Description
This recipe provides a technical blueprint for recreating the famous oversized, chilled sugar cookies known for their soft, cake-like texture and sweet almond-flavored frosting. By following traditional creaming methods and precise measurements, you can achieve a professional bakery-quality result at home.
Ingredients
- 222g salted butter, room temperature
- 230g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 456g all-purpose flour
- 2 tsp baking powder
- 1/2 cup salted butter, softened
- 321g powdered sugar
- 1 tsp almond extract (for icing)
- 1-2 tbsp milk
- Neon pink food coloring
Instructions
- Preheat your oven to 350°F (175°C) and cream the 222g of room-temperature salted butter and granulated sugar together in a stand mixer for 3 to 5 minutes until pale and fluffy.
- Incorporate the eggs one at a time, followed by the vanilla and almond extracts, beating until the mixture is a smooth emulsion.
- Mix in the all-purpose flour and baking powder on the lowest speed just until the dry ingredients are combined to ensure a tender crumb.
- Portion the dough into 12 large spheres using a #12 scoop, place on a lined cookie sheet, and gently press down to form discs approximately 3/4-inch thick.
- Bake for 11 to 13 minutes until the centers are set and no longer glossy; allow the cookies to cool completely on the sheet to firm up.
- Whisk together the frosting ingredients (softened butter, powdered sugar, almond extract, milk, and food coloring) and spread a thick layer over each cooled cookie, then chill for 30 minutes before serving.
Notes
Always use a digital kitchen scale to measure your flour and sugar, as volume-based measurements can lead to inconsistent results. For the ideal frosting consistency, add the milk half a tablespoon at a time until it is thick enough to hold its shape but smooth enough to spread easily with a spatula.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American