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.
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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 butter softened
- 3/4 cup 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. 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. Roll the balls in sugar. Place the cookies on an ungreased baking sheet. Using the bottom of a glass, slightly flatten the cookies.
- Bake at 400 degrees for 7-8 minutes. Allow the cookies to cool for 1 minute before removing them to a wire rack.
Video
Notes
Nutrition
Adapted from Taste of Home
Colleenb. ~ Texas says
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
Lizzy T says
You know…we love snickerdoodles, but have never tried this recipe rolled in cinnamon/sugar! We’ll have to try it! Thanks, Colleen!
Carrie Groneman says
I must try these, they look amazing! Stopping by from Wake Up Wed. Carrie, A Mother’s Shadow
Lizzy T says
Definitely try them, Carrie! Thanks for stopping by! 🙂
Heather @ French Press says
these are so pretty,and just perfect for spring
Lizzy T says
Thank you so much, Heather!
Korilynn says
How cute are those for Easter! Thank you for sharing. I’ll have to try these out.
Lizzy T says
Thank you! I hope you love them!
Ritchil Shafer (Cheng and 3 Kids) says
Thank you for the almond sugar cookie recipe. Can’t wait to try it!
Lizzy T says
I hope you love it!
Andrea says
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!
Lizzy T says
Thank you, Andrea! I’m so glad you enjoyed this time with your daughter. 🙂 I’m thankful my kids, even though they are older, still love helping to make cookies!
Lizzy T says
Andrea, I’m so glad you enjoyed making these with your daughter! Even though my kids are older, I love it that they still like to help when I make cookies! Thank you!
Maria @ Box of Stolen Socks says
Oh my the colours are so nice!
Cindy @ Hun... What's for Dinner? says
These cookies are super cute with the coloured sugar. Thanks for sharing at Simple Supper Tuesday.
Katie Adams says
These cookies are adorable! Thank you for sharing the recipe.
Lizzy T says
Thanks, Katie!
Erin says
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 🙂
Lizzy T says
That’s interesting, Erin! I’ll have to try it with less butter sometime soon. Glad you loved them!
Trix says
I noticed that the recipe doesn’t say anything about eggs. How many do you use in this? Thank you!
Lizzy T says
Trix, there’s no eggs in this recipe. It’s great for those allergic to eggs, and one of my favorite cookie recipes!
Anonymous says
Hi,
Great recipe – wondering where you got the sprinkles from!? I love the colors!
Lizzy T says
The sprinkles are just Wilton colored sugar sprinkles. Probably from Hobby Lobby or Walmart. Thanks so much 🙂
Jen says
Have you ever tried rolling these out and using a cutter? I’m wondering if it would work.
Lizzy T says
I have not tried this and am not sure if the cookies would spread too much. I’d definitely refrigerate the cookie dough for before rolling, then again after rolling and cutting to try cutting down on the spread. If you try it, let me know if it works!
Rose Marie Daloia says
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?
Julie Clark says
It’s hard to say for sure what went wrong. Did you use real 100% butter? We generally do not refrigerate this dough but it definitely would help them to be thicker. Sometimes even weather can affect how the ingredients combine together. If I could, I’d come to our kitchen and help you out! I’m sorry you weren’t happy with them!
Rose Marie Daloia says
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.
Tammy Pepin says
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.
Julie Clark says
Wonderful! This is a classic that we love, too! I’ll be trying your idea for almond frosting. Yum!
Noreen says
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?
Julie Clark says
Solved through email! Make sure that your butter is softened. 🙂 Thanks, Noreen!
Natalie says
Just made these using Earth Balance vegan butter and added a 1/2 tsp of vanilla extract. Perfect recipe!
Laura says
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.
Karen says
Can you freeze this cookie?
Julie Clark says
Yes! They freeze great.
Sophia says
Added almonds to this recipe and it turned out great! They look so pretty.Thanks!!!:)
Michele Brown says
These cookies are delicious. They stay soft and I love that. I did add a little extra almond flavoring but I love almond.
Angie says
I made these as snickerdoodles and they were so good. My kids loved them. Thanks!!
Natalie says
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 softened when started on the dough.