Crumbl Pink Sugar Cookies Copycat Recipe - Soft and Frosted!

If you’ve ever taken a bite of a chilled Crumbl Pink Sugar Cookie, you know the magic: a thick, tender sugar cookie with a delicate crumb and a swirl of creamy pink almond frosting that’s sweet without being cloying. This homemade version promises all that goodness—soft, buttery cookies, a whisper of vanilla and almond, and a rosy frosting that settles into a glossy, velvety finish. It’s a bakery-style treat with simple pantry ingredients and a straightforward process you can master at home.

In this guide, I’ll walk you through each step, sharing what to expect at every stage and how to get that signature bakery texture and look. You’ll learn how to keep the cookies soft, how to achieve the perfect frosting consistency, and the best way to chill and serve them so they taste just like your favorite pink sugar cookie—maybe even better.

Why These Crumbl-Style Pink Sugar Cookies Win Hearts

• Thick and tender texture: The cookie bakes up plush and soft, with a delicate crumb that stays tender for days.
• Balanced sweetness: The base is subtly sweet so the creamy pink frosting can shine without overwhelming your palate.
• Classic almond finish: A touch of almond in the frosting creates that nostalgic bakery flavor—just the right hint, never overpowering.
• Chilled perfection: These cookies are meant to be enjoyed slightly chilled, which keeps the frosting beautifully set and the crumb wonderfully soft.
• Simple, reliable method: No rolling or cutting—just scoop, flatten, bake, and frost. Ideal for both new and seasoned bakers.
• Pretty and versatile: Keep them classic pink, or adjust the hue for holidays and celebrations. They’re a crowd-pleaser every time.

What You’ll Need: Ingredients and Their Roles

For the cookie base

• Unsalted butter (1 cup / 226 g, room temperature) – Provides richness and that melt-in-your-mouth texture. Room temp butter creams better for a fluffy dough.
• Granulated sugar (1 cup / 200 g) – Sweetens and helps the cookies spread slightly while remaining soft.
• Large egg (1) + large egg yolk (1) – The whole egg binds; the extra yolk adds richness and a tender crumb.
• Vanilla extract (2 tsp) – Layers warm bakery flavor into the cookie base.
• Almond extract (1/4–1/2 tsp, optional) – Subtle almond in the cookie is optional; most of the almond flavor will come from the frosting.
• All-purpose flour (2 3/4 cups / 330 g) – The structure of the cookie; measure carefully to avoid a dry texture.
• Cornstarch (1/4 cup / 30 g) – Tenderizes for that signature soft, plush bite.
• Baking powder (1/2 tsp) – Gives just enough lift without making the cookies cakey.
• Fine sea salt (3/4 tsp) – Balances sweetness and sharpens flavors.
• Milk or heavy cream (1–2 tbsp, as needed) – Optional; adds moisture if your dough feels dry or crumbly.

For the pink almond frosting

• Unsalted butter (1/2 cup / 113 g, room temperature) – Creates a silky, stable frosting that sets nicely when chilled.
• Powdered sugar (2 1/2 cups / 300 g) – Sweetens and gives body to the frosting; sifts easily for a smooth finish.
• Heavy cream or milk (2–3 tbsp, as needed) – Controls spreadability; cream makes the frosting extra luxurious.
• Almond extract (1 tsp) – The star flavor—fragrant and delicate. A little goes a long way.
• Vanilla extract (1/2 tsp) – Adds depth and rounds out the almond flavor.
• Fine salt (a pinch) – Cuts through sweetness for balance.
• Pink gel food coloring (1–2 drops) – Gives that signature pale pink hue without watering down the frosting.

