Looking for an easy recipe to replicate your favorite Crumbl Classic Pink Sugar Cookie? I’ve got you covered with this simple one-bowl, no-chill Crumbl Sugar Cookie Recipe that makes 12 large cookies complete with the pink almond-flavored frosting. You’ll love munching these cookies whether you snag one fresh out of the oven or pop the frosted cookies in the fridge to serve “chilled” just like Crumbl!
Have you tried Crumbl Cookies yet? It’s a bakery that is taking the United States by storm with something like 300 stores and SO many amazing cookies flavors. They feature a selection of rotating flavors each week so it’s always a surprise to see what they bake.
The flavors are quite indulgent with cookies such as Mint Chip Ice Cream, Cookies & Cream Milkshake, Chocolate Cupcake, and Nutella Mudslide. I recently wrote up a review of my Crumbl experience you can check out if you are curious.
More copycat recipes! Check out my growing library of Crumbl Cookie Recipes.
Crumbl Classic Pink Sugar Cookie Recipe
While Crumbl Cookies might have a flavor list that is over 200 flavors by now, the weekly standards of their Classic Pink Sugar Cookie and Milk Chocolate Chip Cookie are still fan favorites. I love a simple sugar cookie and this recipe is a gem because of how quick and easy the cookies are to make, as well as the yummy almond-flavored frosting.
For these simple copycat Crumbl sugar cookies I changed up a few things. First off, while the size of Crumbl cookies is quite large (they are around 5 ounces and about 4.5″ in diameter), I wanted something that was a bit more snack-able without having to cut the cookies in half (or quarters!). These cookies are smaller 3.5″ cookies, so it’s easy to tuck one into your lunchbox or snack on one without being overwhelmed with sugar.
I also roll my cookies in granulated sugar before baking. This extra hint of sugar gives a tiny crunch to the edges and I love it! You can skip it if you’d prefer.
The cookies stay true to the Crumbl flavors with just a hint of almond and vanilla in the cookie itself and then more almond flavor in the frosting–you really get that bakery taste.
This Crumbl sugar cookie recipe is quick to make. The dough can be baked up right away (no chilling) and the smaller cookies cool relatively quickly. You’ll want to make sure they are completely cool before frosting, but other than that, you indulge in these cookies very soon after deciding to whip up a batch!
How to keep the cookies soft
There’s three different ways I keep these cookies soft. First, I use confectioners’ sugar which contains cornstarch. Cornstarch keeps baked goods soft (think like a cake flour substitute).
I also make large cookies (about 3 tablespoons of dough per cookie) which keeps the centers soft even as the edges turn the tiniest bit golden.
Finally, I just slightly underbake the cookies. It’s important to pull them from the oven before they enter the crispy zone. Cookies will continue to set up as they cool. You can absolutely bake a few extra minutes if you prefer more crunch!
Ingredients You’ll Need
Before you start making these Crumbl Classic Pink Sugar Cookies, you’ll need to gather your ingredients:
Butter – unsalted butter, very soft. I usually just cut up a stick of butter into several pieces and microwave it at about 10 second intervals until it’s quite soft, but not melted.
Canola oil – vegetable oil works fine too.
Confectioners’ Sugar – this is a key ingredient because it keeps the cookies soft and tender!
Granulated Sugar – You’ll use a bit of granulated sugar within the cookie dough itself as well as to roll the cookie dough in before baking.
Vanilla and Almond Extract – You can adjust the recipe for just vanilla (just sub out the almond extract for vanilla extract when it’s called for) if you don’t like almond-flavored baked goods.
Egg – Eggs should generally be at room temperature for baking and what I do is simply crack my egg into a small bowl before I even start baking. By the time I’ve assembled the rest of the ingredients, prepped my baking trays, and mixed up the butter and sugar the egg is room temp or quite close.
All-purpose flour – you’ll notice I’ve included weights for my dry ingredients in the recipe. I strongly suggest weighing at least the flour if you can! It’s easy to overdo the flour when using measuring cups.
Baking powder – use baking powder and not baking soda here.
Salt – just a tiny bit of regular table salt.
The frosting I use for my Crumbl Sugar Cookie recipe is a simple buttercream, so the ingredients list is short.
- Butter – unsalted butter, softened. Take it out of the fridge a few hours in advance to soften before you start baking.
- Confectioners’ sugar – more sugar!
- Almond extract – for that classic Crumbl flavor (sub in vanilla extract if you prefer)
- Heavy cream or whole milk
- Gel coloring in pink or preferred color (I use Wilton gel colors)
You can make these cookies slightly larger or smaller quite easily! Just adjust the baking time by a minute or two (more or less respectively) and keep an eye on the edges of the cookies. When they are juuuust starting to turn golden brown, take them out of the oven.
How to Make Crumbl Classic Pink Sugar Cookies
Heads up! This is just a recipe overview. Find the complete recipe at the end of the post in the printable recipe card.
