Save to feedthepins These soft, buttery sugar cookies feature the signature pink almond-flavored frosting that makes Crumbl Bakery famous. The dough comes together quickly with basic pantry staples, and the key is avoiding overbaking to maintain that melt-in-your-mouth texture. The pink frosting balances sweet and nutty notes with almond and vanilla extracts, creating that unmistakable flavor profile. Perfect for gatherings, celebrations, or whenever a crave-worthy treat is needed.
The first time I brought these pink frosted cookies to a potluck, my friend Sarah actually gasped when she saw them. She grabbed my arm like I had just handed her a winning lottery ticket and whispered "you did NOT just make Crumbl cookies at home." That moment of disbelief, watching everyone crowd around the platter, made me realize why this recipe lives in my back pocket forever.
Last winter my neighbor texted me at 9pm begging for something sweet after a terrible day at work. I had these cookies frosted and on her porch within 30 minutes. She sent me a photo later of her daughter with pink frosting all over her face, both of them smiling, and I swear that text thread is still screenshotted on my phone.
Ingredients
- Unsalted butter: Room temperature butter creates that tender crumb we are after, so do not rush this step
- Granulated sugar: Creaming this with the butter adds air pockets for softness
- Large egg: Bring this to room temperature too so it incorporates smoothly
- Vanilla and almond extract: The almond is the secret signature flavor here
- All purpose flour: Spoon and level this instead of scooping directly for accuracy
- Baking powder and salt: These give lift and balance the sweetness
- Unsalted butter for frosting: Again, softened properly makes all the difference
- Powdered sugar: Sifting prevents lumps in your silky frosting
- Pink gel food coloring: Gel gives vibrant color without thinning the frosting like liquid does
Instructions
- Preheat your oven and prepare baking sheets:
- Set your oven to 350°F and line two baking sheets with parchment paper so nothing sticks.
- Cream the butter and sugar:
- Beat together the butter and sugar for about 2 to 3 minutes until the mixture looks pale and fluffy.
- Add the egg and extracts:
- Mix in the egg, vanilla extract, and almond extract until everything is fully combined.
- Whisk the dry ingredients:
- In a separate bowl, combine the flour, baking powder, and salt so they are evenly distributed.
- Combine the mixtures:
- Gradually add the dry ingredients to the wet ingredients, mixing only until combined.
- Shape the cookies:
- Scoop about 2 tablespoons of dough per cookie, roll into balls, and slightly flatten each one with your palm.
- Bake to perfection:
- Bake for 10 to 12 minutes until edges are set but centers still look slightly underdone.
- Cool completely:
- Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack.
- Make the frosting:
- Beat the butter until creamy, then gradually add powdered sugar, almond extract, vanilla, salt, and milk until fluffy.
- Frost and serve:
- Mix in pink food coloring to reach your desired shade, then generously frost each cooled cookie.
Save to feedthepins My daughter requested these for her classroom birthday treat three years in a row. The teacher finally asked for the recipe after seeing how excited the kids got when that pink platter came out.
Making Ahead
You can refrigerate the dough balls for up to 2 days before baking, which actually improves the flavor. Let them sit at room temperature for 15 minutes before baking so they spread properly.
Storage Secrets
Store these in an airtight container with a piece of bread to keep them incredibly soft. The bread regulates moisture and your cookies will taste freshly baked for days.
Customization Ideas
Sometimes I switch things up depending on my mood or what people prefer. The almond flavor can be polarizing for some folks.
- Substitute extra vanilla for almond extract if anyone has nut allergies
- Add sprinkles on top of the frosting immediately for a festive birthday version
- Try lemon extract instead of almond for a bright spring variation
Save to feedthepins There is something joyful about a plate of pink frosted cookies sitting on the counter. They make ordinary Tuesdays feel like celebrations.
Recipe Q&A
- → What makes these cookies soft?
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The creamed butter and sugar method creates air pockets for tenderness, while avoiding overbaking keeps centers moist. Removing cookies from the oven when edges are set but centers look slightly underdone ensures that signature soft texture.
- → Can I use liquid food coloring instead of gel?
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Gel food coloring provides vibrant pink color without thinning the frosting. Liquid coloring can be used, but start with a few drops and gradually add more—the frosting consistency may need adjustment with additional powdered sugar.
- → How should I store these?
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Keep in an airtight container at room temperature for up to 4 days. For longer storage, freeze unfrosted cookies for up to 3 months and frost after thawing. The frosting can also be made ahead and refrigerated.
- → Can I make these nut-free?
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Replace the almond extract with additional vanilla extract. Use caution as almond extract is typically made from almond pits, though the protein allergen is typically removed. Check specific brand labels for safety.
- → Why did my cookies spread too much?
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Chilling the dough for 30 minutes before baking helps prevent excessive spreading. Also ensure butter is softened to room temperature rather than melted, and measure flour accurately by spooning into measuring cups rather than scooping directly.
- → Can I double this batch?
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This recipe doubles easily. Use a large mixing bowl or mix in two batches to ensure proper incorporation. baking time remains the same—just rotate baking sheets halfway through for even cooking.
