In my opinion, no holiday tin is complete without a few decorated sugar cookies. I know that I just posted another sugar cookie recipe very recently, but I had to share these because they are my absolute favorite sugar cookies ever! The situation with these is similar to with the fudge I posted below. They are one of the many goodies given to our family during the holidays, and I was just blown away by how good they were. I made sure to find out who had given us the cookies and then tracked down the recipe. I have been making these for probably five or six years now and I just love them. They always turn out wonderfully and they keep very well. I typically decorate with store-bought frosting just because the process of making the dough, rolling it out, cutting out shapes and baking the cookies leaves me less than enthusiastic by the time I get to decorating. Even so, they turned out pretty cute :)

Ella’s White Sugar Cookies
1 cup butter
1 cup powdered sugar
1 egg, beaten
1 ½ tsp. almond extract
1 tsp. vanilla
1 tsp. salt
2 ½ cups sifted flour

Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm. Roll to ¼” thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets. Bake at 375° for 8-10 min. Cookies should not brown. Frost and decorate when cool. Yields ~40 cookies.

Source: passed on to me by family friend Donna

  • Renea

    Those are so cute! I’m saving this recipe.

  • Ally

    Those are beautiful!

  • MrsPresley

    those are so beautifully decorated! it’s so hard, because there are so many ‘best ever’ sugar cookie recipes out there that i want to try. i recently made some using peabody’s recipe – i may need to try your recipe next :)

  • Gillian

    Well guess what I’m taking to my work holiday party! :)
    These are just too cute! I’ve been having a hard time finding a good rolled-out sugar cookie recipe so this will be a keeper!

  • Katie

    seriously, they may be “plain” to you, but NOTHING says the holidays more to me than a beatifully frosted sugar cookie. Sometimes it’s the simple things that are the best. :)

  • Elly

    these are so cute! i have to try this recipe.

  • bakingblonde

    Do you sift the flour before or after you measure? These look like THE recipe I have been dying to find!

  • Bellini Valli

    Thanks go to Donna for this incredible recipe. I love your decorating, they would look so special on a holiday treat tray!

  • ~Amber~

    Your cookies are sooo cute!! Absolutely adorable.

  • Renee

    I just made these sugar cookies for my daughter’s class for her 6th birthday. I wanted to make sugar cookies so we could have some fun decorating them, but I don’t usually enjoy actually eating sugar cookies, they’re boring and not that flavorful. But your recipe is delicious, even plain, and they are super easy, too! BTW – I got 69 cookies out of one batch! Best sugar cookies ever!!!!

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  • Hi! I made these cookies a few times, and tweaked them for other flavors as well, and I wanted to thank you for sharing the recipe. U can check it out here if you’d like:

    Have a great day!

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  • Hi annie,

    Can i ask if this is recipe calls for 2-1/2 cups sifted flour (as in: sifted, then measured) or 2-1/2 cups flour, sifted (measured, then sifted). I don’t see directions to sift the flour but a few sites who made your recipe reprinted it with variations and I just want to check.

    Would be great if you could let me know since I’m planning to make these tonight.


  • Annie

    Hi there,
    I know the recipe says 2 1/2 cups sifted flour, but I typically measure, then sift. I’ve never had an issue and I think this dough would be pretty forgiving. Good luck!
    :) Annie

  • Thanks Annie! Just curious – is the cookie very delicate/crumbly because it calls for powdered sugar and sifted flour? Also, I guess there’s no baking soda or powder so that means they’re pretty flat, right? (I hate the puffy ones!)

  • Annie

    Hi again!
    No, this cookie is not crumbly at all. It is soft but sturdy. In fact, I have mailed them many times (decorated with royal icing) and they ship and keep very well. They are definitely not puffy, just as thick/flat as you roll the dough. Sooo yummy! Let me know how they turn out!
    :) Annie

  • Hi There,

    I’m in the process of trying to find the best sugar cookie recipe so want to give these a whirl!

    What is the best way to store them after they have been baked? Is it best to leave the on the counter overnight before icing. After icing, is it best to leave on the counter overnight again to make sure they have dried completely. Or can I ice them once cooled? How do you store them? Do they need wrapping in anthing? Sorry for all the questions!! Thanks.

