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Crumbl Pink Sugar Cookies

Crumbl pink sugar cookies are thick, soft sugar cookies topped with fluffy almond frosting and pink gel coloring. The cookies bake at 350°F until their edges are set and bottoms are lightly golden.
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Prep Time 25 minutes
Cook Time 12 minutes
Cooling time 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 2 eggs large, at room temperature
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract
  • 3.5 cups all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 0.5 tsp salt
For the frosting
  • 0.5 cup unsalted butter softened
  • 2 cups powdered sugar
  • 2 tbsp heavy cream
  • 0.5 tsp almond extract
  • 4 drops pink gel food coloring

Equipment

  • 2 baking sheets
  • 1 electric mixer

Method
 

Make the cookies
  1. Heat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until creamy, about 2 minutes.
  4. Beat in the eggs, vanilla extract, and almond extract.
  5. Whisk the flour, baking powder, and salt in a separate bowl.
  6. Mix the dry ingredients into the butter mixture on low speed just until no dry streaks remain.
  7. Divide the dough into 12 equal portions, roll each into a ball, and flatten into a thick disk.
  8. Place 6 cookies on each prepared sheet, spaced about 3 inches apart.
  9. Bake for 10–12 minutes, switching the sheets between racks and rotating them front to back halfway through, until the edges are set and the bottoms are lightly golden.
  10. Cool the cookies on the sheets for 10 minutes, then transfer to a rack to cool completely.
Make the frosting
  1. Beat the butter in a medium bowl until smooth.
  2. Gradually beat in the powdered sugar and heavy cream until fluffy.
  3. Beat in the almond extract and pink gel food coloring.
  4. Spread the frosting over the completely cooled cookies.

Notes

For neatly shaped cookies, flatten each dough ball into an even thick disk. Store frosted cookies in an airtight container in the refrigerator for up to 5 days; freezer: yes. For a dairy-free option, use plant-based butter and full-fat coconut cream.