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Copycat Crumbl Pink Sugar Cookies, Thick and Frosted

Annahita Carter
Thick, super-soft sugar cookies with a swirl of pink almond frosting—an at-home copycat with a plush, cakey-meets-chewy center, pale exterior, and a buttery almond-vanilla buttercream that sets just enough to pack and share.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine American
Servings 6 cookies
Calories 520 kcal

Equipment

  • Hand mixer or stand mixer (paddle attachment)
  • Mixing bowls
  • Whisk
  • 2 sheet pans
  • Parchment paper
  • 1/4-cup cookie scoop
  • Cooling rack

Ingredients
  

Cookie dough

  • 170 g unsalted butter room temperature (12 tbsp / 3/4 cup)
  • 135 g granulated sugar (2/3 cup)
  • 1 large egg
  • 1 large egg yolk
  • 3/4 tsp pure vanilla extract
  • 1/4 tsp almond extract
  • 250 g all-purpose flour spooned and leveled (2 cups)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine salt

Frosting (pink almond buttercream)

  • 85 g unsalted butter room temperature (6 tbsp)
  • 180–240 g powdered sugar sifted (1 1/2–2 cups), adjust for thickness
  • 1–2 tbsp heavy cream or milk plus more as needed
  • 1/2 tsp almond extract
  • 1/4 tsp vanilla extract
  • 1 pinch fine salt
  • pink gel food coloring a toothpick-tip at a time

Instructions
 

  • Prep the oven and pans. Heat the oven to 350°F (175°C). Line 2 sheet pans with parchment. If your kitchen runs warm, clear a little space in the fridge for resting the scooped dough later.
  • Cream the butter and sugar. In a bowl with a hand mixer or stand mixer (paddle), beat butter and granulated sugar on medium-high until lighter in color and fluffy, 2–3 minutes.
  • Add eggs and extracts. Mix in the whole egg, then the extra yolk, scraping the bowl. Add vanilla and almond extract and mix until smooth; the mixture should look creamy, not curdled.
  • Combine dry ingredients. In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add to the mixer on low and mix just until a soft, thick dough forms with no dry pockets.
  • Portion large scoops. Use a 1/4-cup scoop (about 60 g each) to make 6 mounds. If the dough feels warm or slack, chill the portioned mounds for 10–15 minutes to minimize spread.
  • Flatten for the classic shape. Gently press each mound into a thick puck, about 2 3/4 inches wide and 3/4 inch tall.
  • Bake 9–11 minutes, rotating the pan once. Look for edges that are set and tops that have lost their glossy sheen, but remain pale—not golden. Centers may seem soft; they’ll finish with carryover heat.
  • Cool completely. Let cookies rest on the pan 5 minutes, then transfer to a rack to cool until no warmth remains.
  • Make the frosting. Beat butter until creamy, 30–60 seconds. Add 1 1/2 cups powdered sugar, almond extract, vanilla, salt, and 1 tbsp cream. Beat on low to combine, then whip on medium until fluffy, 1–2 minutes. Adjust with more powdered sugar or a few drops of cream to reach a thick, spreadable consistency; tint with pink gel a tiny bit at a time.
  • Frost and set. Spoon about 2 tablespoons frosting on each cookie and spread in a gentle swirl. Chill cookies 20–30 minutes to lightly set the frosting before serving.

Nutrition

Calories: 520kcalCarbohydrates: 62gProtein: 5gFat: 28gSaturated Fat: 17gCholesterol: 115mgSodium: 210mgPotassium: 70mgFiber: 1gSugar: 38gVitamin A: 850IUCalcium: 30mgIron: 2mg
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