Vanilla Bean Almond Sugar Cookies – No chill vanilla almond sugar cookie dough with an almond glaze. These are delicious cut out sugar cookies.
Whew. It was a crazy weekend. A good weekend, but the kind that makes you long for Monday. Craving structure and routine. And sugar cookies. And being really sad that you made these last week and that there are no more in the house. Hmph.
I love a frosted sugar cookie pretty much more than any other kind of cookie out there. I usually use my sugar cookie recipe, but decided to branch out a bit and try something new. I am so glad that I did. This recipe comes from Bridget at Bake at 350. Her sugar cookie recipe is perfect for cut out cookies, the best part is that you do not need to chill it before hand! Huge. Really huge.
Instead of having to chill the dough for hours before you can roll it out, you cut the cookie out and freeze them for a few minutes before you bake them off. I added a vanilla bean to my dough to make these super fancy, and they had the distinct vanilla flavor that I love and adore. Not to mention that vanilla bean specks are just plain sexy. I added a little almond glaze and some royal icing to decorate these and I love them.
3 cups flour
2 teaspoons baking powder
1 cup sugar
2 sticks cold butter
1 egg
3/4 teaspoon vanilla
1/2 teaspoon almond extract
1 vanilla bean seeded
Cream together the sugar and cold butter. I know that usually I say room temperature butter, but trust me here, you want cold butter.
Add the egg, extracts, and vanilla bean seeds.
See the pretty black specks?
Add the flour and baking powder. Mix until just combined. Make sure that you scrape the bowl.
Turn the dough out onto a floured surface. The dough is going to be crumbly, so knead it together.
Roll the dough out and cut out into shapes. Put the shapes on a parchment lined baking sheet and put in the freezer for 5 to 10 minutes.
Bake the cookies in a 350 degree oven for 10 to 12 minutes. Cool completely before icing.
I used Amanda’s glaze from iambaker. It was perfect and read her instructions because she gives some great tips for making it.
Whisk together:
1 cup confectioners sugar
1 Tablespoon milk
1 drop lemon juice
1/2 teapoon almond extract
1 Tablespoon light corn syrup
food coloring
I outline the shape that I want to make and then flood the icing to fill it.
Let the cookies dry overnight. I know that you are going to be tempted to not do this step, they will look dry, but they will not be. I have ruined a few cookies in my day by not being patient. And hungry.
I made a batch of royal icing and dotted the borders. I love how they turned out.
Vanilla Bean Almond Sugar Cookies
Vanilla Bean and Almond Sugar Cookies - these cut out sugar cookies hold their shape well and are a good base for a royal icing decoration.
Ingredients
- 3 cups flour
- 2 teaspoons baking powder
- 1 cup sugar
- 2 sticks cold butter
- 1 egg
- 3/4 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 vanilla bean seeded
- 1 cup confectioners sugar
- 1 Tablespoon milk
- 1 drop lemon juice
- 1/2 teapoon almond extract
- 1 Tablespoon light corn syrup
- food coloring
Instructions
- Cream together the sugar and cold butter. I know that usually I say room temperature butter, but trust me here, you want cold butter.
- Add the egg, extracts, and vanilla bean seeds.
- See the pretty black specks?
- Add the flour and baking powder. Mix until just combined. Make sure that you scrape the bowl.
- Turn the dough out onto a floured surface. The dough is going to be crumbly, so knead it together.
- Roll the dough out and cut out into shapes. Put the shapes on a parchment lined baking sheet and put in the freezer for 5 to 10 minutes.
- Bake the cookies in a 350 degree oven for 10 to 12 minutes. Cool completely before icing.
- Make the glaze. Whisk all ingredients together.
- I outline the shape that I want to make and then flood the icing to fill it.
- Let the cookies dry overnight. I know that you are going to be tempted to not do this step, they will look dry, but they will not be. I have ruined a few cookies in my day by not being patient. And hungry.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
This Post Has 36 Comments
Oooh the almond extract and the vanilla bean are such great additions! These look delish.
Good call about the icing looking dry but not really being completey dry! I’ve made that same mistake way too many times!!
Bree – where did you get your canisters? I love them and I am trying to find something I love with a secure lid. 🙂
Ikea. They were cheap too. 🙂
I was just saying that I am planning to make heart shaped sugar cookies with pink icing and red sprinkles for Valentine’s Day this year! I’ll be sure to use this cookie recipe!
I hope that you like them Ann!
Those cookies are way too cute- I’m with ya on the sexiness of vanilla specks, haha! A perfect Valentines treat, and you can’t go wrong with almond flavor either.
lol Heather!
oh, i’m making these tonight for sure! i knew i needed to make valentine’s cookies, but when you bake after work– i didn’t want to lose any time to chilling!
thanks!
I know, they usually take me 3 days from start to finish.
Yum and gorgeous! I have a “usual” recipe that I use as well, but I might have to try this one for my Valentine cookies.
this was worth breaking out of my usual routine.
I love the way you decorated these, whimsically cute.
thank you Brittany!
Very cute. I wasn’t going to do Vday. V-day’s never done anything for me. But maybe you’ve changed my mind. Maybe I need to get some cute heart shaped cookie cutters 🙂 I’ve got to try this recipe – looks like they held their shapes well withOUT chilling!
Isn’t that like magic?
I made these for Christmas this year and they were GLORIOUS! I’m kind of sad that I still don’t have any in the house. And it’s a good month and a half later. I’m still dreaming about them.
Yours are so cute and your decorating skills are awesome!
well then, you need to make them again.
Were you great at decorating cookies right away or did it take some practice? I try really hard and mine look like my 3 year old boys did them. Your cookies are gorgeous! And I am so excited – I made your overnight pizza Sunday night, ate it last night and it was great. A little chewy in the middle but I think it just needs to be thinner. So excited!!
Absolutely took time and practice. Keep working on it. Here are some tips.
https://bakedbree.wpengine.com/christmas-dove-cookies
They are so lovely! Perfect for Valentine’s day!
thank you Katie!
They look like really fun cookies!
thank you Trisha!
How did you get that gorgeous pink/red color seen in the “Baked” and “Bree” cookies in the picture? Do you ever use homemade food coloring?
No I have used homemade coloring. I use gel food coloring to get the really bright colors.
Where do you get all your cute cookie cutters? Thanks Bree!
All over the place. I had a really big collection, but lost a ton in a move. I have been slowly building my collection back up.
Hello Bree!
I unfortunately do not have a shmancy mixer like yours, but I do have a handheld electric one. Do you think this will work as well?
Thanks!
K
Of course you can! You can even do it by hand if you would like.
How many cookies does this recipe make?
It really depends on the size of your cutter. Maybe 2-3 dozen?
Do you prefer this cookie recipe or your original sugar cookie recipe? Thanks!
I really like them both, but use this one if I don’t have time to chill dough for hours.
I’m trying to find recipes to make and send to my deployed husband it needs to last two weeks! How long do these last?
I would wrap them individually in plastic wrap and then again and they should last you two weeks.