These cookies are awesome and easy to make!
Tip: if you don't have almond extract, don't worry, the cookies still taste great without it! :)

Holy Moly those are good sugar cookies and so easy!

These are the best sugar cookies I have ever tasted! My boyfriend asked me what bakery I bought them from! The recipe was extremly simple and quick to make. Thank you so much :)

WOOOOOOW they are GREAT me and my family loves them, we are making them for my little sister's B-day party!! For sure we will write this in our family cook book! They're soft, yummy and makes a happy stomach.

Great recipe! Thanks!

These cookies are great. I made varied types by switching up the flour. I have tried cake flour and bread flour. With cake flour you get softer chewier cookies and with bread flour you get softer denser cookies. :) Yumm.

I just finished making this recipe. The cookies are amazing. I was really impressed. I didn't have almond extract so I doubled the vanilla extract.

These are the best sugar cookies that i have ever made they stay soft for a while but you have to watch them so they dont over cook or they will be hard.. But by the far BEST recipe!!

im out of almond & vanilla , can i use something else ??

Hi Cory,

Try using about 1/4 cup of brandy or rum but they may still be somewhat bland. You will need to adjust the consistency of the dough by adding more flour as required.

Happy Holidays!

-- CM

I just made these with my kids and we LOVE them!! We added crushed up candy cane to the recipe and made sure the butter was room temperature. I would recommend this recipe to anyone who wants a good, consistent, fabulous tasting sugar cookie!!!

My sister made it (is making it) and I just looked at it in the fridge and when you mix in the flour are you suppose to mix it well, like you can't actually see the flour?

Could you make filled cookies with this recipe?

Hi, I just wanted to say this recipie is great! I added a tablespoon of soymilk, used 3 1/2 tsp of vanilla extract instead of 1, and used 2 tsp of almond extract instead on 1. Great taste and very moist! I even added some white chocolate chips on top before baking them. Thanks!

I am taking a trip and want to make the dough ahead of time. Will it be ok to store the dough for a day or two? What would you recomend I do?

Hi Sarah,

You can make it a day ahead, but if you're going on a trip you should freeze it so that it stays cold during your travels. Otherwise, keep it in a cooler under 40°F (a small lunch pail with ice should work).

Hope this helps!

-- CM

I loved these cookies! I didn't have almond extract so I used brandy extract! I know weird but wow they were awesome! Yummy yummy and soft and perfect!

I just finished making these cookie and going back over your recipe to see if I done something wrong, NO I didn't so what went wrong? They are ever dry and not much taste. I baked them 10 mins

Hi Phil,

Cookies can vary in how they turn out due to a number of factors. Your flour may be older or newer, or it can be stored under conditions of variable humidity, meaning that your flour may absorb more liquid than the flour that was used in the recipe.

It's important to be able to judge when your cookie dough might need a little more liquid added to correct the consistency before baking. You can add a little milk or other liquid. When the dough is too soft, you might want to add a small amount of flour to correct the consistency for the type of cookie you're making (drop, rolled, etc.). Never over-mix the cookie dough to avoid tough dry cookies.

Another thing to check is that your measuring cups are correct, that you measure then level off dry ingredients, and that you use liquid measuring cups for measuring liquid ingredients.

Check your oven temperature using an oven thermometer. Sometimes an oven can be off by 25 degrees (or more). And make sure that you don't over-bake. Larger ovens have a tendency to get hotter the longer they are on, so sometimes the second batch will cook faster. And be sure to preheat before you start baking.

It's OK to adjust a recipe so that you have the correct type of cookie dough for your flour and your conditions. Try to add as little flour as possible for the best results.

Sometimes if you refrigerate the dough overnight the consistency will improve as the flour hydrates completely.

As far as flavor goes, it's possible the vanilla or almond you used wasn't fresh and had mellowed out in storage. I usually taste the dough (I know I shouldn't) to see if it needs a little flavor boost.

Hope this helps!

-- CM