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Export 5 ingredients for grocery delivery
Step 1
In a large mixing bowl, cream the butter with an electric mixer. Add in 1 cup powdered sugar, 2 Tablespoons milk, and a pinch of salt. Beat to combine.
Step 2
Add in another cup of powdered sugar, the almond extract, and vanilla extract. Beat to combine.
Step 3
Add in an additional cup of powdered sugar. Mix until well combined and smooth. Add additional powdered sugar or milk to get the right consistency.
Step 4
Stir in gel food coloring.
Step 5
Spread or pipe frosting onto your sugar cookies. Top with sprinkles immediately. Allow it to harden before stacking.
Step 6
If you are using multiple colors of food coloring for your cookies, tightly cover your additional frosting with plastic wrap so that it doesn’t dry out.
Step 7
If your bowl of frosting starts to get hard, add a small amount of milk and mix to get the consistency back to the way you like it.
Step 8
I recommend sifting your powdered sugar to keep your frosting smooth.
Step 9
The round cookies were made using a Wilton 2D piping tip and a 12 inch piping bag.
Step 10
The Christmas tree cookies were made using a Wilton 21 piping tip with a coupler in a 12 inch piping bag.
Step 11
The fastest way to ice the cookies is probably making a round or square shaped cookie, and using an offset spatula to spread the frosting on.
Step 12
Why won’t my sprinkles stay on? The frosting may have hardened a little bit before you put the sprinkles on. Tap the sprinkles into your cookie frosting, using a flat hand. This should press the sprinkles softly into the frosting.
Step 13
Store in an airtight container for about 3 weeks.
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