Sugar Cookies Sweet Almond Icing

Certainly! Here’s the full recipe for Sugar Cookies with Sweet Almond Icing:

Sugar Cookies:


  • 1 cup salted butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 3 cups all-purpose flour
  • 2 tsp baking powder


  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Cream Butter and Sugar:
    • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add Eggs and Extracts:
    • Beat in the eggs, one at a time, ensuring each is fully incorporated. Add the vanilla extract and almond extract, mixing well.
  4. Combine Dry Ingredients:
    • In a separate bowl, whisk together the all-purpose flour and baking powder.
  5. Mix Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Chill the Dough:
    • Wrap the cookie dough in plastic wrap and chill it in the refrigerator for at least 1 hour or until firm.
  7. Roll and Cut Cookies:
    • On a floured surface, roll out the chilled dough to your desired thickness. Use cookie cutters to cut out shapes.
  8. Bake:
    • Place the cut-out cookies on the prepared baking sheets and bake in the preheated oven for 8-10 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Sweet Almond Icing:


  • 1/2 cup salted butter, softened
  • 3 cups powdered sugar
  • 1 tsp almond extract
  • 1-3 tbsp milk
  • Neon pink food coloring (optional)


  1. Prepare the Icing:
    • In a mixing bowl, beat the softened butter until creamy.
  2. Add Powdered Sugar and Extract:
    • Gradually add the powdered sugar and almond extract to the butter, mixing well after each addition.
  3. Adjust Consistency:
    • Add milk, one tablespoon at a time, until the icing reaches your desired consistency. It should be thick enough to spread but not too runny.
  4. Optional Pink Coloring:
    • If desired, add a few drops of neon pink food coloring to achieve the signature pink color. Mix until the color is evenly distributed.
  5. Ice the Cookies:
    • Once the cookies are completely cooled, spread or pipe the sweet almond icing onto each cookie.
  6. Let the Icing Set:
    • Allow the icing to set before serving or storing the cookies.

These homemade sugar cookies with sweet almond icing provide a delightful treat, and making them at home is a budget-friendly alternative to buying from a bakery. Enjoy your delicious and cost-effective cookies!

Certainly! Here are some common questions related to Sugar Cookies with Sweet Almond Icing along with their answers:

  1. Can I use unsalted butter instead of salted butter in the sugar cookie recipe?
    • Yes, you can use unsalted butter. If you do, consider adding a pinch of salt to the dry ingredients to maintain the balance of flavors.
  2. How long should I chill the sugar cookie dough in the refrigerator?
    • It’s recommended to chill the cookie dough for at least 1 hour. This helps firm up the dough and prevents the cookies from spreading too much during baking.
  3. Can I make the sugar cookie dough ahead of time and refrigerate it overnight?
    • Yes, you can refrigerate the cookie dough overnight. Just make sure it’s tightly wrapped in plastic wrap to prevent it from drying out.
  4. What’s the best way to roll out the sugar cookie dough without it sticking to the rolling pin?
    • Dust the rolling pin and work surface with flour to prevent sticking. You can also roll out the dough between two sheets of parchment paper.
  5. How thick should I roll out the sugar cookie dough?
    • The thickness depends on your preference, but a common range is 1/4 to 1/2 inch. Thicker cookies will be softer, while thinner ones will be crisper.
  6. Can I freeze the sugar cookie dough for later use?
    • Yes, you can freeze the cookie dough. Shape it into a disc, wrap it tightly in plastic wrap, and place it in a freezer bag. Thaw in the refrigerator before using.
  7. How can I prevent the sugar cookies from becoming too crispy?
    • To maintain a softer texture, avoid overbaking. Remove the cookies from the oven when the edges are lightly golden. They will continue to set as they cool.
  8. Can I use other flavors besides almond in the icing?
    • Yes, you can customize the icing flavor. Popular alternatives include vanilla, lemon, or even a hint of coconut extract.
  9. What’s the purpose of adding milk to the icing, and how much should I use?
    • Milk is added to achieve the desired consistency of the icing. Start with 1 tablespoon and add more as needed until it’s easy to spread but not too runny.
  10. How long does it take for the sweet almond icing to set on the cookies?
    • The icing will begin to set after about 1-2 hours. For a completely firm finish, it’s best to let the cookies sit overnight.
  11. Can I store the iced sugar cookies at room temperature?
    • Yes, you can store the cookies at room temperature in an airtight container. Just make sure the icing is fully set before stacking them.
  12. How do I prevent the colors in the neon pink food coloring from bleeding into the icing?
    • Allow the base layer of icing to set completely before adding colored details. This prevents bleeding and ensures clean, defined lines.
  13. Can I double the recipe to make more cookies?
    • Yes, you can double the recipe to make a larger batch. Just be sure to adjust the quantities accordingly and consider the capacity of your mixing equipment.