Sugar Cookies With Caramel Frosting

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 3 cups All-purpose flour
  • 1/2 tsp Almond extract
  • 2 tsp Baking powder
  • 1/2 cup Brown sugar, packed light
  • 2 cups Powdered sugar
  • 1 Pinch Salt
  • 2 tsp Vanilla
  • 1 cup White sugar, granulated

• Other

  • 1 Pearl Sprinkles if desired

• Dairy

  • 1 cup Butter, unsalted
  • 3 tbsp Butter
  • 1/4 cup Heavy cream

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Ingredients

• 1 Cup unsalted butter, softened
• 1 Cup granulated white sugar
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 1 egg
• 2 teaspoons baking powder
• 3 cups all purpose flour
• 3 Tbsp butter
• ¼ cup heavy cream
• ½ cup packed light brown sugar
• Pinch of salt
• 2 cups powdered sugar
• 1 tsp vanilla
• Pearl Sprinkles if desired

Directions

• Preheat oven to 350° F.
• In the bowl of your mixer cream butter and sugar until smooth.
• Beat in extracts and egg.
• In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
• DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to ¼ inch rather than ⅛).
• Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
• In a medium saucepan, combine the butter, cream, brown sugar and salt, and cook over medium heat, stirring constantly, until the mixture comes to a boil.
• Remove from the heat and stir in vanilla and 1 cup powdered sugar.
• Let the frosting cool to room temperature and then stir in enough additional powdered sugar to make a good frosting consistency (you may not use the whole extra cup.)
• Spread the frosting over the cooled cookies.
• Add sprinkles to top if desired