Crumbl Sugar Cookies Pink Frosting (Printer-friendly)

Soft, thick sugar cookies with creamy pink almond frosting—perfect for parties

# What You'll Need:

→ Cookie Dough

01 - 2 cups (454 g) unsalted butter, room temperature
02 - 2 cups (400 g) granulated sugar
03 - 4 large eggs, room temperature
04 - 2 teaspoons pure vanilla extract
05 - 1 teaspoon almond extract
06 - 5 cups (625 g) all-purpose flour
07 - 1 tablespoon baking powder
08 - 1 teaspoon salt

→ Pink Almond Frosting

09 - 1 cup (226 g) unsalted butter, room temperature
10 - 4 cups (480 g) powdered sugar, sifted
11 - 1/4 cup (60 ml) heavy cream
12 - 1 1/2 teaspoons almond extract
13 - Pink food coloring (gel or liquid), as needed
14 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F. Line large baking sheets with parchment paper.
02 - In a large bowl, beat butter and sugar on medium speed until light and fluffy, approximately 3 minutes.
03 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla and almond extracts until combined.
04 - In a separate bowl, whisk together flour, baking powder, and salt until well blended.
05 - Gradually add dry ingredients to wet mixture, mixing on low speed just until dough comes together. Do not overmix.
06 - Using a 3-tablespoon cookie scoop, portion dough onto prepared baking sheets, spacing at least 2 inches apart.
07 - Gently flatten each dough ball to 3/4-inch thickness using your palm or the bottom of a glass.
08 - Bake for 11 to 13 minutes, until edges are set and centers appear slightly underdone. Remove promptly.
09 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
10 - Beat butter on medium speed until creamy. Gradually add powdered sugar, alternating with heavy cream, until smooth and fluffy.
11 - Add almond extract and salt. Mix in pink food coloring until desired shade is achieved.
12 - Generously spread frosting over each completely cooled cookie. Smooth tops with spatula or create decorative swirls.

# Expert Advice:

01 -
  • The almond frosting is literally what dreams are made of, and you might find yourself eating it straight from the bowl
  • These cookies stay soft for days, unlike other sugar cookies that turn into hockey pucks after 24 hours
02 -
  • Underbaking is intentional here, because the cookies continue cooking on the hot baking sheet and firm up as they cool
  • Room temperature ingredients are the difference between cookies that taste like bakery magic and cookies that taste like disappointment
03 -
  • Rotate your baking sheets halfway through baking if your oven has hot spots, or you will end up with some burnt edges and some raw centers
  • Use a kitchen scale if you have one, because flour measurements vary wildly depending on how you scoop it

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