Name: Chilled Crumbl Sugar Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Ingredients: ½ cup butter softened; ¼ cup oil; ½ cup granulated sugar; 2 tablespoon powdered sugar; 1 egg at room temperature; ½ teaspoon vanilla extract; ¼ teaspoon almond extract; 2 & ⅓ cup flour; ¼ teaspoon cream of tartar optional, so if you don’t have it no worries!; ¼ teaspoon salt; 1 teaspoon baking powder; Pink sugar cookie almond icing; ½ cup butter softened; 2 cup powdered sugar; 2 tablespoon heavy cream Cold; ¼ teaspoon almond extract Use another ¼ teaspoon if you want more almond flavor; 1 teaspoon vanilla extract; Pink gel food coloring

There’s something magical about biting into a chilled sugar cookie, especially when it’s topped with a creamy, pink almond frosting. These cookies have the perfect balance of soft and chewy, with just the right amount of sweetness. The almond extract in both the cookie and frosting gives them a distinct, almost nostalgic flavor that brings back memories of bakery-fresh treats. What makes these cookies stand out is that delightful contrast between the chilled cookie and the smooth frosting—trust me, it’s an experience worth trying.

Let me share a quick backstory. My first attempt at recreating these Crumbl-style sugar cookies was for a friend’s baby shower. I was aiming for something colorful yet simple, and I stumbled upon the idea of chilling the cookies before serving. When I saw guests going back for seconds (and thirds), I knew I had hit the jackpot. There’s just something about that cold, melt-in-your-mouth sensation that makes these cookies irresistible, especially in the warmer months.

🍪 The origin story: How sugar cookies became a classic

Sugar cookies are a timeless dessert that traces its roots back to the mid-1700s in Pennsylvania, where German settlers created what is now known as the “Nazareth Sugar Cookie.” Originally made with just sugar, butter, and flour, they were a simple yet beloved treat. Over time, bakers began experimenting with flavors, adding vanilla, almond, and even citrus to elevate the basic recipe. Today, sugar cookies come in all shapes, sizes, and flavors, but there’s something especially comforting about the classic version with a touch of almond—like these Crumbl-style cookies.

Let’s talk ingredients: My tips for the best results

Butter: The base of any great cookie. You’ll want to use softened butter to ensure it creams well with the sugar, giving your cookies a light, fluffy texture. If you’re out of butter, margarine can work, but the taste won’t be quite as rich.
Oil: This adds moisture, keeping the cookies soft even after chilling. I’ve used both vegetable and coconut oil with success, though coconut oil gives a slight tropical hint.
Granulated sugar & powdered sugar: The mix of these two sugars provides both structure and a slight melt-in-your-mouth feel. Granulated sugar gives the cookies body, while powdered sugar softens them.
Flour: The backbone of the cookies. All-purpose flour works best, but if you’re gluten-free, I’ve tried using a 1:1 gluten-free flour blend, and the cookies still turned out great.
Almond extract: This is what takes these cookies to the next level. If you’re not a fan, you can sub it with more vanilla extract or even a bit of lemon zest for a citrusy twist. But trust me, the almond really makes these cookies sing.

Kitchen gear: What you need (and what you can totally skip)

For these cookies, you really don’t need anything too fancy, but a few key tools will make your life a lot easier:

Stand mixer or hand mixer: While you can mix the dough by hand, a mixer will help you achieve that perfect, creamy consistency in less time. The paddle attachment on a stand mixer works wonders for the frosting.
Cookie scoop: This is essential for getting evenly sized cookies. I use a large ¼ cup cookie scoop for this recipe. If you don’t have one, you can use a spoon, but try to keep the sizes consistent.
Baking sheet with parchment paper: Lining your baking sheet with parchment paper makes cleanup a breeze and ensures the cookies don’t stick. You can also use silicone baking mats if you prefer.
Cooling rack: To let the cookies cool evenly. If you skip this step and leave them on the baking sheet too long, they might become a bit too soft from residual heat.

Step-by-step: My foolproof method for perfect cookies

Alright, let’s walk through how to make these chilled Crumbl sugar cookies. I’ll guide you through every step so you can avoid some of the mistakes I’ve made in the past (like forgetting to chill the dough—oops!).

