Iced Sugar Cookie


  • Sugar cookies
    • ½ cup butter (softened)
    • ¼ cup oil
    • ½ cup granulated sugar
    • 2 tablespoons powdered sugar
    • 1 egg (room temperature)
    • ½ teaspoon vanilla extract
    • ¼ teaspoon almond extract
    • 2 1/3 cups flour
    • ¼ teaspoon cream of tartar
    • ¼ teaspoon salt
    • 1 teaspoon baking powder
  • Pink sugar almond icing
    • ½ cup butter (softened)
    • 2 cups powdered sugar
    • 2 tablespoons heavy cream (cold)
    • ¼ teaspoon almond extract (use another ¼ teaspoon if you want more almond flavor)
    • 1 teaspoon vanilla extract
    • Pink gel food coloring


Preheat the oven to 350° F then line a baking sheet with parchment paper and set aside.

Cream the butter, oil, sugar and powdered sugar in a large mixing bowl or a stand mixer until light and fluffy.

Add the egg, vanilla extract and almond extract to the creamed butter mixture and mix until combined.

Add the flour, salt, cream of tartar and baking powder and mix until combined, using a large cookie scoop, ¼ cup, scoop out eight equally-sized cookie balls, place on the prepared baking sheet then using your hand flatten to about ½ inch in thickness.

Bake for 9-10 minutes then cool on the baking sheet for at least 20 minutes before transferring to a wire rack fully before frosting. Don't worry if the cookies look underbaked, they will continue baking as they cool.

Pink Almond Sugar Cookie Frosting

In a large bowl or in a stand mixer bowl using a paddle attachment, cream the butter, powdered sugar, vanilla extract and almond extract until well combined.

Add in the heavy cream and beat on medium speed until light and fluffy.

Add in a tiny bit of pink gel food coloring using a toothpick, mix, then check the color. Add more if you want something brighter.

Generously spread the almond sugar cookie frosting on the chilled cookies and serve or chill some more before serving.

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