Sugar Cookies with Pink Frosting

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It’s no secret that sugar cookies are my favorite cookie and always have been! From a very young age I always loved a good iced sugar cookie. It will always be my cookie of choice, and I’ve tried so many different ones! A few years ago I fell in love with the classic sugar cookie from that cookie store… we all know the one 😉 Almond flavor gets me every time!

I’ve made TONS of sugar cookies in recent years – like, 8,000 of them! Needless to say, I have had plenty of practice with this cookie and I really feel like I’ve perfected this one. If you’re a fellow sugar cookie-lover then I’m confident you’re going to love this recipe. With a short ingredient list these cookies come together in a breeze.

One really important note – if all you have is almond extract then that will work just fine. But let me tell you – LorAnn almond emulsion takes these cookies to the next level! This baker emulsion is truly the best – it has such a delicious, rich almond flavor. LorAnn bakery emulsions and extracts are one of my kitchen staples.

Give it a try, and be sure to let me know what you think! Let’s get to it…

Cookie Ingredients

1 cup salted butter, room temperature

1 cup granulated sugar

2 eggs

1 tsp almond emulsion

2 tsp baking powder

3 cups flour

Frosting Ingredients

1 cup salted butter, room temperature

2.5 cups powdered sugar

1 tsp almond emulsion

2 tbsp milk

Pink food coloring

Instructions

1. Preheat oven to 350 degrees
2. Cream butter and sugar until light and fluffy
3. Add in eggs and almond extract, mix until combined
4. Add in baking powder and flour, 1 cup at a time, and mix until combined
5. Scoop cookies and bake for 8 minutes. I always recommend under baking! The cookies will continue to cook some after being removed from the oven.
6. If you plan to frost cookies, gently press the tops of the cookies while they’re still warm to create a flat surface for frosting. I usually use the bottom of a glass for this. Do not smash you cookies! Just lightly press the top down slightly to create a flat top surface.
7. Let cookies cool before adding frosting.

Frosting

1. Cream butter until light and fluffy.
2. Add in 1 cup of powdered sugar until combined
3. Add in 1 tbsp of milk and the almond emulsion, mix
4. Add in the final 1.5 cup of powdered sugar, cream until combined
5. mix in last tbsp of milk
6. Frost cookies, enjoy!

Sugar Cookies with Pink Frosting

Recipe by MaeganCourse: Drop Cookies, Sugar Cookies

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• Cookies

• 1 cup salted butter, room temperature

• 1 cup granulated sugar

• 2 eggs

• 1 tsp almond emulsion

• 2 tsp baking powder

• 3 cups flour

• Almond Buttercream

• 1 cup salted butter, room temperature

• 2.5 cups powdered sugar

• 1 tsp almond emulsion

• 2 tbsp milk

• Pink food coloring

Directions

• Cookies
• Preheat oven to 350 degrees
• Cream butter and sugar until light and fluffy
• Add in eggs and almond extract, mix until combined
• Add in baking powder and flour, 1 cup at a time, and mix until combined
• Scoop cookies and bake for 8 minutes. I always recommend under baking! The cookies will continue to cook some after being removed from the oven.
• If you plan to frost cookies, gently press the tops of the cookies while they’re still warm to create a flat surface for frosting. I usually use the bottom of a glass for this. Do not smash you cookies! Just lightly press the top down slightly to create a flat top surface.
• Let cookies cool before adding frosting.
• Buttercream
• Cream butter until light and fluffy.
• Add in 1 cup of powdered sugar until combined
• Add in 1 tbsp of milk and the almond emulsion, mix
• Add in the final 1.5 cup of powdered sugar, cream until combined
• mix in last tbsp of milk
• Frost cookies, enjoy!