Description
Delight in these soft and fluffy Crumbl-style sugar cookies topped with a smooth and creamy sweet almond icing. Perfectly balanced with a hint of almond extract, these cookies are easy to make and ideal for sharing at gatherings or enjoying as a sweet treat any time.
Ingredients
Scale
Cookie Dough
- 1 cup (222g) salted butter
- 1 cup (230g) granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 3 cups (456g) all-purpose flour
- 2 tsp baking powder
Sweet Almond Icing
- 1/2 cup (111g) salted butter, softened
- 3 cups (321g) powdered sugar
- 1 tsp almond extract
- 1-3 tbsp milk
- Neon pink food coloring, optional
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) to ensure it’s ready when the cookies are shaped and ready to bake.
- Cream Butter and Sugar: In a mixing bowl, beat together 1 cup (222g) of salted butter and 1 cup (230g) of granulated sugar until the mixture becomes light and fluffy, indicating proper aeration for soft cookies.
- Add Eggs and Extracts: Scrape down the sides of the bowl, then add 2 eggs, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract. Beat until fully combined and smooth.
- Incorporate Dry Ingredients: Again, scrape the bowl sides. Add 3 cups (456g) all-purpose flour and 2 teaspoons baking powder. Mix until a consistent cookie dough forms without overmixing.
- Form Cookie Dough Balls: Scoop out 1/4 cup portions of dough and roll each into a ball. Repeat until all dough is portioned. This ensures even baking.
- Flatten Dough Balls: Place dough balls on a baking pan spaced apart to allow spreading. Gently press each ball down in the center using the bottom of a glass or measuring cup to slightly flatten.
- Bake Cookies: Bake in the preheated oven for 9-11 minutes until the centers puff up and the surface loses its glossy shine, signaling doneness.
- Cool Cookies: Allow the cookies to cool on the cookie sheet so they firm up and become easier to transfer without breaking.
- Prepare Sweet Almond Icing: While cookies cool, cream 1/2 cup (111g) softened salted butter until smooth. Gradually beat in 3 cups (321g) powdered sugar, 1 teaspoon almond extract, and 1 to 3 tablespoons milk until the frosting is creamy. Add 4 drops of neon pink food coloring if desired and mix well.
- Frost Warm Cookies: Spread the icing on the still slightly warm cookies. The residual heat will gently melt the frosting, creating a smooth, glossy finish.
- Chill and Serve: Once the icing sets and cookies have fully cooled, place them in the refrigerator to chill before serving. Chilling enhances texture and flavor.
Notes
- Use salted butter for both the dough and icing to add a subtle depth of flavor.
- The neon pink food coloring in the icing is optional but creates a fun, vibrant look.
- Flattening the dough balls before baking helps cookies spread evenly and bake uniformly.
- Chilling the cookies after icing improves the texture and flavor balance.
- Adjust milk amount in icing gradually for desired consistency—less for thicker, more for spreadable.
