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Thick, soft chilled pink sugar cookies topped with a smooth swirl of pale pink almond frosting on a white platter

Chilled Pink Sugar Cookies

Thick, soft bakery-style sugar cookies topped with a fluffy pink almond buttercream and served chilled. An unofficial copycat-style recipe.
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Prep Time 30 minutes
Cook Time 22 minutes
Chilling 2 hours
Total Time 2 hours 52 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Cookies
  • 1 cup unsalted butter softened (226 g)
  • 1 1/4 cups granulated sugar (250 g)
  • 2 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • 3 1/4 cups all-purpose flour spooned and leveled (405 g)
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine salt
Pink almond frosting
  • 1/2 cup unsalted butter softened (113 g)
  • 3 cups powdered sugar sifted (360 g)
  • 3 to 4 tablespoons heavy cream or whole milk
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon pure vanilla extract
  • 1 pinch fine salt
  • 1 tiny dab pink gel food coloring

Method
 

Cookies
  1. Beat the butter and sugar on medium-high speed for 3 minutes until pale and fluffy.
  2. Beat in the eggs one at a time, then the vanilla and almond extracts.
  3. Whisk the flour, cornstarch, baking powder, baking soda and salt. Mix into the butter mixture on low just until combined.
  4. Scoop into 12 balls of about 1/3 cup each, press into 3/4-inch-thick disks and chill for 30 minutes.
  5. Heat the oven to 350°F (175°C). Bake 6 cookies per parchment-lined sheet for 9 to 11 minutes, until the bottoms are lightly golden and the tops are set but pale.
  6. Cool 5 minutes on the sheet, then cool completely on a wire rack.
Frosting
  1. Beat the butter until creamy. Add the powdered sugar, cream, almond extract, vanilla and salt and beat 2 to 3 minutes until fluffy.
  2. Tint with a tiny amount of pink gel color.
  3. Spread a thick layer over each cooled cookie. Refrigerate at least 1 hour and serve cold.

Notes

Unofficial recipe: This is a homemade copycat-style recipe inspired by a popular bakery cookie. It is not affiliated with or endorsed by any bakery chain.
Storage: Refrigerate frosted cookies in an airtight container for up to 4 days.
Nutrition is an estimate per cookie.