Almond Vanilla Sugar Cookies

Course Sweets & Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 111kcal

Author Kristine Underwood

Preheat oven to 325 degrees Fahrenheit and line 4 baking sheets with parchment paper.
In a large bowl, cream butter and sugar together with an electric mixer for 2 minutes, until smooth.
Add the egg, vanilla extract, and almond extract and continue mixing for another minute.
In a separate bowl, weigh the flour and whisk in the sea salt.
Add the flour to the butter mixture and mix until crumbly.
Using your hands, work the dough together to form a nice smooth ball and separate dough into two parts.
On a lightly floured surface, roll the dough out to a 1/4 inch thickness (6mm) using an adjustable rolling pin (second largest size on the Joseph Joseph) and cut out as many cookies as possible per roll. Flour the dough and the surface as needed between each roll out.
Place cut out cookies on a lined baking sheet. They don't spread much, so you can get several per sheet, depending on the size of your cut outs.
After cutting out all the cookies, using a pastry brush, gently brush the top of each cookie with milk (any kind), and sprinkle the tops with a mix of large granule sugar and sparkling sugar or sugar sprinkles.
Bake cookies for 10 minutes, rotating the pan halfway through. Cookies should not be brown, but the centers should be set.
Allow cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
Store cookies in an airtight container for 3-4 days or freeze for up to 3 months.