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These Pink Sugar Cookies are my favorite sugar cookies out there. They are soft and sweet and they are a copycat of Crumbl Cookies classic Pink Sugar Cookie! If you’re missing that classic since they removed them from the menu you can now make your own!
Table of Contents
Crumbl Pink Sugar Cookie Copycat
Crumbl Cookies have quickly become some of my favorites. Watching the menu each week is my favorite Sunday night activity and without a doubt, Pink Sugar has always been the best. Since they removed it from the weekly menu I knew I had to recreat it!
These start out with a basic, but amazing sugar cookie base! Crumbl Cookies are usually a bit larger than your typical cookie, these take a more normal size for cookies! They are then topped with an amazing pink frosting. Not only are they cute–but they taste great too!
Ingredients Needed
- Unsalted Butter: Make sure your butter is softened to room temperature.
- Almond Extract: This is the secret ingredient to the Pink Sugar Cookie – almond flavor in both the cookie and the icing!
- Pink food coloring: Creates that cute pink look!
How to make Pink Sugar Cookies
- Cream butter and granulated 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. Bake cookies 10-13 minutes in an oven preheated to 350°F. You know cookies are done when 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
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 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.
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.
Copycat Pink Sugar Cookie Recipe
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.
Recipe 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.
