Instructions

1. Preheat oven to 350º, and line 2 cookies sheets with parchment paper.
2. Cream together butter and sugar in a stand mixer or large bowl, scraping periodically.
3. Add eggs, vanilla, and almond extract, and beat on high until light and fluffy (about 1 minute). Scrape bowl.
4. Add the flour and baking powder, and turn on stand mixer to low (so you don't end up with flour everywhere). Once flour is wetted, you can turn it up a little, until fully combined.
5. For Crumbl-sized sugar cookies, roll 1/4 cup balls of dough between your hands. (For smaller cookies, I find that an ice cream scoop works well.)
6. Place cookies on baking sheet, and flatten slightly with the palm of your hand, or the bottom of a cup.
7. Bake Crumbl-sized cookies 9-11 minutes, until they lose their sheen and stop looking glossy. For small cookies, bake 6-8 minutes.
8. Remove from oven, and allow cookies to cool on the baking sheet for several minutes before transferring to a wire rack.
9. Make the frosting by creaming the butter until smooth.
10. Add one cup of powdered sugar, and beat until smooth.
11. Add the almond extract and one tablespoon of milk, and beat until smooth.
12. Alternating, add powder sugar one cup at a time and remaining milk one tablespoon at a time, until frosting is smooth and creamy. **You may not need the last tablespoon of milk if the consistency is already correct.
13. Frost cookies. Crumbl serves their sugar cookies chilled, so refrigerate if you want them the same. We actually prefer them at room temperature.