These simple eggless almond sugar cookies are flavored with almond. They are one of our favorite family cookies and can be decorated to fit any occasion! If you love sugar cookies, see all of our recipes here.
Almond Sugar Cookies
Do you have little get-togethers with your family? We’re lucky to have family that lives nearby, but my mom’s side of the family lives a little farther away from us. So whenever we make the road trip up there, usually for a holiday or special occasion, we are sure to make some goodies to bring. This includes cinnamon rolls, peanut butter balls, or anything that we’ve made that needs to be eaten. Christmas is probably the best example- we always have more than enough sweets to snack on…all day, every day. Almost all our cookies get devoured, though, and these Almond Sugar Cookies are no exception.
Sugar Cookies without Eggs
The almond sugar cookies I’m going to share with you today can fit any occasion. They’re an easy mess to clean up. And they are eggless, so these are also good for those who can’t have eggs. These almond sugar cookies, in my opinion are the best “plain” cookie ever. Plain because they’re white and don’t have a strong flavor, but unique because they have the sweetness of almond flavoring inside. Mmmm!
Sugar Cookies with Sprinkles
Don’t you love rolling stuff in sugar? Cookie dough, doughnut holes, your finger- it’s just too good. Sprinkles are even better. You can roll these cookies in any kind of sugar or sprinkle to fit any occasion. Easter, St. Patrick’s Day, Memorial Day, Fourth of July, and before you know it, you’re back to Christmas! There are so many possibilities for these cookies. You could plop them on the pan and just sprinkle sugar to save time, which will make for a puffier cookie. Or you can flatten them a bit like we did and make them fancy by rolling them in colored sprinkles or sugar. Can’t you tell I’m ready for spring with all these sprinkles?? Don’t worry…there’s more sprinkles to come!
Other Sugar Cookie Recipes
Almond Sugar Cookies
Ingredients
- 1 cup salted butter (room temperature)
- 3/4 cup granulated sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Additional sugar for rolling the cookies if desired
Instructions
- In a large bowl, cream the butter and sugar together until light and fluffy, scraping the sides of the bowl as needed. Then mix in the almond extract.
- Add the flour, baking powder and salt. Mix well.
- Preheat the oven to 400 degrees.
- Roll the dough into 1 inch balls and place on a silicone baking mat.
- Dip the bottom of a glass in sugar, then lightly press down on the cookies to flatten them.
- Bake at 400º Fahrenheit for 7-8 minutes. Allow the cookies to cool for 1 minute before removing them to a wire rack.
- Store in an airtight container.
Video
Notes
Nutrition
Adapted from Taste of Home
Just made these using Earth Balance vegan butter and added a 1/2 tsp of vanilla extract. Perfect recipe!
Has been along time since I made sugar cookies and they where always my favorite kind.
your cookies are so pretty rolled in the colored sugars. Pretty Easter looking cookies.
That is one thing that I have always done when making sugar cookies was to add Almond flavoring. Makes them taste extra special. I also liked to roll my cookies in cinnamon/ sugar mixture.
Enjoy your day
I must try these, they look amazing! Stopping by from Wake Up Wed. Carrie, A Mother’s Shadow
these are so pretty,and just perfect for spring
How cute are those for Easter! Thank you for sharing. I’ll have to try these out.
Thank you for the almond sugar cookie recipe. Can’t wait to try it!
These were super easy and springy, and they taste awesome! My daughter rolled them in the sugars and it was a fun activity for us to do! Thanks for the recipe!
Oh my the colours are so nice!
These cookies are super cute with the coloured sugar. Thanks for sharing at Simple Supper Tuesday.
These cookies are adorable! Thank you for sharing the recipe.
The first batch I made I accidentally only used 1/2 cup butter, after making a second batch correctly I have to say I prefer the ones with only 1/2 cup butter. also I roll them into balls and then cut them in half and lay them flat side down when I bake and they come out as nice little cookies. Love this recipe 🙂
I noticed that the recipe doesn’t say anything about eggs. How many do you use in this? Thank you!
Hi,
Great recipe – wondering where you got the sprinkles from!? I love the colors!
Have you ever tried rolling these out and using a cutter? I’m wondering if it would work.
Dear Lizzy T
I was so dis appointed on how these came out. Should they have been chilled or frozen before baking? The cookies spread out and flattened even though I skipped the flatteNing stage and the ends got brown. In short, they were not pretty. What did I do wrong?
Hi, Julie Thanks so much for replying. I did use real butter. If I try them again I will freeze the dough before baking and perhaps lower the temp from 400.
I made these cookes and we liked them so much, I made three more batches!! I frosted mine with almond frosting and sprinkles. My grandsons loved them: ) thanks for the recipe.
These look amazing. I just tried to mix them up. I have been baking for many years . I followed the directions exactly and I have a bowl full of crumble! There is no way they will roll into balls. What am I doing wrong?
Made these for Easter as little nests. I had to add an egg because the dough was so crumbly. I’m surprised I’m the only one who had that problem. Didn’t realize this was an eggless recipe on purpose lol. Adding an egg made them like Spritz cookies (yum).
Baked them, pushed a teaspoon into the middle to make a bowl shape. Added sugar icing to hold coconut and chocolate eggs in place. Super cute and delish! Great almond flavor.
Can you freeze this cookie?
Added almonds to this recipe and it turned out great! They look so pretty.Thanks!!!:)
These cookies are delicious. They stay soft and I love that. I did add a little extra almond flavoring but I love almond.
I made these as snickerdoodles and they were so good. My kids loved them. Thanks!!
I made these for a baby shower where many of the attendees don’t eat eggs. They were a big hit with everyone, whether or not they cared about the eggs – I think this will be my new sugar cookie recipe! I rolled into balls and dipped the tops in pink sugar sprinkles, didn’t press them down. They were delicious, soft and rich, and very cute with the white cookie and pink sugar. Neither the dough nor the finished cookies were crumbly at all. I had let the butter sit out on the counter for awhile, so it was fully… Read more »
These turned out amazing! I used unsalted butter but added in some extra salt. I used vanilla AND almond extract and dipped them into purple colored sugar. So good!