Crumbl Pink Chilled Sugar Cookie Copycat Recipe

I perfected the pink Chilled Sugar Cookie, a crumbly cookie crowned with sweet almond icing that perfectly mimics the Crumbl classic.

I’ve been obsessed with nailing a Crumbl Cookie Sugar Cookie Copycat, the pink chilled sugar cookie everyone raves about. I wanted the crisp edges and pillowy center without a bakery run, so I kept tweaking until it felt right.

Using unsalted butter and vanilla extract gives the dough that rich, oddly delicate backbone, and the finish somehow looks effortless. They never behave the same twice and that keeps me coming back, especially when they turn out like the Pink Almond Cookies I remember from the shop, only better, kinda.

I’m not perfect at it, mess ups happen but the result is worth it.

Ingredients

• All purpose flour, provides structure, mostly carbs, little protein, kinda not healthy alone.
• Cornstarch, softens dough and keeps cookies tender, adds starch, almost no nutrition.
• Unsalted butter, main fat source, gives richness, moisture and crisp edges when baked.
• Granulated sugar, sweetens and helps cookies spread, mostly empty calories, quick energy.
• Egg plus yolk, adds moisture, binding and some protein, yolk brings fat and softness.
• Vanilla extract, flavor booster with tiny calories, makes cookies taste warm and homey.
• Milk or heavy cream, used in dough and icing, adds fat and silky richness.
• Powdered sugar for icing, gives smooth sweet frosting that melts, mostly sugar and no fiber.

Ingredient Quantities

• 3 cups (360 g) all purpose flour
• 1/2 cup (60 g) cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine salt
• 1 cup (227 g) unsalted butter softened
• 1 1/4 cups (250 g) granulated sugar
• 1 large egg plus 1 egg yolk
• 2 teaspoons vanilla extract
• 2 tablespoons heavy cream or whole milk
• 2 to 2 1/2 cups (240-300 g) powdered sugar (for icing)
• 2 to 3 tablespoons milk or heavy cream (for icing)
• 1/2 teaspoon almond extract (for icing)
• pinch of fine salt
• pink gel food coloring, a few drops
• sanding sugar for sprinkling, optional

How to Make this

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat; in a medium bowl whisk together 3 cups flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine salt (spoon and level the flour for accurate measure).

2. In a large bowl beat 1 cup softened unsalted butter with 1 1/4 cups granulated sugar until light and fluffy, about 3 to 4 minutes; scrape the bowl, then add 1 large egg plus 1 yolk, 2 teaspoons vanilla and 2 tablespoons heavy cream or whole milk and beat until combined (don’t overmix).

3. Add the dry ingredients to the wet in two additions and mix on low until just incorporated, you want a soft, slightly sticky dough; avoid overworking it or the cookies will get tough.

4. Chill the dough until firm, at least 1 to 2 hours or overnight for best flavor and texture; if you’re short on time you can scoop the dough into balls and chill the scoops 20 to 30 minutes to help control spread.

5. Using a large cookie scoop (about 3 tablespoons) or by hand, portion dough into balls and place on the prepared sheets about 3 inches apart; gently flatten each ball so it’s roughly 1/2 to 3/4 inch thick (they should be thick like Crumbl cookies).

6. Bake at 350°F for about 9 to 11 minutes, until the edges are set and the centers still look slightly underbaked and pale (they will finish cooking as they cool); let cookies sit on the sheet 4 to 5 minutes then transfer to a wire rack to cool.

7. For the signature chilled finish, once cookies are completely cooled put them in the refrigerator for 30 to 60 minutes before icing, this firms them up and gives that chilled bite you want.

8. Make the almond icing by whisking 2 to 2 1/2 cups powdered sugar with 2 to 3 tablespoons milk or heavy cream, 1/2 teaspoon almond extract and a pinch of fine salt until smooth; start with 2 tablespoons liquid and add more only if needed to reach a thick but spreadable glaze, then add a few drops of pink gel food coloring until you get that pale pink color (gel keeps the icing from getting too thin).

9. Spread the glaze over the chilled cookies, sprinkle sanding sugar right away if using, then chill the iced cookies 15 to 30 minutes to set. Store in an airtight container in the fridge and bring to room temp for 10 to 15 minutes before serving if you want them softer.

Equipment Needed

1. Baking sheets (2) lined with parchment paper or a silicone baking mat
2. Medium bowl and large mixing bowl
3. Electric mixer (stand or hand) or a sturdy whisk if youre doing it by hand
4. Dry measuring cups plus measuring spoons (spoon and level the flour)
5. Large cookie scoop (about 3 tablespoons) or a tablespoon and a spoon to portion dough
6. Rubber spatula for scraping the bowl and folding the dough
7. Wire cooling rack for letting cookies cool and firm up
8. Small bowl and whisk for the almond glaze, plus a few toothpicks for adding gel color
9. Plastic wrap or an airtight container and access to the fridge for chilling and storage

FAQ

Crumbl Pink Chilled Sugar Cookie Copycat Recipe Substitutions and Variations

• All purpose flour (3 cups / 360 g): swap for 360 g cake flour for a softer, more tender cookie, or use 360 g whole wheat pastry flour for a nutty flavor, just expect a bit more chew and maybe chill the dough a little longer.
• Cornstarch (1/2 cup / 60 g): replace 1:1 with tapioca starch or arrowroot, same tenderizing effect and good if you want to avoid corn products.
• Unsalted butter (1 cup / 227 g): you can use equal weight salted butter but cut the added salt by about 1/4 tsp, or use 227 g vegetable shortening for less spread and a sturdier, almost bakery style cookie, flavor will be less rich though.
• Powdered sugar for icing (2 to 2 1/2 cups / 240-300 g): make your own by blitzing granulated sugar with 1 tsp cornstarch per cup until powdery, or swap for a cream cheese based icing (use same weight, cut the milk) for a tangy finish.

Pro Tips

1) Weigh or spoon and level your flour, dont scoop it straight from the bag. Too much flour makes the cookies dry and dense. If you have a scale use it, it will save you from guessing and give you consistent results.

2) Chill the dough, for real. Overnight is best for flavor and texture, but if you dont have time scoop the balls and chill the scoops 20 to 30 minutes. Chilled dough controls spread so the cookies stay thick and soft, and it helps the flavors develop.

3) Learn the doneness cues not the clock. Pull them when the edges are set but the centers still look a bit pale and soft, they finish cooking while they cool. Let them rest on the sheet 4 to 5 minutes before moving to a rack, then refrigerate the cooled cookies about 30 to 60 minutes before icing to get that firm, chilled bite.

4) Keep the icing thick and work quick. Sift the powdered sugar first, start with less liquid and add just enough to make it spreadable. Use gel color so you dont thin the glaze, and if you want extra shine add a teaspoon of light corn syrup. Sprinkle sanding sugar immediately after glazing, then chill to set. Remember almond extract is strong so dont overdo it.