Soft and thick Gluten-Free Crumbl Sugar Cookies topped with pink almond buttercream frosting.

Scale

½ cup butter (softened)

¾ cup granulated white sugar

½ cup powdered sugar

¼ cup neutral oil

1 large egg

1 teaspoon vanilla extract

½ teaspoon almond extract

2 ½ cups gluten-free flour blend

½ teaspoon baking soda

½ teaspoon cream of tartar

½ teaspoon table salt

½ cup butter (softened, for frosting)

3 cups powdered sugar

¼ teaspoon almond extract

1–3 Tablespoons heavy cream

1. Preheat oven to 350°F and line baking sheets.

2. Cream butter and sugars until fluffy.

3. Mix oil, egg, vanilla, and almond extract. Combine with butter mixture.

4. Whisk dry ingredients and mix into wet ingredients.

5. Scoop ¼ cup portions, press slightly, and bake 13-15 minutes.

6. Cool completely.

7. Beat frosting ingredients until fluffy.

8. Frost cooled cookies and serve.

Do not overbake.

Chill dough if spreading too much.

Store in airtight container.