Soft, chewy, sweet. This classic bakery style sugar cookie has a subtle almond flavor and is topped with an almond buttercream.
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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…
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
3.5 cups powdered sugar
1 tsp almond emulsion
2 tbsp milk
Pink food coloring
Frosting
4
servings30
minutes40
minutes300
kcal1 cup salted butter, room temperature
1 cup granulated sugar
2 eggs
1 tsp almond emulsion
2 tsp baking powder
3 cups flour
1 cup salted butter, room temperature
2.5 cups powdered sugar
1 tsp almond emulsion
2 tbsp milk
Pink food coloring
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