Chilled Sugar Cookies with Almond Frosting

The first time I bit into a chilled sugar cookie with almond frosting, it was like discovering dessert magic. It was at a friend’s birthday brunch, where a tray of pastel-pink frosted cookies sat unassumingly beside a mountain of cupcakes. I picked one up out of curiosity, and the moment it hit my tongue—the buttery melt, the gentle almond kiss, the soft crumb—I knew I needed to recreate that joy in my own kitchen.

If you’re new to baking, this recipe is your golden ticket. It’s incredibly simple, doesn’t require fancy equipment, and yields soft, bakery-style cookies that rival anything from the Crumbl counter. You don’t need to be a pastry pro. You just need a love for sweet things and a willingness to try. These cookies are perfect for beginners because they use basic pantry staples, don’t require chilling the dough, and come together quickly. Plus, they’re easily customizable and surprisingly forgiving. Bonus: the almond frosting adds a subtle, nutty flavor that elevates the cookie without overpowering it—making this an ideal option for quick and healthy meals with a sweet twist.

Why This Recipe is Special

This isn’t just a sugar cookie—it’s a chilled sugar cookie. Inspired by the iconic Crumbl bakery version, this treat is all about the contrast between a tender, thick cookie base and a smooth, creamy almond frosting. The cookies are served cool, which amplifies their soft texture and keeps the frosting intact, making them perfect for parties, potlucks, or simply storing for later.

Even better, this is an easy sheet pan dessert that comes together in under an hour. No chilling the dough. No fancy piping. Just simple steps, minimal mess, and maximum satisfaction.

Ingredients and Preparation

Here’s a breakdown of what goes into making these cookies, and why each ingredient matters:

Butter – Provides richness and a soft, tender crumb. Softened butter also makes mixing a breeze.
Oil – Adds moisture and ensures the cookies stay soft even after chilling.
Granulated Sugar – Gives the cookie structure and classic sweetness.
Powdered Sugar – Enhances the soft, melt-in-your-mouth texture.
Egg – Binds everything together and contributes to the chewiness.
Vanilla Extract – Balances the sweetness and adds depth.
Almond Extract – The signature twist. It gives the frosting a luxurious, subtle nutty flavor.
Flour – Forms the cookie’s base. All-purpose flour works best for structure and softness.
Salt – Balances the sweetness and enhances flavor.
Cream of Tartar – Helps the cookie rise gently and stay soft.
Baking Powder – The leavening agent for a slightly puffy, pillowy result.
Heavy Cream – Gives the frosting a silky finish.
Pink Gel Food Coloring – Optional, but makes these cookies visually iconic.

Alternative Suggestions:

• No almond extract? Add extra vanilla instead.
• Want a different color frosting? Try blue, purple, or even mint green with different gel dyes.
• Dairy-free? Use plant-based butter and a non-dairy cream like coconut cream in the frosting.

Step-by-Step Instructions

Step 1
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. This prevents sticking and makes cleanup easier.

Step 2
In a large mixing bowl, cream the softened butter, oil, granulated sugar, and powdered sugar together until light and fluffy. You can use a hand mixer or stand mixer for ease, but a wooden spoon works too—just takes a bit more elbow grease.

Step 3
Add the egg, vanilla extract, and almond extract. Mix until fully incorporated. The mixture should be smooth and slightly glossy.

Step 4
Stir in the flour, salt, baking powder, and cream of tartar. Mix just until the dough forms. Don’t overmix—it can make the cookies tough.

Step 5
Scoop large balls of dough (about ¼ cup each) onto the baking sheet. Flatten each slightly with your hand or the bottom of a glass until about ½ inch thick.

Step 6
Bake for 9–11 minutes, or until the edges are just set and the centers look slightly underdone. This ensures a soft, chewy center. Let them cool on the sheet for 10–15 minutes before transferring to a wire rack.

Step 7
While the cookies cool, make the frosting. Cream the butter, powdered sugar, and almond extract until fluffy. Add the heavy cream gradually and beat until silky. Mix in a tiny bit of pink gel food coloring.

Step 8
Once the cookies are completely cooled, frost generously. Chill for 30 minutes before serving for the best texture.

Beginner Tips and Notes

• Cookies browning too quickly? Your oven might run hot. Try baking one test cookie and adjusting time or temperature if needed.
• Dough too sticky? Add 1–2 more tablespoons of flour. The dough should be soft but scoopable.
• No cream of tartar? You can skip it; the cookies will still be delicious, just slightly less soft.
• Tool Tip: If you don’t have a cookie scoop, use a ¼ cup measuring cup sprayed lightly with oil.

Serving Suggestions

These chilled cookies shine on their own, but you can elevate them even more with these pairings:

• Side Ideas: Serve with fresh berries, a scoop of vanilla ice cream, or alongside hot tea or coffee.
• Frosting Fun: Add sprinkles or crushed freeze-dried raspberries on top of the frosting for color and crunch.
• Storage Tips: Store frosted cookies in an airtight container in the fridge for up to 7 days. For longer storage, freeze them between layers of parchment paper and thaw overnight in the fridge.

Let’s Bake Together

There you have it—a foolproof, beginner-friendly version of the famous chilled Crumbl sugar cookie. I promise, once you make these, they’ll become a staple in your dessert rotation. So preheat that oven, grab your mixing bowl, and let’s bake something joyful today.

If you try this lemon herb chicken recipe—oops, I mean chilled almond sugar cookie recipe—let me know how it goes in the comments. Did you tweak the frosting? Try a new flavor? Share your wins and questions. I love hearing from you!

And remember, whether it’s your first cookie or your hundredth, every bake is a step toward something sweet.

FAQ About Chilled Almond Sugar Cookies

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