Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (for dough)
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (1 stick) unsalted butter, slightly chilled (for frosting)
  • 3 cups sifted confectioners' (icing) sugar
  • 3–4 tablespoons heavy cream or whole milk
  • 1/4 teaspoon almond extract (for frosting)
  • A few drops pink food colouring gel

Instructions:

  1. Cream Butter and Sugar: In the bowl of a stand mixer, cream the softened butter and granulated sugar on medium speed until light and fluffy (3–4 minutes). Scrape down the sides.
  2. Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla and almond extracts. Mix until just combined.
  3. Combine Dry Ingredients: Whisk the flour, baking powder, and salt together in a separate bowl.
  4. Incorporate Dry Mix: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix only until the flour streaks disappear. Do not overmix.
  5. Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for a minimum of 45 minutes. (This prevents spreading and guarantees a thick cookie.)
  6. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  7. Scoop the Cookies: Use a large (1/4 cup) cookie scoop to portion the dough. Place the scoops 3 inches (8 cm) apart on the prepared sheets.
  8. Form and Flatten: Lightly flatten the top of each dough ball with the palm of your hand or the base of a glass.
  9. Bake: Bake for 12–14 minutes, rotating the tray halfway through. The edges should look set, but the centre must remain pale and slightly soft. (They will continue to bake on the hot sheet.)
  10. Cool: Let the cookies cool completely on the baking sheet for 5 minutes before carefully transferring them to a wire rack to finish cooling. They must be completely cold before frosting.
  11. Whip the Butter: Beat the slightly chilled, cubed butter (for frosting) in the stand mixer until smooth and creamy.
  12. Add Sugar Gradually: Slowly add the sifted confectioners' sugar, beating on low speed until incorporated, then increase speed to medium.
  13. Finish the Frosting: Add the cream (start with 3 tbsp), vanilla extract, and almond extract. Beat on high for 3–5 minutes until light and fluffy.
  14. Add Colour: Add the pink food colouring gel until the desired shade is achieved. Mix just until uniform.
  15. Frost: Once the cookies are completely cold, spread a generous layer of buttercream over the top of each cookie, or pipe the frosting.
  16. Chill: Place the frosted cookies back in the refrigerator for at least 30 minutes before serving. Enjoy the signature chilled texture!