Preheat and prep: Start by preheating your oven to 350°F and line a baking sheet with parchment paper. I like to do this first so the oven’s ready when I am. No scrambling at the last minute!
Cream the butter and sugars: In a large bowl (or your stand mixer), cream together the softened butter, oil, granulated sugar, and powdered sugar. This step is crucial because you want a fluffy, smooth mixture. It should be pale and creamy—if it’s still grainy, keep mixing!
Add the wet ingredients: Toss in the egg, vanilla extract, and almond extract. Mix until everything is well combined. The dough will start to smell amazing at this point, thanks to the almond extract. Don’t skip it unless absolutely necessary—it’s what makes these cookies stand out!
Mix in the dry ingredients: In goes the flour, baking powder, cream of tartar (if using), and salt. Mix until just combined—overmixing can make the cookies too dense. I like to mix the dry ingredients in a separate bowl first before adding them in, but if you’re in a hurry, you can toss them directly into the wet mixture.
Scoop and flatten: Using a large cookie scoop (or a ¼ cup measure), scoop out nine equal-sized cookie balls. Place them on the prepared baking sheet, then flatten them slightly with your hand to about ½ inch thick. They might look thick, but don’t worry—they’ll spread out as they bake.
Bake: Pop the cookies into the oven for 9-10 minutes. They’ll look underbaked when you pull them out, but trust me—they’ll continue cooking as they cool. Leave them on the baking sheet for about 20 minutes before transferring them to a wire rack to cool completely.
Make the frosting: While the cookies are cooling, make your pink almond frosting. In a large bowl, cream together the softened butter, powdered sugar, vanilla extract, and almond extract. Once everything is combined, add in the cold heavy cream and beat until light and fluffy.
Color the frosting: Using a toothpick, add a small amount of pink gel food coloring. Mix well and check the color—it’s easy to add too much, so start small. You can always add more if you want a brighter pink.
Frost and chill: Once the cookies are fully cooled, generously spread the frosting on top. If you want that true Crumbl experience, chill the cookies for another 10-15 minutes before serving. They’re so much better cold!

Fun variations to try

There’s so much you can do to play around with this recipe! Here are a few variations I’ve tried and loved:

Gluten-free: Swap out the regular flour for a gluten-free 1:1 baking blend. The texture might be slightly different, but the flavor is just as delicious.
Vegan: Replace the butter with a plant-based alternative, and use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) instead of a regular egg. I’ve done this for friends with dietary restrictions, and they were a hit!
Citrus twist: Sub the almond extract with lemon or orange extract for a bright, zesty flavor. You can even add a bit of lemon zest to the frosting for an extra citrus punch.
Seasonal vibes: Around the holidays, I’ve added a pinch of cinnamon or nutmeg to the cookie dough for a warm, festive flavor. Pair it with a light dusting of cinnamon sugar on top of the frosting for a cozy winter treat.

Serving and presentation tips

When it comes to serving these cookies, presentation is key, especially if you’re hosting a gathering. I love placing them on a pretty platter, arranged in a circle with a sprinkle of colored sugar on top for extra flair. You could also pipe the frosting in a swirl for a more professional look (if you’re feeling fancy). If you’re serving them for a party, mini cookies made with a smaller scoop would be adorable too!

drink pairings

Pairing these chilled sugar cookies with the right drink makes them even more enjoyable. Here are a few beverages I recommend:

Iced vanilla latte: The rich coffee flavor contrasts beautifully with the sweet almond frosting.
Chai tea latte: The warm spices in chai pair perfectly with the almond flavor in the cookies.
Lemonade: The tartness of a cold lemonade balances out the sweetness of the cookies, making it a refreshing combo.
Milk (classic or plant-based): You really can’t go wrong with a cold glass of milk (or almond milk!) with these cookies. It’s a timeless combo.

Storage and reheating tips

If you have leftovers (which is rare in my house), you can store these cookies in an airtight container in the fridge for up to five days. Chilling them actually enhances the flavor! If you prefer them a bit softer, just let them sit at room temperature for about 10 minutes before eating. You can also freeze the cookies (unfrosted) for up to two months. Just thaw them in the fridge overnight and frost before serving.

Adjusting the recipe for different servings

Need to make more or fewer cookies? This recipe is pretty easy to scale up or down. If you’re doubling the batch, I recommend baking in two separate rounds to ensure even baking. For smaller batches, just halve the ingredients, though keep an eye on the baking time—it might be slightly shorter.

Common issues and how to avoid them

Too flat? Your butter might have been too warm. Make sure it’s just softened, not melted.
Dry cookies? Be careful not to overbake! These cookies should look slightly underdone when you pull them out of the oven.

Give these chilled sugar cookies a try!

I’m confident that these chilled Crumbl sugar cookies will become a favorite in your household. They’re simple, fun to make, and the perfect sweet treat for any occasion. Don’t be afraid to experiment with the recipe and make it your own—whether that means trying a new extract, playing with food coloring, or even adding sprinkles to the frosting. Enjoy!

FAQs

Can I use salted butter?
Yes, just skip the additional salt in the recipe.
Do I have to chill the cookies?
Chilling enhances the flavor, but if you’re short on time, they’re still delicious at room temperature.
Can I make the frosting in advance?
Absolutely! Just store it in the fridge and give it a quick whip before frosting the cookies.
What if I don’t have almond extract?
You can replace it with vanilla extract or a bit of lemon zest for a citrus twist.
Why do my cookies look underbaked?
That’s intentional! They’ll finish baking as they cool, which keeps them soft and chewy.