If you're looking for a cookie that combines the warm, comforting flavors of vanilla and almond with an irresistibly soft and buttery texture, you've found it. These Almond Vanilla Bean Sugar Cookies are perfect for any occasion, adding a touch of elegance and a burst of flavor to your table.
The backbone of our cookies is unsalted butter, providing richness and a tender texture. Granulated sugar sweetens and helps create that crave-worthy crisp edge. A single large egg adds moisture and binds the dough together. Our flavor highlights come from pure vanilla extract and a hint of almond extract, with the real magic from the seeds of a vanilla bean. Together, they create a nuanced and aromatic flavor profile. The all-purpose flour forms the structure, while baking powder gives a slight lift, and a touch of salt enhances all the flavors.
These cookies can be served as an elegant addition to a dessert platter with fresh fruit and cheese. For a festive touch, pair them with a scoop of almond or vanilla ice cream. They also make for a delightful companion to a glass of chilled milk or a hot cup of tea on a cozy afternoon.
Let's start by preheating your oven to 350°F (175°C). You’ll also want to prepare your baking sheet by lining it with parchment paper, which prevents sticking and makes cleanup a breeze.
In a large bowl, cream together the softened butter and granulated sugar. You’re aiming for a light and fluffy mixture — this might take a few minutes with an electric mixer. Once it looks pale and fully combined, you’re ready to move on.
Next, add your wet ingredients: the egg, vanilla extract, almond extract, and those glorious vanilla bean seeds. Mix until everything is well incorporated and your mixture is smooth.
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the dry ingredients are evenly distributed before you combine them with the wet mixture.
Gradually add the dry ingredients to the wet mixture. You can do this in batches, mixing until a dough forms. It should be soft yet firm enough to roll out.
Lightly flour your work surface and roll out the dough to about 1/4-inch thickness. This is where you can get creative with cookie cutters. Transfer the cut-out shapes to your prepared baking sheet, leaving a bit of space between each cookie.
Bake them for about 10-12 minutes, until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
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