Crumbl Pink Sugar Cookies Recipe

Ah, Crumbl Pink Sugar Cookies—the perfect blend of soft, buttery sugar cookie topped with sweet almond frosting. If you’re a fan of Crumbl’s famous bakery treats but can’t always make it out to the store (or don’t have one nearby), this homemade version is exactly what you need! These cookies are rich, soft, and totally indulgent—topped with a dreamy pink almond buttercream frosting that’s just the right amount of sweet. Plus, no chilling the dough is required, so you’ll have warm cookies ready in no time.

I’ve tried my hand at a lot of cookie recipes, but this one always comes out on top. Maybe it’s the perfectly puffed cookies, or maybe it’s that creamy frosting that melts into the cookies just slightly—whatever it is, these cookies disappear from the table faster than I can make them. They’re great for birthdays, showers, or any time you need a pink-hued dessert to brighten up the day!

this RECIPE

A little memory that sparked my love for these cookies

I have a bit of a love affair with sugar cookies, and these Pink Sugar Cookies really bring back memories of a special day. A couple of years ago, I was at a friend’s baby shower, and everything was decked out in soft pink and white—the decorations, the flowers, even the desserts. And there, in the middle of the dessert table, was a huge tray of Crumbl-style Pink Sugar Cookies, looking like pastel clouds, and tasting even better.

I remember biting into one—soft, with just a hint of almond—and thinking it was the perfect cookie. Later that night, I started experimenting in the kitchen, determined to recreate that cookie magic. After a few tweaks and plenty of trial and error, I landed on this recipe. Every time I make them now, they take me back to that sweet celebration.

The origins of the classic sugar cookie

Sugar cookies have a long, sweet history. These simple cookies, made primarily of butter, sugar, and flour, are thought to have originated in the 1700s with Pennsylvania Dutch settlers in the United States. They were originally known as “Nazareth Cookies,” named after the town of Nazareth, PA, where they were first baked. Over time, they’ve evolved into the buttery, sweet treat we love today, with countless variations.

What makes this Crumbl Pink Sugar Cookie recipe stand out is the addition of almond extract in both the dough and the frosting. It gives the cookie an almost nostalgic, bakery-style flavor that pairs perfectly with the buttery base. Plus, that touch of pink food coloring? It’s fun, festive, and always a crowd-pleaser!

Let’s talk ingredients: getting the best flavor

You don’t need many ingredients to make these cookies, but each one plays a key role in achieving that Crumbl-style perfection.

• Butter: This is the backbone of both the cookies and the frosting. Using room temperature butter ensures your dough is easy to work with and your cookies turn out soft. European butter works wonders for an extra-rich flavor, but regular butter is just as great. If you use unsalted butter, be sure to add a pinch of salt to balance out the sweetness.
• Flour: All-purpose flour gives these cookies their structure. I like using organic unbleached flour because it has a slightly more natural flavor, but any all-purpose flour will do. Just be sure to measure it correctly—too much flour can make your cookies dense.
• Almond extract: This is the secret ingredient that gives these cookies their signature taste. It adds a slightly nutty, sweet flavor that complements the sugar cookie base perfectly. If you’re not an almond fan, you can up the vanilla instead, but I highly recommend trying the almond if you haven’t before!
• Pink food coloring: Totally optional but highly recommended! I love using a natural food coloring for that beautiful pale pink color, but you can use any you have on hand.

Kitchen gear: what you’ll need (and what you can skip)

These cookies are pretty low-maintenance when it comes to kitchen tools, but there are a few things that can make the process smoother.

• Stand mixer or hand mixer: To get that butter whipped up light and fluffy, a mixer is key. If you don’t have a stand mixer, no worries—a good hand mixer will get the job done.
• Cookie scoop: I use a ¼ cup cookie scoop to get those perfectly even, round cookies. If you don’t have one, you can just use a measuring cup or even eyeball it.
• Parchment or silicone baking mat: These will keep your cookies from sticking and make cleanup easier. I always have a roll of parchment on hand, but if you bake a lot, investing in silicone mats is a great idea.

Step-by-step: baking the perfect Crumbl pink sugar cookies

Now, let’s get to the fun part—making the cookies!

1. Cream the butter and sugar: Start by beating your butter and sugar together on medium-high speed until light and fluffy. If you’re using all-natural cane sugar, you might need to beat for an extra minute or two to get everything smooth. Make sure you scrape down the sides of the bowl so all the sugar gets mixed in!
2. Add eggs, vanilla, and almond extract: Add the eggs one at a time, beating after each addition. Then, stir in the vanilla and almond extracts. I once forgot to add the almond extract, and while the cookies still tasted good, they were missing that signature flavor. So, don’t skip it!
3. Mix in dry ingredients: In a separate bowl, whisk together the flour and baking powder. Slowly add this to the wet ingredients in batches, mixing on low until fully combined. The dough will be soft and easy to scoop.
4. Shape and bake: Use your cookie scoop or measuring cup to scoop out the dough. You want the cookies to be a little thicker, which helps give them that rustic, bakery-style edge. Gently press them down with a floured glass or measuring cup before baking. Keep an eye on them—don’t wait for the cookies to brown, or they’ll be overdone. Pull them out once they’re just puffed and no longer glossy.
5. Make the frosting: While the cookies cool, whip up the almond buttercream frosting. Start by whipping the butter until light and fluffy, then gradually add in the powdered sugar and almond extract. If the frosting feels too thick, add a tablespoon of heavy cream at a time until it’s nice and smooth. Once it’s ready, stir in a few drops of pink food coloring.
6. Frost and enjoy!: Spread a generous layer of frosting onto each cookie, and if your cookies are still slightly warm, even better! The frosting will melt a little into the cookies, making them even more delicious.

