✔ Updated · new copycat recipe with pink almond frosting and step photos
This copycat Crumbl pink sugar cookie is soft, thick and pale, with a sweet hint of almond and a cool swirl of pink frosting. It's the chilled classic on the Crumbl menu, and I think it is even better straight from your own fridge.
How Do You Make a Crumbl Pink Sugar Cookie? (Quick Answer)
To make a copycat Crumbl pink sugar cookie, beat butter and sugar, add eggs, vanilla and almond extract, then mix in flour, cornstarch, baking powder, baking soda and salt. Shape 12 balls, press them into thick discs and bake at 350°F (175°C) for 9 to 11 minutes, until set but still pale. Cool completely, spread with pink almond buttercream and chill for 30 minutes before serving.
At a glance
The one tip that matters: Pull the cookies while they are still pale on top and only barely golden underneath. That is what keeps them soft and dense like the chilled bakery cookie, then the fridge does the rest.
Why You'll Love This Pink Sugar Cookie
- Soft, thick and dense, never crunchy, even after a few days in the fridge.
- That almond flavor in both the cookie and the frosting, which is what makes it taste like the bakery one.
- No rolling pin, no cutters: scoop, press with a glass and bake.
- Make-ahead friendly: bake today, frost tomorrow.
- Party pretty, and easy to tint for birthdays and holidays.
Ingredient Notes
Exact amounts are in the recipe card below.
- Almond extract: the signature flavor. Half a teaspoon in the dough and half in the frosting is plenty; it is strong.
- Cornstarch: makes the cookie tender and soft in the middle, even straight from the fridge.
- Baking powder and soda: together they give a thick, puffy cookie with a fine crumb.
- Heavy cream in the frosting: makes it silky and spreadable. Whole milk works too, just add it slowly.
- Gel food coloring: gives soft pink without thinning the frosting the way liquid color can.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Pale means perfect. These should come out looking almost underbaked on top. If the edges turn golden, the cookie will be crisp instead of soft and dense.
- Use both extracts. My test for any copycat is whether it tastes like the original, and the almond extract is what gets this one there. Vanilla alone tastes like a regular sugar cookie.
- Cool completely. Even slightly warm cookies melt the frosting into a glaze. Give them a full 30 minutes on the rack.
- Go easy on the color. Gel coloring is strong. One drop on a toothpick gives that soft pastel pink; you can always add more.
- Lucy's job is the swirl. In my kitchen, Lucy is in charge of the swirl on top. A quick twist of the offset spatula in the center does it, and wonky swirls taste just as good.
- Serve them cold. The chill firms the frosting and makes the cookie dense and fudgy. Keep them in the fridge right up until serving.
Copycat Crumbl Chilled Pink Sugar Cookie
12
large cookies25
minutes22
minutes570
kcal1
hour50
minutesA copycat-style chilled pink sugar cookie inspired by Crumbl: a soft, thick, pale vanilla almond sugar cookie topped with a smooth swirl of pink almond buttercream and served cold from the fridge. Makes 12 large cookies.
Ingredients
- For the Sugar Cookies
1 cup unsalted butter, softened (226 g)
1 1/4 cups granulated sugar (250 g)
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 1/4 cups all-purpose flour, spooned and leveled (406 g)
2 teaspoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
- For the Pink Almond Frosting
1/2 cup unsalted butter, softened (113 g)
3 1/2 cups powdered sugar (420 g)
3 to 4 tablespoons heavy cream or whole milk
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 pinch salt
1 to 2 drops pink gel food coloring
Directions
- Make the Cookies
- Heat the oven to 350°F (175°C) and line 2 baking sheets with parchment.
- Beat the butter and sugar with a mixer on medium speed for 2 to 3 minutes, until creamy. Beat in the eggs one at a time, then the vanilla and almond extract.
- Whisk the flour, cornstarch, baking powder, baking soda and salt in another bowl. Add to the butter mixture and mix on low just until a soft dough forms.
- Scoop 12 equal portions (about 3 1/2 oz or 100 g each) and roll into smooth balls. Place 6 on each sheet and press each one into a thick disc about 3/4 inch tall with the flat bottom of a glass.
- Bake one sheet at a time for 9 to 11 minutes, until the cookies are set and puffy but still pale on top, with barely golden bottoms. Do not let the edges brown.
- Cool on the pan for 5 minutes, then move to a wire rack and cool completely, about 30 minutes.
- Frost and Chill
- Beat the butter until smooth, then add the powdered sugar, 3 tablespoons of cream, the almond extract, vanilla and salt. Beat for 2 minutes until fluffy, adding more cream a teaspoon at a time if it is stiff. Beat in pink gel color one drop at a time until soft pink.
- Spread a thick layer of frosting over each cooled cookie with an offset spatula, finishing with a swirl in the center.
- Chill the frosted cookies for at least 30 minutes, until the frosting is firm. Serve cold.
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Make Ahead and Storage
These are a great make-ahead bake. Here's how I plan them for parties.
| Stage | How to store | How long |
|---|---|---|
| Dough balls | Covered in the fridge | Up to 2 days |
| Unfrosted cookies | Airtight at room temperature | Up to 2 days |
| Unfrosted cookies | Frozen, wrapped | Up to 2 months |
| Frosting | Covered in the fridge; rewhip before using | Up to 1 week |
| Frosted cookies | Airtight in the fridge | Up to 4 days |
More Crumbl Copycat Cookies
Pair these with my warm, gooey copycat Crumbl chocolate chip cookie for the classic two-cookie order, or bake through all 27 flavors in my Crumbl copycat cookie recipes collection.
Want a cut-out style dough for holidays instead? My easy sugar cookies hold their shape beautifully.
Frequently Asked Questions
What flavor is the Crumbl pink sugar cookie?
It is a vanilla sugar cookie with a noticeable almond flavor, topped with a sweet almond buttercream tinted pink. The pink is only color, not strawberry. This copycat uses almond extract in both the cookie and the frosting.
Why is the Crumbl sugar cookie served chilled?
Chilling firms the thick frosting so it does not smear and gives the soft cookie a dense, almost fudgy bite. Keep these in the fridge for at least 30 minutes before serving.
Can I make these without almond extract?
Yes. Use 2 teaspoons of vanilla in the cookie and 1 teaspoon in the frosting instead. They will taste like a classic frosted sugar cookie rather than the Crumbl-style one.
How do I keep sugar cookies soft and thick?
Weigh the flour, add the cornstarch, press the dough to a thick 3/4 inch disc and pull the cookies while they are still pale. Overbaking is the main reason sugar cookies turn crisp.
How long do frosted pink sugar cookies last?
Store them in an airtight container in the fridge for up to 4 days, in a single layer or with parchment between them. You can freeze unfrosted cookies for up to 2 months.
Is this the official Crumbl recipe?
No. It is a copycat-style recipe inspired by the Crumbl chilled pink sugar cookie, made in my home kitchen. Crumbl does not publish its recipe.
