Googly-Eyed Halloween Sugar Cookies

Directions

1. Set the oven to 350°F and cover two baking sheets with parchment paper. If the butter isn't fully softened, leave it on the counter until it's soft enough.
2. In a medium bowl, combine the flour, baking soda, baking powder, and salt by whisking. Put this blend aside for now.
3. Using a hand mixer, beat the softened butter in a large bowl until it's creamy. Pour in the granulated sugar and keep beating for about 2–3 minutes until the mixture is pale and fluffy.
4. Add the egg and beat until well incorporated and the mixture becomes glossy. Stir in the vanilla extract and the optional almond extract until just mixed.
5. Gradually add the dry mixture to the wet mixture in two batches, mixing on low speed each time. Stop once no dry flour remains, then scrape down the bowl with a spatula.
6. Take tablespoon-sized scoops of dough and roll them into balls. Place them on the prepared baking sheets, leaving about 2 inches between each. Bake one sheet at a time for 9–11 minutes, until the edges are just slightly golden. Allow the cookies to rest on the sheet for 5 minutes, then transfer to a wire rack to cool.
7. In a fresh bowl, beat the softened butter until smooth. Add the powdered sugar and beat on low. Mix in the heavy cream and vanilla, then beat until the frosting is fluffy and easy to spread.
8. Split the frosting between two bowls and color one bowl orange and the other green using gel food coloring. Use a knife or offset spatula to spread a thick layer of frosting on each cooled cookie.
9. While the frosting is still soft, press the large candy eyeballs into it so they adhere well. Place the cookies on a serving platter and, if you like a firmer frosting, chill them for a short time.