Description
These pink sugar cookies are soft, chewy treats that almost melt in your mouth. The thick, luxurious frosting has a signature pink hue – just like the original Crumbl cookies. They’re easy to make, and perfect for any occasion.
Ingredients
For the Cookies
- 1 cup (2 sticks) butter, softened
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
For the Frosting
- 1/2 cup (1 stick) butter, softened
- 2 1/2 cups powdered sugar
- 2–3 tablespoons heavy whipping cream
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon almond extract, or as desired
- Pink gel food coloring (for cookies that look just like Crumbl – 2 drops AmeriColor Soft Pink)
- White sparkling sugar (optional), for sprinkling
Instructions
Make the Sugar Cookies
Recipe Prep: Preheat your oven to 350°F (175°C). Line 2 large baking sheets with parchment paper or reusable silicone baking mats.
- Add the softened butter and vegetable oil to the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, slowly add the granulated sugar. Once all the sugar has been added, turn the mixer to medium speed and beat until the mixture becomes light and fluffy – about 2 minutes.
- Reduce the speed to low. Add the eggs, vanilla extract and almond extract. Scrape down the sides of the bowl, if needed.
- In a small bowl, whisk together the flour, almond flour, baking powder, baking soda and kosher salt. With the mixer still on low speed, slowly add the dry ingredients to the butter mixture. Mix just until the cookie dough begins to come together. Do not overmix.
- Scoop out 1/4 cup sized portions and roll them into smooth balls. Place them at least 4″ apart on the prepared baking sheets. Spray the bottom of a large glass with nonstick baking spray, and then dip it into granulated sugar. Use the sugar-coated glass to press the cookies down slightly into a 1/2″ thick disk. The cookies should be very rustic with rough edges.
- Bake for 8-12 minutes, or just until the edges are set and the tops are just beginning to turn golden blonde. Do not overbake. We want the cookies slightly underbaked in the center – just like the original Crumbl pink sugar cookies. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Make the Pink Frosting
- Place butter into the bowl of your stand mixer. Mix on medium speed with the paddle attachment until the butter is light and fluffy – about 1 minute.
- Add the powdered sugar, 2 tablespoons cream, vanilla extract, almond extract, and gel food coloring. Mix on low speed until the powdered sugar is fully incorporated.
- Turn the mixer to medium speed and beat until the frosting is light and fluffy. If the frosting is too thick, feel free to add the last tablespoon of heavy cream.
- Spread a generous amount (about 2 tablespoons) of frosting on each cookie. Top with a sprinkle of white sparkling sugar. If desired, chill these cookies in the fridge until ready to serve. (Crumbl Cookies serves their pink sugar cookies chilled.)
Notes
How to keep the cookies from spreading: To prevent excessive spreading, ensure your butter is softened but not melted. Also, make sure your baking sheets are cool before placing the cookie dough on them. If your cookies still spread too much, try chilling the dough for a short time before baking.
Holiday cookies: Although these these pink sugar cookies are served and enjoyed year round, they’re also ideal Valentine’s Day cookies and Easter cookies. To make them Christmas cookies, replace the almond extract with peppermint extract, and add a few red and green sprinkles on top.
Crumbl Cookies are meant to be shared: Cut each cookie into fours. One serving is 1/4 of a cookie.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Cookies
- Method: Bake
- Cuisine: American