That classic bakery flavor
Soft and almondy throughout
Sugar cookies should be
- Thicc and sweet
- Heavy on the frosting
- A transportation back to childhood
- Chilled and served with milk
What you need
Cookies
- 2 3/4 cups flour
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1/3 cup Crisco (plain or butter is fine)
- 3/4 cup sugar
- 1/4 cup powdered sugar
- 1 egg
- 1/2 tsp vanilla
- 1/2 tsp almond extract
- 1 tbsp of half and half
Frosting
- 1/2 cup unsalted butter
- 2 – 2 1/2 cups powdered sugar
- 2 tbsp heavy whipping cream
- 1/4 tsp almond extract
- 3/4 tsp vanilla
- pinch of salt
What to do
1. Using a stand mixer with a paddle attachment, beat the butter, shortening and sugars together until the mix is light and fluffy, about 3 minutes.
2. Add your egg, then vanilla, almond and milk. Mix well to combine.
3. Sift all dry ingredients into the bowl. I like to run the mixer on low for about 4 seconds and then use a spatula to fully incorporate everything.
4. With a large ice cream scoop, scoop your cookies onto a cookie sheet lined with parchment paper. If you are baking them right away, place them about 2 1/2 inches apart. Note: I like to chill my dough for 24 hrs before baking. Its not a requirement, but worth the wait! Cookies turn out extra chewy and flavorful) This cookie dough, yields about 15-18 cookies (depending on size)
5. When ready to bake, preheat oven to 350 degrees. Take a glass or bottom of a measuring cup, spray with cooking spray and smash down your cookies. Dont smash too hard, but just enough to create a small crater for your yummy frosting!
6. Bake for 8-9 minutes. Cookies should not brown and should look slightly under baked. Thats ok! Thats what makes them tender and delicious later.
7. For your frosting, with your stand mixer and paddle attachment, beat the butter for about 2-3 minutes until nice and fluffy. Add your powdered sugar and cream and beat until you get the consistency you like. Add your vanilla and almond extract. Add a pinch of salt to really bring out all the flavors!
8. To frost your cookies. Scoop your frosting onto each cookie and smooth with an offset spatula. **Chill cookies before serving and demolish these bad boys with a big glass of milk!
2. Add your egg, then vanilla, almond and milk. Mix well to combine.
3. Sift all dry ingredients into the bowl. I like to run the mixer on low for about 4 seconds and then use a spatula to fully incorporate everything.
4. With a large ice cream scoop, scoop your cookies onto a cookie sheet lined with parchment paper. If you are baking them right away, place them about 2 1/2 inches apart. Note: I like to chill my dough for 24 hrs before baking. Its not a requirement, but worth the wait! Cookies turn out extra chewy and flavorful) This cookie dough, yields about 15-18 cookies (depending on size)
5. When ready to bake, preheat oven to 350 degrees. Take a glass or bottom of a measuring cup, spray with cooking spray and smash down your cookies. Dont smash too hard, but just enough to create a small crater for your yummy frosting!
6. Bake for 8-9 minutes. Cookies should not brown and should look slightly under baked. Thats ok! Thats what makes them tender and delicious later.
7. For your frosting, with your stand mixer and paddle attachment, beat the butter for about 2-3 minutes until nice and fluffy. Add your powdered sugar and cream and beat until you get the consistency you like. Add your vanilla and almond extract. Add a pinch of salt to really bring out all the flavors!
8. To frost your cookies. Scoop your frosting onto each cookie and smooth with an offset spatula. **Chill cookies before serving and demolish these bad boys with a big glass of milk!
Helpful tips
Here are some important Pro tips by Maude
- Chilling your dough makes a difference in taste. Try to hold out!
- Sweetness levels vary from person to person, so taste your frosting after each 1/2 cup of powdered sugar.
- Try to use pure almond and vanilla, your tastebuds will thank you later!
