Crumbl Sugar Cookies are a tasty treat for kids of all ages. Keep them in the fridge to enjoy a chilled sugar cookie on a hot day. A homemade Crumbl sugar cookie with pink frosting is such a delight and great for a DIY gift for Christmas and birthdays.
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What Makes Crumbl Sugar Cookies So Good?
The cookies you buy at a Crumbl bakery are a bit different. Think scrumptious, oversized cookies with the kind of toppings you might find on a cupcake.
At the store, most of the cookie lineup changes weekly, but you can always find the two most popular flavors: Milk Chocolate Chip Cookies and Chilled Sugar Cookies. This copycat recipe is for the famous Chilled Sugar Cookie with pink icing, and it is spectacular!
Why You Should Try This Crumbl Sugar Cookies Recipe?
Sure, you can buy these pink treats every day at the Crumbl store, but the price is a little outrageous. With a cost of about four bucks per cookie, picking up a box isn’t something most people can afford to do every week.
A homemade giant cookie with a light almond flavor topped with buttery frosting is sure to wow your family and friends. They’ll love everything about these cookies.
When you master this copycat Crumbl Sugar Cookie recipe, you can make an entire batch of 24 for less than the cost of four cookies at the store.
Crumbl Cookie Ingredients
For Crumbl Sugar Cookies, you’ll need:
- All-purpose flour
- Cream of tartar
- Baking powder
- Baking soda
- Unsalted butter
- Granulated Sugar
- Powdered sugar
- Eggs, room temperature
- Almond extract
- Vanilla extract
For the pink sugar frosting, you’ll need:
- Unsalted butter, softened
- Powdered sugar
- Whole milk
- Almond extract
- Neon pink gel food coloring
Don’t use regular liquid pink food coloring in this recipe. Instead, choose a gel food coloring like the ones from Ann Clark. You can skip the food coloring if you want since it won’t change the taste of the cookies.
How to Make Copycat Crumbl Sugar Cookies
To make the dough:
- Whisk together the AP flour, cream of tartar, salt, baking powder, and baking soda in a bowl. Set the dry mixture aside for later.
- Chop the butter into pieces and put them in the bowl of a stand mixer along with the sugar. You can use a hand mixer if you don’t have a stand mixer.
- Cream the butter and sugar together on a medium setting using paddle attachments.
- Once the butter lightens and increases in volume, stop the mixer and add the eggs, almond extract, and vanilla extract.
- Mix until the wet ingredients are fully incorporated.
- Add half of the dry mixture you whisked together earlier to the bowl. When you can’t see any more patches of flour, add the remaining dry ingredients. Mix just until it has a smooth consistency.
- Transfer the cookie dough to another bowl. Cover the bowl with plastic wrap and put it in the fridge for at least 30 minutes to allow the flour to hydrate fully.
To bake the cookies:
- Remove the chilled cookie dough from the fridge.
- Preheat the oven to 350°F.
- Use a large cookie scoop the cookie dough onto parchment paper-lined baking trays. Leave about two inches between each cookie and the sides of the tray.
- Bake the cookies for 9 to 10 minutes, rotating the trays and rack positions midway through the cooking time.
- Remove the baking trays from the oven and use a flat-bottomed glass to press the top of the cookies to flatten slightly.
- Let the cookies rest on the baking trays for about two minutes before transferring them to wire racks to finish cooling.
To make the pink sugar frosting and decorate the cookies:
- While the cookies are cooling, take the butter out of the fridge and let it soften on the counter for at least 15 minutes.
- In a clean stand mixer bowl, use the paddle attachment to mix the softened butter, powdered sugar, milk, and almond extract on a low setting.
- With the mixer on low, add a tiny amount of the pink gel food coloring to the frosting. Wait about ten seconds for the coloring to mix into the frosting. If the color is not dark enough, add a little more.
- Turn off the mixer when you like the color of the frosting.
- Use a butter knife or an offset spatula to spread a layer of frosting on the cooled cookies.
- Place all the frosted cookies plates and chill them in the fridge for at least 30 minutes before serving.
What to Serve Copycat Crumbl Cookies With
Please don’t try to dip your classic pink sugar Crumbl cookies in milk. They deserve to be enjoyed alongside your favorite coffee, tea, or an ice-cold glass of milk.
How to Store Crumbl Sugar Cookies
Since the butter frosting will melt, keep these cookies in an airtight container in the fridge until serving.
Can You Freeze Crumbl Cookies?
Yes, you can, but only before you frost them. Feel free to bake the sugar cookies in advance and keep them in the freezer for up to three months. Allow the cookies to thaw before frosting and serving.
How Long Will a Crumbl Chilled Sugar Cookie Last?
The cookies will stay fresh for up to four days when you keep them in airtight containers in the fridge. If you love Crumbl cookies, try my Crumbl Birthday Cake cookies.
Favorite Copycat Cookie Recipes
- Girl Scout Lemonades
- Girl Scout S’mores
- Girl Scout Samoas
- Girl Scout Tagalongs
- Girl Scout Thin Mints
- Keebler Almond Shortbread Cookies
- Keebler Pecan Sandies
- Mrs. Field’s Chocolate Chip Cookies
Crumbl Sugar Cookie
- 2 3/4 cups all-purpose flour
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 stick (4 ounces) unsalted butter softened
- 1/2 cup sugar
- 1 cup powdered sugar
- 2 large eggs room temperature
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 stick (4 ounces) butter softened
- 2 cups powdered sugar
- 3 tablespoons milk
- 1/4 teaspoon almond extract
- pink gel food coloring
- In a large mixing bowl, combine the flour, cream of tartar, salt, baking powder, and baking soda. Mix well.
- In a separate large mixing bowl, cream together the butter and both sugars until soft using an electric mixer. Add the eggs, vegetable oil, vanilla, and almond extract and mix again until fully blended.
- Add the dry ingredients to the wet ingredients and blend until fully incorporated. The mixture will be very crumbly at first. Continue mixing and knead with your hands if necessary.
- Cover the bowl and refrigerate for 30 minutes.
- Preheat the oven to 350°F and prepare a large baking sheet with parchment paper.
- Scoop the chilled cookie dough with a large (3-tablespoon) cookie scoop or 1/4-cup measuring cup and use your hands to roll it into smooth, round balls. Place the balls 2 inches apart on the baking sheet and bake for 9 to 10 minutes, checking periodically.
- As soon as the cookies come out of the oven, use a flat-bottomed glass to gently press the cookies down into round disks, being careful not to flatten them too much. The edges of the cookies should appear cracked after pressing.
- Allow the cookies to cool on the baking sheet for 2 minutes before transferring to a cooling rack to cool completely before applying frosting.
- Combine the butter, powdered sugar, milk, and almond extract in a medium mixing bowl. Blend until smooth using an electric mixer.
- Add 2 to 3 inches of gel food coloring and blend again. If needed, continue adding food coloring until you’ve reached your desired shade of pink. The frosting will be thick and should spread like softened butter or cream cheese.
- Using a butter knife, apply the frosting to the cookies starting in the center and working outwards. Allow the frosting to sit for 30 minutes to stiffen before serving.