Crumbl Pink Sugar Cookies Recipe (Copycat)
User Reviews
5.0
21 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
26 mins
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Servings
14 -12 large cookies
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Calories
443 kcal
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Course
Baked Goods
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Cuisine
American
Crumbl Pink Sugar Cookies Recipe (Copycat)
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Hands down the best copycat Crumbl Sugar Cookie recipe! Large, soft, buttery cookies frosted with a simple amazing pink almond buttercream frosting.
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Ingredients
Sugar Cookie Dough
- 3 cups all-purpose flour I use organic unbleached all-purpose flour. Regular flour may be used (add 2 Tablespoons for high altitude)
- 2 teaspoons baking powder decrease 1 ½ tsp for high altitude
- 1 cup butter Room temperature. 1 cup = 2 sticks = 16 tablespoon. If using unsalted, add ¼-½ teaspoon salt (regular or European butter may be used)
- 1 cup granulated sugar I use organic, all-natural pure cane sugar
- 2 large eggs room temperature (submerge eggs in warm tap water for 5 minutes)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract if omitting, increase vanilla extract to 1 ½ teaspoons
Almond Buttercream Frosting
- ½ cup butter room temperature (8 tablespoons=1 stick) I used salted, if using unsalted, add ¼ teaspoon salt
- 3 cups powdered sugar
- 1 teaspoon almond extract or substitute with vanilla extract
- 1-3 tablespoons heavy cream or may use ½ and ½, milk or water
- 3-4 drops pink food coloring optional. I used an all-natural pink food coloring.
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Instructions
Sugar Cookies
- Cream together 1 cup butter and 1 cup granulated sugar , until light and fluffy, on medium-high speed in a stand mixer or hand mixer. Scrape the down sides of bowl. Add 2 large eggs, one at a time, beating about 1 minute between additions. TIP: If using all-natural cane sugar, beat for about 3-5 minutes on medium-high speed.
- Add 1 teaspoon vanilla extract and ½ teaspoon almond extract, mix until combined. In a medium bowl whisk 3 cups all-purpose flour , 2 teaspoons baking powder, and salt (if using). With mixer on low, add about ⅓ cup at a time until combined. Scraping down sides of bowl to incorporate all flour. Crumbl Sugar cookie dough will be soft and easily scoopable.
- This is a super easy to cookie dough to work with and it will be very soft. The best part, no chilling required! Using a ¼ cup cookie scoop (4 tablespoons) or lightly grease a ¼ cup measuring cup, scoop cookie dough and then shape into a ball. You want a little overhang in the scoop, this gives the cookies the "rustic" edges.
- Place on parchment or silicone-lined baking sheet, I did 6 to a half sheet pan. Then using a glass, or bottom of a flat measuring cup (dip in a little flour first) press down on the cookies to flatten slightly, not too thin.
- Bake in preheated 350° F (175° C) oven, for 9-11 minutes (less if you made your cookies smaller), remove from oven once cookies are no longer glossy on top and are puffed up, they will finish and set as they cool. Cool 10 minutes on cookie sheet. Then transfer to wire cooling rack.
Almond Buttercream Frosting
- In the bowl of a stand mixer or hand mixer, whip ½ cup butter until light and fluffy. With mixer on low -- slowly add the 3 cups powdered sugar a little at a time, then add 1 teaspoon almond extract (or vanilla) extract, 1-3 tablespoons heavy cream and mix until combined, if adding food coloring, add 3-4 drops pink food coloring if desired. Increase speed to medium or high and whip for 2-3 minutes until light, fluffy and creamy.
- Spread frosting onto cooled cookies (in this instance, it's okay if they are still slightly warm). I used a small cookie scoop to scoop frosting, then an offset spatula or butter knife to spread the icing on top of the cookies. Once cookies are completely cooled, store in airtight container in fridge.
Equipments used:
Notes
- Gluten-Free Crumbl Sugar Cookies? This recipe works beautifully made Gluten-Free, just like my Gluten-Free chewy chocolate chip cookies! Substitute the flour for a combination of almond flour and Gluten-Free Cup for Cup All-Purpose Flour.
- When baking above 3200 feet make the following adjustments.
- VARIATIONS
- Vanilla Extract
- vanilla extract
- medium cookie scoop
- STORAGE
- cookie sheet
- cookie sheet
- cookie sheet
- Increase flour by 2 tablespoons.
- Decrease baking powder to 1 ½ teaspoons
- Reduce baking time by 1-3 minutes (every oven is different, so keep an eye on them)
- If you don't like or have Almond Extract, increase the Vanilla Extract by ½ a teaspoon.
- Same with the almond buttercream frosting, swap out the almond extract for vanilla extract.
- Smaller cookies | Use a medium cookie scoop, making mini cookies, just like Crumbl mini cookies! But, only bake for about 6-7 minutes.
- Not baking the cookies right away? Place the dough (coverd) in the fridge until ready to use, up to 48 hours. Remove from fridge and allow to come to room temperature (about 30 minutes) scoop, flatten and bake as directed.
- Store frosted Crumbl sugar cookies in fridge in an airtight container or baggie, up to one week (though I have found older and they were fine! :-)
- Freeze Cookie Dough Balls by scooping and flash freezing on a cookie sheet, then transferring to an airtight freezer container or baggie, may be frozen up to 3 months (yeah right!). To bake, remove from freezer and thaw overnight in fridge, then place on cookie sheet while oven is preheating, bake as directed.
- How to Freeze Baked/Frosted Cookies | Place frosted chilled sugar cookies on cookie sheet and flash-freeze for one hour, then place frosted cookies between wax paper in airtight container or baggie. Keeps up to 3 months.
Nutrition Information
Show Details
Serving
1large cookie
Calories
443kcal
(22%)
Carbohydrates
61g
(20%)
Protein
4g
(8%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
80mg
(27%)
Sodium
229mg
(10%)
Potassium
47mg
(1%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Vitamin A
662IU
(13%)
Vitamin C
0.01mg
(0%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14-12 large cookies
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Serving | 1large cookie | |
| Calories | 443kcal | 22% |
| Carbohydrates | 61g | 20% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 80mg | 27% |
| Sodium | 229mg | 10% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 662IU | 13% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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