Our Back-to-School Alphabet Sugar Cookies are soft, chewy, and have just a hint of almond flavor. Fun shapes and topped with frosting!
‘Tis the season for school! We wanted to start a fun tradition for our family, and these alphabet sugar cookies seemed like the perfect fit.
Soft and chewy with just a hint of almond, they won’t lose their shape when cooked (even when they’re thin letters). We topped them with our favorite fluffy vanilla buttercream and they were a hit all around.
Recipe Ingredient Notes
To make Alphabet Sugar Cookies, you will need the following ingredients:
Cookies:
- Butter
- Sugar
- Egg
- Vanilla Extract
- Almond Extract
- All-purpose Flour
- Baking Powder
Buttercream Frosting:
- Butter
- Vanilla Extract
- Almond Extract
- Powdered sugar
- Food Coloring
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Alphabet Sugar Cookies
- Preheat oven to 350 ℉.
- In a stand mixer, cream together butter and sugar. Add in egg and extracts.
- In a medium bowl, sift together flour and baking soda. Gradually add in flour to the butter mixture, scraping down the sides of the bowl as you go. Be careful not to over mix.
- Remove the dough and roll it into a ball, then roll it out on a floured surface to about ¼” thick, then cut into desired shapes (we did letters for back to school).
- Place cookies on a parchment lined (or using a baking mat) baking sheet. Freeze for 5 minutes (this will help them keep their shape).
- Bake for 8-10 minutes, until bottoms start to turn slightly golden. Let sit for a few minutes on the baking sheet before transferring to a cooling rack.
Buttercream frosting:
- In a stand mixer, whip butter for 3-4 minutes, scraping down the sides. Turn down the speed and add in vanilla extract and almond extract. Gradually add in powdered sugar (about ½ cup at a time) until it reaches your desired consistency. Add in food coloring (optional).
- Pipe frosting onto cookies once they’ve cooled and serve.
Storage Suggestions
If you manage to not eat the whole tray of cookies immediately, these Alphabet Sugar Cookies store well. Once cookies have completely cooled, here is how you can store them:
- Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
- Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
- Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 minutes, and then transfer to an airtight, freezer safe bag for up to 3 months. To store cooked cookies, let them cool completely before you put them in a freezer-safe bag for up to 3 months.
Enjoy More Delicious Cookie Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
Alphabet Sugar Cookies
Our Back-to-School Alphabet Sugar Cookies are soft, chewy, and have just a hint of almond flavor. Fun shapes and topped with frosting!
Serving cookies
Ingredients
Cookies:
- 1 cup butter
- 1 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 2 ¾ cups all-purpose flour
- 2 teaspoon baking powder
Buttercream Frosting:
- 1 cup butter
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2½-3 cups powdered sugar
- food coloring
Instructions
- Preheat oven to 350 ℉.
- In a stand mixer, cream together butter and sugar. Add in egg and extracts.
- In a medium bowl, sift together flour and baking soda. Gradually add in flour to the butter mixture, scraping down the sides of the bowl as you go. Be careful not to over mix.
- Remove the dough and roll it into a ball, then roll it out on a floured surface to about ¼" thick, then cut into desired shapes (we did letters for back to school).
- Place cookies on a parchment lined (or using a baking mat) baking sheet. Freeze for 5 minutes (this will help them keep their shape).
- Bake for 8-10 minutes, until bottoms start to turn slightly golden. Let sit for a few minutes on the baking sheet before transferring to a cooling rack.
Buttercream frosting:
- In a stand mixer, whip butter for 3-4 minutes, scraping down the sides. Turn down the speed and add in vanilla extract and almond extract. Gradually add in powdered sugar (about ½ cup at a time) until it reaches your desired consistency. Add in food coloring (optional).
- Pipe frosting onto cookies once they've cooled and serve.
Notes
I placed my frosting in 3 separate bowls and colored each bowl individually.
Nutrition
Calories: 183 kcal · Carbohydrates: 21 g · Protein: 1 g · Fat: 10 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 32 mg · Sodium: 116 mg · Potassium: 16 mg · Fiber: 1 g · Sugar: 14 g · Vitamin A: 322 IU · Calcium: 18 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
