Description

Recreate the iconic bakery experience with these thick, dense sugar cookies featuring a signature almond-infused pink icing. This scientifically-balanced recipe ensures a cake-like crumb and a stable, pipeable frosting that is best enjoyed chilled for the ultimate texture.

Ingredients

1 cup (222g) salted butter, cool
1 cup (230g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 cups (456g) all-purpose flour
2 teaspoons baking powder
1/2 cup (111g) softened salted butter
3 cups (321g) powdered sugar
1 teaspoon almond extract
1-3 tablespoons milk
2-4 drops neon pink food coloring

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Instructions

Preheat oven to 350°F (177°C).
Cream 1 cup salted butter and 1 cup granulated sugar in a stand mixer for 3-5 minutes until light and fluffy.
Add eggs, vanilla, and 1/2 teaspoon almond extract, beating until fully emulsified.
Reduce mixer speed to low and gradually mix in 3 cups flour and 2 teaspoons baking powder until white streaks disappear.
Portion dough into 12 mounds using a #12 scoop and flatten gently to 1-inch thickness.
Bake for 11-13 minutes until puffed and matte; do not let the edges brown.
Allow cookies to cool completely on the baking sheet.
Make the icing by creaming 1/2 cup softened butter, then adding powdered sugar, 1 teaspoon almond extract, milk, and pink food coloring.
Frost each cooled cookie generously and refrigerate for at least 30 minutes before serving.

Notes

For the most accurate results, use a kitchen scale to measure the flour and butter by weight. Ensure your cookies are completely cold before frosting to prevent the icing from losing its structure, and always store them in the refrigerator to maintain that classic chilled mouthfeel.

Prep Time: 20 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American