Soft Almond Sugar Cookies

Soft Almond Sugar Cookies

Weather: 18 degrees
What I’m listening to: A Laurie Berkner Christmas 

With all the cookie recipes swirling around at Christmastime, it’s sometimes difficult to find a cookie that stands out among the crowd. This, I believe, is one of them.

The use of both cake flour and cornstarch in this recipe gives these cookies the most delightful soft, yet moist texture. They’re bakery quality. I also love the distinct almond flavor and the crunch from the sugar sprinkles on the exterior. I used Wilton Holiday Sugar Sprinkles. The kids loved the red and green, but I was quite fond of the sparkling white on white. This is the perfect recipe to make with kids because they love to roll the dough in the sprinkles and make the cookies sparkle. Psst… I also think these would be delightful cookies for Valentines Day, Easter, baby showers, etc. too. Just swap out the sprinkles according to the event or season. They’re sure to be a hit.

Soft Almond Sugar Cookies


Adapted from [Confections from the Cody Kitchen|]

Yields: Around 3 dozen cookies

  • 2/3c butter, ever-so-lightly softened
  • 2/3c shortening
  • 1-1/2c sugar
  • 2 eggs
  • 2t almond extract
  • 2-3/4c cake flour
  • 1c all-purpose flour
  • 1T cornstarch
  • 2t baking powder
  • 1/2t salt
  • sugar sprinkles or turbinado sugar

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, shortening, and sugar until combined. Incorporate eggs and almond extract.

In another bowl, sift together the flours, cornstarch, baking powder, and salt. Gradually add the flour mixture to the butter mixture until fully combined.

Chill the dough 30 minutes.

Preheat oven to 350. Prepare cookie sheets with parchment paper.

Portion out the dough using a medium cookie scoop. Roll the dough into balls, then roll the balls in sugar sprinkles or turbinado sugar to completely cover. Place on cookie sheets. Using the palm of your hand, press down firmly on the top of the cookie to flatten a bit (cookies will not spread much while baking). Bake 8-10 minutes, or until still very soft in the center, but not doughy. Remove cookies to a cooling rack.


Can the dough be refrigerated and saved for later?


Inspiration has struck...gonna make cup-cookies with this recipe...with a slight addition of cocoa powder and smidge of melted chocolate to the dough...and a filling of melted white chocolate and peanut butter filling...maybe some mint in a few of them....can't wait, its my project today.


I just made these tonite, and I think this is going to be my go-to recipe forever!!  I didn't have shortening, so I made a substitution of cream cheese, and these are the best, softest, fluffiest, sugar cookies I've ever had.  The hubs isn't much of a cookie eater, but he ate several right out of the oven.  I have to say...YUMMY!!

alaskafromscratch moderator

I don't see why not, just be sure not to skip the "pressing down on the dough firmly with the palm of your hand" step, since refrigerated dough will spread even less. Enjoy!


@alaskafromscratch These turned out great! My mother loved them (and while she normally is my taste tester, she couldn't stop eating them!) Hopefully my classmates will think so too!

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