Cool time – You really shouldn’t skip the 30 minutes of cool time in the refrigerator. It helps so that your dough isn’t as sticky. Your dough will roll out more evenly and easily after the 30 minutes in the refrigerator and your cookies will hold their shape better.
Almond Extract – This is our favorite part of these cookies. We love the taste of almond extract added to both the cookies and frosting. It gives them such a unique tase and we love it. This is something my mom has been adding to her sugar cookies for years so when I made them gluten and dairy free I just had to include the almond extract!
Freezing the cookies – These cookies will freeze well after baking so sometimes I will whip up a double batch and freeze to eat and decorate at a later time.
Making the icing – When making the icing be sure to add the milk in 1 tbsp increments and whisk as you go. If you find that your icing is too thin, add more powdered sugar and whisk slowly. If you find your icing is too thick, add more almond milk slowly. This will help to ensure you get the desired consistency. I usually need about 1/4 cup total almond milk when making my icing.
*We LOVE icing around our house so we tend to put alot on each cookie. If you don’t like as much icing on your cookies you could definitely cut the recipe in half and should still have enough icing for your cookies.