Crumbl Classic Pink Sugar Cookies
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 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! The size of these cookies is closer to Crumbl's "catering" cookies so they are easy to serve without any need for dividing them up!
Ingredients
- 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
Frosting:
- 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
Instructions
- 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 twelve 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.
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"!
Notes
Cookie size: These are 3.5" cookies which are smaller than Crumbl cookies which are about 4-4.5". You can make the cookies slightly larger or smaller if you wish and adjust the cooking time accordingly (a minute or two either more or less respectively). Frosting: This recipe coats the cookies with a reasonable, but thin, amount of frosting. If you'd like a thicker layer, follow the instructions in the recipe but use the following measurements: 8 tablespoons unsalted butter, 2 cups confectioners' sugar, 1/2 teaspoon almond extract, a pinch of salt, and about 1.5 tablespoons of heavy cream. Storing the Cookies: Store frosted cookies in the fridge for about 3 days (unfrosted cookies can be stored at room temp or in the fridge). Cookies can also be frozen (frosted or unfrosted) for 1-2 months in freezer-safe packaging.