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These Pink Sugar Cookies are my favorite cookie recipe ever: They’re soft, thick sugar cookies topped with creamy pink almond frosting, inspired by the classic Crumbl Pink Sugar Cookie. I love recreating bakery favorites at home because they often taste better and are way cheaper, and these are no exception.
Crumbl Chilled Sugar Cookies
I’ve made a lot of cookie recipes over the years and I’ve learned that, when making copycat cookies, the little details are what make the recipe truly taste like the original. In these, almond extract and cream of tartar are the keys to making soft, pillowy cookies with that signature pink frosting.
These are easy to make cookies, no chilling required and I press them flat before baking to get that classic Crumbl shape. Don’t over bake them: I pull them from the oven as soon as they lose their glossy sheen so they stay soft once cool.
Copycat Pink Sugar Cookie Ingredients
- Make sure your unsalted butter is softened to room temperature.
- Cream of Tartar and Baking Soda is used in these to keep them pillowy soft. While many recipes use baking powder, I’ve found this tried and true method makes the best cookies.
- Almond Extract: This is the secret ingredient to the Pink Sugar Cookie – almond flavor in both the cookie and the icing!
- Pink gel food coloring is a must (but regular grocery store red works too, just use a drop or two).
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Dorothy’s Expert Tips
- If you want to replicate the large Crumbl cookies, you can make them by using ¼ cupfuls of dough (I love using an extra large cookie scoop for this).
- If you’re not a fan of almond extract you can swap vanilla extract.
- If you want, add sprinkles on top of the cookies.
- To ensure the cookie dough doesn’t stick to the flat surface when pressing them flat, spray the glass bottom with nonstick cooking spray.
Copycat Pink Sugar Cookie Recipe
Video
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ teaspoon almond extract
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ¾ teaspoon salt
- 2 ¾ cups all-purpose flour
Frosting:
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- ½ teaspoon almond extract
- ½ teaspoon salt
- 3-4 tablespoons milk
- Pink food coloring
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment or silicone baking mats.
- Cream butter and sugar in a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment.
- Mix in eggs, almond extract, baking soda, cream of tartar, and salt. Slowly mix in flour until cookie dough comes together.
- Scoop 2 tablespoon sized cookie dough balls onto cookie sheet, spaced 2-inches apart. Using the bottom of a drinking glass or similar flat object, press the cookies to flatten. (To avoid the dough sticking, spray the bottom of the glass with nonstick cooking spray).
- Bake cookies 10-13 minutes, or until they just lose their glossy sheen. Cool before frosting.
- To make frosting, mix butter and sugar until crumbly, then add almond extract, salt and 2 tablespoons milk. Mix until smooth, adding more milk as needed for spreadable consistency.
- Tint frosting pink with a few drops of food coloring.
- Frost cookies as desired. Store loosely covered.
Notes
be a bit longer.
• To avoid the dough sticking when pressing them flat, spray the bottom of the glass with
nonstick cooking spray.
• Add sprinkles for decoration if you want or use another color food coloring.
• Cookies can be frozen for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Pink Sugar Cookies
- Butter and sugar should be fully creamed before adding other ingredients. The mixture should be light yellow and fluffy.
- Once adding the rest of the ingredients, scoop desired size cookie dough balls onto cookie sheets. Always use parchment or silicone to avoid sticking. Because these need to be flatter than a traditional cookie, flatten before baking.
- Use a stand mixer to beat the frosting until fluffy.
- Tint it a light pink to match the Crumbl cookie.
FAQs
Yes they can be in an airtight container for up to 2 months.
Yes you can. It will affect the flavor, but the cookie will be fine.
Not exactly the same but pretty good for home made. Satisfied my cravings for Crumble cookie.