  • Annie

    Hi Mrs. Hackney,
    I just keep them in an airtight container after baking, unless I am waiting for frosting to dry. Are you planning on using the royal icing? If so, I let them dry overnight (or at least for several hours) after flooding, and then for a few more after detailing. They keep very well in an airtight container after decorating.
    :) Annie

  • I just wanted to let you know that I have posted this recipe on my blog, credited and linked to you here. Hope that’s okay.

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  • Amy Skinner

    I think I am doing something wrong because I am not having great results with this recipe and I am certain it is my fault since so many others have had such success. My problem is that the cookies seem to be very dry (IMO) and I have tried three times now to try and correct it, I upped the extract to 1 1/2 tsp each, totaling three tsp., I roll them out with powdered sugar so as not to have too much flour and only rolling the minimum amount so as not to be too thin or too tough… I can’t think of any other reason why they would be so dry! They do stay nice and are soft while keeping their shape enough to put royal icing on!

  • Annie

    Hi Amy,
    Wow, sorry you’re having such trouble! My best guess would be maybe you are measuring your flour on the heavy/dense side. Maybe try spooning it into your measuring cup rather than scooping it. I don’t think the extracts would make enough of a difference either way, and I use quite a bit of flour every time I roll mine out, so I don’t think that should cause problems either. Good luck!

  • Amy Skinner

    Thanks for the response, I measure my flour by volume on a scale so I am not sure that is the problem. It is probably just me, and it still tastes fine nonetheless :) Just have to have a glass of milk with it :)

  • Made these the other day they turned out pretty good, a bit on the almondy side well at least two of use thought so while the other two didn’t. In fact there one of the best sugar cookies i’ve had/made so far just going to use less almond extract next time. I’m making these for Xmas this year I’m also planning on making a chocolate version, subbing some coco powered for the almond extract. I also used the Royal Icing Recipe you have and it turned out quite lovely thanks for sharing these with everyone :)

  • Amy Skinner

    I think I figured out where I was going wrong! I just another batch this morning and they were PERFECT. I think I was over mixing the dough. DUH! This time, I hand mixed the last half cup of flour and mixed the other two cups with a light hand on the lowest speed and the cookies were simply divine! Thanks for helping me make the yummiest cookies ever!

  • Annie

    Yay! Overmixing was my first thought, but I can’t remember now if I suggested that to you or not. Whenever I mix in dry ingredients I do it on low speed only until they are incorporated, but no longer. Glad it worked out for you. It is a great recipe!

  • Just curious, how do these cookies do in the oven? Do they puff or spread a lot? I am on a quest!

  • Annie

    They don’t change shape much at all. I have made these cookies countless times and they keep their shape very well. In fact, they are posted as my newest entry today as well, so you can see for yourself!

  • Heidi

    Hey Annie,
    Love the website, so fun! ANywho, I am making the sugar cookies right now and having a terrible time as the dough is so sticky…sticks to the counter and cant get it onto the cookie sheet nicely. I put lots of flour on the surface too. ANy suggestions?? Also, for the butter in the recipe do you put it right from the fridge in the mixer of do you put it in the microwave to soften. Thanks…wish me luck!

  • Annie

    Hello Heidi,
    It sounds like maybe your dough isn’t chilled enough. I make these cookies all the time, and they never, ever stick to my work surface. Of course I use a sprinkling of flour, but sticking has never been an issue for me. As for mixing in the butter, I usually zap it in the microwave for about 15 seconds so it is the equivalent of room temperature, and it is easier to mix in to the dough.

  • Lorina

    Hi I just found your blog and I love it! I want to try quite a few of your cupcakes. I love baking. I was wondering about your sugar cookies, do they stay soft a day after they’ve been made? I wonder cause I’ve been looking for one that does, some I’ve made are really good but as soon as they’re cold they’re hard as a rock! Thanks!

  • Annie –
    I’m wondering if this recipe doubles well. I made them at Valentine’s and they turned out divine! Thanks for you fabulous website and insights! <3

  • Annie

    Yes, it doubles no problem. I do it all the time!

  • Annie

    I think these cookies keep extremely well for several days in an airtight container. I tend to decorate with royal icing, which I think helps to “seal” in some of the moisture as well.

  • Cheryll

    Hi Annie,
    I just happen to stumble onto your page and love everything in it! You are very creative and everything looks beautiful! I’m wondering if the almond extract, vanilla (extract?), and salt is measured by tablespoon or teaspoon?
    -thank you

  • Annie

    Hi Cheryll,
    Those are all measured in teaspoons. Back when I wrote this recipe out, I used T. for tablespoons and t. for teaspoons.

