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Crumbl Sugar Cookies

These are thick, soft sugar cookies with sweet almond icing - the kind that are almost cake-like but still have that perfect cookie chew. I always keep them chilled since they're meant to be served cold.
prep time15 minutes
cook time13 minutes
resting or cooling time30 minutes
total time58 minutes
Print Recipe

Ingredients

Sugar Cookies

  • 1/2 cup salted butter
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder

Sweet Almond Icing

  • 1/4 cup salted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 tsp almond extract
  • 1-2 Tbsp milk
  • neon pink food coloring, optional

Instructions

  • Preheat oven to 350F.
  • Cream 1/2 cup butter and 1/2 cup granulated sugar for 3-4 minutes until fluffy.
  • Add egg, vanilla extract, and almond extract. Beat until mixed.
  • Add flour and baking powder. Mix until combined.
  • Portion dough into 6 cookies (about 1/3 cup each) and place on cookie sheet.
  • Flatten each portion slightly with your palm, leaving 3 inches between cookies.
  • Bake 11-13 minutes until centers puff up and are no longer glossy but edges remain pale.
  • Cool cookies completely on the sheet.
  • While cookies cool, cream 1/4 cup softened butter until smooth.
  • Add powdered sugar, almond extract, and 1 Tbsp milk. Beat until smooth.
  • Add another Tbsp milk if icing is too thick to spread.
  • Add 2-4 drops pink food coloring if desired.
  • Spread icing generously on cooled cookies.
  • Chill iced cookies in fridge for 30 minutes before serving.

Notes

Serve cold for best texture.