Easy bites · Big party energy · No stress
Copycat Cookie · 9 large cookies

Crumbl Pink Sugar Cookies

A thick, pale sugar cookie with a soft center and the signature chilled pink almond frosting. The important cue is to pull them before the edges brown.

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Stack of sugar cookies with pink frosting and sprinkles

Why this method works

Thick, soft centersNo browned, crisp edges.
Almond-forward frostingThe defining pink-cookie flavor.
No hidden dough chillThe timing is realistic.
Chilled finishFrosting sets before serving.

Before you start

Do not wait for browned edges. These cookies should stay pale; overbaking is the fastest way to lose the soft texture.

Ingredients that matter

Butter plus a little neutral oil keeps the crumb tender. Almond extract is powerful, so the small amount in both cookie and frosting is intentional.

How to make them

  1. Step 1. Heat oven to 350°F (175°C). Line two baking sheets with parchment.
  2. Step 2. Beat butter, oil and both sugars until creamy, about 2 minutes. Beat in egg, vanilla and almond extract.
  3. Step 3. Whisk flour, baking powder, baking soda and salt separately. Mix into the wet ingredients just until no dry flour remains.
  4. Step 4. Divide into 9 balls, about 1/4 cup each. Flatten to thick 1/2-inch discs and space well apart.
  5. Step 5. Bake 9–11 minutes, until the tops look set and matte but the edges are still pale. Cool on the tray 10 minutes, then transfer to a rack.
  6. Step 6. Beat the frosting ingredients until smooth. Frost completely cooled cookies with a thick swirl and chill 20–30 minutes before serving.

Useful swaps

For vanilla-only cookies, replace both almond-extract additions with vanilla. Whole milk can replace cream in the frosting; add it gradually.

Storage

Keep frosted cookies covered in the refrigerator for up to 4 days. Let them stand 5–10 minutes if you prefer the frosting slightly softer.

NoshParty Recipe

Crumbl Pink Sugar Cookies

Thick pale sugar cookies with pink almond frosting.

Prep20 min
Cook11 min
Total55 min
Yield9 cookies

Ingredients

  • 1/2 cup (113 g) unsalted butter, softened
  • 1/3 cup (67 g) neutral oil
  • 3/4 cup (150 g) granulated sugar
  • 2 tbsp powdered sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 1/3 cups (280 g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • Frosting: 1/2 cup (113 g) softened butter
  • 2 cups (240 g) powdered sugar
  • 2 tbsp heavy cream or milk
  • 1/2 tsp almond extract
  • 2–3 drops pink food coloring

Instructions

  1. Heat oven to 350°F (175°C). Line two baking sheets with parchment.
  2. Beat butter, oil and both sugars until creamy, about 2 minutes. Beat in egg, vanilla and almond extract.
  3. Whisk flour, baking powder, baking soda and salt separately. Mix into the wet ingredients just until no dry flour remains.
  4. Divide into 9 balls, about 1/4 cup each. Flatten to thick 1/2-inch discs and space well apart.
  5. Bake 9–11 minutes, until the tops look set and matte but the edges are still pale. Cool on the tray 10 minutes, then transfer to a rack.
  6. Beat the frosting ingredients until smooth. Frost completely cooled cookies with a thick swirl and chill 20–30 minutes before serving.
Helpful notes
Remove the cookies when their tops are set and matte but their edges are still pale. Frost only when completely cool, then chill for the familiar pink-sugar-cookie finish.

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