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Copycat Crumbl Pink Sugar Cookies

Share that scratch baking love!

If you’ve ever stepped foot into a Crumbl Cookies shop or even just scrolled through your social media feed, you’re likely familiar with the sight of their iconic pink sugar cookies. These treats have become almost as much of a cultural phenomenon as they are a dessert staple, with their vibrant hue and perfectly soft texture that seems to whisper sweet nothings to sugar aficionados everywhere.

Now, imagine capturing that essence in your own kitchen. The allure of creating copycat Crumbl pink sugar cookies is not just about trying to replicate a popular treat; it’s about bringing a piece of that joy and communal experience into our homes. It’s about the anticipation that builds as you mix, roll, and bake, followed by the satisfaction of biting into a cookie that’s just as much a feast for the eyes as it is for the palate.

These cookies are more than just a dessert; they’re a conversation starter, a centerpiece at gatherings, and a way to make any day feel a little more special. The signature pink frosting is instantly recognizable, often sparking memories of birthdays, celebrations, or simple moments of indulgence. And while the exact shade of pink might vary from one batch to another when made at home, each variation is a testament to the personal touch that goes into homemade baking.

The process of making these copycat delights is filled with decisions that allow bakers to express themselves. From the thickness of the cookie to the smoothness of the frosting, each element can be tailored to individual preference. Some may prefer a thicker layer of frosting, while others might opt for a more subtle approach, but the end goal remains the same: to recreate that magical blend of sweetness and texture that Crumbl has perfected.

Moreover, the act of making these cookies at home is an exercise in creativity and patience. It’s about finding joy in the trial and error, the careful tweaking of techniques, and the gradual honing of skills that comes with each attempt. Whether it’s getting the frosting just right or achieving that ideal soft-but-not-too-soft consistency, the journey is as rewarding as the destination.

For those who love to share their baking adventures, presenting a plate of these pink beauties can be incredibly gratifying. There’s a sense of pride that comes with saying, “I made these,” especially when they spark recognition and delight in the eyes of friends and family. And let’s not forget the inevitable photo ops—these cookies are as Instagrammable as they come, often dressed up with sprinkles or other decorations to make them even more visually appealing.

But perhaps the most beautiful aspect of making copycat Crumb pink sugar cookies at home is the way it brings people together. Baking is, after all, an act of love and generosity. It’s about sharing not just the cookies themselves but the time and effort that went into making them. It’s about creating moments of connection over something as simple yet profound as a cookie.

We can still capture the spirit of their iconic pink sugar cookies. Through our own versions, we keep the magic alive, one batch at a time. So preheat your ovens and get ready to sprinkle some sweetness into your life—the world of copycat Crumbl pink sugar cookies awaits!

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
Cook Time 10 minutes
Course cookies
Servings 12 cookies

Ingredients
  

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!

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