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If you love the taste of sugar cookies, but don’t want spend the entire afternoon flouring your counter top, rolling out the dough, cutting out the dough, baking the dough, decorating the cookies…
then these simple Almond Butter Sugar Cookies are for you, baby.
No rolling and cutting necessary.
Top them with a heavenly cream cheese frosting and you will be in a happy place, I tell you.
You can, of course tint the frosting any color you would like. This little pink number I’ve got going on would be great for a little girls birthday party or baby shower. Color the frosting orange for Halloween or perhaps red and green for Christmas goodies.
I baked up a batch, left the frosting white and decorated them with candy to make some cute Christmas themed cookies. You can find that post here.
Alrighty, let’s make some cookies.
COOKIES
1. Cream your butter and sugar together for at least 2 minutes.
2. Add your eggs, vanilla, almond extract and butter flavoring.
Beat the mixture for another 2 minutes or until everything is nice and fluffy.
3. In a separate bowl combine the flour, baking powder
baking soda
and salt. Stir it around to combine.
4. Add the dry ingredients to the creamed mixture and mix until combined.
5. Roll into 1 1/2 inch balls and place on a cookie sheet that has been sprayed with cooking spray.
6. Bake at 350 for about 7 minutes of until the tops of the cookies start to crack. Take them out of the oven and let them continue to cook on the hot sheet for several minutes.
7. Remove the cookies and place them on a wire rack to cool completely.
CREAM CHEESE FROSTING
1. Place the cream cheese and butter in your stand mixer, or large mixing bowl.
2. Beat it until the two are well combined and nice and smooth.
3. Add the powdered sugar, milk, vanilla and dash of salt. Beat well. Add a bit more powdered sugar if it’s too thin, and more milk if it’s too thick.
4. Add a few drops of food coloring and mix it in.
5. Pipe the frosting on to your cooled cookies and top with sprinkle.
Enjoy!
Pinterest friendly image below…
Ingredients
- Cookies:
- 1 C butter, softened
- 1 1/2 C sugar
- 2 eggs
- 1 t vanilla
- 1 t almond extract
- 1 t butter flavoring
- 3 C flour
- 2 t baking powder
- 1 t baking soda
- 1/2 t salt
- Frosting:
- 1Â 8 oz package cream cheese, softened
- 1/4 C butter, softened
- 1 t vanilla
- dash salt
- 3-4 C powdered sugar
- 2-3 T milk
Instructions
1. Cream your butter and sugar together for at least 2 minutes.Â
2. Add your eggs, vanilla, almond extract and butter flavoring. Beat the mixture for another 2 minutes or until everything is nice and fluffy.Â
3. In a separate bowl combine the flour, baking powder, baking soda and salt. Stir it around to combine.Â
4. Add the dry ingredients to the creamed mixture and mix until combined.Â
5. Roll into 1 1/2 inch balls and place on a cookie sheet that has been sprayed with cooking spray.Â
5. Roll into 1 1/2 inch balls and place on a cookie sheet that has been sprayed with cooking spray.Â
6. Bake at 350 for about 7 minutes of until the tops of the cookies start to crack. Take them out of the oven and let them continue to cook on the hot sheet for several minutes.
7. Remove the cookies and place them on a wire rack to cool completely.
7. Remove the cookies and place them on a wire rack to cool completely.
Â
CREAM CHEESE FROSTING
Â
Â
1. Place the cream cheese and butter in your stand mixer, or large mixing bowl.Â
2. Beat it until the two are well combined and nice and smooth.Â
3. Add the powdered sugar, milk, vanilla and dash of salt. Beat well. Add a bit more powdered sugar if it's too thin, and more milk if it's too thick.
4. Add a few drops of food coloring and mix it in.Â
5. Pipe the frosting on to your cooled cookies and top with sprinkle.Â
Enjoy!
Recipe from Jamie Cooks It Up!
Oh, thank you!! I will have to try these out. The copycat Lofthouse cookie recipe I have requires all those steps you mentioned at the beginning of your post. I must try out this recipe.
I made these yesterday, and they were P-E-R-F-E-C-T. I made one batch of cookies, rolled the rest of the dough into individual balls, flashed froze them, and then transferred them to a bag for future consumption. I also used regular buttercream instead of a cream cheese kind. Thanks for a great recipe!
Hello! Funny story- I sit and browse your blog and have loved every recipe I have tried. So tonite I am telling my husband how you are like the costco of cooking blogs (you know how they do the shopping for you and you know it will be good) So anyway he started looking at the blog and said he grew up around the corner from you. Ren Bell he has bros. you might also know ted and tye. Anyway Thx for all the great cooking tips!!!! Hiedi bell
Hi Hiedi,
What a small world! Tell your husband and his family hello for me. Thanks for your kind words about my site. So glad the recipes have been turning out well for you. Have a good one!
~Jamie
I am making these as I speak, but my mixture is too soft to roll into balls. So, I just dropped onto cookie sheet and baked. Not sure what I did to not be able to form into balls by hand?? Any thoughts?
Hi Anonymous,
Sometimes if you let your butter get too soft, the dough can be sticky. When this happens popping the dough into the fridge for an hour so will help. Dropping them onto the cookie sheet also works well. 🙂 Hope they still tasted good.
~Jamie
My cookies turned out flat as a pancake. Not sure what I did wrong. Any suggestions?
Hello-
Yay! I am always looking for a sugar cookie that doesn’t need to be rolled or refrigerated, etc. I also LOVE almond! Thanks for posting. Can the butter flavoring be omitted? Thanks~
Hey Heather,
Hope you love the cookies! You can leave the butter flavoring out, they won’t be quite as rich, but still really good. Good luck!
~Jamie
These are so pretty! I want to try these when I get over this headcold!