5 from 21 votes
Crumbl Pink Sugar Cookies Recipe (Copycat)
These Crumbl Pink Sugar Cookies replicate a soft sugar cookie dough made without chilling, featuring a combination of vanilla and almond extracts. The cookies are frosted with almond buttercream that can be colored pink. The dough is soft and easy to scoop, yielding tender cookies that hold their shape. This recipe includes adjustments for high altitude baking and gluten-free substitutions, making it useful for various baking needs.
Prep Time
15 mins
Cook Time
11 mins
Total Time
26 mins
Servings:
14
-12 large cookies
Calories:
443 kcal
Course:
Baked Goods
Cuisine:
American
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 egg 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 Food Coloring optional. I used an all-natural pink food coloring, pink
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.
Cup of Yum
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.
Notes
- For gluten-free cookies, substitute flour with a mix of almond flour and gluten-free all-purpose flour.
- Adjust flour and baking powder quantities for baking above 3200 feet altitude.
- Store frosted cookies in an airtight container in the refrigerator for up to one week.
- Freeze cookie dough balls on a tray before transferring to a freezer bag for up to three months.
- For smaller cookies, use a medium scoop and reduce baking time to 6-7 minutes.
- If you prefer no almond extract, increase vanilla extract accordingly in both dough and frosting.
- Cover and refrigerate dough up to 48 hours if not baking immediately.
Nutrition Information
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%)
Nutrition Facts
Serving: 14 -12 large cookies
Amount Per Serving
Calories 443
% 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.