Crumbl Sugar Cookies Pink Almond Frosting (Printable)
Soft, thick sugar cookies with creamy pink almond frosting, perfect for sharing
# What You’ll Need:
→ Cookie Dough
01 - 2 cups unsalted butter, room temperature
02 - 2 cups granulated sugar
03 - 4 large eggs, room temperature
04 - 2 teaspoons pure vanilla extract
05 - 1 teaspoon almond extract
06 - 5 cups all-purpose flour
07 - 1 tablespoon baking powder
08 - 1 teaspoon salt
→ Pink Almond Frosting
09 - 1 cup unsalted butter, room temperature
10 - 4 cups powdered sugar, sifted
11 - 1/4 cup heavy cream
12 - 1 1/2 teaspoons almond extract
13 - Pink food coloring, as needed
14 - Pinch of salt
# How-To Steps:
01 - Preheat oven to 350°F. Line large baking sheets with parchment paper.
02 - In a large bowl, beat butter and sugar until light and fluffy, approximately 3 minutes.
03 - Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extracts.
04 - In a separate bowl, whisk together flour, baking powder, and salt.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined.
06 - Using a large cookie scoop (3 tablespoons per cookie), portion dough onto prepared baking sheets, spacing 2 inches apart.
07 - Gently flatten each dough ball to 3/4-inch thickness with your hand or the bottom of a glass.
08 - Bake for 11-13 minutes until edges are set but centers look slightly underbaked. Do not overbake.
09 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
10 - Beat butter until creamy. Gradually add powdered sugar, alternating with heavy cream, until smooth and fluffy.
11 - Add almond extract and salt. Mix in pink food coloring until desired shade is reached.
12 - Generously frost each completely cooled cookie. Smooth tops with spatula or swirl decoratively.
# Expert Advice:
01 -
- The centers stay incredibly soft even days after baking because of the precise butter to flour ratio
- That almond frosting transforms a simple sugar cookie into something bakery worthy and memorable
02 -
- Overbaking is the enemy of these cookies, pull them out when edges look done and centers still seem slightly soft
- The almond frosting taste develops more intensely after sitting for a few hours, so frost at least an hour before serving if possible
03 -
- Weigh your ingredients with a kitchen scale for consistent results every time
- Rotate your baking sheets halfway through baking for even browning