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Copycat Crumbl pink sugar cookies with almond frosting

Copycat Crumbl Pink Sugar Cookies

Giant, thick and soft sugar cookies with a hint of almond, topped with fluffy pink almond frosting and served chilled, just like the bakery favorite.
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Prep Time 25 minutes
Cook Time 11 minutes
Chill 1 hour 30 minutes
Total Time 2 hours 6 minutes
Servings: 10 giant cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Cookies
  • 1 cup (226 g) unsalted butter softened but cool
  • 1 1/4 cups (250 g) granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 1/2 tsp pure vanilla extract
  • 1/2 tsp almond extract
  • 3 cups (375 g) all-purpose flour spooned and leveled
  • 1 tbsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
Pink almond frosting
  • 1/2 cup (113 g) unsalted butter softened
  • 3 cups (360 g) powdered sugar sifted
  • 3–4 tbsp heavy cream or whole milk
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1 pinch fine salt
  • 1 drop pink gel food coloring

Method
 

Make the dough
  1. Whisk the flour, cornstarch, baking powder, baking soda and salt in a bowl.
  2. Beat the butter and sugar with a mixer on medium-high for 2–3 minutes, until pale, fluffy and lighter in color, like thick frosting.
  3. Beat in the egg, egg yolk, vanilla and almond extract until smooth, scraping the bowl once.
  4. Add the dry ingredients on low speed and mix only until no dry streaks remain. The dough will be thick and soft, similar to Play-Doh.
  5. Scoop the dough into 10 balls (about 80 g each). Flatten each to about 1 inch thick with smooth edges. Chill for 30 minutes.
Bake
  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment. Bake 5 cookies per sheet, spaced well apart.
  2. Bake 9–11 minutes, until the edges are set and just barely golden on the bottom while the tops still look pale and slightly underbaked. Do not wait for color on top.
  3. Cool on the sheet for 10 minutes, then move to a rack to cool completely, about 30 minutes.
Frost and chill
  1. Beat the butter for 1 minute until creamy. Add the powdered sugar, 3 tbsp cream, extracts and salt; beat on low, then on medium-high for 2 minutes until fluffy. Add more cream a teaspoon at a time until it spreads easily.
  2. Tint with gel coloring a tiny amount at a time to a soft pastel pink.
  3. Spread a thick, smooth layer of frosting over each cooled cookie, leaving a thin border. Chill for at least 1 hour and serve cold.

Notes

Storage: Keep frosted cookies in a single layer in an airtight container in the refrigerator for up to 5 days. Unfrosted cookies freeze well for up to 3 months.
Weigh your flour: Too much flour is the most common reason these cookies turn out dry and cakey.