Vanilla Amaretto Sugar Cookies

When I was growing up I wasn’t a big fan of sugar cookies. I liked the whole aspect of making them once a year before Christmas, putting too many sprinkles and way too much icing on them, but that was it. I always found that they were just lacking a little bit. Without icing on them I found that the sometimes the taste reminded me of egg. So weird, but it was all I could think of. In the fall I started playing around with Sugar Cookie recipes because I bought a set of Halloween Cookie cutters. I’m really glad that I did.

Where some have multiple eggs this recipe only has one. Additional moisture (and flavour!) is provided through a full tablespoon of Vanilla and of Amaretto. The combination of the two mixed in with a rather simple dough is perfection. With just subtle hints of the latter it definitely makes a delicious cookie that stands out.

Also, I don’t understand buying sugar cookie mix. Sugar cookies are flour and sugar and butter and egg. That’s all. You still have to mix ingredients and roll and cut when you buy mix and it just doesn’t taste the same. I guess I fail to see where the convenience is.

I’ve talked for long enough.


  • 3 cups of all-purpose flour
  • 1 cup of salted butter
  • 1 large egg
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon amaretto


  1. Cream together butter and sugar together till light and fluffy.
  2. Add the egg, vanilla and the amaretto to the butter and sugar mixture and thoroughly incorporate.
  3. Slowly add in flour a cup at a time.
  4. Preheat oven to 350 degrees.
  5. Form dough into three even bricks and roll out between two pieces of wax paper. Refrigerate rolled dough for 15 to 20 minutes.
  6. Cut out your cookie shapes and place on an ungreased cookie sheet.
  7. Bake for 14 minutes or until the edges of cookies begin to turn golden.
  8. Repeat steps 5 and 6 with dough scraps.
  9. When cookies are fully cooled they’re ready for decorating!


  • When you refrigerate the dough and use the cookie cutters on it it makes it considerably easier to pick up and move the cut dough without it ripping or warping.