Easy Almond Amaretto Sugar Cookies with Chocolate Buttercream

This recipe is delicious and great for this holiday season! Your kids will definitely enjoy making them with you especially if you decorate them like these reindeers.

The students had so much fun decorating these cookies.

I made them for my students and they had a blast decorating the reindeers. It’s so easy to make and you can totally replace the ingredients for a healthier or vegan version.

She inspired me with the reindeer idea! This is Frida our last rescue from Puerto Rico.

I love making food projects in my classroom. The students love the cooking classes and learn so much about social skills and community.

Here’s the recipe:

If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook pageor tag it #thehungrydragonfly on Instagram! I love seeing your creations!

Here’s the recipe:

Easy Almond Amaretto Sugar Cookies


1 cup unsalted butter

1 cup granulated sugar (replace for regular free version if desired)

2 eggs (use egg replacement for vegan version)

2 tsp almond extract (I added a few drops of amaretto)

1 Tbsp almond milk

4 cups all purpose flour

½ tsp baking soda

½ tsp salt


In a large mixing bowl, cream together butter and sugar until smooth. Beat in eggs, almond and milk.

Combine flour, baking soda and salt in a separate bowl. Gradually add the flour to the mixture, beating well after each addition.

Place dough on a lightly floured work surface. Divide dough in half; pat each into a circle and wrap with plastic wrap. Chill cookie dough for 30 minutes or until slightly firm.

Preheat oven to 350°F. Roll chilled dough to ¼ to ⅛ inch thickness on a lightly floured surface.

Cut with a cookie cutter and place cookies 1 inch apart on lightly greased cookie sheets.

Bake for 10 to 12 minutes or until edges of cookies are lightly browned.

Chocolate Icing:

Chocolate Cookie Buttercream


2 stick of unsalted butter (I used this brand and love the texture)

1 teaspoon of amaretto extract or vanilla

3 cups of confectioners sugar

2-3 tablespoons of heavy cream or coconut milk or more if needed.

1/3 cup dark cocoa powder

Pinch of salt


Mix sugar with cocoa powder and salt, set aside. In a large mixing bowl, cream butter until fluffy. Add confectioners sugar mix alternating with heavy cream.

Beat until smooth and creamy. If it’s too thick add more heavy cream, one spoon at a time. Enjoy!


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