Description

Recreate the iconic bakery-style treat at home with these thick, soft sugar cookies featuring a signature pink almond frosting. This no-chill recipe yields massive, pillowy cookies that perfectly balance sweet almond notes with a hint of salt.

Ingredients

1 cup salted butter, softened
1 1/4 cups granulated sugar
2 large eggs
1 tsp vanilla extract
1 tsp almond extract
1 tsp baking powder
3 cups all-purpose flour
1/2 cup salted butter, softened (for frosting)
3 cups powdered sugar
1/2 tsp almond extract (for frosting)
2-3 tbsp milk
Neon pink food coloring

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Instructions

Preheat oven to 350°F (175°C) and line cookie sheets with parchment paper.
In a large bowl or stand mixer, cream together the salted butter and granulated sugar for about three minutes until light and fluffy.
Mix in the eggs one at a time, followed by the vanilla and almond extracts, scraping down the sides as needed.
Add the flour and baking powder, mixing on low speed until just incorporated; do not overmix.
Use a large cookie scoop to portion out 1/3 cup of dough, placing six on each sheet and gently flattening into thick disks with your palm.
Bake for 11 to 13 minutes until the centers are puffed and no longer shiny, ensuring the edges do not brown.
Allow cookies to cool completely on the baking sheet to firm up before frosting.
While cookies cool, whip the frosting butter until smooth, then gradually beat in powdered sugar, almond extract, milk, and pink food coloring.
Spread a generous swirl of frosting onto each cooled cookie and place in the refrigerator to chill before serving.

Notes

To achieve the signature dense texture, ensure the cookies are completely chilled in the refrigerator after frosting. If the frosting appears too thin, add more powdered sugar a tablespoon at a time until it reaches a pipeable consistency.

Prep Time: 15 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American