Easy Sheet Pan Cookies (Print Version)
# Ingredients:
01 -
½ teaspoon baking powder.
02 -
2 cups granulated sugar.
03 -
1 teaspoon almond extract.
04 -
1½ cups butter, softened.
05 -
3-4 tablespoons heavy cream.
06 -
5 cups all-purpose flour.
07 -
Sprinkles, if you want some extra fun.
08 -
5 cups powdered sugar.
09 -
Dash of kosher salt.
10 -
2 teaspoons kosher salt.
11 -
1 teaspoon vanilla extract.
12 -
1 teaspoon almond extract.
13 -
4 eggs.
14 -
Food coloring, optional.
15 -
1 cup butter, softened.
# Instructions:
01 -
Preheat your oven to 350°F.
02 -
Set up a half sheet pan by lining it with parchment paper.
03 -
Stir together baking powder, salt, and flour in a bowl.
04 -
Mix the butter and sugar for a few minutes until fluffy. Add in the vanilla, almond extract, and eggs, and mix again. Pour in the dry mix and keep mixing just until it comes together.
05 -
Push the dough into the lined pan. Smooth the top with a lightly floured rolling pin.
06 -
Bake it for about 15-20 minutes (18 minutes is usually great). Let it cool all the way before you add frosting.
07 -
Whip the butter for a few minutes. Blend in powdered sugar, a pinch of salt, extracts, and about 2 tablespoons of cream. Add more cream slowly until it’s fluffy and smooth. You can mix in some color, too, if you like.
08 -
Spread frosting over your cooled bars and sprinkle on decorations if you want.
# Notes:
01 -
Lifting the bars is simple if you use parchment to pull them out for cutting.
02 -
Butter at room temperature should barely give when you press it lightly.
03 -
If you’ve got table salt, swap for kosher using 1½ teaspoons for the cookie dough.