  • Jenny

    Hi Annie,
    Just wondering if I can freeze some of this dough if I’m not using all of it right now?

  • Annie

    Yep, should be fine.

  • Susannah

    Hi Annie,
    A friend recommended your website for my FIRST foray into baking sugar cookies from scratch and making royal icing. I am very nervous about this. I have a question about the cookiebatter process-when you say cream the butter, does that mean to use unsalted room temp butter and just smash it? Also, on add powdered sugar and blend in egg-do you just dump the sugar in and mix it with an electric mixer??? Sorry, I am a STRUGGLE at baking, but want to make cookies for my daughter’s first bday. I’m sure I will need to ask you more ??? on the royal icing! Any help is appreciated! Thanks!

  • Annie

    See this post – it has more clear directions than my original one (that is a pretty old post).

  • Erin

    Hi Annie,

    Just a quick question. I see from previous posts that you can freeze the dough if you do not use it all. Do you know if you can bake the cookies and then freeze them?? I am going to be making a batch for a shower but with timing of everything it would be great if i could bake them the weekend before and then frost and package them closer to the event. Not sure if I should freeze them or just leave them in a airtight container or??? Love your site and all your recipes! Thanks!!

  • Annie

    Are you planning to decorate with royal icing? If so, do that the day or so after baking. It will help seal in moisture of the cookies and once decorated they keep well stored airtight at room temp for at least a week (don’t freeze after decorating). If not, I have heard that you can bake the cookies and then freeze them, though I haven’t tried it myself.

  • Ace

    Hi Annie,
    I had a question. For whatever reason I can never get my cookies when baked to be perfectly or even close to flat on top. I’ve tried several recipes and I always bake them 1 sheet at a time (as annoying as that is) in the center of the oven and yet they still come out lumpy. So much so that when I decorate and flood, there are little mountains and valleys of icing and they’re not flat at all. Do you have a suggestion to help? I’ve seen those rubber band things you can put on rolling pins to roll dough out evenly, perhaps I need those? Thanks for any help/suggestions. Great website!

  • Annie

    I’m not really sure how that would happen. If your rolling pin is flat, the surface of your dough should be flat. I have no idea why it would come out lumpy. The only thing I can think of is that the dough isn’t thoroughly mixed so it is uneven somehow.

  • Ace

    I tweaked my recipe a bit and started rolling my dough thicker and I seem to have fixed the problem. I also started mixing my dough a little longer just to make sure it’s all incorporated. Thanks for the tips though.

  • I would love to make these cookies for my students but we are a “nut-free school” due to allergies. What would you recommend substituting for the almond extract? Would all (3 1/2 tsp.)vanilla be too strong? Have you tried making these with rose water? Thanks.

  • Annie

    I use imitation almond extract for kids with nut allergies. But I have other flavor variations on the site using vanilla bean and lemon zest (search sugar cookies, revisited).

  • Lyn Kaye

    Thanks for this delish recipe! I never thought about using almost extract, but it gives the cookie a very nice “upscale” taste, since almond is usually a wedding cake flavor! I am sending this to my mom. Also, my first batch was very crumbly, but like Amy, I think I worked my dough a little too much, but your tip about incorporating on a low speed until mixed is great! I am off to make my second batch for conversation heart cookies.

  • Please do thank Ella for this lovely recipe! I’ve been looking for a good sugar cookie recipe to try out for a while now. Gave it a try and got rave reviews! Everyone gobbled them up! My royal flooding needs a little work though. Practice makes perfect! :) Here’s a link to my feeble attempt:
    I’m trying out the chocolate sugar cookies tomorrow…

  • Hi, Annie!
    I just whipped up a batch of this cookie dough, and it’s in the fridge chilling right now. I was just wondering – how do you think these would fare as bar cookies? I wanted to make a few individual cookies to practice decorating with royal icing, but am a little pressed for time and thought maybe I could turn it into more of a cookie cake instead.

  • Annie

    I don’t know, I’ve never tried it. The only way to find out is try it and see!

  • I made these and they were great! Didn’t have almond so I used extra vanilla and added a little coconut extract. Super simple to whip up which is perfect as my little one didn’t want to sit in his high chair for very long.

  • Hi Annie! Loved the recipe! I just wanted to let you know I blogged about it today. Thanks!

