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!
- 4½ cups all-purpose flour
- 4½ tsp. baking powder
- 1 tsp. salt
- 1½ cups (3 sticks) butter, room temperature
- 1½ cups sugar
- 3 eggs
- 1 Tbs. almond extract
- Shaved almonds for topping (optional)
- 1 cup (2 sticks) butter, room temperature
- 3 cups powdered sugar
- 1 tsp. almond extract
- 1-2 Tbs. milk
- ½ tsp. salt
- Red food coloring (optional)
- 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 ½ 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!
Oh my goodness! Beautiful photography! The contrast of the pink frosting and Tiffany blue bowl against marble?!!!…is SO awesome!
Hi Penny!
Thank you so much for saying so! It means a lot to us. We love the way the pink frosting looks too! 🙂
-Kelsey with Bramble Berry
I emphatically agree that desserts taste best when pink!!! One of my favorite desserts ever is my grandma’s sugar cookies. These sound delicious with the almond extract! –Okay, this is random to ask on this post, but if you would ever be able to come up with a recipe for volumizing hair mousse (not moisturizing) I would forever be filled with gratitude! 🙂 🙂
Hi Natalie!
I love sugar cookies! My mom has an awesome sugar cookie recipe as well. Also, thanks so much for the suggestion! We will definitely keep that in mind for future posts. 🙂
-Kelsey with Bramble Berry
Oh my god, I just wrote this whole post with the recipe and something glitched at the end and lost it all! Grrrrrr…
Here it is again. 🙂
1-1/2 cups crushed vanilla wafers (about 40 wafers)
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, melted
2 packages (3 oz each) strawberry gelatin
1 cup boiling water
1 package (16 oz) frozen sweetened sliced strawberries, thawed
1 can (14oz) sweetened condensed milk
1 carton (12 oz) frozen Cool Whip, thawed
In a bowl, combine the wafer crumbs, sugars and butter; press into an ungreased 13x9x2 dish. Refrigerate for 30 minutes.
Meanwhile, in a large bowl, dissolve gelatin in boiling water. Stir in strawberries and milk. Refrigerate for 30 minutes or until partially set. Fold whipped topping into strawberry mixture. Spread over prepared crust. Refrigerate for 3 hours or until set. Cut into squares.
Enjoy!!!
Also, I recommend to make it exactly as written the first time, so you can see what it’s supposed to be like.
Here are a few tips:
If you don’t have frozen strawberries, you can use fresh ones that you’ve sliced and sugared overnight, so they release their juices.
If you don’t have vanilla wafers, you can use other cookies.
Or even use your favorite crust.
And I have also made the filling before and put it in ice cream cones, and let it set. It’s a great individual serving for kids for example.
Of course, it’s best just the way it is. 🙂
Hi Martina!
That sounds so delicious! It sounds like it would be very fluffy and sweet. 🙂
-Kelsey with Bramble Berry
Thank you! It sounds awesome. 🙂
Heather, if you try it, please let me know how you like it! But I bet you’ll love it! 🙂
I love tres leches cake for dessert, my kids like for me to make it on their birthdays and pretty anytime they’re able to convince me to make it, lol 🙂 I top it with whipped cream, strawberries and sometimes blue berries.
Hi Marleny!
I love tres leches cake! It’s so creamy and sweet. I imagine the fruit on top adds some fun color and freshness. 🙂
-Kelsey with Bramble Berry
One of mine is, actually, also pink. 🙂
It’s Strawberry Cream cake and very much requested at my house. As a matter of fact, my son asked for that cake for his 12th birthday next week!
If you are interested, I’ll post the recipe. 🙂
Martina,
Sounds Yummy! Recipe please. 🙂
Heather
Hi Martina!
That sounds so delicious!
-Kelsey with Bramble Berry