This crumbl pink sugar cookie recipe will have you making bakery-quality cookies at home! Have you ever walked into a Crumbl store and just melted at the sight of those thick, perfectly frosted pink sugar cookies? I'm telling you, the first time Emily and I saw them, we both just stood there staring like they were some kind of magical creation!
After weeks of testing (and yes, eating way too many cookies in the process), I've cracked the code on making these thick, buttery cookies topped with the most incredible almond-flavored pink frosting that'll make you forget all about the bakery version.
The best part? You can make these at home anytime you want! No more waiting in those crazy long Crumbl lines or paying premium prices. Just pure cookie happiness right from your own kitchen.
If you're looking for more copycat treats, you'll definitely want to check out my mocha cookie crumble frappuccino recipe and my best Crumbl cornbread cookie recipe for the complete at-home bakery experience!
Why You Will Like This Crumbl Pink Sugar Cookie Recipe
- Super thick and soft - these cookies are seriously chunky, just like the real thing
- Ready in just 30 minutes - from mixing to frosting, you'll be eating cookies in no time
- Perfect pink frosting - that signature almond buttercream that makes Crumbl famous
- Uses simple ingredients - nothing fancy here, just pantry staples that actually work
- Stays fresh for days - store them just like the originals and they keep perfectly
- Kid-approved - Emily actually said these taste better than the store-bought ones (and that's saying something!)
Ingredients For The Perfect Crumbl Pink Sugar Cookies
For The Sugar Cookies:
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (this is key!)
- 3 cups all-purpose flour
- 2 teaspoons baking powder
For The Pink Almond Frosting:
- ½ cup salted butter, softened
- 3 cups powdered sugar
- 1 teaspoon almond extract
- 1-3 tablespoons milk
- Pink food coloring (gel works best)
Instructions For Making Your Crumbl Pink Sugar Cookie Recipe
Preparing The Cookie Dough
- Preheat your oven to 350°F and line two cookie sheets with parchment paper or silicone mats.
- Cream the butter and sugar in a large bowl using an electric hand mixer until the mixture is light and fluffy (about 3-4 minutes).
- Scrape down the sides of the bowl, then add the eggs, vanilla extract, and almond extract. Beat everything together until it's completely smooth and combined.
- Mix in the dry ingredients by adding the flour and baking powder. Beat on low speed, scraping the bowl frequently, until you have a cohesive cookie dough.
Shaping And Baking The Cookies
- Scoop ¼ cup portions of cookie dough and roll each into a ball. This might seem like a lot of dough, but trust me - that's what makes them thick like Crumbl's!
- Arrange the dough balls on your prepared cookie sheets, leaving about 2 inches between each cookie. You'll fit about 6 cookies per sheet.
- Gently flatten each cookie using the bottom of a drinking glass or measuring cup. Don't press too hard - you want them thick, not pancake-flat!
- Bake for 9-11 minutes until the centers are puffed and no longer glossy. They won't turn golden brown like regular cookies, so don't worry about that.
- Cool on the baking sheet for at least 10 minutes before moving them. This helps them stay thick and prevents breaking.
Making The Pink Almond Frosting
- Beat the softened butter in a medium bowl until it's completely smooth and creamy.
- Gradually add powdered sugar, almond extract, and 1 tablespoon of milk. Beat until the frosting is smooth and spreadable.
- Add more milk if needed to reach your desired consistency. The frosting should spread easily but not be too runny.
- Mix in the pink food coloring - start with just 3-4 drops of gel coloring and add more until you get that perfect Crumbl pink shade.
- Spread frosting on the slightly warm cookies. The gentle warmth helps the frosting settle into that smooth, professional look.
Storage & Reheating Your Homemade Crumbl Cookies
Room Temperature Storage: These frosted sugar cookies will stay fresh in an airtight container for up to 5 days. Just like the original Crumbl cookies, they actually taste better after a day!
Refrigerator Storage: If you want to store them exactly like Crumbl does, keep them covered in the refrigerator. They'll maintain that perfect texture for up to a week.
Freezing Options: You can freeze the unfrosted cookies for up to 3 months. Wrap each one individually in plastic wrap, then store in a freezer bag.
Cookie Dough Freezing: Shape the cookie dough into balls, flash freeze for 30 minutes, then store in an airtight container for up to 3 months. Bake frozen with 2-3 extra minutes added to the time.
