Copycat Crumbl Pink Sugar Cookies

Love the iconic Crumbl Pink Sugar Cookies? Now you can recreate this bakery favorite right in your kitchen! These soft, buttery cookies topped with luscious almond buttercream frosting are perfect for special occasions, gifting, or just indulging your sweet tooth. Best of all? They’re surprisingly easy to make!

Why You’ll Love This Recipe

• Perfectly Soft Cookies: These sugar cookies are tender, fluffy, and melt-in-your-mouth good.
• Almond Buttercream Frosting: The creamy frosting with a hint of almond is the star of the show.
• No Chilling Required: Quick and convenient – you can whip these up in no time!
• Customizable: Add food coloring, sprinkles, or substitute flavors to make them your own.

Ingredients You’ll Need

For the Sugar Cookies

• 3 cups all-purpose flour
• 2 teaspoons baking powder (use 1 ½ teaspoons for high altitude)
• 1 cup butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (or increase vanilla to 1 ½ teaspoons if omitting almond extract)

For the Almond Buttercream Frosting

• ½ cup butter, room temperature
• 3 cups powdered sugar
• 1 teaspoon almond extract (or substitute with vanilla extract)
• 1–3 tablespoons heavy cream (or use milk or water)
• 3–4 drops pink food coloring (optional)

How to Make Copycat Crumbl Pink Sugar Cookies

Step 1: Prepare the Sugar Cookie Dough

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
2. In a stand mixer or using a hand mixer, cream together 1 cup butter and 1 cup granulated sugar on medium-high speed until light and fluffy. Scrape down the sides of the bowl.
3. Add 2 large eggs, one at a time, beating for 1 minute between each addition. Mix in 1 teaspoon vanilla extract and ½ teaspoon almond extract.
4. In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and salt (if using unsalted butter). Gradually add this dry mixture to the wet ingredients, mixing on low speed until fully combined.

Step 2: Shape and Bake the Cookies

1. Using a ¼-cup cookie scoop (or a lightly greased measuring cup), scoop and shape the dough into balls. Slightly overfill the scoop for rustic edges.
2. Place dough balls on prepared baking sheets, spacing them out. Use the bottom of a floured glass or measuring cup to gently flatten each ball slightly.
3. Bake for 9–11 minutes, or until the cookies are no longer glossy on top and appear puffed. Let them cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Step 3: Make the Almond Buttercream Frosting

1. In a mixing bowl, whip ½ cup butter until light and fluffy. Gradually add 3 cups powdered sugar on low speed.
2. Mix in 1 teaspoon almond extract and 1–3 tablespoons heavy cream until smooth. Add pink food coloring for that signature Crumbl look. Whip on high speed for 2–3 minutes until creamy and fluffy.

Step 4: Frost and Serve

1. Spread frosting onto cooled cookies using a small cookie scoop and an offset spatula or knife.
2. Enjoy immediately or store in an airtight container in the fridge for up to a week.

Tips for Perfect Cookies

• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for smoother dough.
• Don’t Overbake: Cookies should be just set and puffed when you remove them; they’ll finish setting as they cool.
• Chilling Optional: This dough doesn’t require chilling, but if your kitchen is warm, a 15-minute chill can help.

Why These Cookies Stand Out

The soft, pillowy sugar cookie base paired with a rich almond buttercream frosting is irresistible. The frosting’s light pink hue adds a whimsical, bakery-style touch that makes these cookies feel extra special. Whether you’re recreating your favorite Crumbl treat or impressing guests, these cookies are a guaranteed hit.

Conclusion

Recreating Crumbl Pink Sugar Cookies at home is easier than you think! With simple ingredients and step-by-step instructions, you can enjoy these bakery-inspired cookies anytime. Perfect for parties, gifting, or satisfying your sweet tooth, these cookies are sure to become a favorite in your recipe collection.

Check out my Brownie Mason Jar Mix or M&M Mason Jar Cookies for more inspiration. Bake a batch today and taste the magic! 🍪💖

Copycat Crumbl Pink Sugar Cookies Recipe

Copycat Crumbl pink sugar cookies are a homemade rendition of the bakery's famous soft and thick treats, complete with their signature pink frosting. They capture the essence of the original with a sweet, vanilla-infused flavor that's perfect for any sugar cookie enthusiast.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course cookies

Servings 12 cookies

Ingredients

  

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Sugar Cookie Dough

• 3 cups all-purpose flour
• 2 teaspoons baking powder decrease 1 ½ teaspoon for high altitude
• 1 cup butter Room temperature. 1 cup = 2 sticks = 16 tablespoon. If using unsalted add ¼-½ teaspoon salt
• 1 cup granulated sugar I use organic all-natural pure cane sugar
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract if omitting increase vanilla extract to 1 ½ teaspoons

Almond Buttercream Frosting

• ½ cup butter room temperature 8 tablespoons=1 stick I used salted, if using unsalted, add ¼ teaspoon salt
• 3 cups powdered sugar
• 1 teaspoon almond extract or substitute with vanilla extract
• 1-3 tablespoons heavy cream or may use ½ and ½ milk or water
• 3-4 drops pink food coloring optional.

Instructions

 

Sugar Cookies

• Cream together 1 cup butter and 1 cup granulated sugar , until light and fluffy, on medium-high speed in a stand mixer or hand mixer. Scrape the down sides of bowl. Add 2 large eggs, one at a time, beating about 1 minute between additions.
• Add 1 teaspoon vanilla extract and ½ teaspoon almond extract, mix until combined. In a medium bowl whisk 3 cups all-purpose flour , 2 teaspoons baking powder, and salt (if using). With mixer on low, add about ⅓ cup at a time until combined. Scraping down sides of bowl to incorporate all flour. Crumbl Sugar cookie dough will be soft and easily scoopable.
• This is a super easy to cookie dough, no chilling required! Using a ¼ cup cookie scoop (4 tablespoons) or lightly grease a ¼ cup measuring cup, scoop cookie dough and then shape into a ball. You want a little overhang in the scoop, this gives the cookies the “rustic” edges.
• Place on parchment or silicone-lined baking sheet, I did 6 to a half sheet pan. Then using a glass, or bottom of a flat measuring cup (dip in a little flour first) press down on the cookies to flatten slightly, not too thin.
• Bake in preheated 350° F (175° C) oven, for 9-11 minutes (less if you made your cookies smaller), remove from oven once cookies are no longer glossy on top and are puffed up, they will finish and set as they cool. Cool 10 minutes on cookie sheet. Then transfer to wire cooling rack.

Almond Buttercream Frosting

• In the bowl of a stand mixer or hand mixer, whip ½ cup butter until light and fluffy. With mixer on low — slowly add the 3 cups powdered sugar a little at a time, then add 1 teaspoon almond extract (or vanilla) extract, 1-3 tablespoons heavy cream and mix until combined, if adding food coloring, add 3-4 drops pink food coloring if desired. Increase speed to medium or high and whip for 2-3 minutes until light, fluffy and creamy.
• Spread frosting onto cooled cookies (in this instance, it’s okay if they are still slightly warm). I used a small cookie scoop to scoop frosting, then an offset spatula or butter knife to spread the icing on top of the cookies. Once cookies are completely cooled, store in airtight container in fridge.

Tried this recipe?Let us know how it was!