I’m certain that when desserts are pink, they somehow taste better. I don’t have any hard evidence for this theory, but looking at my dessert choices (such as these Chocolate Chip Beet Cupcakes, Ombre Layer Cake and Pink and Blue(berry) Shortbread Cookies) my taste buds certainly agree. Even savory dishes such as this Goat Cheese Beet Dip just taste better with a vibrant pink hue.
These Soft Almond Sugar Cookies are reminiscent of the large pink cookies from coffee stands. Soft, fluffy and buttery, the almond flavor gives them a pleasant twist. Shaved almonds are sprinkled on top to give a slight crunch. While the red food coloring in the frosting is completely optional, the pink frosting takes these cookies from delicious to delicious and adorable.
What You’ll Need (recipe adapted from My Life as a Mrs)
4 1/2 cups all-purpose flour
4 1/2 tsp. baking powder
1 tsp. salt
1 1/2 cups (3 sticks) butter, room temperature
1 1/2 cups sugar
3 eggs
1 Tbs. almond extract
Shaved almonds for topping (optional)
Frosting:
1 cup (2 sticks) butter, room temperature
3 cups powdered sugar
1 tsp. almond extract
1-2 Tbs. milk
1/2 tsp. salt
Red food coloring (optional)
ONE: In a large bowl, sift together flour, baking powder and salt. Whisk to combine and set aside.
TWO: Using a stand mixer or handheld mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time and allow to thoroughly combine between each addition. Add vanilla extract and blend to thoroughly combine, scraping down the side of the bowl as necessary.
THREE: On low speed, add the dry ingredients slowly until just incorporated. Cover the bowl and chill the dough for at least one hour.
FOUR: Once chilled, heat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mat. Scoop out slightly less than a quarter cup of dough and roll into a smooth ball. Gently press the balls to slightly flatten. Place on the baking sheet at least 2-3 inches apart. Allow to bake for 10-12 minutes, or until the edges are very slightly golden. Do not overbake!
FIVE: Remove from oven and allow to cool for several minutes on the baking sheet, then transfer to a cooling rack. Allow to fully cool.
FROSTING: While the cookies cool, time to make the frosting! Using a stand mixer or hand mixer, whip the butter until soft and smooth. On slow speed, add the powdered sugar 1/2 cup at a time. Add the almond extract and salt and blend until fully incorporated. Add the milk as necessary. If you like a thinner frosting, feel free to add more milk one tablespoon at a time. Add red food coloring if desired, drop by drop until a soft pink color is achieved.
SIX: Once the cookies have fully cooled, spread a thick layer of frosting onto the cookies. Sprinkle shaved almonds on top if desired and enjoy!
What is your favorite colorful dessert? I can’t wait for summer; I would love to make some vibrant berry pies soon!
Soft Almond Sugar Cookies
Ingredients
- 4 1/2 cups all-purpose flour
- 4 1/2 tsp. baking powder
- 1 tsp. salt
- 1 1/2 cups 3 sticks butter, room temperature
- 1 1/2 cups sugar
- 3 eggs
- 1 Tbs. almond extract
- Shaved almonds for topping optional
Frosting:
- 1 cup 2 sticks butter, room temperature
- 3 cups powdered sugar
- 1 tsp. almond extract
- 1-2 Tbs. milk
- 1/2 tsp. salt
- Red food coloring optional
Instructions
- In a large bowl, sift together flour, baking powder and salt. Whisk to combine and set aside.
- Using a stand mixer or handheld mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time and allow to thoroughly combine between each addition. Add vanilla extract and blend to thoroughly combine, scraping down the side of the bowl as necessary.
- On low speed, add the dry ingredients slowly until just incorporated. Cover the bowl and chill the dough for at least one hour.
- Once chilled, heat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mat. Scoop out slightly less than a quarter cup of dough and roll into a smooth ball. Gently press the balls to slightly flatten. Place on the baking sheet at least 2-3 inches a part. Allow to bake for 10-12 minutes, or until the edges are very slightly golden. Do not over bake!
- Remove from oven and allow to cool for several minutes on the baking sheet, then transfer to a cooling rack. Allow to fully cool.
- Frosting: While the cookies cool, time to make the frosting! Using a stand mixer or hand mixer, whip the butter until soft and smooth. On slow speed, add the powdered sugar 1/2 cup at a time. Add the almond extract and salt and blend until fully incorporated. Add the milk as necessary. If you like a thinner frosting, feel free to add more milk one tablespoon at a time. Add red food coloring if desired, drop by drop until a soft pink color is achieved.
- Once the cookies have fully cooled, spread a thick layer of frosting onto the cookies. Sprinkle shaved almonds on top if desired and enjoy!
