Mexican Almond Sugar Cut Out Cookies
- Jamie
- Dec 23, 2019
- 3 min read
Updated: Dec 30, 2019
This recipe is a twist on the infamous sugar cookies that you can cut out and decorate. With just a hint of cinnamon and almond, I think it goes to a new level. Try pairing this with my royal Almond icing or if you don't want to make cut outs, roll them in cinnamon and sugar before baking!
Just a couple words about using Mexican Vanilla... if you never have, been a little cautious. Most are concentrated so you only want to use half the amount a recipe calls for vanilla. I use concentrated and the flavor is a lot more powerful. Also use a clear vanilla in this recipe but if you don't care about coloring, use whatever you have. I have made it with pure vanilla extract too and they turn out amazing.
Lastly, this recipe does NOT use baking powder because I like to be able to cut this dough with my cookie cutters. Just a quick tip, don't skip the chilling process because it helps the dough not spread as much once they bake. I still had a few that spread a little but I was too impatient and didn't chill long enough. They still taste good!!
Ingredients:
2 cups unsalted butter, softened (keep in mind the better the butter, the creamier the flavor)
2 cups sugar
2 large eggs
2 tsp Mexican vanilla (again I use concentrated, if you want regular sugar cookies use 3 tsp vanilla)
1 tsp Almond extract
5 cups all purpose flour
1 tsp salt
Directions:
Cream the butter and sugar together on low to medium speed. If you are using something like a KitchenAid, use the paddle attachment. Mix until thoroughly incorporated - for about one minute. Be careful not to over mix the dough because that also causes spreading. The more you mix, the more air you add in for a lighter, fluffier cookie - not ideal for cutting. Scrape the sides of the bowl with a plastic spatula and mix again for a few seconds more.
Add eggs one at a time and mix. Scrape down the bowl with your spatula at least once and mix again.
Add the Mexican vanilla and almond extract. Stir briefly with your spatula.
Sift all the dry ingredients together. Add all of the flour mixture to the bowl.
Cover your bowl edges with kitchen towels (or paper towels) so the flour doesn't fly up and all over the place when you turn the mixer on.
Mix on low speed for 30 seconds. Check the dough mixing; when it clumps around the paddle attachment the dough is ready. Don't over mix the dough here or it can get too tough to work with.
Roll the dough out between 2 large pieces of parchment paper. It may seem a little stickier (at least it was for me).
Place on a baking sheet and into the refrigerator for a minimum of 1 hour. The longer the better. Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.
Put cookie dough shapes back into the fridge for 1 hour to chill again. They will then hold their shape better when baked.
Preheat your oven to 350 degrees. Bake cookies for 8-12 minutes or just until the edges become golden brown. If your whole cookie is golden brown you may have over cooked them. The baking time will depend on the size of your cool.
Let cookies cool to room temperature and decorate!
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