I adore a good sugar cookie. Some may call or consider this cookie rather basic, but if made right this cookie can be more delectable than the rest. I love a sugar cookie that is flavorful, soft but does not fall apart when you pick it up. The right sugar cookie also must have the perfect amount of delicious frosting but not be overly sweet.
Now you’re probably thinking, “geez it sounds like she has spent a lot of time thinking about sugar cookies!” Guess what? You’re right! I have spent many of nights mastering the perfect sugar cookie recipe. What I have come to find out is in order to get the right textured cookie, it’s better to make bars. I figure now is the right time to share this recipe with you being National Sugar Cookie Day and all. This recipe is amazingly tender with the correct amount of one-of-a-kind flavored frosting. What makes these cookies so incredibly soft and tender are my secret ingredients, almond and tapioca flour. What makes these cookies even more special is they are decorated using Kaleidoscope Sprinkles Neon Gumbo Sprinkle Mix and Cosmic Shimmers. You’ll definitely want to save this recipe and give it a try. Once you do you’ll be an even bigger fan of sugar cookies, promise!
Recipe and video below
2 cups all-purpose flour
¼ cup almond flour
1 tbsp. tapioca flour ( you can substitute cornstarch)
1 tsp. baking powder
½ tsp. salt
1 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 ½ tsp. vanilla extract
½ tsp. almond extract
1 tsp. lemon zest
2 ¼ cups powdered sugar
½ cup unsalted butter, room temperature
2 – 3 tbsp.
Baileys Strawberry & Cream liqueur (You can substitute heavy cream)
1 tsp vanilla extract
Preheat oven to 350 degrees. Butter and parchment paper bottom of 9 by 13″ baking pan.
In a medium mixing bowl whisk together flours, baking powder and salt. Set aside.
In the bowl of an electric stand mixer cream together butter with granulated sugar until blended. Scrape down mixing bowl. Add eggs one at a time. Scrape down mixing bowl again. Add vanilla, almond extract and lemon zest. Add flour mixture to bowl. Mix cookie dough until just combined. Be careful not to over mix or dough will be tough.
Spread mixture into prepared baking dish. To help even it out I also like to press even with greased hands (sprayed with non-stick cooking spray).
Bake in preheated oven for approximately 14 – 16 minutes until dough has puffed up and is golden brown on the edges.
Let cool completely on a wire rack until room temperature.
While the cookies are cooling, in a large mixing bowl using an electric hand mixer blend together powdered sugar, butter, liqueur, and vanilla extract. Add small amount of icing color. Mix until frosting is light and fluffy.
Devour and enjoy!