Mom'S Cookies
Classic sugar cookies with almond and vanilla flavors, perfect for baking with family or decorating for special occasions, offering a buttery, sweet, and aromatic treat.
Ingredients
Instructions
- Preheat oven to 350°F.
- Combine margarine, sugar, eggs, vanilla, and almond extract. Beat until creamy.
- Add flour, baking powder, and salt. Mix well.
- Allow dough to sit covered on the counter for a couple of hours for best flavor.
- Roll out dough on a floured surface.
- Cut out cookies with cutters or inverted glass or small bowl.
- Spray cookie sheets with nonstick spray.
- Bake cookies for 6 to 10 minutes, depending on thickness.
- Frost with icing once cooled.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you're out of almond extract, vanilla extract can serve as a substitute. Letting the dough rest for a couple of hours really enhances the flavor, so don't skip this step. For a fun twist, you can add chocolate chips or nuts into the dough before rolling it out. These cookies are versatile and can be shaped into various festive designs for any occasion.
Serving Suggestions
These cookies are delightful on their own but can also be dressed up with colorful icing or sprinkles for special occasions. Serve them alongside a glass of milk or a warm cup of coffee. For a complete treat, pair them with Peanut Butter Cups(Balls) for a sweet variety. They also make a perfect addition to holiday cookie trays or can be enjoyed as a fun dessert at parties.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. To maintain their freshness, you can also freeze them by placing layers of parchment paper between cookies in a freezer-safe bag. When ready to enjoy, simply thaw at room temperature for a few minutes, or reheat in a preheated oven at 300°F for 5 minutes to restore their warmth and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Cookies contains roughly 330 calories, with 0g protein, 5g carbohydrates, and 32g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser cookie. To maintain a lighter texture, consider using a blend of half whole wheat and half all-purpose flour. This way, you still get the nutritional benefits while keeping the cookie soft and chewy.
How do I know when the cookies are done baking?
The cookies are done when they turn a light golden brown around the edges. Remember that they will continue to cook slightly after being removed from the oven due to residual heat. If you prefer a softer cookie, take them out when they are still slightly underbaked in the center, as they will firm up as they cool.
Can I make the dough in advance?
Absolutely! You can prepare the dough in advance and refrigerate it for up to three days. Just make sure to wrap it tightly in plastic wrap. If you want to store it longer, you can freeze the dough for up to three months. When ready to bake, thaw it in the refrigerator overnight before rolling it out and cutting your cookies.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).