Pink Sugar Cookies (Printable Version)
Soft sugar cookies with pink almond frosting
# Ingredient List:
→ For the Cookies
01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 large egg
04 - 2 teaspoons pure vanilla extract
05 - 1/2 teaspoon almond extract
06 - 2 1/2 cups all-purpose flour
07 - 1/2 teaspoon baking powder
08 - 1/2 teaspoon salt
→ For the Pink Frosting
09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered sugar, sifted
11 - 1–2 tablespoons milk or heavy cream
12 - 1/2 teaspoon almond extract
13 - 1/2 teaspoon pure vanilla extract
14 - Pinch of salt
15 - Pink gel food coloring
# How to Make:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large mixing bowl, cream together butter and sugar until light and fluffy, about 2–3 minutes.
03 - Beat in the egg, vanilla extract, and almond extract until combined.
04 - In a separate bowl, whisk together flour, baking powder, and salt.
05 - Gradually add dry ingredients to wet ingredients, mixing just until combined. Do not overmix.
06 - Scoop out dough (about 2 tablespoons per cookie) and roll into balls. Place spaced apart on prepared baking sheets.
07 - Slightly flatten each dough ball with your palm or the bottom of a glass to create thick, round disks.
08 - Bake for 10–12 minutes, or until edges are set and centers look just barely done. Do not overbake.
09 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - In a medium bowl, beat butter until creamy. Gradually add powdered sugar, mixing until smooth.
11 - Add almond extract, vanilla extract, salt, and 1 tablespoon milk or cream. Beat until fluffy. Add more milk as needed for a spreadable consistency.
12 - Mix in a few drops of pink gel food coloring until desired color is reached.
13 - Once cookies are fully cooled, generously frost each cookie with the pink frosting. Let set before serving.
# Expert Tips:
01 -
- The almond forward frosting hits differently than plain vanilla, giving you that signature bakery flavor without the line
- These cookies stay soft for days thanks to precise baking time and butter ratios
02 -
- Overbaking by even one minute ruins the soft texture, so pull them when edges look barely set
- The dough might feel slightly sticky but that moisture is exactly what keeps cookies tender
03 -
- Weigh your flour instead of scooping directly, as packed flour makes cookies dry
- Freeze unfrosted baked cookies for up to a month and frost fresh when needed