Bakery-sized, ultra-soft sugar cookies topped with a pillowy pink almond frosting — the copycat everyone's been searching for.
Cream butter and sugar, then beat in eggs and almond extract.
Mix in flour until just combined and press into large, thick rounds.
Bake at 350°F for 10-12 minutes until just set at the edges but soft in the center.
Beat powdered sugar with a little milk and pink coloring, then frost the cooled cookies thick.
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