Love and Olive Oil

Vanilla Almond Sugar Cookies

Snowflake Vanilla Almond Sugar Cookie Recipe

Does anyone else feel like the perfect sugar cookie is a mythical creature? You know exactly what I’m talking about, the kind of cookie that melts in your mouth, is perfectly soft and tender and full of a rich and buttery flavor?

I have good news and I have bad news.

The good news is I’ve found it.

The bad news is that I gave them all away and didn’t save more for myself. Note to self: next time, be more selfish.

These cookies are the be-all and end-all of sugar cookies. I love the addition of almond (as you well know I am a sucker for anything almond). Plus, it’s a perfect use for that vanilla sugar you’ve been storing (or in my case, a wee bit leftover from that delicious peach pie I made this summer). Rolled nice and thick, they stay soft and hold their shape when baked.

This is also the 3rd royal icing recipe I’ve tried (so far I’ve made it with egg white, royal icing mix, and now meringue powder). While I loved the consistency and pipe-ability of this batch the most, I did have a small issue with it slightly separating a day or two after decorating the cookies (after I had taken photos, luckily). It was very subtle, but there was a slightly off-colored border around the edges of the cookies. Did I not beat it enough? Beat it too much? Only one way to know for sure… make more cookies!

Vanilla Almond Sugar Cookies

Makes about 3 dozen 3-inch cookies. Recipe from Bake at 350.

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3 cups unbleached, all-purpose flour
2 teaspoons baking powder
1 cup sugar
1 cup (2 sticks) salted butter, cold
1 egg
3/4 teaspoon vanilla extract
1/2 teaspoon almond extract

1 batch royal icing


Preheat oven to 350 degrees F.

Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.

The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.

On a floured surface, roll out dough to 1/4″ thick sheet, and cut into desired shapes. Place shapes on parchment or silpat lined baking sheets. Place entire baking sheet in the freezer for 5 minutes (this step is important in helping the cookies keep their shapes nice and clean). Remove and bake in preheated oven for 10-12 minutes or until edges are just barely starting to turn golden. Allow to cool for a few minutes on the baking sheet, then transfer to a cooling rack and cool completely prior to decorating.

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  1. Do these cookies hold their shape or do they expand and lose their shape? Need to know before I make. Also, I would they be ok with a different icing ?

  2. Do u ever use almond paste? Have you tried to thin dough for cookie shooter?
    Looked for Royal icing recipe but didn’t find it in your post.
    Thanks, Happy Holidays!

  3. what if the batter is still not crumbly

  4. I forgot to mention once they cooled I froze 1/2 of a batch …stacked the same shapes then bagged them, putting them on a large plate to keep them flat.  I took them out 4 days later and they were perfect!  Fresh tasting as ever!  I let them sit on the counter about 45 minutes then frosted a few with a thin icing glaze made with butter, powdered sugar, vanilla and half and half.  Perfect! 

  5. I love this recipe!  The taste was incredible!  I took them to a ladies church fellowship (made 3 separate batches) and let everyone decorate at will.  Other ladies were in charge of the icing but with an English/South Africa husband who loves his cup of tea..i left him some as a reward for cleaning the kitchen after I made a mess making all the cookies.  He insisted I make more and no icing!  They are perfect!  I didn’t change a thing in the recipe!  Thank you!! 

  6. Hi. Can this dough be made ahead and left to chill overnight? Freezer or fridge?

    What do you suggest for small freezers where a cookie sheet pan cannot fit before baking?


    • The dough can refrigerate overnight, just bring it back to cool room temp before rolling it out so it doesn’t crack. I have not personally tried freezing these, but you should be able to freeze the baked, unfrosted cookies in an airtight bag for a month or so I’d think!

  7. Can someone tell me if i was too put a fondant topper on this and in a sealed bag how long it would last???

    • In my experience fondant doesn’t do well in airtight containers, it tends to get ‘sweaty’. But exposed you might have issues with the cookies drying out since the fondant wouldn’t cover the entire cookie like it would a cake. Maybe make the cookies ahead of time, and freeze them in an airtight container. Then thaw and top them the day of or day before you want to serve them?

  8. Would it be possible to show grams as well as cups please

  9. I have used a recipe similar to this for years and I love it ! We love to put a bucket of them in the freezer. They are so good cold.

  10. This is hands down the best almond sugar cookie recipe I have ever come across. the dough is so good and it makes the perfect cookie.

  11. Made some of these last night and used a friend of mine’s frosting recipe that has a baking business and I have to say these are awesome cookies! I just love the almond flavor!

  12. Totally LOVE this. And i am slippery sponge  on poptropica. <3

  13. I find this cookie dough to not only be crumbly when mixing, but dry after baked. They are great fresh from the oven, but after a day of sitting even with RI on them, they are dry. I definitely did not overbake. I don’t know other people’s methods for making these, but I stopped using this recipe and made up my own using less flour, and less baking powder, plus a bit more butter.

  14. Perfect color & shape! I bet they will taste wonderful as their looks. :)

  15. Great recipe!… I added thinly sliced almonds and sprinkled sugar on top.

  16. The same thing happened to me. I spent quite a while making chocolate truffles, only to find that there weren’t enough to leave some at home. Your cookies look great! Your icing skills are phenomenal.

  17. These looks so amazing! I love finding new sugar cookie recipes, I definitely will try this one. :)

  18. Que maravillosas galletas,el color las hace más finas ,me encantó el blog,y me quedo mirando las otras recetitas que son muy buenas,FELIZ AÑO NUEVO,un gran abrazo de una Chilena de corazón.

  19. Oh, I would almost not dare to eat those beauties!

  20. Wow. These are absolutely stunning! Great color combo and such beautiful piping.

  21. Love these cookies!


  22. Wow; they are really lovely. You really have patience to perfect anything you cook. Tnx for sharing :D

  23. Your snowflakes look so pretty!

    I’m glad you liked the cookies…..I just finished decorating a batch too! :)

  24. Those cookies are too perfect to eat.
    :-) Mandy

  25. The perfect sugar cookie is definitely mythical, as you say. I can’t tell you how beautiful these are. Happy holidays!

  26. Those are absolutely gorgeous! They look so dainty and delicious- I love almond as well. :)

  27. i have been using this same recipe from bake@350 for a long time now….and it is PERFECT every time!!! i use one whole vanilla bean instead of extract and just add a little bit of water! SO freaking good!!!

  28. GORGEOUS! I seriously admire your patience, I just don’t have it in me to do these elaborate decorations.

  29. Beautiful! What snowflake cookie cutters do you use?

  30. I’ll have to make some of these for the next holiday…Valentine’s.I have cookie burn out right now!
    I hadn’t thought about putting the cut cookies in the freezer before baking. That is a fantastic idea!
    Merry Christmas Lindsay!

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