Soft Almond Sugar Cookies
These almond sugar cookies are soft, fluffy, and full of that nostalgic buttery flavor...just a touch lighter, thanks to avocado oil. The almond extract gives them a delicate, fragrant twist while the cornstarch keeps every bite tender. Perfect for when you’re low on butter but still want the cozy softness of a bakery cookie.
Equipment
- Mixing bowls
- Hand or stand mixer
- Whisk
- Baking sheet
- Parchment paper
Ingredients
- 5 tbsp unsalted butter softened
- ¼ cup avocado oil
- ¾ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 large egg or 1 flax egg for vegan option
- 1 ½ tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp cornstarch
- ½ tsp almond extract
- ¼ cup finely chopped almonds or almond flour
- 2 tbsp coarse sugar for rolling, optional
Instructions
- In a large bowl, cream together the butter, avocado oil, granulated sugar, and brown sugar until light and smooth.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cornstarch.
- Slowly add the dry ingredients to the wet, stirring until just combined.
- Stir in almond extract and chopped almonds.
- Cover and chill dough for 30 minutes to help prevent spreading.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dough into 1½ tablespoon portions, roll into balls, and optionally roll in coarse sugar.
- Place on the baking sheet, leaving space between cookies, and lightly press the tops.
- Bake for 10–12 minutes, until the edges are set but the centers look slightly soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
The butter gives flavor while the avocado oil adds lightness; together they create a perfectly soft texture.
For a subtle nutty flavor, toast the almonds lightly before mixing in.
These cookies stay soft for several days if stored in an airtight container.