  • Melissa

    I just tried this recipe and it’s AMAZING! The cookies were perfect and soft, flavor was great, not too soft or too hard, wnderful taste. Thank you so much, great stuff!

  • Kim Sheheane

    I have a question… Do u use All purpose or self rising flour? Thanks for your time!

  • Annie

    Always all-purpose unless otherwise noted.

  • Angie

    I’ve made these cookies before and they turned out great. For some reason, this time, the dough is just crumbs. I cannot get it to hold together. How long do you suggest chilling? Any ideas of what could be going on?


  • Hi Annie,
    I tried out your recipe here and they came out great. I have linked this page for my recipe source.
    Do take a look at my blog.

    Thanks again for this wonderful recipe.

  • Annie

    If it’s crumbly and not staying together, it sounds like either it wasn’t quite mixed well enough or maybe you were a little more heavy-handed with measuring the flour/sugar, tipping the dry:wet ingredient ratio. I don’t think a longer chilling time will correct that. You could try mixing in a tiny bit of milk or water.

  • Linda Morley

    Hi Annie

    I would really like to try your sugar cookies recipe, could you give me the ingredient list in metric terms???


  • Annie

    Please see the FAQ page.

  • Laura

    Hi Annie – I don’t think I’ll have time to make royal icing this week. What other icing/frosting would you suggest with these cookies? I don’t want them to be too sweet! Thanks so much!

  • I dont have almond extract – is there a substitute?

  • Anonymous

    Please see the FAQ page.

  • Linlin Cupcake

    this recipe is very similar to the one in Cooking Light Dec 2011 (with a little less butter, salt, flour, etc). One ingredient in particular is, they add baking powder. Yours does not. Not comparing theirs to yours, but any idea why one recipe would omit/add it? thanks for your advice :)

  • Anonymous

    I did not create this recipe so I obviously don’t know the rationale that was used when it was designed, but I prefer cut out cookies with no leavening agent because they hold their shape better.

  • Linlin Cupcake

    wow! thanks so much for this recipe. im baking/eating the broken ones as i type. love how this recipe is SO simple! and the dough is so easy to work with! definitely a go-to recipe. and great call on the almond extract. happy holidays :)

  • Heidi

    I have an old stand by sugar cookie recipe that I have used for 5-6 years just as you have this one. I tried yours just a few hours ago and after being disappointed with the results I am mixing up a batch of my recipe. The final cookie in your recipe is more like a shortbread. Its not soft and chewy like a sugar cookie should be, its flaky and flourey (if that’s a word). I guess I just prefer the soft recipe. Now I know. Thanks!

  • Aliza

    Love this recipe… use it all the time! But I find that when I re-roll out the scraps and make more cookies from it, those cookies usually get raised air pockets in them when baking. Do you find this? Do you know how to prevent this? Thanks

  • Anonymous

    The dough probably just needs to be better kneaded back together before reusing. I don’t usually have that problem.

  • Sierra

    Same thing happened here, not what I expected but still fun to make!

  • Annie, I love your sugar cookie recipe. It was so easy to make and so good! The royal icing tutorial was easy to follow. Now I am not afraid to make sugar cookies anymore, thanks to you.


  • Liz

    I love baking and I LOVE this recipe! Thanks so much! Because I love it, I do have some questions. How long do you suppose this cookie dough would last in the freezer? Have you tried freezing this dough? Does it turn out just as good after it has been frozen a couple weeks?

  • annieseats

    You can freeze anything indefinitely. It won’t go bad. The only thing that decreases over time is the quality. You might want to reference my various freezer posts for more information. Hope that helps!

  • Lisa

    Not only do these cookies taste amazing, but they hold their shape perfectly after cutting out. Used in conjunction with Annie’s royal icing, you will create something that looks and tastes great. Thanks for a great recipe!

  • quisty0174

    Hmm. I’ve had this problem too, and not being a scientific person was hoping there was a good solution. I’m making these again this week and will try kneading better before I re-roll.

  • andrea

    ahhhhhh these are soooooooo yummmmmmyyyyyyy!!!! as of today, these will be my new go-to sugar cookie recipe.

  • Hieraea

    Quick question…love the cookies and the royal icing recipe, but I am getting bubbles in my cookies. Any suggestions??? Thanks

  • annieseats

    You mean the cookies themselves, not the flooded icing, correct? I’m not sure exactly why that might happen. Hmm…

  • Sara

    Hi Annie! Is there a difference between vanilla and vanilla extract? Thanks!

