The original recipe is from Cookingwithkarli.com I made some tweaks which I will note along the way. I do not like Crumbl cookies. They are too big, too sweet, just too much. I like these cookies. I also made them smaller. I got 26 cookies when I made them.
I am going to try these with lemon juice instead of almond extract. I think they will be delicious.
The ones I made were a big hit at the party!
Cookies
1 C. salted butter; I used a stick each of salted and unsalted butter
1 C. granulated sugar
2 eggs
1 tsp. vanilla
1/2 tsp. almond extract (I used a full tsp)
3 C. all purpose flour
2 tsp. baking powder
Sweet Almond Icing
1/2 C. salted butter; I used unsalted
3 C. powdered sugar; I used 2 1/2 C.
1 tsp. almond extract; I used 1 1/2 tsp.
1-3 tbsp. milk; I used 6 tbsp.
Optional neon pink food coloring; I used green for a St. Patrick’s Day party.
Preheat oven to 350*. Cream butter and sugar until light and fluffy. I used my stand mixer, scraping the sides along the way. Add the eggs one at a time and then the vanilla and almond extracts. Beat until well mixed.
Add the flour and baking powder. Mix until thoroughly combined.
Roll dough into golf ball size balls and flatten with a glass, I used a rocks glass. Be sure to flour the glass. The cookies spread so leave room on the cookie sheet.
Bake for 9-11 minutes until cookies are puffed up and not glossy. Cool them on the cookie sheet.
For the icing, cream butter. Add in powdered sugar, almond extract and milk until creamy. Add food coloring if desired.
Chill to set frosting. Serve cookies chilled.
