Soft Pink Frosted Sugar Cookies
Thick, soft sugar cookies with a tender center, topped with almond buttercream tinted pink and chilled until the frosting is firm.
Equipment
- Stand mixer or hand mixer
- 2 baking sheets
- Parchment paper
- 1/4 cup cookie scoop
- Wire cooling rack
Ingredients
Main Ingredients
- 1 cup salted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract
- 3 cup all purpose flour spooned and leveled
- 2 tsp baking powder
- ½ cup salted butter softened, for the frosting
- 3 cup powdered sugar
- 1 tsp almond extract for the frosting
- 1-3 tbsp milk add one tablespoon at a time
- 1 pink gel food coloring a few drops
Instructions
Cooking
- Line the pans. Heat the oven to 350 degrees F and line 2 baking sheets with parchment. Cream. Beat 1 cup butter and the granulated sugar for 3 to 4 minutes until pale and fluffy, scraping the bowl once or twice.
- Mix in eggs. Add the eggs one at a time, then the vanilla and 1/2 tsp almond extract, and mix until smooth.
- Add flour. Stir the flour and baking powder together, then mix into the dough on low until it comes together.
- Scoop and press. Roll 1/4 cup balls, set 6 per sheet 2 inches apart, and press each center gently with a glass.
- Bake. Bake 10 to 12 minutes until puffed and no longer shiny in the middle. Cool 8 to 10 minutes on the pan, then on a rack.
- Frost. Beat the remaining butter, powdered sugar, 1 tsp almond extract, milk, and coloring until smooth. Spread on slightly warm cookies, then chill 30 minutes.
Notes
Substitutions: Use unsalted butter plus 1/4 tsp salt in the dough, or swap the almond extract for vanilla.
Tips: Use a scoop for even size and pull the cookies while the centers look slightly underdone.
Storage: Refrigerate frosted cookies up to 5 days. Freeze unfrosted cookies up to 3 months.