Almond Vanilla Sugar Cookies are a delightful twist on the classic cookie, bringing a subtle nutty flavor and aromatic vanilla to the forefront. They’re simple to make and perfect for any occasion, whether it's a holiday gathering or a cozy afternoon treat.
Butter is the foundation of our cookie, lending a rich texture and buttery flavor. Make sure it's softened to blend easily. Granulated sugar sweetens the dough and helps achieve that perfect chewy texture. A single egg binds everything together, giving the cookies structure. The vanilla extract adds a deep, warm aroma, while the almond extract provides a hint of nutty flavor that's not overpowering. All-purpose flour is our main dry ingredient, creating the body of the cookie. A touch of baking powder gives a slight rise, and a pinch of salt enhances all the flavors. Lastly, sliced almonds are optional but add a lovely crunch and visual appeal.
These cookies pair wonderfully with a glass of cold milk or a cup of hot tea. For a festive touch, consider drizzling them with a simple glaze made from powdered sugar and milk. Enjoy them as a comforting afternoon treat or a delightful dessert after dinner.
To start, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies bake evenly and don't stick. In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes and is crucial for a soft texture.
Next, beat in the egg, vanilla extract, and almond extract. Make sure everything is well combined to ensure uniform flavor throughout the dough. In a separate bowl, whisk the flour, baking powder, and salt together. This helps to evenly distribute the baking powder for consistent cookie rise.
Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. The dough should be soft but not sticky. If it's too sticky, add a tiny bit more flour. Once your dough is ready, roll tablespoon-sized balls and place them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Flatten each ball slightly with the back of a spoon. If you're using sliced almonds, now's the time to sprinkle them on top. Gently press them into the dough so they stick. Bake the cookies for 10-12 minutes, or until the edges are lightly golden. They might seem a little soft in the center, but they'll firm up as they cool.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This step is essential as it prevents them from breaking apart.
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