Description
Delicious, soft cookies topped with signature pink icing, perfect for any occasion.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon cream of tartar
- Pink frosting (store-bought or homemade) for decoration
- Sprinkles for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cream of tartar. Set aside.
- In a large mixing bowl, cream the softened butter with the granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Beat in the egg, vanilla extract, and almond extract until fully incorporated.
- Gradually add the dry mixture to the wet mixture and beat on low speed until just combined.
- Scoop rounded balls of dough onto parchment-lined baking sheets, leaving space between each cookie.
- Bake for 10-12 minutes until lightly golden at the edges but soft in the center.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks.
- Once cooled, spread pink frosting on top and add sprinkles if desired.
- Enjoy or store properly for later!
Notes
To keep cookies fresh, store in an airtight container at room temperature for 3-4 days, refrigerate for a week, or freeze for up to 2 months.