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Irresistible Crumbl Cookie Copycat Pink Sugar Recipe with Easy Almond Frosting

crumbl cookie copycat pink sugar recipe - featured image
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A soft, tender pink sugar cookie with a slightly crisp edge, topped with smooth and rich almond frosting. This copycat recipe is quick, easy, and perfect for gifting or parties.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • Pink food coloring (optional, a few drops)
  • ½ cup (113 g) unsalted butter, softened (for frosting)
  • 2 cups (240 g) powdered sugar
  • 1 tsp almond extract (for frosting)
  • 2–3 tbsp (30–45 ml) whole milk
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a bowl, whisk together 2 ½ cups (312 g) all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
  3. In your mixer bowl, beat 1 cup (227 g) softened unsalted butter with 1 ½ cups (300 g) granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in 1 large egg, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract until fully incorporated. Add a few drops of pink food coloring if desired and mix until color is even.
  5. Gradually add the flour mixture to the butter mixture on low speed. Mix just until combined; avoid overmixing.
  6. Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on the prepared baking sheets. Slightly flatten each ball with the bottom of a glass or your palm.
  7. Bake for 10-12 minutes, or until edges are lightly golden but centers still look soft.
  8. Transfer cookies to a wire rack and let them cool completely before frosting.
  9. To make the almond frosting, beat ½ cup (113 g) softened unsalted butter until creamy. Gradually add 2 cups (240 g) powdered sugar, mixing on low speed.
  10. Add 1 teaspoon almond extract, a pinch of salt, and 2-3 tablespoons (30-45 ml) whole milk until frosting reaches desired spreading consistency.
  11. Spread or pipe the almond frosting onto each cooled cookie. Optionally, sprinkle pink sanding sugars on top.

Notes

Use softened but cool butter for best texture. Avoid overmixing dough to keep cookies tender. Flatten dough balls slightly before baking for even thickness. Cool cookies completely before frosting to prevent melting. Dough can be chilled 15-20 minutes if too sticky. Frosting can be warmed slightly to loosen for spreading. Optional pink food coloring for classic look. Gluten-free and dairy-free substitutions suggested in blog content.

Nutrition

Keywords: pink sugar cookies, Crumbl copycat, almond frosting, soft cookies, easy baking, party cookies, gift cookies

Find it online: https://fizzlefork.com/irresistible-crumbl-cookie-copycat-pink-sugar-recipe-with-easy-almond-frosting/