  • annieseats

    Nope :)

  • Csantiagosellshomes

    are these cookies mixed with beater or by hand ?
    Thank you

  • annieseats

    Electric mixer.

  • Jackie Gonzales

    I haven’t ever commented on these cookies and I should have…I absolutely LOVE them! And so does everyone else that I make them for :) Today’s project: making sugar cookies as part of a fruit pizza bar (idea courtesy of Pinterest). I can’t wait to eat them!

  • Ashlee Hadley

    I agree with pretty much everyone else. This recipe is Great. i love how it doesn’t call for any leavening agents. which is why it probably holds its shape so well. i also love how the dough isn’t overly sweet! and i love the texture that the powdered sugar brings to the dough. thanks for such an amazing cookie recipe

  • this may sound like a really stupid question but do you sift the flour before or after measuring

  • annieseats

    After for this recipe. Though to be honest, I rarely sift for this recipe.

  • sunny

    Baking powder will make the cookies rather crispy than chewy it will produce dryer cookie

  • Jessica

    I put it the right amount of almond extract, but it was WAY too much. My whole house had the smell of it and they tasted GROSS!!! What should I do next time?

  • maria_in_nj

    after looking at a ton of cut out recipes, I’m going with yours!! you’ve come a looong way baby, those snowflake cookies are aMaZiNg!!!

  • annieseats

    I suppose if you think the reason they turned out bad was the amount of almond, you should reduce that next time or use a different flavoring.

  • Memaw2405

    These are the BEST SUGAR COOKIE EVER bar none! My mom found this recipe in a copy of the 1967 Wisconsin Electric Cookie Book and we have used no other recipe since! No it is not a soft, chewy sugar cookie but since these are meant to be cut out cookies they do need to be a more solid cookie. These are delicious plain – my favorite way to eat them – but can be decorated if you choose. They also keep very well. You have to try these!

  • I can’t wait to try these as I am looking for a more like shortbread recipe!

  • JulieAnn Thomas

    5 years later, this is definitely still my go-to recipe. We LOVE this recipe! Thanks :)

  • Lisa

    I like that this recipe is more like a shortbread because the royal icing is so sweet. Mine were not flaky though, they were chewy and moist inside.

  • I just made these cookies. I was a little skeptical of the flavor based on the taste of the cookie dough. And after baking them I have to say they are not the best cookies I have ever had. The flavor is okay. The texture is really a dry cookie. Not what I was expecting. On to the next sugar cookie recipe!

  • Steffi

    Made these for a cookie decorating party. The dough is fantastically easy to make and they bake up super quickly. Nice almond-vanilla-buttery flavor. :) I agree with one of the posts that compares them to shortbread. They are more of a bisquit than a “cookie”. :)

  • annieseats

    Cookie is a broad term, with encompasses many varieties including shortbread. Glad you enjoyed them!

  • I think it might be a typo. Every similar recipe I’ve seen asks for 1/2 teaspoon of almond. I’m going to adjust it and make these tomorrow! Can’t wait to try them! :)

  • Janette

    I made these with friends for a cookie decorating party. We LOVE them! They are by far the best cut-out cookies I have ever made. Thank you for sharing!

  • Morgan

    This is THE BEST sugar cookie recipe I have ever used! I took my cookies out of the over after about 6-8 mins and they were perfectly moist and chewy! LOVE these! Thank you so much for sharing! <3 Merry Christmas!

  • annieseats

    No, definitely not a typo. If you used so little almond, the cookies would have almost no flavor at all. They are an almond cookie so they are meant to have almond flavor. If you don’t like almond, make a different flavor of cookie. Do not reduce the amount of extract.

  • Tamrgold

    How does this recipe do if i double/triple it? Do i need to change anything?

  • annieseats

    No, just multiply as needed. Enjoy!

  • Christy Spurlock

    Made these today and they are AWESOME! Now if I can decorate them correctly! DUCKY DYNASTY DUCKS!

