Crumbl Sugar Cookies

Ditch the icing and top with Nutella. The chocolatey hazelnut flavor against the almond extract is absolutely incredible. I break the batch out into smaller cookies, can easily get upwards of 24 or 36 for smaller ones.

I don't like icing my cookies but these were really good regardless

Instructions Preheat oven to 350°. While the oven is preheating make the cookie dough. Cream together the butter and sugar until light and fluffy. Scrape the sides, add in the eggs, vanilla extract and almond extract. Beat until mixed. Scrape the sides and add in the flour, & baking powder. Mix until thoroughly combined. Scoop out 1/4 cup of dough and roll into a ball. Repeat with remaining dough. Flatten the cookie dough by gently pressing the bottom of a drinking glass or measuring cup down on the center of the cookie dough. Repeat with remaining dough. The cookies will spread so make sure to leave room. I tend to only put 6 cookies per pan. Bake at 350° for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy. Allow them to cool on the cookie sheet. While the cookies are cooling, make the frosting. Cream the butter until smooth. Slowly add in the powdered sugar, almond extract and milk until smooth and creamy. Add 4 drops of neon pink food coloring, if desired. Spread on the still slightly warm cookies, this will melt the frosting slightly which will give it the nice smooth finishing look. Once the cookies have completely cooled, chill in the fridge until ready to serve. These cookies are served chilled.

Love this recipe, it's my go to for family events! I tend to make regular sized cookies rather than the larger ones.