Perfect Vanilla Almond Cut-out Cookies

4.9 from 31 reviews

These Cut-out Cookies are easy, keep their shape well after baking, and are tender and buttery. They are light in color even after baking, which makes them a great canvas for your decorating whims.

  • Prep Time: 30
  • Cook Time: 8
  • Total Time: 38 minutes

Yield: 48 1x


  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup sugar
  • 1 cup (2 sticks) salted butter, cold & cut into chunks
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1/2 tsp pure almond extract


  1. Preheat oven to 350, with rack on lower middle position. Line baking sheets with parchment paper.
  2. In a bowl, whisk together the flour and baking powder. It’s important to measure flour accurately; use scoop/level method to ensure proper measurement. Set aside.
  3. In the bowl of a stand mixer fitted with paddle attachment, mix the sugar and butter on medium-high speed until mixture is light and fluffy, at least 2 minutes; use rubber spatula to scrape down sides as needed. Be sure to mix the full amount of time or longer. Add the egg and extracts and mix to fully incorporate.
  4. Switch to low speed. Gradually add the flour mixture gently mixing just until combined, stopping to scrape down the sides and bottom of bowl as needed. Do not over-mix.
  5. Use hands to work cookie dough into a smooth ball for rolling; if flour was measured accurately, texture will be similar to soft play-dough. It should not be sticky nor crumbly, but soft and pliable. 
  6. Roll dough out on a floured surface to about 1/4″ thick and cut into shapes. Place cookie shapes on parchment-lined baking sheet and freeze entire cookie sheet for 10 minutes, which helps retain shape when baking. (If you live in a cold region, you may even be able to place it outside. Otherwise, you can place in freezer in smaller batches if needed.)
  7. Transfer sheet of semi-frozen cookies straight into the preheated oven (only bake 1 sheet at a time.) Bake larger/thicker shapes (3.5 to 4 inch diameter) for 9-11 minutes and smaller shapes 7-8 minutes. *It’s important to watch your first batch closely so you know how much time to bake your particular sized/shaped cookies. If they’re baked a bit long, they’ll be more likely to lose their shape. Cookies should be removed from oven when they seem slightly under-baked. They will set upon cooling. 
  8. Let cool a few minutes on baking sheet and transfer to a cooling rack. Let cookies cool completely before decorating. 


Worth repeating: these cookies won’t brown much, so be sure to take them out even when they look slightly under-baked and pale. As cookie shapes/sizes vary greatly depending on cookie cutters, watch your first batch of cookies carefully to become familiar with how long to bake your cookies without them losing their shape. 

Yield amount states 48 cookies, but actual amount of cookies will vary depending on size of cookies/shapes.


  • Serving Size: 1
  • Calories: 81
  • Sugar: 4.2 g
  • Sodium: 32.5 mg
  • Fat: 4 g
  • Carbohydrates: 10.3 g
  • Protein: 1 g
  • Cholesterol: 14 mg
  • Author: Chew Out Loud
  • Category: dessert
  • Method: bake
  • Cuisine: American

Keywords: cut out cookies, vanilla cookies, sugar cookies