Easy Copycat Crumbl Sugar Cookie Recipe

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, beat softened 1 cup unsalted butter, softened and 1 cup granulated sugar until light and fluffy, about 2–3 minutes.
Mix in the 1 large egg, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract until fully combined.
In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add to the wet ingredients, mixing until a soft dough forms.
Scoop 3-tablespoon balls of dough onto the prepared baking sheet. Flatten slightly with your hand or the back of a measuring cup.
Bake for 10–12 minutes, or until edges are set but centers still look soft. Allow cookies to firm as they cool.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Beat 1/2 cup unsalted butter, softened, 2 cups powdered sugar, 1 tablespoons heavy cream, 1 teaspoon vanilla extract and Pink gel food coloring until smooth. Adjust consistency with extra cream if needed.
Spread frosting over cooled cookies. Allow frosting to set slightly before serving.