Almond Sugar Cookies (With The Ultimate Frosting) Recipe

One of the most popular Crumbl cookies is a sugar cookie with pink-tinted, almond-flavored frosting. The almond sugar cookies in this recipe are somewhat reminiscent of Crumbl's Pink Sugar ones, although they have some almond flavoring in the cookie dough, as well. Also, the frosting isn't pink, although a few drops of red food coloring could easily remedy that situation if you like a colorful cookie. Recipe developer Jessica Morone, however, prefers hers to be more monochromatic, explaining, "I think these are so pretty without coloring added."

As Morone tells us, "I love these cookies because they are so soft and pillowy." She describes the almond flavor as "light" and says she feels that "the frosting using both vanilla and almond extract gives [the cookies] a better, more subtle flavor than just using almond extract alone." These cookies are quite easy to make, too, and they only call for standard ingredients that you may already have in your fridge and pantry.

To make the cookie dough, you will need butter, sugar, an egg, flour, baking soda, salt, and almond extract. For the frosting, you will need powdered sugar, vanilla, and milk, as well as some sliced almonds to scatter over the top of the cookies.

When you're ready to get started with the cookie-making, set the oven to 350 F. Now cream ¾ cup (a stick and a half) of butter with the sugar until the mixture looks light and fluffy. Stir in the egg and a teaspoon of the almond extract. Combine the flour with the baking soda and ¼ teaspoon salt, then stir this dry blend into the egg mixture.

Scoop out about 1 ½ tablespoons of dough — Morone says this is equivalent to a medium cookie scoop, so you can use one of these instead if you have one in your arsenal. Plop the dough onto a cookie sheet, then repeat the process with the next cookie, placing it 2 to 3 inches from the first. Once you've filled up the first cookie sheet, start in on a second one. When you're done scooping, you should have about 24 cookies in all. Morone does say, "You can make them smaller or larger," adding that smaller cookies will require a minute or two less in the oven, while larger ones will require a minute or two more.

Flatten the cookies slightly using the palm of your hand or the bottom of a drinking glass. Bake them (if standard-sized) for 10 to 12 minutes. Once they're done, they should be golden-colored around the edges. Let the cookies cool before you try to frost them.

You can make the frosting as the cookies cool, although Morone says that you can also make it up to a day ahead of time and keep it in the refrigerator if this is more convenient. To make it, simply beat the rest of the butter until it looks creamy, then stir in the powdered sugar, milk, and vanilla along with the remaining almond extract. Beat the frosting until it looks smooth.

Once the cookies are cool, you can either spread them with frosting or dip them into it, instead. Finish them off with a sprinkling of sliced almonds.

If you store these cookies in an airtight container, Morone says they should stay reasonably fresh for about 5 days. If you won't be eating them quite so quickly, though, she tells us, "They also freeze well."