• Preheat the oven to 350 degrees and prep a baking sheet with parchment paper.

For the sugar cookies.

• Cream the butter, sugar, and powdered sugar, in a mixing bowl until the mixture is light and fluffy.
  1 Cup Butter, ½ Cup Sugar, ¾ Cup Powdered Sugar
• Add the eggs, vanilla extract, and almond extract to the sugar mixture.
  2 Large Eggs, ¾ Teaspoon Vanilla Extract, ¾ Teaspoon Almond Extract
• Once the eggs are incorporated, add the 1:1 flour, baking soda, baking powder, and salt. The cookie dough should look like a thick cake batter, scoopable, and holds its shape.
  2 ¼ Cups 1:1 Gluten-free Flour, 1 ½ Teaspoon Baking Powder, 1 Teaspoon Baking Soda, ½ Teaspoon Salt
• Let the batter rest for about 10 minutes, this helps the gluten-free flour absorb fully.
• Scoop about ¼ cup worth of cookie dough onto the parchment paper lined baking sheet. Be sure to leave space around the cookies. For a large baking sheet, I bake 6 cookies, and for a smaller baking sheet, I bake 2 cookies at a time.
• Bake the cookies in the preheated overn for 12-13 minutes.
• Remove the cookies from the oven and allow them to cool on the baking sheet for at least 10 minutes.

For the buttercream frosting.

• Mix the butter, powdered sugar, and extract together.
  ½ Cup Butter, 2 ½ Cups Powdered Sugar, 1 Teaspoon Almond Extract
• Add the cream or milk 1 tablespoon at a time, until the desired consistency is reached.
  2-3 Tablespoons Heavy Cream
• Drop in the food color and mix to get the signature look of the Crumbl sugar cookies.
  2-3 Drops Pink Food Coloring.

Frost the sugar cookies.

• Once the cookies have fully cooled, frost the cookies with the pink buttercream.
• Store the cookies in an airtight container at room temperature or in the fridge to get the Crumbl chilled sugar cookie experience.