No-Spread Rolled Sugar Cookies with Almond Extract

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Delicate, no-spread sugar cookies flavored with almond extract and perfectly shaped for decorating or gifting. This American-inspired recipe, ready in about 30 minutes, layers unsalted butter, granulated sugar, large egg into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 130 calories and feeds 28, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 28 American cuisine 130 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Bakeware worth owning for recipes like this → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In a large bowl, cream 1 cup softened unsalted butter with 3/4 cup granulated sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.
  2. Step 2: Beat in 1 large egg and 1 teaspoon almond extract until the mixture is smooth and fragrant.
  3. Step 3: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
  4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a firm dough forms that holds its shape without spreading.
  5. Step 5: Roll dough on a lightly floured surface to 1/4-inch thickness and cut into shapes using cookie cutters.
  6. Step 6: Place cookies on ungreased baking sheets about 1 inch apart.
  7. Step 7: Bake for 8-10 minutes until edges are just beginning to turn golden but centers remain pale.
  8. Step 8: Cool cookies on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

Related recipes