A silky smooth, bakery-style frosting that crusts just enough to stack your cookies without ruining the design! This recipe uses a secret hint of almond extract for that professional flavor.
1/3 cup unsalted butter, softened
4 1/2 cups powdered sugar
1/4 cup milk, plus more as needed
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
food coloring (gel preferred)
1. In a large mixing bowl, beat the softened butter until creamy and smooth.
2. Add about half of the powdered sugar, the milk, vanilla, and almond extract. Mix on low speed until combined.
3. Add the remaining powdered sugar and beat on medium-high for 1-2 minutes until light and fluffy.
4. Check the consistency. If it’s too thick to spread, add milk one teaspoon at a time. If too thin, add a bit more sugar.
5. Divide into bowls and tint with food coloring if desired.
6. Frost your completely cooled cookies and add sprinkles immediately. Let sit for 2-4 hours if you plan to stack them.
For the best results, use gel food coloring to avoid thinning out the frosting.
To get a perfectly smooth ‘crust,’ let the cookies sit at room temperature uncovered for a few hours.
Don’t skip the almond extract—it’s the secret to that classic bakery taste!
Find it online: https://pinchofwarmthbakes.com/sugar-cookie-frosting/