  • beth

    I made this cookie for Christmas and Valentines day. It’s perfect for when you have to send in unfrosted cookies for the class party for the cookie decorating table! It stands up well to royal and butter cream frosting and is tasty too. The part I like best about it, is, that it holds its shape well after baking and does not puff up too much. Thanks so much for the recipe

  • Katie Rose

    I’m using this recipe to make several flower bouquet centerpieces for my sister’s bridal shower. With the last of the scraps I just squished them into an approximation of the size of the rest of the cookies so that I would have some to taste. They were quite good! More like what most people would consider a shortbread cookie than a soft/chewy sugar cookie, but they held shape incredibly well! I think these might even work for the types of cookie cutters that imprint an image as well as cut out a shape. My only suggestion would be to roll out between sheets of parchment paper and chill in the fridge after rolling but before cutting so that the cookies hold their desired shape as best as possible and are more easily moved to the trays (I also baked on parchment paper instead of a greased tray). I’ll definitely use this recipe again!

  • Renee Sanders

    Good morning, saw your sugar cookie recipe. I’m a newbie at baking. Which flour do you use for this recipe, self-rising or all purpose? Which works the best?

  • annieseats

    All purpose.

  • Renee Sanders

    Thank you so very much!!! :)

  • Victoria Louise Michelle Smith

    It depends where you live whether people consider anything baked a “cookie” or “shortbread”. Either way they look phenomenal and like a great project for winter break for my daughter. She can MAKE some yummy Christmas presents. Thanks for sharing the recipe & the tips. Blessings!

  • Danielle Denise Browning

    These cookies held their shape perfect and had a tasty almond flavor that I personally did not find overpowering (I sampled one of my little slightly browned cookies). If you don’t like almond, then I suppose just use vanilla alone. I was looking for a more sturdy cookie since I will be using these to decorate with my 2 year old son and I am really pleased that they have a nice flavor too. If I were making something like chocolate chip, I would be rooting for a softer, chewier cookie, but this was perfect for what I wanted the cookie for. Thanks for sharing this recipe!

  • Liddy

    Uh-oh. I thought the baking rule was that, for example, “2 cups sifted flour” means that you sift flour and then measure 2 cups of the sifted flour and add it to the ingredients, while “2 cups flour, sifted” means that you measure 2 cups flour and then sift it and add it to the ingredients. Am I understanding that wrong? I’ve got this recipe’s cookie dough chilling in the fridge right now (after having done what I thought it was calling for…I sifted flour and then measured out 2-1/2 cups of it, planning to cut the cookies out later today and bake Christmas cookies. I hope I haven’t ruined the dough…that it won’t be too floury. :/

  • annieseats

    I wouldn’t worry about it too much, I think they will be fine either way. I actually rarely sift the flour these days when I make this dough and it always turns out fine.

  • Liddy

    Thanks for the reply! :) They did turn out fine. Held their shape very well and tasted good. Next on my list…use your tutorial to learn how to ice and decorate them with royal icing!

  • Allie

    I just tried this recipe for the first time, and was pretty happy with the results! I kept my dough in the fridge for two days and was a little nervous when it seemed hard as a rock, but it really rolled out easily with a little kneading. My cookies only needed 7 minutes…and some of them got very bubbly, but still taste great! The bubblier ones were a little thinner, so I think that was my problem. Excited to try your royal icing tutorial for these guys tomorrow night!!

  • Schpanky

    Want to make some sugar cookies that look like bananas for a “Despicable Me” Minion themed party (apparently minions love bananas!). I’m wondering if replacing the almond extract with banana extract in these sugar cookies would be okay? Don’t think I’ve ever tried anything containing banana extract, but what do you think? Would like to flavor the icing as well???

  • annieseats

    I think that should be fine. I haven’t used banana extract in cookies but I have used it in other things and it is good. I frequently vanilla, lemon and have used coconut in these as well.

  • Schpanky

    Thanks…I’ll give it a try. Worst thing that could happen is 3 very happy dogs :)

  • Geraldine Viola

    Hi Annie, if I don’t want an almond flavor can I just omit the almond extract; would I need to increase the vanilla? Also do you sift the flour before or after measuring? Thank you, love your site!

  • annieseats

    Hi Geraldine,
    Sure, you can just use more vanilla extract in place of the almond. I do that frequently. These are also great with a touch of lemon zest as well. I actually don’t even bother sifting the flour anymore when I make these and haven’t noticed a major difference, but when I do sift, I sift after measuring. Enjoy!

  • Geraldine Viola

    Thank you, Annie, for the information, can’t wait to try these. I have had great success with many of your cupcake recipes so I’m sure I will with these, too. And thank you for responding so quickly!!