Variations and adaptations: make these cookies your own

There are so many ways to customize these cookies to fit your preferences or dietary needs:

• Gluten-free: Swap the all-purpose flour for a gluten-free 1-to-1 baking flour. I’ve had great results with Bob’s Red Mill gluten-free flour blend.
• Vegan: Replace the butter with a good-quality vegan butter, and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) in place of the eggs. The texture will be a little different, but they’ll still taste amazing.
• Seasonal colors: These cookies are easy to customize for any occasion. Swap the pink food coloring for green during the winter season, or add a splash of blue for a celebration like a baby shower
• Different extracts: Not a fan of almond? Try swapping it for coconut extract or lemon extract in the frosting for a fun twist.

Serving suggestions: make them party-ready

When it comes to serving these cookies, I love keeping it simple. Arrange them on a platter with the frosting facing up to show off that beautiful pink color. If you’re feeling fancy, sprinkle a little edible glitter or crushed freeze-dried raspberries on top for a pop of color and texture.

Pair these cookies with other bite-sized treats like mini cupcakes or chocolate truffles for a dessert table that’s sure to impress. You can also make mini versions of the cookies by using a smaller scoop—perfect for parties or when you just want a little something sweet.

drink pairings

Since these cookies are sweet and buttery, I like to balance them out with drinks that aren’t too sugary:

• Iced tea: A tall glass of unsweetened iced tea with a splash of lemon is a great way to cut through the richness of the cookies.
• Milk: Classic, I know, but it’s hard to beat a cold glass of milk with sugar cookies. It’s nostalgic and just the right amount of creamy.
• Herbal tea: Something like a mint or chamomile tea pairs beautifully with these cookies without overpowering their flavor.

Storing and reheating tips

If you have leftovers (which is rare in my house!), store these cookies in an airtight container in the fridge. They’ll keep for up to 5 days, but I find they’re best enjoyed within the first 2-3 days while the frosting is still soft and fresh.

To enjoy them later, just pop a cookie in the microwave for about 10 seconds to soften the frosting and give the cookie that just-baked warmth again. If you plan on making these ahead for an event, you can also freeze the unfrosted cookies and frost them when you’re ready to serve.

Adjusting for different serving sizes

This recipe makes about 12 large cookies, but if you want to scale it up for a crowd, it’s easy to double

the ingredients. Just remember, if you’re doubling the recipe, you might need to bake the cookies in batches unless you have extra-large baking sheets.

If you want to make smaller cookies, reduce the scoop size and bake for a shorter time. I’ve made mini versions of these, and they’re just as good (if not a bit more dangerous, because you’ll eat more!).

Possible pitfalls: what to watch out for

• Overbaking: Sugar cookies can go from perfect to overdone in a matter of minutes. Pull them from the oven when they’re just set and still a little puffy.
• Dry frosting: If your frosting is too thick, add a bit more cream or milk to reach the right consistency. You want it soft and spreadable but not runny.
• Too much flour: Be careful not to pack your flour when measuring. This can lead to dense, heavy cookies instead of the soft, tender ones we’re after.

Give these Crumbl pink sugar cookies a try!

These Crumbl Pink Sugar Cookies are just the thing when you’re craving something sweet, soft, and pretty as can be. Whether you’re making them for a special occasion or just because, they’re sure to be a hit. Plus, they’re so easy to adapt to your personal tastes. Give them a try, and don’t be afraid to put your own twist on them!

FAQs

1. Can I use a different extract instead of almond?
Yes! Vanilla extract works great if you don’t love almond flavor. You can also try coconut or lemon extract for a fun twist.

2. How long do these cookies stay fresh?
These cookies stay fresh in the fridge for up to 5 days, but they’re best enjoyed within the first 2-3 days.

3. Can I freeze the cookies?
Absolutely! You can freeze the baked cookies without frosting for up to 3 months. Just thaw and frost when you’re ready to enjoy them.

4. Why didn’t my cookies spread as much as yours?
If your cookies didn’t spread, it could be because there’s too much flour in the dough. Make sure you’re measuring your flour correctly—scooping it out with a spoon and leveling it off.

5. Can I make these cookies gluten-free?
Yes! Just use a gluten-free 1-to-1 baking flour, and they should turn out great.

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