These copycat crumbl sugar cookies are my homemade take on the famous thick, chilled sugar cookie with pink almond frosting. They are big, soft and almost cakey in the center, with a smooth swirl of sweet pink buttercream on top, and they are served cold straight from the fridge. Please note that this is my own unofficial, copycat-style recipe inspired by the bakery chain cookie; it is not affiliated with, endorsed by or connected to the bakery in any way.
In this post I share why chilling the cookies makes such a difference, how to get that thick, bakery-style shape without a special pan, and how to make a fluffy almond frosting with the perfect soft pink color. You will also find variations, a troubleshooting table and storage tips. The printable recipe card is waiting at the bottom of the post.
Why These Chilled Pink Sugar Cookies Work
Most sugar cookies are thin and crisp or rolled flat for decorating. These are the opposite: tall, soft, tender and generous, the kind of cookie you share with a friend or eat with a fork. Here is what makes them work.
- A soft, thick dough. A little cornstarch and a short bake keep the centers tender and slightly underbaked, so the cookies stay soft for days.
- Big scoops, gently pressed. Each ball of dough is about 1/3 cup, pressed into a thick puck so the cookies bake up tall instead of spreading thin.
- Almond and vanilla. A small amount of almond extract in both the dough and frosting gives that unmistakable bakery flavor.
- A thick layer of frosting. A generous swirl of fluffy buttercream is half the appeal, so this recipe makes plenty.
- Served cold. Chilling firms the frosting and gives the cookie a dense, creamy texture that is surprisingly addictive.
You do not need a mixer with special attachments or a cookie press. A hand or stand mixer, a large cookie scoop and a baking sheet are all it takes.
What Makes a Bakery-Style Chilled Sugar Cookie Different
If you have only made classic cut-out cookies, this style may surprise you. Instead of a crisp edge and a flat surface for icing, you get a soft, almost cake-like crumb with a lightly golden bottom and a pale, matte top.
The biggest difference is temperature. The cookies are cooled, frosted and then refrigerated before serving. The cold butter in both the cookie and the frosting firms up, so each bite is dense, smooth and creamy rather than crumbly. Pulled from the fridge, they hold their shape beautifully, which makes them easy to box up and share.
The pink frosting is mostly about looks, since the flavor comes from almond and vanilla. A drop or two of pink gel color gives that soft, pastel shade that makes these cookies such a crowd favorite at birthdays, baby showers, Valentine’s Day and holiday cookie swaps.
Ingredients You Will Need
Let the butter, eggs and cream come to room temperature so the dough and frosting whip up smooth and light.
- Unsalted butter: Softened, for both the dough and the frosting. Butter gives the rich flavor these cookies are known for.
- Granulated sugar: Sweetens the cookie and helps it bake up with a tender crumb.
- Eggs: Two large eggs at room temperature add structure and a soft, cakey texture.
- Vanilla and almond extracts: Use pure extracts if you can. Almond is strong, so measure carefully.
- All-purpose flour: Spoon and level it to avoid dry, dense cookies.
- Cornstarch: The secret to a soft, tender center.
- Baking powder and baking soda: Together they give lift and a slightly puffy shape.
- Powdered sugar: Sift it for a smooth, lump-free frosting.
- Heavy cream or milk: Loosens the frosting to a soft, spreadable texture.
- Pink gel food coloring: Gel gives a pastel color with just a tiny amount and will not thin the frosting.
How to Make Copycat Crumbl Sugar Cookies
The dough comes together in about 10 minutes. A short chill keeps the cookies thick, and the frosting is whipped while the cookies cool.
- Cream the butter and sugar. Beat the softened butter and granulated sugar on medium-high speed for 3 minutes, until pale and fluffy.
- Add the eggs and extracts. Beat in the eggs one at a time, then the vanilla and almond extracts, scraping down the bowl.
- Add the dry ingredients. Whisk the flour, cornstarch, baking powder, baking soda and salt in a separate bowl. Mix them into the butter mixture on low speed just until no dry flour remains.
- Scoop and chill. Scoop the dough into 12 large balls, about 1/3 cup each. Roll them smooth, press into thick 3/4-inch disks and chill for 30 minutes.
- Bake. Heat the oven to 350°F (175°C) and line two baking sheets with parchment. Bake 6 cookies per sheet for 9 to 11 minutes, until the bottoms are lightly golden and the tops look set but still pale.
- Cool. Let the cookies rest on the sheet for 5 minutes, then transfer them to a wire rack and cool completely.
- Make the frosting. Beat the softened butter until creamy, then add the powdered sugar, cream, almond extract, vanilla and salt. Beat for 2 to 3 minutes until light and fluffy, then tint it soft pink.
- Frost and chill. Spread a thick layer of frosting over each cookie with an offset spatula, swirling it toward the edges. Refrigerate for at least 1 hour and serve cold.
Resist the urge to bake the cookies until golden on top. They should look slightly underdone when you pull them out; they finish setting on the warm baking sheet and stay soft once chilled.
If you want that signature tall look, set the frosted cookies on a tray and let them chill uncovered for the first hour so the buttercream firms up before you stack or box them. After that, cover them well so they do not pick up flavors from the refrigerator. A cold, firm frosting also keeps its neat swirl when you pack the cookies into gift boxes.
