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  • Writer's pictureKatie Dolatowski

Vanilla Almond Cut Out Cookies... with lots of glaze, of course.

Updated: May 17, 2022

(Before reading this post I recommend CTRL and - your webpage to make these beautiful photos easier to see!)

Hello! I posted these on Instagram the other day, and realized that I never posted the recipe to my wonderful Love It So Co. blog spot. So, here we are!

These are, essentially, a super easy sugar cookie to make when it comes to pulling the dough together. You can either leave them plain, smother them in glaze like I did, or do a design. Some designs are more simple, others are a bit more difficult.


Let's talk about the actual taste.

These are so good. They are butter- based, however for those of us who cannot have dairy, you can substitute the butter here for Imperial. The ingredients are simple and you likely already have them in your house. No, I'm not lying like every other food blog person when they say "you already have it in your house..." and then ask you to make something with Italian this and French that available at "your local specialty food store..."

The almond and vanilla combo is heavenly and just absolutely amazing. Make sure you use pure extract for these cookies and the icing as well.

Here's the ingredients:

- 3 cups flour

- 1 cup granulated sugar

- 1 teaspoon baking soda

- 1 teaspoon fine sea salt

- 1 large egg

- 1 cup butter (2 sticks)*

- 1 tsp almond extract

- 1 1/2 tsp vanilla extract

This is adapted from my favorite cut- out cookie recipe ever from a blog called Munchkin Munchies that no longer exists. :(

And here's the simple recipe:

  1. In a bowl of a stand mixer, mix together the sugar and butter on medium speed until creamed, about 2 minutes.

  2. Add the egg and extracts, and mix in medium speed until just combined.

  3. In a separate bowl, whisk together the flour, baking soda, and salt. With the mixer on low speed, add the ingredients slowly until combined. "Combined," is when the dough pulls away from the bowl and is sticky.

  4. Wrap the dough in cling wrap and shape into a fat disc. Refrigerate for an hour or overnight, or somewhere in between.

  5. When you're ready to bake the cookies, preheat your oven to 350 and then work in halves. Rest the dough on the counter for about 5 minutes, and then cut it in half. Lightly flour (or you can use sifted powdered sugar) your surface, and then start working the dough with your hands. When it is pliable, coat a rolling pin in flour and roll out the dough to 1/4 inch thickness.** Start cutting out your cookies.

  6. Transfer the cut- out cookies to a parchment- lined baking sheet.*** Bake for 5-12 minutes, depending on the size and thickness of your cookies. They will have slight "goldening" on the edges, and then take them out quickly.

  7. Frost with your preferred icing. I use a combo of sifted powdered sugar, milk or almond milk, 1/2 teaspoon vanilla extract, and 1/4 teaspoon almond. Make sure you sift your sugar, otherwise you will end up with lumpy- glazed cookies. Enjoy. :)

* If using Imperial Butter, reduce the amount by 2 tablespoons. It is oil- based, so it's going to create a softer dough.

** DO NOT MAKE THESE COOKIES THIN. I repeat, do NOT make these cookies thin. They became frail and snap and also bake unevenly in the oven. If you aren't sure about the thickness of your cookie, it's always best for them to be a little too thick than a little too thin.

*** Parchment is what crisps these cookies on the bottom and makes them so great texture- wise. I would not recommend a Silpat (I have tried it with this and it's not great) or a non- stick sheet without parchment paper.

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