1-First Step: Cream 1 cup softened unsalted butter and 1 1/2 cups granulated sugar in a large bowl for 2 minutes until light and fluffy. This builds the base for soft sugar cookies.

2-Second Step: Add 1 large egg, 2 tsp vanilla extract, and 1/2 tsp almond extract. Beat until fully combined, scraping sides as needed. Wet ingredients ensure even mixing.

3-Third Step: In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1/4 tsp cream of tartar. These leaveners create lift.

4-Fourth Step: Gradually add dry mixture to wet ingredients on low speed until a soft cookie dough forms. Avoid overmixing to keep texture tender. For gluten-free, use certified blend here.

5-Fifth Step: Scoop 1/4-cup portions of dough, roll into balls, and place on a plate. Chill in fridge for 30 minutes. This prevents spreading for that crumbl cookies puff.

6-Sixth Step: Preheat oven to 350°F. Line baking sheets with parchment. Arrange chilled dough balls 3 inches apart. Gently press down slightly for even baking.

7-Seventh Step: Bake for 10-12 minutes until edges are golden but centers look soft. Rotate sheets halfway. Cool on pan 5 minutes, then transfer to rack. Carryover heat sets them perfectly.

8-Eighth Step: For frosting, beat 1/2 cup softened butter until smooth. Gradually add 2 cups powdered sugar, 2 tbsp heavy cream, 1 tsp vanilla, and pinch of salt. Whip 2 minutes until fluffy. Vegan? Use plant butter.

9-Final Step: Spread or pipe frosting on cooled cookies. Enjoy fresh or store as below. Press dough balls before baking for authentic crumbl sugar cookie copycat recipe look.