Soft Almond Sugar Cookies

5 from 2 votes

Light and fluffy almond flavored sugar cookies topped with a homemade buttercream and sprinkles. The perfect weekend baking project or special cookie for any celebration .

Prep Time15

Cook Time10

Dough Chilling Time2

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 199kcal

Author: Amanda Smallwood

Ingredients

For the Cookies

1 cup unsalted butter softened at room temperature
1 ½ cups (300g) granulated sugar
2 large eggs at room temperature
¼ cup sour cream at room temperature
1 teaspoon vanilla
1 ¼ teaspoons almond extract
2 ¾ cups (385g) all purpose flour
1 teaspoon baking soda
1 tablespoon cornstarch
½ teaspoon salt
¼ teaspoon baking powder

For the Buttercream

½ cup unsalted butter at room temperature
3 cups (345g) confectioner's sugar sifted
2-3 tablespoons milk at room temperature
1 teaspoon almond extract
½ teaspoon vanilla extract
pinch sea salt

Instructions

For the Cookies

In a medium bowl, combine the flour, salt, baking soda, baking powder and corn starch.
In the bowl of a stand mixer, use the paddle attachment to cream the butter and sugar on medium speed until light and fluffy. Scape down the sides of the bowl.
Stop the mixer and add the eggs, sour cream, vanilla and almond extract to the butter mixture. Mix until the sour cream and eggs are well incorporated.
Gently fold in the flour mixture. Mix until the cookie dough just comes together.
Cover the sugar cookie sough with plastic wrap and chill in the refrigerator for 2-3 hours.
Preheat your oven to 350°. Scoop cookie dough onto a baking sheet lined with parchment paper.
Bake cookies for 9-10 minutes. Remove cookies from the oven and and move to a cooling rack. Allow the baked cookies to cool completely.

For the Buttercream

Combine the butter, powdered sugar, vanilla extract, almond extract, milk and salt in a medium mixing bowl.
Use your hand mixer or stand mixer to whip the frosting until it is light and fluffy.
Top each cooled sugar cookie with buttercream and sprinkles.

Notes

This cookie dough freezes really well so this is the perfect make ahead cookie. You can scoop the dough right away and freeze for later baking.

Freezing Cookie Dough:

It's really nice to have some cookie dough stored in the freezer. If you scoop your cookie dough right away, you can place it on a parchment lined quarter sheet pan and move it to the freezer. Once the dough is completely frozen, move the balls to a large, freezer safe ziplock bag. Mark the bag with the recipe name, date you made the dough and the baking temperature and time. Pull this bag from the freezer and bake fresh cookies anytime you are in the mood for them.

Baking Frozen Cookie Dough

When baking frozen cookie dough, you will need to add an additional 1-2 minutes to the baking time. When you are ready to bake, preheat your oven to 350° and line a half sheet pan with parchment paper. Place the frozen balls of dough onto your pan about 2-3 inches apart.

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