Copycat Crumbl Pink Sugar Cookie
This Copycat Crumbl Pink Sugar Cookie recipe brings the signature soft and chewy pink sugar cookies with thick, creamy pink frosting right to your kitchen. With a perfect balance of sweet vanilla and almond flavors, these cookies are a delightful treat for any occasion. The cookies bake up soft and tender, and the buttery frosting adds a beautiful pop of color and flavor. Recreate the Crumbl experience at home with this easy-to-follow recipe that’s perfect for cookie lovers!
Equipment
- Mixing Bowls (2): For mixing dry and wet ingredients.
- Electric Mixer (Hand or Stand): To cream butter and sugar and mix dough.
- Cookie Scoop: For even dough portions.
- Parchment Paper: For lining baking sheets.
- Baking Sheets (2): For baking the cookies.
- Wire Rack: To cool the cookies.
- Offset Spatula or Butter Knife: For frosting the cookies.
- Measuring Cups & Spoons: For accurate ingredient measurements.
Ingredients
For the Sugar Cookie Dough:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp cornstarch
- ¼ tsp salt
- 1 cup unsalted butter room temperature
- 1 ½ cups granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp almond extract
For the Pink Frosting:
- ½ cup unsalted butter room temperature
- 3 ½ cups powdered sugar
- 2-3 tbsp heavy cream
- 1 tsp vanilla extract
- 2-3 drops pink food coloring
Instructions
Preheat the Oven and Prepare Baking Sheets:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Make the Cookie Dough:
- In a medium bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside. In a separate bowl, beat together butter and sugar with an electric mixer until fluffy and light. Add the egg, vanilla extract, and almond extract, and beat until combined. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Shape the Dough:
- Use a cookie scoop to form dough balls, about 2 tablespoons each. Roll into smooth balls and place them on the baking sheets, spacing about 2 inches apart. Gently press each dough ball down with the palm of your hand.
- Bake the Cookies: Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden but the centers are still soft. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Make the Pink Frosting:
- While the cookies cool, beat together butter and powdered sugar in a bowl. Gradually add heavy cream until the frosting is smooth and creamy. Add vanilla extract and pink food coloring, mixing until combined.
Frost the Cookies:
- Once the cookies are completely cool, spread a generous layer of the pink frosting on top of each cookie. Serve and enjoy!
Notes
- Chilling the Dough: If you want thicker cookies, chill the dough in the refrigerator for 30 minutes before baking.
- Customize the Frosting: You can adjust the food coloring to achieve a lighter or darker shade of pink.
- Freezing: These cookies freeze well! After baking, freeze them without frosting for up to 3 months. Add frosting after thawing.
- Measuring Ingredients: Make sure to spoon the flour into the measuring cup and level it off for accurate measurements.