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Crumbl Sugar Cookies

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Soft, buttery Crumbl Sugar Cookies topped with creamy pink almond frosting — a homemade version of the famous bakery favorite that’s tender, rich, and irresistibly sweet.

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar
  • 2 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract (for frosting)
  • 1/4 teaspoon almond extract (optional, for frosting)
  • 1 drop pink food coloring (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat butter and sugar together until light and fluffy.
  4. Add egg, vanilla extract, and almond extract. Mix until fully combined.
  5. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
  6. Scoop large portions of dough (about 3 tablespoons each) onto the prepared baking sheet, spacing them 2 inches apart.
  7. Gently flatten each dough ball to about 1/2-inch thickness.
  8. Bake for 9–11 minutes, or until edges are just set but not browned. Do not overbake.
  9. Allow cookies to cool completely on the baking sheet before frosting.
  10. For the frosting, beat butter until creamy. Gradually add powdered sugar, then mix in cream, vanilla, and almond extract. Add pink food coloring if desired.
  11. Spread or pipe frosting onto cooled cookies and allow it to set before serving.

Notes

  • Do not overbake — the cookies should remain pale and soft in the center.
  • Use room temperature butter for the best texture and consistency.
  • If using salted butter, omit the added salt in the dough.
  • Store frosted cookies in a single layer or with parchment between layers to prevent sticking.

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