Update: This Sugar Cookie Recipe was BEST SUGAR COOKIE from the LATimes!
Some days just call for obnoxiously big cookies covered in pink frosting and sprinkles. Plus it’s easier to stick to a resolution of eating just one! 😉 We are huge fans of cookies around here and love sharing a variety of recipes. If you want more Cookie Recipes, click here!
I have been fighting the impending-winter-blues. It’s almost a brain sabotage if you will. The summer has been so lovely with so many blessings and so many adventures and I just can’t seem to enjoy the beauty in the moment, I have to go and dwell on winter coming. Darn my silly tendencies and inability to just relish the moment!
Anyway, in a somewhat pathetic attempt to live in the moment and make amazing memories with my babies, I made these cookies. Well, we made these cookies. They (my sweet kiddos) are quite good at the art of sugar cookie dough, and even better at licking the spoon.
That is the true reward, right?
If you don’t happen to have a 4 or 5-inch cookie cutter, you can use a small side-plate or a small bowl as a template.
I used my favorite (and seriously amazing) sugar cookie recipe and then a new recent love, this Cherry Frosting.
The combination is, it’s… well.
It’s amazing. I love it. I want to eat all of it all the time ever.
And then head back to school for grammar lessons because, well, obvious.
Somedays just call for obnoxiously big cookies covered in pink frosting and sprinkles.
In a mixer on medium speed, beat butter and sugar until well combined, about 2 minutes.
Add in 3 eggs, the extracts and mix until just combined.
I usually just mix ingredients until they are combined, if you over-mix this dough it will get tough.
Roll dough out, use a 4-inch round cookies cutter to cut out cookies, and bake for 6-8 minutes on a parchment lined baking sheet. The cookies are better when slightly under-done, not golden around the edges.
Add almond flavoring and cherry juice continue to beat on medium speed for 1 minute more, adding more juice if needed for spreading consistency.
When I was a teenager I went to visit my aunt in Idaho and there was a bakery in the mall there that sold a cookie like this. It was a sugar cookie with pink frosting. I cannot remember the exact flavors, other than it was sweet and wonderful and brilliant. I was trying to recreate that feeling and look, and just happened to recall that lovely pink cherry buttercream , so went with it.
I honestly had no intention of covering these in sprinkles, but it just seemed right.
Can sprinkles ever be wrong?
Approximately 12 giant cookies… or 3 dozen smaller cookies.
What can I sub for the almond extract? Vanilla? I have a nut allergy.
Does the frosting harden or does it stay soft?
how thick is the dough to be rolled?
How thick do you do you make the dough? is it 1/4 inch,, 1/2 inch 1 inch?
Question about the cherry buttercream — is the recipe enough to cover a 2-layer cake?
I really wanted to love this cherry buttercream but it seperate? Never happened to me before… not sure what went wrong.
It will spread a bit.
I use this recipe for all my sugar cookies. It’s amazing. While they do spread, it’s just a tiny bit and I’ve never had an issue with shapes.
Could this buttercream be piped into roses like your rose cookies?
I want to make these for my daughter’s birthday party(because they’re ‘giant’!),but she’s not a big fan of cherry flavoured things. What could I use as a substitute for the cherry juice?
Is it true, that , that cherry juice is filled with cancer causing agents, I’ve read the cherries are also , can you please look into that for me, I’ve just underwent chemo thereapy, and be heard that the juice and cherries are harmful I’ll try and send the article if. Can find it, I love these cherries and juice and have eaten them by the jar, but not anymore after reading about that!
I do not eat egg. Which thing I can use alternatively?
I really love your recipes. You are an amazing Baker. Was wondering if you have a white chocolate chip macadamia nut cookie recipe.
My Mom would make Carmel dumplings in cast iron skillet when I was little and never got the recipe from her. She is in heaven now.
The website amish365 has a recipe for “classic brown sugar dumplings”. This might be what you’re looking for.
This is also good with sweetened whipped cream sandwiched in the middle, then rolled in sprinkles.
I also had these cookies in Idaho. Thank you eternally for this memory.
We love these cookies and get rave reviews every time we make them for valentines! The combination of such a soft cookie and the almond and cherry flavor always leave people asking, “What do you put in these cookies?! I need the recipe!” Then I always refer them to your site. Thank you for not only delivering a soft flavorful cookie but a flavorful frosting too! Nothing is worse than getting excited over a sugar cookie, only to find it has absolutely no flavor!
Thank you Mellissa! So happy you like them!