Directions

• Sugar Cookie Dough
• -First make the cookie dough. In a mixing bowl, cream together the butter and sugar until they are fluffy.
• -Scrape the sides of your bowl and add in the eggs and the vanilla and almond extracts. Mix on medium high speed for approximately 3 minutes until all the ingredients incorporate.
• -While these ingredients are mixing, combine all the dry ingredients; in a bowl add the all purpose flour, baking powder and salt, and whisk to combine.
• -Return to the butter+egg mixture and turn off the mixer, scrape the sides of the bowl and add in the dry ingredients. Slowly turn on the mixer and allow the dough to form for approximately 3 minutes. Make sure to keep the mixer on low speed. The dough will start to slowly come together, the dough is ready when it no longer sticks to your hands. Stop the mixer and test a small ball of dough by rolling it in your hands. The dough will however stick to the sides of the bowl just a bit.
• -After your dough is done, place it in an air tight container or cover your bowl with a kitchen towel and set aside for later.
• Pink Almond Frosting
• -In a bowl, add in all the ingredients; butter, powdered sugar, almond extract, milk, and food coloring.
• -Mix on low speed and when the ingredients incorporate, bump the speed up to medium and allow the frosting to fluff up, this will take approximately 4 minutes (you will notice that the frosting will double in size and become fluffy)
• -When your frosting is ready, place it in an airtight container and set aside for later.
• Baking the Cookies
• -Preheat your oven to 350 F, while your oven is preheating, begin to work on portioning out your cookies.
• -Use a 1/4 cup measure to scoop out your cookie dough. You should be able to get 12 equal dough balls using this scoop. If you have a tiny bit of cookie dough left, divide it equally into the 12 balls of dough.
• -Line a baking sheet with parchment paper.
• -Take one ball of dough at a time and place them in between the palms of your hands and roll them into smooth balls, continue to do this for all of them. Place 6 dough balls per baking sheet.
• -Once you have placed all the dough balls in the baking sheets, take the same 1/4 cup and squish down the balls in the center, your cookies should look flat and cracked on the edges.
• -When you have flattened all the cookies, bake one pan at a time, bake the cookies for 12 minutes, you will notice that at this time the centers of the cookies will become puffy, and your kitchen will start to smell amazing, that means the cookies are ready to come out of the oven.
• -Allow them to cool on the pan for at least 15 minutes, once the cookies have cooled, use a spatula or a spoon to lather on the frosting on top, don’t worry about them looking perfect, the less perfect they look the more they will resemble the Crumbl Cookies, enjoy! You can certainly place these in the refrigerator to chill or eat them straight away, they’re delicious either way!