Cookies Etc.

Pink Sugar Cookies

Big, soft, thick sugar cookies with almond extract and pink almond buttercream.

Ingredients

Cookies:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cornstarch
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Frosting:

• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tablespoons heavy cream or milk
• 1/2 teaspoon almond extract
• Pink gel food coloring, a small amount

Directions

1. Beat the butter and sugar together until light and fluffy, about 2-3 minutes.
2. Beat in the egg, vanilla, and almond extract until fully combined.
3. In a separate bowl, whisk the flour, cornstarch, baking soda, and salt. Gradually add to the butter mixture, mixing until just combined.
4. Cover and chill the dough at least 30 minutes, or overnight. This keeps the cookies thick instead of spreading thin.
5. Preheat the oven to 325°F and line a baking sheet with parchment paper.
6. Scoop the dough into large balls, about 3 oz (85 grams) each, spaced well apart.
7. Bake about 15 minutes, until the edges are just set but the center still looks slightly underdone. They finish setting as they cool.
8. Let the cookies cool completely on the baking sheet before frosting.
9. Frosting: beat the butter until smooth, then gradually add the powdered sugar, alternating with the cream or milk, until light and fluffy. Mix in the almond extract and a little food coloring until pale pink.
10. Spread a generous layer of frosting on each cooled cookie. Store in an airtight container.

Notes

• Weigh the dough balls for even, thick cookies.
• The almond extract is what gives these their signature flavor.