Delicate and aromatic, these golden vanilla almond Christmas cookies bring festive flavor to dessert trays, cookie exchanges, and edible holiday gifts.

Why You’ll Love This Recipe

These Vanilla Almond Christmas Cookies are more than just a pretty treat:

Festive and fun – Perfect for decorating with kids or creating stunning cookie boxes.

Easy to make – Straightforward ingredients and instructions make this recipe beginner-friendly.
Customizable – Use different shapes, sprinkles, or icing to match any holiday theme.
Flavorful – A balanced combination of vanilla and almond extract makes every bite irresistibly delicious.

Make-ahead friendly – The dough can be made in advance and stored until ready to bake.

Ingredients

1 cup (230g) unsalted butter, softened
3/4 cup (150g) white sugar

1 1/2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
1 large egg

2 1/2 cups (375g) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Optional: sprinkles, sanding sugar, or icing for decoration

Directions

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
In a large bowl, cream the butter and sugar together until light and fluffy (about 2 minutes).

Beat in the egg, vanilla extract, and almond extract until fully combined.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until a soft dough forms.
Divide the dough into two discs, wrap in plastic, and chill for 30 minutes.

On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut into shapes using cookie cutters.
Arrange cookies on prepared trays about 1 inch apart. Add sprinkles or sanding sugar if desired.
Bake for 8-10 minutes, or until edges are lightly golden.

Let cookies cool on trays for 5 minutes, then transfer to wire racks to cool completely.
Optionally, decorate with icing or melted chocolate once fully cooled.

Servings And Timing

Servings: 36 cookies

Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 10 minutes

Total Time: 1 hour
Calories: Approximately 120 kcal per cookie

Variations

Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.

Chocolate-dipped: Dip cooled cookies halfway into melted chocolate and let them set for an elegant finish.
Spiced twist: Add 1/2 teaspoon cinnamon or nutmeg for a warm, spiced version.
Lemon-almond: Swap vanilla for lemon extract for a bright citrus flavor.

Filled cookies: Sandwich two cookies with jam or Nutella for an indulgent twist.

Storage/Reheating

Storage: Store cookies in an airtight container at room temperature for up to 1 week.
Freezing dough: Wrap the dough discs tightly and freeze for up to 2 months. Thaw in the refrigerator before rolling and baking.

Freezing baked cookies: Layer cookies with parchment in an airtight container and freeze for up to 3 months.
Reheating: Allow frozen cookies to come to room temperature naturally or warm in a 300°F (150°C) oven for 3–4 minutes.

FAQs

How Do I Keep The Cookies From Spreading Too Much?

Chilling the dough helps the cookies hold their shape during baking. Don’t skip this step.

Can I Make The Dough Ahead Of Time?

Yes, you can refrigerate the dough for up to 3 days or freeze it for longer storage.

What Kind Of Icing Works Best For Decorating?

Royal icing or a simple powdered sugar glaze both work well for decorating these cookies.

Can I Use Salted Butter Instead Of Unsalted?

Yes, but reduce the added salt by half or omit it entirely.

How Do I Know When The Cookies Are Done?

The edges should be just turning golden; the centers will continue to set as they cool.

Can I Double This Recipe?

Absolutely. This recipe scales well for large batches, ideal for holiday cookie trays.

Do I Need To Use Almond Extract?

No, but it adds a lovely flavor. If you prefer, replace it with more vanilla extract.

Can I Decorate The Cookies After Baking?

Yes, wait until the cookies are completely cooled before applying icing or chocolate.

How Thick Should I Roll The Dough?

About 1/4 inch thick to ensure the cookies bake evenly and hold their shape.

Why Did My Cookies Turn Out Dry?

Overbaking or using too much flour can lead to dry cookies. Use a kitchen scale for accuracy.

Conclusion

Vanilla Almond Christmas Cookies are a delightful addition to any holiday celebration. With their tender crumb, subtle nutty sweetness, and endless decorating potential, they bring festive cheer to cookie platters and gift boxes alike. Whether you’re baking them with kids or prepping a batch for a holiday party, these cookies are sure to impress and satisfy.

More Holiday Sweets You’ll Love

Enjoyed these buttery Vanilla Almond Christmas Cookies? Keep the festive spirit going with more irresistible bakes from our kitchen! For a fruit-filled spin, the Apple Cinnamon Cheesecake Delight layers creamy sweetness with warm spice. Need a cozy breakfast treat to add to your cookie tray? Don’t miss the Homemade Blueberry Scones With Sweet Glaze, soft and bursting with berries. If chocolate is calling your name, you’ll love the gooey richness of Fudgy Cosmic Brownies. Prefer a bite-sized treat? The festive crunch of Cinnamon Roll Sugar Cookies is a perfect match. And if apple is your go-to winter fruit, the Apple Fritter Bread will warm every corner of your holiday heart.

Vanilla Almond Christmas Cookies

Author: Chef Clara

Print Recipe

Description

Buttery, melt-in-your-mouth vanilla almond cookies with a festive crisp, perfect for holiday gifting or cookie exchanges.

Ingredients

Scale

1 cup (230g) unsalted butter, softened

3/4 cup (150g) white sugar
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon almond extract

1 large egg
2 1/2 cups (375g) all-purpose flour
1/2 teaspoon baking powder

1/4 teaspoon salt
Optional: sprinkles, sanding sugar, or icing for decoration

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2 minutes.
Add the egg, vanilla extract, and almond extract, and beat until fully incorporated.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing until a soft dough forms.
Divide dough into two discs, wrap in plastic, and chill for 30 minutes for easier rolling.
Roll out dough on a lightly floured surface to 1/4-inch thickness. Cut into desired shapes using cookie cutters.

Place cookies onto prepared trays about 1 inch apart. Decorate with sprinkles or sanding sugar if desired.
Bake for 8-10 minutes, or until the edges are just beginning to turn golden.
Let cool on trays for 5 minutes, then transfer to wire racks to cool completely.

Optionally, decorate cooled cookies with icing or melted chocolate.

Notes

Chilling the dough helps maintain cookie shape during baking.
Store in an airtight container for up to 1 week.

You can freeze the dough or baked cookies for longer storage.