Crumbl Pink Sugar Cookie Copycat Recipe

This crumbl pink sugar cookie recipe gives you those thick, soft, bakery-style cookies with the signature almond-scented pink frosting, made in your own kitchen. If you’ve had the real thing, you know exactly what you’re after: a cookie that bends slightly when you pick it up, with frosting that’s sweet but not cloying.

The good news is that the ingredient list is short and the technique is straightforward. You don’t need any specialty equipment, and the whole thing comes together in about an hour.

Why I Love This Recipe

The cookie itself is tender without being cakey, and the edges have just enough structure to hold up under that thick layer of frosting.

What makes it work is the combination of cream cheese in the dough and almond extract in both the dough and the frosting. That faint almond note is what gives Crumbl’s version its distinct flavor, and it comes through clearly here.

This is the version I keep coming back to when I want something that actually tastes like the original.

Recipe Ingredients

• 2 ¾ cups all-purpose flour – Spoon and level it; too much flour makes the cookies dense
• ½ tsp baking soda – Helps the cookie spread just enough without going flat
• ½ tsp baking powder – Gives a slight lift for that pillowy texture
• ½ tsp salt – Balances the sweetness throughout
• ½ cup unsalted butter, softened – Room temperature is essential; cold butter won’t cream properly
• 2 oz cream cheese, softened – Full-fat block cream cheese, not spreadable; this is what keeps the center tender
• 1 cup granulated sugar – Standard white sugar for the dough
• 1 large egg – At room temperature for even mixing
• 1 tsp vanilla extract – Use a good-quality one; it’s noticeable here
• 1 tsp almond extract – The defining flavor of Crumbl’s pink sugar cookie; don’t skip it
• 1 tbsp sour cream – Adds a touch of tang and keeps the crumb moist

For the pink frosting:

• ½ cup unsalted butter, softened – For the frosting base
• 2 cups powdered sugar, sifted – Sifting prevents lumps in the final frosting
• 2 tbsp heavy cream – Adds richness and helps with spreadability; add more for a looser consistency
• ½ tsp almond extract – Mirrors the almond note in the cookie dough
• ¼ tsp vanilla extract – Rounds out the frosting flavor
• 1 to 2 drops pink gel food coloring – Gel gives a clean color without thinning the frosting; red also works in a very small amount
• Pinch of salt – Cuts through the sweetness of the powdered sugar

Variations / Substitutions

• Almond extract – If you have a nut allergy, use an additional ½ tsp vanilla extract instead; the flavor will be more classically vanilla rather than the signature Crumbl taste.
• Sour cream – Plain full-fat Greek yogurt works in a 1-to-1 swap and gives nearly identical texture.
• Cream cheese – Mascarpone can stand in for the cream cheese in the dough with no noticeable difference.
• Unsalted butter – Salted butter works in a pinch; just omit the added salt from both the dough and frosting.
• Heavy cream in frosting – Whole milk works, though the frosting will be slightly less rich; add it 1 tsp at a time until you reach the consistency you want.
• Dairy-free – Use a vegan butter stick, dairy-free cream cheese, and full-fat coconut cream in place of the heavy cream; the cookies will still be soft, though the frosting may be slightly less stable.
• Food coloring – Skip it entirely for a white frosting version, which looks clean and works just as well.

If you enjoy big bakery-style cookies, the Crumbl Chocolate Chip Cookie Copycat Recipe is worth trying next.

How To Make Pink Sugar Cookies

Step 1: Cream the Butter, Cream Cheese, and Sugar

Set your oven to 375°F (190°C) now so it’s ready when the dough is. In a large bowl with a hand mixer, or in a stand mixer fitted with the paddle attachment, beat the ½ cup softened butter and 2 oz softened cream cheese together on medium speed for about 2 minutes. Add the 1 cup granulated sugar and continue beating for another 2 to 3 minutes, until the mixture looks pale and fluffy.

The mixture should increase noticeably in volume and feel light when you stop the mixer and rub a bit between your fingers. If it still feels grainy, keep going for another minute. This step builds the structure that gives the cookie its soft, thick texture, so don’t rush it.

A common mistake here is starting with butter or cream cheese that’s still cold in the center. If you press your finger into the butter and it leaves an indent without resistance, it’s ready.

Step 2: Mix in the Egg, Vanilla, Almond Extract, and Sour Cream

Add the 1 large egg and beat on medium for about 30 seconds until fully incorporated. Scrape down the sides of the bowl, then add the 1 tsp vanilla extract, 1 tsp almond extract, and 1 tbsp sour cream. Mix on low for another 20 to 30 seconds.

The batter will look slightly glossy and smooth at this point. Don’t overmix once the egg is in; you’re just combining, not aerating.

Step 3: Fold in the Dry Ingredients

In a separate bowl, whisk together the 2 ¾ cups all-purpose flour, ½ tsp baking soda, ½ tsp baking powder, and ½ tsp salt. Add the dry ingredients to the wet ingredients in 2 additions, mixing on low between each until just combined. Stop as soon as no dry streaks remain.

The dough will be soft and slightly tacky but should hold its shape when you scoop it. If it feels too sticky to handle, refrigerate it for 15 minutes before rolling.

Step 4: Shape and Bake the Cookies

Line 2 baking sheets with parchment paper. Scoop the dough into balls slightly larger than a golf ball, about 3 tbsp each, and place them at least 3 inches apart on the prepared sheets. Using the flat bottom of a glass or measuring cup, press each ball down gently to about ¾-inch thickness.

Bake at 375°F (190°C) for 10 to 12 minutes. The edges should look set and just barely beginning to turn golden, but the centers will still look underdone and matte. That’s correct. Pull them at that point and let them cool on the pan for 5 minutes before transferring to a wire rack. They firm up as they cool, and overbaking by even 2 minutes makes them dry rather than soft.

Step 5: Whisk the Pink Frosting

While the cookies cool completely (about 20 minutes), beat the ½ cup softened butter in a clean bowl on medium speed for 1 to 2 minutes until smooth. Add the 2 cups sifted powdered sugar, pinch of salt, ½ tsp almond extract, and ¼ tsp vanilla extract. Mix on low until the sugar is incorporated, then increase to medium and beat for 1 minute.

Add the 2 tbsp heavy cream and beat for another 30 to 60 seconds until the frosting is light and fluffy. Add 1 to 2 drops of pink gel food coloring and mix until the color is even throughout. The frosting should be thick enough to hold a swirl but soft enough to spread without tearing the cookie.

Step 6: Frost and Serve

Spoon a generous dollop of pink frosting onto the center of each cooled cookie, about 2 tbsp per cookie, and spread it in a circular motion to the edges using the back of a spoon or a small offset spatula. Leave a thin border so the frosting doesn’t slide off. Arrange the finished cookies on a serving plate or board, and if you want a clean Crumbl-style finish, use the spatula to add a slight swirl in the center of each one.

Recipe Tips

• Measure your flour carefully. Spooning flour into the measuring cup and leveling it off (rather than scooping directly from the bag) can make a real difference here. Scooping compacts the flour and can add up to 20% more than you need.
• Cool the cookies completely before frosting. Even slightly warm cookies will melt the frosting and it will slide off. Twenty minutes on the rack is the minimum.
• Gel food coloring, not liquid. Liquid food coloring can thin the frosting noticeably. A single small drop of gel is all you need for that pale pink shade.
• Make the dough ahead. The dough can be refrigerated for up to 24 hours before baking. The flavor actually deepens slightly overnight.

Bake times may vary slightly by oven. Check your cookies at the 10-minute mark:

How To Store

• Refrigerate – Store frosted cookies in an airtight container in the refrigerator for up to 5 days. Layer them with parchment paper to keep the frosting intact. Unfrosted cookies keep at room temperature in an airtight container for up to 3 days.
• Serve Cold – These actually taste great straight from the fridge. The frosting firms up to a slightly dense, creamy texture that is honestly very close to the Crumbl in-store experience.

Frequently Asked Questions

Can I freeze these cookies?

Yes, but freeze them unfrosted. Thaw at room temperature, then frost before serving; the texture holds up well this way.

Why did my cookies spread too thin?

The most likely cause is butter that was too warm or melted rather than softened. Butter should feel cool to the touch and hold its shape when pressed.

Can I make these without a stand mixer or hand mixer?

You can, but creaming the butter and cream cheese by hand takes significant effort to get the right texture. A hand mixer is the easier path here.

Can I double the recipe?

Yes. The dough scales up without any adjustment to technique. You’ll just need an extra baking sheet and slightly more time rotating pans in the oven.

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Pink Sugar Cookie Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 18 servings

Ingredients Method Notes

Ingredients

  

• 2 ¾ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 2 oz cream cheese, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 tbsp sour cream
• ½ cup unsalted butter, softened (frosting)
• 2 cups powdered sugar, sifted
• 2 tbsp heavy cream
• ½ tsp almond extract (frosting)
• ¼ tsp vanilla extract (frosting)
• 1 to 2 drops pink gel food coloring
• Pinch of salt (frosting)

Method

 

1. Preheat oven to 375°F (190°C). Beat ½ cup butter and 2 oz cream cheese on medium for 2 minutes, add 1 cup granulated sugar, and cream for 2 to 3 more minutes until pale and fluffy.
2. Add the egg and beat for 30 seconds, then mix in 1 tsp vanilla extract, 1 tsp almond extract, and 1 tbsp sour cream on low for 20 to 30 seconds.
3. Whisk together the flour, baking soda, baking powder, and salt in a separate bowl, then add to the wet ingredients in 2 additions on low until just combined.
4. Scoop dough into 3 tbsp balls, place 3 inches apart on parchment-lined baking sheets, press to ¾-inch thickness, and bake for 10 to 12 minutes until edges are set. Cool on the pan for 5 minutes, then transfer to a wire rack.
5. Beat ½ cup butter until smooth, add the sifted powdered sugar, pinch of salt, ½ tsp almond extract, ¼ tsp vanilla extract, and 2 tbsp heavy cream. Beat for 1 to 2 minutes until fluffy, then mix in the pink gel food coloring.
6. Spread about 2 tbsp frosting onto each fully cooled cookie with a spoon or offset spatula, swirl, and serve.

Notes

The cookies will look underdone in the center when you pull them from the oven. That’s the right call. They set up fully as they cool, and the 5-minute rest on the hot pan continues the bake gently. If you wait until the center looks done in the oven, they’ll be dry by the time they cool.