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Creamy Copycat Crumbl Pink Sugar Cookies with Almond Buttercream

copycat crumbl pink sugar cookies - featured image
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These creamy copycat Crumbl pink sugar cookies feature a soft yet slightly chewy texture with a dreamy almond buttercream frosting, perfect for any occasion and easy to make with pantry staples.

Ingredients

Scale
  • 2 ¾ cups (345 g) all-purpose flour, sifted
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 tsp red food coloring
  • ½ cup (113 g) unsalted butter, softened (for frosting)
  • ½ cup (128 g) smooth almond butter
  • 2 cups (240 g) powdered sugar, sifted
  • 1 tsp pure vanilla extract (for frosting)
  • 1–2 tbsp heavy cream or milk
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  2. Whisk together the sifted all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
  3. Using a stand or hand mixer, beat the softened butter and granulated sugar on medium-high speed for about 3-4 minutes until light and fluffy.
  4. Beat in the eggs one at a time, followed by the vanilla extract. Mix until just combined.
  5. Add the red food coloring and mix gently until the dough is evenly tinted pink.
  6. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until incorporated. The dough should be soft but not sticky.
  7. Use a cookie scoop or tablespoon to drop dough balls onto the baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes until edges set but not browned; centers may look slightly underbaked.
  9. Transfer cookies to a wire rack to cool completely before frosting.
  10. To make the almond buttercream, beat the softened butter and almond butter together on medium speed until creamy (about 2 minutes).
  11. Gradually add powdered sugar, alternating with a tablespoon of cream or milk as needed, until smooth and spreadable.
  12. Beat in vanilla extract and a pinch of salt.
  13. Frost each cooled cookie generously using a spatula or piping bag.
  14. Optional: Garnish with a tiny pinch of coarse sugar or slivered almonds.
  15. Chill frosting for 10-15 minutes before applying if kitchen is warm to prevent sliding.
  16. Let frosted cookies set for at least 30 minutes before serving.

Notes

Use smooth almond butter for frosting to avoid gritty texture. Sift flour to prevent dense cookies. Chill frosting if kitchen is warm to prevent sliding. Dough chilling is optional but helps prevent spreading in warm kitchens. Stop mixing flour as soon as incorporated to avoid tough cookies. Can substitute gluten-free flour blend and vegan ingredients for dietary needs.

Nutrition

Keywords: pink sugar cookies, Crumbl copycat, almond buttercream, soft cookies, easy sugar cookies, homemade cookies, dessert, baking

Find it online: https://tessierecipes.com/creamy-copycat-crumbl-pink-sugar-cookies-with-almond-buttercream-recipe-easy-and-delicious/