Print

Perfect Pastel Tie-Dye Sugar Cookies Recipe with Easy Almond Buttercream Frosting

pastel tie-dye sugar cookies - featured image
Print Recipe

These pastel tie-dye sugar cookies feature a soft texture and dreamy swirls of color, topped with a rich almond buttercream frosting that adds a subtle nutty flavor. Perfect for special occasions or a cheerful everyday treat.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract
  • Gel food coloring in pastel shades
  • 1 cup (227g) unsalted butter, softened (for frosting)
  • 1 cup (250g) almond butter (smooth)
  • 3–4 cups (360-480g) powdered sugar, sifted
  • 2 teaspoons pure vanilla extract (for frosting)
  • 2–3 tablespoons heavy cream or milk
  • Pinch of salt

Instructions

  1. Prepare the Dough: In a medium bowl, whisk together 2 ¾ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
  2. Cream Butter and Sugar: In your mixer bowl, beat 1 cup softened unsalted butter with 1 ½ cups granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  3. Add Egg and Extracts: Beat in 1 large room temperature egg, 2 teaspoons vanilla extract, and 1 teaspoon almond extract until well combined.
  4. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
  5. Divide and Color Dough: Divide the dough into 4-5 equal portions. In separate small bowls, add a small dab of gel food coloring to each portion and knead gently to swirl the colors without fully blending.
  6. Form the Cookies: Lightly scoop small spoonfuls of each colored dough and gently press them together to form rough balls. Place them about 2 inches apart on parchment-lined baking sheets.
  7. Bake: Preheat oven to 350°F (175°C). Bake cookies for 10-12 minutes or until edges start to turn golden.
  8. Cool Completely: Transfer cookies to a wire rack and let cool fully before frosting.
  9. Make the Almond Buttercream: Beat 1 cup softened unsalted butter with 1 cup smooth almond butter on medium speed until creamy. Gradually add 3-4 cups sifted powdered sugar, mixing well after each addition. Add 2 teaspoons vanilla extract, 2-3 tablespoons cream or milk, and a pinch of salt. Beat until light and fluffy.
  10. Frost the Cookies: Use an offset spatula or piping bag to spread or pipe the almond buttercream onto each cooled cookie. Optionally tint frosting with gel colors for a marbled effect.

Notes

Use softened butter at room temperature for best creaming results. Avoid overmixing colored dough to maintain distinct pastel swirls. Chill dough if too soft or sticky before shaping. Watch baking time closely to keep cookies tender. Gel food coloring is preferred for vibrant pastel colors without affecting dough texture. Store cookies in an airtight container at room temperature for up to 3 days or freeze un-frosted cookies for up to 3 months.

Nutrition

Keywords: pastel sugar cookies, tie-dye cookies, almond buttercream frosting, colorful cookies, easy sugar cookies, festive cookies, spring cookies

Find it online: https://jodierecipes.com/perfect-pastel-tie-dye-sugar-cookies-recipe-with-easy-almond-buttercream-frosting/