👉 CrumblCookies – Recipes on a Budget

I consider this a cheap meal

. Crumbl Cookies can add up and the pink sugar cookie is on a vaca. I tried a copycat recipe and it’s pretty amazing. It’s also dangerous because now I’m going to spread almond buttercream on anything that will stand still

. I made them smaller than the recipe and didn’t care about frosting presentation as these were a trial run.

Sugar Cookies:

1 cup salted butter

1 cup granulated sugar

2 eggs

1 tsp vanilla extract

1/2 tsp almond extract

3 cups all purpose flour

2 tsp baking powder

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

Almond Frosted Sugar Cookie Bites

Ingredients:

For the Sugar Cookies:

1/2 cup salted butter, softened (to replace 1 cup)
1/2 cup granulated sugar (to replace 1 cup)
1 egg
1/2 tsp vanilla extract (halved from original)
1/4 tsp almond extract (halved from original)
1 1/2 cups all-purpose flour (halved from original)
1 tsp baking powder (halved from original)

For the Sweet Almond Icing:

1/4 cup salted butter, softened (to replace 1/2 cup)
1 1/2 cups powdered sugar (halved from original)
1/2 tsp almond extract (halved from original)
1-2 tbsp milk (reduced from original)
Neon pink food coloring (optional)

Instructions:

1. Preparing the Sugar Cookies:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg, vanilla extract, and almond extract until well combined.
In a separate bowl, sift together the flour and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Roll the dough into small balls, about 1 inch in diameter, and place them onto the prepared baking sheet.
Flatten each ball slightly with the back of a spoon or fork.
Bake for 8-10 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

2. Making the Sweet Almond Icing:

In a mixing bowl, cream the softened butter until smooth.
Gradually add the powdered sugar, almond extract, and 1 tablespoon of milk. Beat until smooth and creamy. If the icing is too thick, add more milk, 1 teaspoon at a time, until you reach your desired consistency.
If using, add a few drops of neon pink food coloring to achieve the desired shade of pink, mixing until evenly distributed.

3. Frosting the Cookies:

Once the cookies are completely cooled, spread a small amount of the almond icing onto each cookie using a butter knife or offset spatula.
Allow the icing to set for about 15-20 minutes before serving or storing.

4. Serving: