Go Back Email Link
–+ servings
Ella Cooks

Soft Pink-Frosted Crumbl-Style Sugar Cookies

Love it? Click to rate
Be the first to rate this recipe!
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!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 20 minutes
Servings: 12 cookies
Course: Snack
Calories: 215
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

Equipment

  • Mixer (or whisk & bowl)
  • Baking sheet & parchment paper
  • Offset spatula or butter knife

Method
 

Instructions
  1. Make the dough: Cream butter and granulated sugar until fluffy. Beat in egg, vanilla and almond extract until smooth.
  2. Add flours: Stir in all-purpose flour and almond flour until just combined—dough should pull away from the bowl.
  3. Shape & chill: Scoop 12 balls (~2 tbsp each), flatten slightly, then chill 20 minutes.
  4. Bake: Preheat oven to 350 °F (175 °C). Bake cookies 10 minutes, until edges just set but centers still soft. Let cool completely.
  5. 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

Calories: 215kcalCarbohydrates: 27gProtein: 1gFat: 11gSugar: 17g

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).

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe