These aren’t just any sugar cookies! Infused with real almond extract and a touch of almond flour, they bake up soft, tender, and bloom with that signature nutty note. Topped with a smooth vanilla-almond frosting in perfect pale-pink, these cookies taste just like the famed Crumbl originals, and look too good to resist!
Equipment Needed
- Mixer (or whisk & bowl)
- Baking sheet & parchment paper
- Offset spatula or butter knife
Timings & Servings
- Prep time: 15 minutes
- Chill time: 20 minutes
- Bake time: 10 minutes
- Total time: 45 minutes
- Yields: 12 cookies
Nutritional Information (per cookie)
- Calories: 215 kcal
- Fat: 11 g
- Carbs: 27 g
- Protein: 1 g
- Sugar: 17 g
Ingredients
- Cookies:
- 1 cup (225 g) unsalted butter, room temp
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1½ tsp pure vanilla extract
- 1 tsp pure almond extract
- 2 ½ cups (300 g) all-purpose flour
- ½ cup (60 g) almond flour
- Pink Almond Frosting:
- 1 cup (120 g) powdered sugar
- 2 tbsp milk or cream
- ¼ tsp pure almond extract
- ¼ tsp vanilla extract
- Pink gel food coloring
Instructions
- Make the dough: Cream butter and granulated sugar until fluffy. Beat in egg, vanilla and almond extract until smooth.
- Add flours: Stir in all-purpose flour and almond flour until just combined—dough should pull away from the bowl.
- Shape & chill: Scoop 12 balls (~2 tbsp each), flatten slightly, then chill 20 minutes.
- Bake: Preheat oven to 350 °F (175 °C). Bake cookies 10 minutes, until edges just set but centers still soft. Let cool completely.
- Frost: Whisk powdered sugar, milk, almond extract, vanilla and pink coloring until smooth. Spread atop each cooled cookie with an offset spatula for a flawless, flat finish.
Hints, Tips & Substitutions
- Almond boost: For extra depth, toast the almond flour lightly in a dry skillet before mixing.
- Texture tweak: Swap ¼ cup almond flour for cornstarch if you want more tender, melt-in-your-mouth cookies.
- Make-ahead: Dough can be formed and frozen up to 1 month—bake straight from frozen, adding 2 minutes.
- Vegan option: Use vegan butter, plant-based milk, and a flax “egg” (1 tbsp flax + 3 tbsp water).
Soft Pink-Frosted Crumbl-Style Sugar Cookies
These aren’t just any sugar cookies! Infused with real almond extract and a touch of almond flour, they bake up soft, tender, and bloom with that signature nutty note. Topped with a smooth vanilla-almond frosting in perfect pale-pink, these cookies taste just like the famed Crumbl originals, and look too good to resist!
Ingredients
Equipment
Method
Instructions
- Make the dough: Cream butter and granulated sugar until fluffy. Beat in egg, vanilla and almond extract until smooth.
- Add flours: Stir in all-purpose flour and almond flour until just combined—dough should pull away from the bowl.
- Shape & chill: Scoop 12 balls (~2 tbsp each), flatten slightly, then chill 20 minutes.
- Bake: Preheat oven to 350 °F (175 °C). Bake cookies 10 minutes, until edges just set but centers still soft. Let cool completely.
- Frost: Whisk powdered sugar, milk, almond extract, vanilla and pink coloring until smooth. Spread atop each cooled cookie with an offset spatula for a flawless, flat finish.
Nutrition
Notes
Hints, Tips & Substitutions
- Almond boost: For extra depth, toast the almond flour lightly in a dry skillet before mixing.
- Texture tweak: Swap ¼ cup almond flour for cornstarch if you want more tender, melt-in-your-mouth cookies.
- Make-ahead: Dough can be formed and frozen up to 1 month—bake straight from frozen, adding 2 minutes.
- Vegan option: Use vegan butter, plant-based milk, and a flax “egg” (1 tbsp flax + 3 tbsp water).
