This recipe makes delicious pink sugar cookies with a sweet almond buttercream frosting. The original recipe was adapted to make smaller cookies, and the frosting application was kept simple for this trial run.
Yields: Approximately 2-3 dozen smaller cookies (depending on size)
Prep time: 30 minutes
Chill time: 1 hour (minimum)
Bake time: 8-10 minutes per batch
Ingredients :
- For the Sugar Cookies:
- 1 cup (2 sticks) salted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- For the Sweet Almond Icing:
- ½ cup (1 stick) salted butter, softened
- 3 cups powdered sugar
- 1 teaspoon almond extract
- 1-3 tablespoons milk (start with 1 and add more as needed)
- Neon pink food coloring (optional)
Instructions :
Cookies:
- Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This can be done with a stand mixer, hand mixer, or by hand.
- Add eggs and extracts: Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
- Combine dry ingredients: In a separate bowl, whisk together the flour and baking powder.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Chill the dough: Cover the dough and refrigerate for at least 1 hour, or preferably longer (even overnight). This chilling time is crucial for preventing the cookies from spreading too much during baking.
- Preheat and prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape the cookies: Scoop or roll the dough into small balls (about 1-2 tablespoons each, depending on how small you want them). Place the cookies on the prepared baking sheets, leaving some space between them. If desired, you can gently flatten the cookies slightly with the bottom of a glass.
- Bake: Bake for 8-10 minutes, or until the edges are lightly golden. Be careful not to overbake, as these cookies are best when slightly soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Frosting:
- Cream butter: In a large bowl, cream the softened butter until smooth and creamy.
- Add powdered sugar and extract: Gradually add the powdered sugar, mixing on low speed at first to prevent a cloud of sugar. Then, increase the speed to medium and beat until light and fluffy. Stir in the almond extract.
- Adjust consistency: Add the milk, one tablespoon at a time, until the frosting reaches your desired consistency. You want it to be spreadable but not too runny.
- Add color (optional): If you want pink frosting, add a few drops of neon pink food coloring and mix until the color is evenly distributed.
- Frost the cookies: Once the cookies are completely cooled, frost them with the almond buttercream. You can use a knife, piping bag, or even just a spoon.
- Tips and Variations:
- For a more intense pink color: Use gel food coloring, as it is more concentrated than liquid food coloring.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days.
- Freezing: You can freeze the unbaked cookie dough balls for up to 3 months. Bake them from frozen, adding a few extra minutes to the baking time.
- Cookie size: Adjust the size of the cookie dough balls to make larger or smaller cookies. Keep in mind that baking times will vary slightly depending on the size.
- Frosting variations: You can adjust the amount of almond extract or milk to your liking. You can also add other flavorings, such as vanilla or a pinch of salt.
- Enjoy your delicious copycat Crumbl pink sugar cookies!