Step-by-Step Guide to Making Crumbl Pink Sugar Cookies

1. Preheat and prepare: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy release and even baking.
2. Cream the butter and sugar: In a large bowl, beat the room-temperature butter and granulated sugar on medium-high until light and fluffy, 2–3 minutes. This aeration helps the cookies bake up thick yet tender.
3. Add the egg and yolk: Beat in the whole egg and the extra yolk one at a time, scraping the bowl as needed. Mix in the vanilla and (if using) almond extract until fully incorporated.
4. Combine dry ingredients: In a separate bowl, whisk together flour, cornstarch, baking powder, and salt. Whisking evenly distributes leavening for consistent results.
5. Bring the dough together: Add the dry mixture to the wet ingredients and mix on low just until no streaks of flour remain. If the dough looks powdery or doesn’t hold when pressed, add 1–2 tablespoons of milk or cream and mix briefly to combine.
6. Portion the cookies: Scoop the dough into large balls, about 1/4 cup each (55–60 g). Space them at least 2 1/2 inches apart on the prepared sheets.
7. Flatten gently: Lightly press each dough ball into a thick puck about 1/2 inch tall. This helps them bake evenly and gives the classic Crumbl shape.
8. Bake: Bake one sheet at a time for 9–11 minutes. The cookies should look set and matte on top with pale, barely golden edges. They will look slightly underdone—this is perfect.
9. Cool: Let the cookies cool on the sheet for 8–10 minutes, then transfer to a wire rack to cool completely. This brief rest helps them firm up without drying out.
10. Make the frosting: Beat the butter until smooth, 30–60 seconds. Add powdered sugar and a pinch of salt; mix on low to combine, then increase speed and beat until fluffy, about 2 minutes. Add almond and vanilla extracts. Stream in 2–3 tablespoons cream or milk until you have a creamy, spreadable frosting. Tint with 1–2 drops pink gel coloring to your preferred shade.
11. Frost generously: Once the cookies are fully cool, generously swirl frosting on top, leaving a small border around the edges. A small offset spatula makes this easy.
12. Chill and serve: For that famous bakery experience, chill the frosted cookies for 15–30 minutes. The frosting sets, the flavors meld, and each bite is bliss.

Timing & Preparation Details at a Glance

• Prep time: 20 minutes
• Bake time: 9–11 minutes per sheet (about 2 sheets for 12 cookies)
• Cooling time: 30 minutes
• Frosting time: 10 minutes
• Optional chill after frosting: 15–30 minutes
• Total time: Approximately 1 hour 30 minutes

Your cookies are ready to enjoy once the frosting has set to your liking—either slightly chilled for the classic taste or at room temperature for a softer, creamier bite.

Pro Tips to Nail the Bakery-Style Result

• Measure flour accurately: Use a kitchen scale if possible. Too much flour is the main cause of dry, dense cookies.
• Start with room-temperature butter: It should dent easily when pressed but not feel greasy or melty. This ensures proper creaming.
• Don’t overbake: Pull them when the edges are set but still very pale. They’ll finish setting on the hot sheet.
• Use cornstarch for tenderness: It’s the secret to that delicate, soft crumb that sets these cookies apart.
• Flatten before baking: A gentle press prevents doming and promotes even baking for that signature shape.
• Chill after frosting: A short chill keeps the frosting neat, slightly firm, and wonderfully creamy when you bite in.
• Go light on almond extract: It’s potent. Start with the recommended amount and taste before adding more.
• Aim for uniform size: Even portioning helps every cookie bake at the same rate. A large cookie scoop is handy.
• Adjust frosting consistency: Too thick? Add a teaspoon of cream at a time. Too thin? Beat in a bit more powdered sugar.
• Serve slightly chilled: This is how these cookies truly shine—flavors bloom, and the frosting sets just right.

Nutritional Snapshot (Approximate per Cookie)

Values are estimates for one of 12 cookies, including frosting. Exact numbers will vary based on brands and portions.

Your Questions, Answered

Can I make these without almond extract?

Absolutely. If you prefer a purely vanilla cookie, omit almond extract from both the dough and frosting. For extra depth, replace it with an equal amount of vanilla or add a tiny splash of lemon juice to brighten the frosting.

How should I store and serve them?

Store frosted cookies in an airtight container. If you like them chilled (like the bakery version), refrigerate for up to 5 days. For a softer frosting, let them sit at room temperature for 10–15 minutes before serving. Unfrosted cookies can be kept at room temperature for up to 3 days.

Can I freeze these cookies?

Yes. Freeze unfrosted cookies for up to 2 months; thaw at room temperature, then frost. You can also freeze frosted cookies on a tray until firm, then transfer to a container with parchment between layers. Thaw in the refrigerator to maintain the frosting’s texture.

Final Thoughts to Sweeten Your Day

There’s something special about a cookie that looks as cheerful as it tastes. These Crumbl-style Pink Sugar Cookies bring a little celebration to any day—simple ingredients, gentle almond aroma, and a soft, buttery crumb beneath a rosy swirl. Share them at gatherings, pack them up for a friend, or chill a few just for you. With a little care and a couple of helpful tips, you’ll have a tray of bakery-worthy cookies that invite smiles and second helpings. Happy baking—and enjoy every pink-frosted bite!