I love sugar cookies, but after constantly making sugar cookies and decorating them for various holidays, I get a little tired of them. Over the past year, I have been experimenting with different flavors to help spice up the traditional sugar cookies: vanilla sugar cookies, cinnamon sugar cookies, you name it. The winning recipe that I’ve landed on so far is an almond sugar cookie that is to die for.
Perfect for giving as teacher gifts, holiday gifts, and serving at picnics and potlucks alike, these truly are the BEST Almond Sugar Cookies ever. To add to the delicious experience these cookies provide, they are truly easy to make. I’ve included the full recipe at the bottom of the post.
Cookies as Cookbook Cover?
I’ve been thinking lately about trying my hand at publishing my own Blurb Cookbook for the holidays, featuring delicious, yummy, fast, easy food gifts to make and give. I get such joy out of not just cooking and baking, but in creating fun gift packaging and gift presentations for food gifts. I know there are other cookbooks out there that address the same topic, but publishing my own Blurb Cookbook focused on food presentation and packaging somehow takes the pressure off of the crazy idea of developing a cookbook. This way, I get to create just for me — and for you!
Here’s one of my favorite ways to package up cookies as gifts:
Gotta love the versatility of mason jars and washi tape!
You know, you can make your own Blurb Cookbook, too. Click on the link for a special code to save 15% off your very own Blurb Cookbook now through June 30th.
I can’t wait to create my very own food gift cookbook using Blurb! What do you think: is this packaging and presentation pretty enough to grace the cover?
Best Almond Sugar Cookie
Recipe adapted from Confections from the Cody Kitchen
- 2/3 cup butter slightly softened
- 2/3 cup shortening
- 1 1/2 cup sugar
- 2 eggs
- 1 1/2 teaspoons almond extract
- 2 3/4 cup cake flour
- 1 cup all-purpose flour
- 1 Tablespoon cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- sugar in the raw turbinado sugar, or colored sugar
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, shortening, and sugar until combined.
- Add the eggs and almond extract to the mixture. Blend until incorporated.
- In another bowl, sift together the cake flour, all-purpose flour, cornstarch, baking powder, and salt.
- Gradually add the flour mixture to the butter mixture until ingredients are fully combined.
- Shape the dough into a disc, wrap in wax paper, and chill in the refrigerator for approximately 30 minutes.
- Using a medium cookie scoop, portion out dough and roll the dough into balls.
- Roll the balls in the sugar in the raw (or the sugar sprinkles) 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 7-8 minutes. Remove cookies to a cooling rack.
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