Tips for the Best Pink Sugar Cookies
- Measure the flour by spooning it into the cup and leveling it off. Too much flour makes the cookies dry and crumbly.
- Do not skip the 30-minute chill. Cold dough spreads less in the oven and gives you that tall, bakery-style shape.
- Use a kitchen scale to divide the dough evenly so every cookie bakes in the same time.
- If the cookies spread more than you like, press them back into neat rounds with a large round cutter right after they come out of the oven.
- Frost only completely cool cookies. Warm cookies will melt the buttercream and it will slide off.
- For the classic look, spread the frosting with an offset spatula in one smooth circular motion, leaving a thin border of cookie showing.
Love a soft cookie? Try my festive cut-out Christmas sugar cookies with icing, the cinnamon-sugar crunch of soft snickerdoodle cookies or rich brown butter chocolate chip cookies. For even more sweet treats, browse my dessert recipe collection.
Easy Variations
- Vanilla only: Skip the almond extract and use 2 teaspoons of vanilla in the dough and frosting if you are not an almond fan.
- Cream cheese frosting: Replace 2 ounces of the frosting butter with softened cream cheese for a tangier topping.
- Holiday colors: Tint the frosting red, green or pale blue for Christmas, or orange for Halloween, and add matching sprinkles.
- Lemon sugar cookies: Add 1 tablespoon of lemon zest to the dough and use lemon juice instead of cream in the frosting.
- Smaller cookies: Use 2-tablespoon scoops for about 24 cookies and bake for 8 to 9 minutes.
- Sprinkle edges: Roll the frosted edges of each cookie in nonpareils for a party-ready finish.
Common Mistakes and How to Fix Them
| Problem | Likely cause | How to fix it |
|---|---|---|
| Cookies spread flat | Butter too soft or dough not chilled | Use softened, not melted, butter and chill the dough for 30 minutes. |
| Dry, crumbly cookies | Too much flour or overbaked | Spoon and level the flour and pull the cookies while the tops are still pale. |
| Domed, round cookies | Dough balls not pressed down | Flatten each ball into a thick disk before baking. |
| Runny frosting | Too much cream or warm kitchen | Beat in more powdered sugar or chill the frosting for 15 minutes. |
| Bright pink instead of pastel | Too much food coloring | Add gel color with a toothpick a tiny bit at a time. |
| Frosting sliding off | Cookies frosted while warm | Cool the cookies completely before frosting. |
Make Ahead, Storage and Freezing
The dough balls can be made up to 2 days ahead and kept covered in the refrigerator, or frozen for up to 3 months. Bake frozen dough balls straight from the freezer, adding 1 to 2 minutes to the baking time. The frosting keeps in an airtight container in the fridge for up to 5 days; let it soften and rewhip it before using.
Store frosted cookies in a single layer in an airtight container in the refrigerator for up to 4 days. They are meant to be eaten cold, so serve them straight from the fridge. As tempting as it is to taste the dough, the FDA explains why eating raw dough is risky because of raw flour and eggs, so save your tasting for the frosting.
To freeze baked cookies, freeze them unfrosted in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature, frost and chill. They are a great make-ahead option for cookie trays, birthday parties or gifting during the holidays.
Frequently Asked Questions
Are these the official bakery cookies?
No. This is an unofficial, copycat-style recipe inspired by the popular chilled pink sugar cookie. It is not affiliated with or endorsed by the bakery chain.
Why are these cookies served cold?
Chilling firms the butter in the cookie and frosting, giving a dense, soft and creamy texture that holds its shape.
Can I make chilled pink sugar cookies without almond extract?
Yes. Use extra vanilla instead. The cookies will still be soft and delicious, just with a classic vanilla flavor.
How do I keep copycat crumbl sugar cookies thick?
Chill the dough, press each ball into a thick disk instead of flattening it thin, and do not overbake.
Can I freeze the frosted cookies?
Freezing works best unfrosted, but frosted cookies can be frozen in a single layer and then wrapped for up to 1 month.
Ready to bake? Here is the full printable chilled pink sugar cookie recipe with exact measurements, baking times and estimated nutrition.
Chilled Pink Sugar Cookies
Ingredients
Method
- Beat the butter and sugar on medium-high speed for 3 minutes until pale and fluffy.
- Beat in the eggs one at a time, then the vanilla and almond extracts.
- Whisk the flour, cornstarch, baking powder, baking soda and salt. Mix into the butter mixture on low just until combined.
- Scoop into 12 balls of about 1/3 cup each, press into 3/4-inch-thick disks and chill for 30 minutes.
- Heat the oven to 350°F (175°C). Bake 6 cookies per parchment-lined sheet for 9 to 11 minutes, until the bottoms are lightly golden and the tops are set but pale.
- Cool 5 minutes on the sheet, then cool completely on a wire rack.
- Beat the butter until creamy. Add the powdered sugar, cream, almond extract, vanilla and salt and beat 2 to 3 minutes until fluffy.
- Tint with a tiny amount of pink gel color.
- Spread a thick layer over each cooled cookie. Refrigerate at least 1 hour and serve cold.
Notes
I hope these big pink sugar cookies bring a smile to everyone you share them with. If you bake a batch, please leave a comment and a star rating below and tell me what color frosting you chose. Happy baking, friends. Chef Amber
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