The keys to making your Crumbl Pink Sugar Cookies are a few things. First, I use a hefty dose of confectioners’ sugar in the dough. This keeps the cookies tender and soft. Then, including the almond extract throughout the cookie and in the frosting. If you prefer, you can use vanilla extract throughout–or just to switch things up.
The pink frosting obviously has to happen, so the recipe calls for making up a small batch of simple buttercream. Use gel coloring to color it pink–or another color you’d like!
We’ll get started with a large bowl and a stick of very soft butter. Mix it up with a small amount of canola (or vegetable) oil using a hand mixer on low. Add in confectioners’ sugar and granulated sugar and beat until the mixture is light in color and fluffy. That’ll take about 2-3 minutes with a hand mixer.
Add in the egg, vanilla extract, and almond extract and beat until just combined.
Divide dough into twelve cookies. You can use a cookie scoop for this (the cookies should be about 3 tablespoons) or weigh the dough (each cookie should be about 55g).
The dough will be a tiny bit sticky, but still easy to handle. If yours is crazy sticky, you can mix in a bit more flour (a few tablespoons should do it). Then I roll each cookie in a little granulated sugar (optional), flatten a bit on the baking sheets, and bake!
Once the cookies are cool they can be frosted with the pink buttercream frosting. Yum!
Want more cookies? Use the adjuster on the recipe card below (where it says, “1x, 2x, 3x”) to increase the recipe quantity if desired. The cookies are large 3.5″ cookies, but if you are feeding a crowd you might prefer to make a bigger batch!
How to Make Mini Crumbl Cookies or “Catering” Cookies
This recipe makes 3.5″ cookies, which are close in size to Crumbl’s catering size cookies (about 3″). This makes the recipe handy for feeding a crowd where you wouldn’t want to be dividing up extra-large cookies to serve. You can also divide the dough into more cookies (14-16) if you want them smaller. Just bake a few minutes less to maintain the under-baked softness.
Storing the Cookies
You can store these frosted cookies in the fridge for about 3 days (unfrosted cookies can be stored at room temp or in the fridge). If you’d like to freeze your Crumbl Sugar Cookies, that works too! I like to freeze them on a sheet pan so the frosting hardens completely and then I stack them between sheets of wax paper in a freezer-safe box or freezer-safe zip top bag. I keep frozen cookies on hand for up to about 60 days.
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If you loved this recipe, leave a 5-star rating! I would so appreciate it!
Crumbl Classic Pink Sugar Cookies
- 8 tablespoons unsalted butter, very soft (113g)
- 1/4 cup canola oil or vegetable oil
- 3/4 cup confectioners’ sugar (85g)
- 1/2 cup granulated sugar (100g)
- 1 large egg room temp
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ¼ cups all-purpose flour (270g)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup granulated sugar for rolling (67g), optional
- 6 tablespoons unsalted butter softened (85g)
- 1.5 cup confectioners' sugar (170g)
- 1/4 teaspoon almond extract
- 1 tablespoon heavy cream or whole milk
- gel coloring in preferred color
- Preheat oven to 350°F. Prepare two large baking sheets by lining each tray with a sheet of parchment paper.
- In a large bowl, use a hand mixer on low speed to cream together the butter and oil until smooth. Add the sugars and beat 2-3 minutes until the mixture is lighter in color and fluffy. Add in the egg, vanilla extract, and almond extract and beat until just combined.
- Add the flour, baking powder, and salt to the dough and fold it all in using a spatula. Don't overmix here, just work the flour in until everything is completely combined.
- Divide dough into 12 cookies using a cookie scoop (about three tablespoons per cookie) or weighing the dough. Each cookie should be about 55g. Roll each cookie in a small bowl filled with 1/3 cup granulated sugar (optional). Place the balls of cookie dough 3” apart on a baking sheet and gently press down with a small flat-bottom glass or your fingers until each cookie is about 3/4” thick.
- Bake cookies one tray at a time for about 11-13 minutes until just barely starting to turn golden brown on the edges. The centers will still be soft. Allow to cool completely on cooling racks before frosting.
- In a medium bowl, beat the softened butter with a hand mixer on low speed for about 1 minute to loosen it up. Add in the confectioners' sugar in three or four additions, beating it in between additions.
- Once the sugar is completely incorporated, add in the almond extract and a tiny pinch of salt. Now, turn the mixer up to medium-high speed and beat for 2-4 minutes until light and fluffy. Scrape bowl as needed to fully fluff all the frosting. Add in 1 tablespoon of cream (use slightly less if you are using whole milk) and beat until combined. Add more cream slowly in very small amounts if you'd like the frosting to be thinner. Taste frosting and add more almond extract if desired.
- Add the gel coloring by poking a toothpick into your small jar of coloring (I use Wilton gel colors) and swirling it through the frosting. You may need to do this several times (use a fresh toothpick each time) to get enough pink color. Fold in the color in completely.
- Frost each cooled cookie with a small amount of the frosting (there's enough for about 1 tablespoon per cookie) using a small off-set spatula or a butter knife. Store the frosted cookies in the fridge. Just like Crumbl's "Chilled Sugar Cookies"!