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Copycat Crumbl Sugar Cookie with Pink Frosting

A single Copycat Crumbl Sugar Cookie with a thick layer of bright pink frosting on a white plate.
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A recipe to recreate the soft, thick, and distinctively flavored sugar cookies topped with signature pink almond buttercream frosting, mimicking the popular bakery style.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup milk (for cookie dough)
  • 2 cups powdered sugar, sifted (for frosting)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1/2 teaspoon almond extract (for frosting)
  • 2 tablespoons milk or heavy cream (for frosting)
  • Pink gel food coloring

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Add the 1/4 cup of milk and mix until a soft dough forms. Do not overmix.
  6. Scoop dough using a large ice cream scoop (about 1/3 cup dough per cookie) and place onto the prepared baking sheets, leaving space between them.
  7. Bake for 10 to 12 minutes. The edges should be set, but the centers should still look slightly soft and pale.
  8. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare the frosting: Beat the softened butter until creamy. Gradually add the sifted powdered sugar, mixing until smooth.
  10. Mix in the vanilla extract, almond extract, and 2 tablespoons of milk or cream until the frosting is smooth and spreadable. Add pink gel food coloring until you reach the desired shade.
  11. Once cookies are completely cool, spread a generous amount of pink frosting over the top of each cookie, using the back of a spoon to create a slightly uneven, thick layer.

Notes

  • For the signature thick cookie, do not flatten the dough balls before baking.
  • Chill the dough for 30 minutes before scooping if your kitchen is very warm; this helps prevent excessive spreading.
  • Use almond extract in both the cookie and the frosting for the authentic flavor profile.
  • If the frosting is too thick, add milk one teaspoon at a time. If it is too thin, add more powdered sugar.

Nutrition

Find it online: https://delishdiarist.com/copycat-crumbl-sugar-cookie-with-pink-frosting/