Tips For Perfect Copycat Crumbl Sugar Cookies
Here's what I learned after making these cookies about fifteen times (Emily thought I'd lost my mind, but hey - we had some delicious research!):
- Don't skip the almond extract - this is what gives them that distinctive Crumbl flavor that sets them apart from regular sugar cookies
- Use a kitchen scale if you have one - measuring ¼ cup of dough by weight keeps all your cookies the same size
- Let the butter soften naturally - microwaving it makes the cookies spread too much and lose that thick texture
- Press gently when flattening - I learned this the hard way when my first batch turned into regular thin cookies instead of thick ones
- Frost while slightly warm - this creates that smooth, bakery-style finish that looks just like the real thing
The almond extract in both the cookies and frosting is really what makes this recipe special. Trust me on this one - vanilla just doesn't give you that signature Crumbl taste!
Frequently Asked Questions About Crumbl Pink Sugar Cookie Recipe
Store frosted cookies covered at room temperature for up to 5 days, or refrigerate them like the original Crumbl cookies for best texture.
Yes! You can substitute vanilla extract for the almond extract in both the cookies and frosting without affecting the texture.
Make sure not to flatten the cookies too much when pressing with the glass, and don't overbake - remove them when centers are still slightly glossy.
Absolutely! Shape the dough into balls, flash freeze for 30 minutes, then store in an airtight container for up to 3 months. Bake frozen with 2-3 extra minutes.
Recipes You May Like
- Small Batch Chocolate Chip Cookies - When you want homemade cookies but don't need dozens of them
- Cookie Monster Cookies - These fun blue cookies are perfect for kids and cookie lovers alike
- Copycat Crumbl Chocolate Cupcake Cookies - Another amazing Crumbl copycat that'll blow your mind
Conclusion
This crumbl pink sugar cookie recipe has honestly become one of my most-requested treats! Emily's friends are always asking when I'm going to make "those pink cookies" again, and I love that I can whip them up anytime without the crazy bakery prices.
The combination of that thick, buttery cookie base with the sweet almond frosting is just perfection. Plus, there's something so satisfying about making these copycat crumbl cookies at home and knowing they taste just as good (if not better!) than the originals.
So grab your mixing bowls and get ready to make some cookie magic happen in your kitchen. Trust me, once you try these homemade crumbl cookies, you'll never want to wait in those long bakery lines again!
Don't forget to save this recipe to Pinterest for later - you'll definitely want to make these again and again!
Crumbl Pink Sugar Cookie Recipe
Equipment
- Mixing bowls
- Electric hand mixer
- Spatula
- Cookie Sheets
- Parchment paper or silicone mats
- Drinking glass (for flattening)
Ingredients
Sugar Cookies
- 1 cup salted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
Pink Almond Frosting
- ½ cup salted butter softened
- 3 cups powdered sugar
- 1 teaspoon almond extract
- 1-3 tablespoons milk
- 3-4 drops pink food coloring gel preferred
Instructions
- Preheat your oven to 350°F and line two cookie sheets with parchment paper or silicone mats.
- Cream the butter and sugar in a large bowl using an electric hand mixer until the mixture is light and fluffy (about 3-4 minutes).
- Scrape down the sides of the bowl, then add the eggs, vanilla extract, and almond extract. Beat everything together until it's completely smooth and combined.
- Mix in the dry ingredients by adding the flour and baking powder. Beat on low speed, scraping the bowl frequently, until you have a cohesive cookie dough.
- Scoop ¼ cup portions of cookie dough and roll each into a ball. This creates the signature thick Crumbl-style cookies.
- Arrange the dough balls on your prepared cookie sheets, leaving about 2 inches between each cookie. You'll fit about 6 cookies per sheet.
- Gently flatten each cookie using the bottom of a drinking glass or measuring cup. Don't press too hard - you want them thick, not flat!
- Bake for 9-11 minutes until the centers are puffed and no longer glossy. They won't turn golden brown like regular cookies.
- Cool on the baking sheet for at least 10 minutes before moving them. This helps them stay thick and prevents breaking.
- For the frosting: Beat the softened butter in a medium bowl until it's completely smooth and creamy.
- Gradually add powdered sugar, almond extract, and 1 tablespoon of milk. Beat until the frosting is smooth and spreadable. Add more milk if needed.
- Mix in 3-4 drops of pink gel food coloring until you achieve the perfect Crumbl pink shade.
- Spread frosting on the slightly warm cookies. The gentle warmth helps the frosting settle into that smooth, professional look.
- Place frosted cookies on a cooling rack to completely cool and set the frosting before serving.
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