Copycat Crumbl Pink Sugar Cookies – Sweet Almond Bliss
Introduction
Crumbl Cookies are delicious, but let’s be honest—they can add up quickly. That’s why this Copycat Crumbl Pink Sugar Cookie recipe is such a win. Soft, buttery sugar cookies topped with a dreamy almond buttercream frosting, tinted the signature pink, make these treats just as indulgent as the originals—without the price tag.
These cookies are rich, sweet, and melt‑in‑your‑mouth soft. The almond extract in both the cookie and the frosting gives them a unique flavor that sets them apart from ordinary sugar cookies. Whether you’re making them for a party, gifting them, or just treating yourself, they’re guaranteed to impress.
Why You’ll Love This Recipe
Budget‑friendly: Skip the bakery prices and bake at home.
Soft & buttery: Perfectly tender sugar cookie base.
Almond buttercream magic: Smooth, creamy, and dangerously addictive.
Customizable: Make them smaller, bigger, or change the frosting color.
Ingredients
For the Sugar Cookies
1 cup salted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ tsp almond extract
3 cups all‑purpose flour
2 tsp baking powder
For the Sweet Almond Icing
½ cup salted butter, softened
3 cups powdered sugar
1 tsp almond extract
1–3 tbsp milk (adjust for consistency)
Neon pink food coloring (optional, for signature look)
Step‑by‑Step Instructions
Step 1: Make the Cookie Dough
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together butter and sugar until light and fluffy.
Beat in eggs, vanilla, and almond extract.
In a separate bowl, whisk flour and baking powder.
Gradually add dry ingredients to wet mixture, mixing until dough forms.
Step 2: Shape & Bake
Scoop dough into balls (about 2 tbsp each for standard size, smaller if desired).
Place on baking sheets, spacing 2 inches apart.
Flatten slightly with the bottom of a glass for even thickness.
Bake 10–12 minutes, until edges are set but centers remain soft.
Cool completely before frosting.
Step 3: Make the Frosting
Beat softened butter until creamy.
Add powdered sugar gradually, mixing until smooth.
Stir in almond extract.
Add milk, 1 tbsp at a time, until desired consistency is reached.
Tint with pink food coloring if desired.
Step 4: Frost & Finish
Spread frosting generously over cooled cookies.
Smooth with a spatula or leave rustic swirls.
Serve immediately or store in an airtight container.
Tips & Tricks
Trial run friendly: Presentation doesn’t matter—flavor is everything.
Extra almond punch: Add a few drops of almond extract to the dough for stronger flavor.
Make ahead: Bake cookies a day in advance; frost before serving.
Storage: Keep frosted cookies in the fridge for up to 4 days.
Variations
Color swap: Use pastel blue or lavender for themed parties.
Holiday twist: Add sprinkles or edible glitter for festive flair.
Citrus version: Replace almond extract with lemon extract for a bright twist.
Mini cookies: Make bite‑sized versions for party platters.
Serving Ideas
Pair with coffee or hot cocoa.
Add to dessert trays for birthdays or showers.
Wrap individually for gifting.
Stack on a cake stand for a bakery‑style presentation.
FAQs
Q: Do I have to use almond extract?
No, you can substitute vanilla, but almond gives the signature flavor.
Q: Can I freeze these cookies?
Yes, freeze unfrosted cookies for up to 2 months. Frost after thawing.
Q: Can I use unsalted butter?
Yes, just add ½ tsp salt to the dough.
Recipe Details
Prep Time: 15 minutes
Bake Time: 12 minutes
Total Time: 27 minutes
Servings: 24 cookies
Final Thoughts
These Copycat Crumbl Pink Sugar Cookies are soft, buttery, and topped with irresistible almond buttercream. They’re proof that you don’t need to spend big to enjoy bakery‑style treats at home.