Prep Time: 25 Mins
Cook Time: 8 Mins
Total Time: 33 Mins
½ cup of softened butter
¼ cup of oil
½ cup of granulated sugar
2 tbsp powdered sugar
1 egg at room temperature
½ tsp vanilla extract
¼ sp almond extract
2 ⅓ cups of flour
¼ tsp cream of tartar optional, so if you don’t have it no worries!
¼ tsp salt
1 tsp baking powder
Pink sugar cookie almond icing
½ cup of softened butter
2 cups of powdered sugar
2 tbsp heavy cream Cold
¼ tsp almond extract, Use another ¼ tsp if you want more almond flavor
1 tsp vanilla extract
Pink gel food coloring
1. Preheat oven to 350° Fahrenheit and prepare a baking sheet with parchment paper.
2. Mix butter, sugar, oil, and powdered sugar in a large bowl or mixer.
3. Then, combine the creamed butter mixture with the egg, vanilla extract, and almond extract.
4. Add flour, salt, cream of tartar, and baking powder and mix until combined. Using a large cookie scoop (a
quarter cup or four tbsp), scoop out nine cookie balls of similar size, lay them on the prepared baking sheet,
and then flatten them with your hand to a thickness of approximately half an inch.
5. Bake for 9-10 minutes, let cool for 20 minutes on the baking sheet, then completely move to a wire rack
before icing. When the cookies cool, they will continue to bake even if they appear underbaked.
Make the pink almond sugar cookie frosting
6. Combine the butter, vanilla extract, powdered sugar, and almond extract in a large bowl.
7. Beat on medium speed while adding the heavy cream until frothy and light.
8. Add a tiny amount of pink gel food coloring with a toothpick, stir, and then evaluate the color. For a
brighter result, increase the amount.
9. Spread the almond sugar cookie icing liberally on the cooled cookies and serve or chill again before to
How to store these cookies?
1. Refrigerate the iced sugar cookies for up to 7 days.
2. Alternatively, they can be airtightly frozen for up to two months. Simply place them in freezer overnight to
defrost before eating.
Make sure to use room temperature ingredients for this recipe
3. The ingredients for these cookies must be at room temperature, because that will affect how flat the cookies get when you smash them! Don’t flatten your cookies too much
4. Smashed cookies should be no less than a third of an inch and a half in thickness. They will remain very
soft and will melt in your mouth in the middle as a result!
Let your cookie cool fully before topping them with the frosting
5. Make sure your cookies are completely cold before icing them, otherwise the frosting may melt, resulting in a soupy mess and unappealing cookies!