Soft-Baked Frosted Almond Sugar Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 4 1/8 cups All-purpose flour
  • 2 tsp Almond extract
  • 1 tsp Baking soda
  • 1 tsp Cream of tarter
  • 1 Pink food coloring
  • 1 cup Powdered sugar
  • 1 tsp Salt
  • 1 Sprinkles, assorted
  • 1 tsp Vanilla
  • 2 cans Vanilla frosting
  • 1 cup White sugar

• Oils & Vinegars

  • 1 cup Oil

• Dairy

  • 2 sticks Butter

Found on thedomesticrebel.com

Description

Ingredients

• 2 sticks butter, softened
• 1 cup oil
• 1 cup white sugar
• 1 cup powdered sugar
• 1 tsp vanilla
• 2 tsp almond extract
• 2 eggs
• 1 tsp baking soda
• 1 tsp cream of tarter
• 1 tsp salt
• 4 cups plus 2 Tbsp all purpose flour
• 2 cans vanilla frosting (or use your favorite vanilla buttercream recipe)
• Pink food coloring
• Assorted sprinkles

Directions

• In the bowl of a stand mixer, cream together the butter, oil, white sugar and powdered sugar until creamy and fluffy, about 2 minutes. Add in the vanilla and almond extracts and the eggs until combined. Lastly, add in the baking soda, cream of tarter, salt and flour and beat slowly until combined. Refrigerate the dough for at LEAST one hour, up to overnight.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or silicone liners. Drop rounded Tablespoonfuls of dough 1-2 apart from one another on the baking sheets and bake for approx. 9-11 minutes, rotating pans halfway through baking time, until golden and set. Cool on the baking sheets for about 10 minutes before transferring to a wire rack. Repeat with remaining dough.
• Allow cookies to cool completely before frosting them. To make the frosting, stir the desired amount of pink food coloring into the vanilla frosting. Fill a piping bag with a closed star tip and pipe or spread the frosting onto the cooled cookies; top with assorted sprinkles. Allow frosting to set for about 15 minutes before serving.