pumpkin bread loaded with tart cranberries, offering the perfect balance of sweet and tangy flavors.
• Chocolate Hershey Kiss Cookies: Classic chocolate cookie blossoms with a rich chocolate Hershey’s Kiss pressed into the center, making every bite a nostalgic treat.