If you love a simple soft sugar cookie covered in a delicious and easy buttercream, this is the post for you! I'm going to show you how to make a knock-off version of one of Crumbl's best-sellers, the Pink Sugar Cookie.
Pink Sugar Cookies? I’m In!
When I first saw this recipe on the Modern Crumb website I fell in love! I love a great sugar cookie.
Honestly? I felt sure it would be the same as my Lofthouse Cookies. Boy, was I wrong. My Lofthouse recipe calls for half a cup of butter and half a cup of sour cream. This one is butter all the way!
Lofthouse cookies also call for granulated sugar but these soft, almond-infused Crumbl Pink cookies call for mostly powdered sugar, which results in a softer outcome.
One thing that is consistent: the frosting: My loft house frosting calls for butter, powdered sugar, and cream or milk, as well as a bit of flavoring. Same here.
What is a Crumbl Cookie?
The Crumbl company has become extremely popular over the last few years with cookie shops popping up all over the nation.
Crumbl is known for their extra-large cookies, big enough (and tasty enough) to share with friends.
From what I understand, many of their cookies start with the same base recipe and they add to it.
I had to see what all the rage was about, y’all!
I will share more about my thoughts on this cookie later on in the post but I will tell you that my good friend loved them so much that she has requested them for a big Christmas event I’m baking for. That should tell you something!
Pink Sugar Cookie Ingredients
You will find a full printable recipe card at the bottom of this post but here's a quick look at what you're going to need. You probably already have many of these ingredients on hand in your pantry or fridge right now.
FOR THE COOKIES:
- room temperature salted butter
- sifted powdered sugar
- room temperature egg
- vegetable oil
- pure vanilla extract
- pure almond extract
- all purpose flour
- salt
- baking powder
- baking soda
FOR THE FROSTING
- room temperature butter
- powdered sugar
- vanilla extract
- almond extract
- heavy cream or milk
How to Make Crumbl Pink Sugar Cookies at Home
Let's prep!
Preheat oven to 325 degrees
Prep two cookie sheets with parchment paper.
Whisk together flour, salt, baking powder, and baking soda. Set aside.
Let’s make some sugar cookies!
These came together so easily.
Place butter and powdered sugar in a large bowl of the bowl of a stand mixer. Cream together until light and fluffy, using the whisk attachment. Add egg, oil, and extracts. Mix well, pausing to scrape down the sides of the bowl.
Slowly work in the dry ingredients, mixing at low speed until they come together.
For best results, chill cookie dough for half an hour (or scoop balls of chilled cookie dough onto cookie sheet and chill for 10 minutes).
Bake dough balls for 10 minutes. They might seem pale in color (not your typical golden brown) but you don’t want to over-bake these.
Cool on wire rack for 15 minutes.
Place cookies directly onto wire rack to continue cooling.
While cookies are cooling, make your frosting.
Cream butter and alternate powdered sugar and cream until it all comes together.
Add extracts and beat well.
Add a dot of pink or red gel coloring and mix well to make your pretty pink frosting. (Traditional food coloring probably won't give you the desired pink color. I use coloring gels.)
Spoon a heaping teaspoon of frosting onto cookie and swirl with a kitchen knife. (Skip the piping bag for this project. A knife will work just fine. We're going old-school here, friends.)
Chill for half an hour.
Serve your classic pink sugar cookie and enjoy!
Place leftovers in an airtight container. They should stay good at room temperature for 4 - 5 days. You can freeze these and thaw them naturally the day before your event.
What to Expect from this Crumbl Cookie Recipe
Are they cookies or are they tea cakes? These sweet little buttery cookies were a bit like both, to be honest.
They reminded me a little of my soft sugar cookies but they were also similar to my Golden Girls Cheesecake cookies.
The simple frosting was perfect, especially with the addition of the almond flavoring. (I’m crazy about almond and love it in cookies.) I'd have to say the frosting on the top of the cookies is the best part!
These are delicious cookies you will be proud to serve your family or guests. And it’s easy to decorate them with buttercream. Best of all, you won't even have to drive to the Crumbl store to enjoy these.
Variations on this Recipe
I love the simplicity of this one but I prefer my own Dreamy Buttercream (which calls for cream cheese). So, next time I’ll probably make that frosting.
Lemon: Skip the almond and add the zest of a lemon to the recipe. You can even use lemon juice or zest in the frosting. (Delicious!)
Sprinkles: I think this could easily become a confetti (or birthday) cookies with the addition of sprinkles in the dough and also sprinkled on top.
Powdered sugar: If you prefer, you can skip the frosting and sprinkle the cookies with powdered sugar as they cool.
Other Crumbl Copycat Recipes
That’s it for this post, friends!
I hope you enjoyed this delicious copycat crumbl sugar cookies recipe.
If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!
See this recipe at
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
Pink Sugar Cookies
If you love a simple soft sugar cookie covered in a delicious and easy buttercream, this is the post for you!
Ingredients
- 1 cup room temperature salted butter
- 1 ½ cups sifted powdered sugar
- 1 large room temperature egg, room
- 2 tablespoon vegetable oil
- ½ teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- 2 ⅓ cups all purpose flour
- ¼ teaspoon salt
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ cup room temperature butter
- 2 ⅓ cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 tablespoons heavy cream or milk
Instructions
Preheat oven to 325 degrees
Prep two cookie sheets with parchment paper.
Whisk together flour, salt, baking powder, and baking soda.
Let’s make some cookies!
Cream butter and powdered sugar
Add egg, oil, and extracts. Mix well.
Slowly work in the dry ingredients, mixing until they come together.
Chill dough for half an hour (or scoop balls of dough onto cookie sheet and chill for 10 minutes).
Bake for 10 minutes. They might seem pale in color but you don’t want to overbake these.
Cool on wire rack for 15 minutes.
Place cookies directly onto wire rack to continue cooling.
While cookies are cooling, make your frosting.
Cream butter and alternate powdered sugar and cream until it all comes together.
Add extracts and beat well.
Add a dot of pink or red gel coloring and mix well.
Spoon a heaping teaspoon of frosting onto cookie and swirl with a kitchen knife.
Chill for half an hour.
Serve and enjoy!
Place leftovers in an airtight container. They should stay good at room temperature for 4 - 5 days. You can freeze these and thaw them naturally the day before your event.
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