Easy Crumbl Copycat Sugar Cookies with Pink Frosting
This copycat Crumbl sugar cookie recipe recreates the iconic soft and buttery cookies topped with a sweet pink frosting. This recipe is easy, requires no chilling, and yields bakery-quality cookies!
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Ingredients
For the Cookies
- 1 stick ½ cup unsalted butter, room temperature
- ½ cup vegetable oil
- 8 oz 1 cup granulated sugar
- 2 tablespoon powdered sugar
- 1 egg
- 2 ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Frosting
- 1 cup 2 sticks unsalted butter, cold
- 4 cups powdered sugar
- 1 teaspoon almond extract
- 2-3 tablespoon heavy cream
- Pink food coloring optional, AmeriColor Soft Pink Gel
Instructions
For the Cookies
- Preheat oven to 350°F and line a cookie sheet with parchment paper.
- In a large bowl, using a stand mixer or electric hand mixer, cream together the room temperature butter, vegetable oil, granulated sugar, and powdered sugar until light and fluffy, about 3-4 minutes. Add egg and vanilla and mix to combine.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture and mix on low until a soft dough forms.
- Use a 3 oz cookie scoop to form cookie dough balls and place them on the prepared baking sheet. No need to flatten the dough.
- Bake for 9-11 minutes, or until the edges are golden brown. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
For the Frosting
- In a medium bowl, beat the butter on medium speed until smooth and creamy. Add the almond extract and heavy cream and continue beating on medium speed until well combined.
- Gradually add the powdered sugar, one cup at a time, beating on low speed after each addition until until the frosting reaches a smooth, spreadable consistency.
- Add pink food coloring and mix until you reach the desired color.
- Spread the frosting generously over the top of the cookie using a butter knife or a small offset spatula.
Notes
Storing Baked Cookies: Store baked cookies in an airtight container at room temperature for up to 3-4 days.
Freezing Baked Cookies: To freeze baked cookies, allow them to cool completely, then place them in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer to a freezer-safe bag or airtight container. Frozen baked cookies will last for up to 3 months. Thaw at room temperature before serving.
Freezing Cookie Dough: After forming cookie dough balls, place them on a baking sheet lined with parchment paper and freeze for 1-2 hours until solid. Then transfer to a freezer-safe bag or airtight container. Freeze for up to 3 months. Allow then dough to come to room temperature them bake according to recipe instructions.
