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.