Pink Sugar Cookie
A classic almond sugar cookie topped with a silky pink swoop of real almond frosting.
Equipment
Ingredients
Cookie Dough
unsalted butter (softened)
113 g
granulated sugar
100 g
large egg
1 piece
almond extract
5 ml
vanilla extract
5 ml
all-purpose flour
240 g
baking powder
5 g
salt
3 g
Almond Frosting
unsalted butter (softened)
115 g
powdered sugar
240 g
almond extract
5 ml
whole milk
30 ml
pink food coloring
1 drop
Instructions
Preheat oven
Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
Cream butter and sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add egg and extracts
Beat in the egg, almond extract, and vanilla extract until well combined.
Combine dry ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Mix dough
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Form cookies
Scoop dough into balls and place on prepared baking sheet, spacing 5cm apart.
Bake cookies
Bake for 12-15 minutes until edges are lightly golden.
Cool cookies
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Make almond frosting
Beat butter until creamy, then gradually add powdered sugar. Add almond extract, milk, and pink food coloring until smooth and spreadable.
Frost cookies
Once cookies are completely cool, frost with a silky swoop of pink almond frosting.
Original recipe
Storage
Store in an airtight container. Frosted cookies should be refrigerated if storing longer than 2 days.
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