Name: Soft Frosted Sugar Cookies (Crumbl Copycat) Recipe
Prep time: 20 min
Cook time: 11 min
Total time: 31 min
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 2 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon cream of tartar; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened (frosting); 2 cups powdered sugar; 2 tablespoons milk; 1/2 teaspoon almond extract (frosting); Pink gel food coloring; Pink sanding sugar or rainbow jimmies, for topping (optional)

These soft frosted sugar cookies are a spot-on copycat of the famous Crumbl pink sugar cookie. Thick, buttery, and finished with a sweet almond frosting, they bring that bakery look and taste home in about an hour.

The dough comes together with basic pantry ingredients, and a few small tricks keep the centers tender and the edges just set. If you love a cookie that stays soft for days, this one belongs in your rotation.

What Makes These Cookies So Good

I tested a lot of sugar cookie recipes, and this one nails the Crumbl texture: a dense yet soft crumb that never dries out, with just the right chew. The almond extract in both the dough and the frosting gives it that unmistakable bakery flavor.

The frosting is thick and creamy, like a whipped buttercream but not cloying. When you bite through the pink top into the thick cookie, the contrast is what keeps you reaching for another. And that pop of color makes even a Tuesday feel a little brighter.

Ingredients

1 cup unsalted butter, softened: room temperature so it creams smoothly
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract: this is the key to the signature Crumbl flavor
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cream of tartar
1/2 teaspoon salt

For the Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons milk, plus more if needed
1/2 teaspoon almond extract
Pink gel food coloring: gel won’t thin the frosting
Pink sanding sugar or rainbow jimmies, for topping (optional)

Variations and Swaps

No almond extract?: Use an extra 1/2 teaspoon vanilla instead. The cookie will still be delicious but will lose that distinct Crumbl almond note.
Lemon twist: swap the almond extract for 1 teaspoon lemon zest and 1/4 teaspoon lemon extract, and color the frosting pale yellow.
Cream cheese frosting: for a tangier top, beat 4 oz softened cream cheese with the butter before adding the powdered sugar.
Any color you like: skip the pink and match the frosting to a holiday or party theme.

Fresh Peach Milkshake makes the perfect drink to sip alongside these cookies.

How to Make Crumbl Sugar Cookies at Home

Step 1: Cream the Butter and Sugar

Preheat the oven to 350°F (175°C). In a large bowl, beat the 1 cup softened butter and 1 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes. Stop and scrape down the sides of the bowl once.

The mixture will look pale and almost whipped. That air you beat in now helps the cookies bake up thick and tender, so don’t rush this step.

Step 2: Add the Egg and Extracts

Add the 1 large egg, 1 teaspoon vanilla, and 1/2 teaspoon almond extract. Beat on low just until the egg is fully incorporated and no yellow streaks remain, about 30 seconds.

The dough will look smooth and slightly glossy. Overmixing once the egg is in can make the cookies tough, so stop as soon as everything comes together.

Step 3: Whisk the Dry Ingredients and Form the Dough

In a separate bowl, whisk together the 2 1/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon cream of tartar, and 1/2 teaspoon salt. With the mixer on low, gradually add the dry mix to the wet mixture and beat until a soft dough forms and no pockets of flour remain, about 1 minute.

The dough will be thick but pliable. If it feels too sticky to handle, pop the bowl in the fridge for 10 minutes, though it’s rarely needed.

Step 4: Scoop and Bake the Cookies

Use a large cookie scoop that holds about 3 tablespoons of dough. Drop rounded balls onto parchment-lined baking sheets, spacing them 2 inches apart. Bake for 9 to 11 minutes, until the edges are set and the centers still look slightly underdone but not wet.

Don’t press the dough balls flat; they’ll spread enough on their own. Pulling them when the centers look just underbaked is the secret to that soft, thick Crumbl center.

Step 5: Beat the Almond Frosting

While the cookies cool completely, make the frosting. In a bowl, beat the 1/2 cup softened butter until creamy. Add the 2 cups powdered sugar, 2 tablespoons milk, 1/2 teaspoon almond extract, and a few drops of pink gel food coloring. Beat on low until the sugar is mixed in, then on high for 2 to 3 minutes until light and fluffy.

If the frosting feels too thick, add another teaspoon of milk; too thin, add a spoonful of powdered sugar. You want a spreadable, whipped consistency that holds its shape on the cookie.

Step 6: Frost and Sprinkle

Once the cookies are completely cool, spread a generous heaping tablespoon of frosting over each one with a small offset spatula or the back of a spoon. Immediately scatter pink sanding sugar or rainbow jimmies over the top if you want that classic Crumbl look. Serve at room temperature.

The frosting sets slightly after about 30 minutes, making them easier to stack. Bite through that pink lid and you’ll hit the soft, chewy cookie underneath.

How to Get That Bakery-Style Texture

Cream of tartar matters. It gives the cookies a subtle tang and a chewy bite. Don’t skip it.
Use a large scoop. A 3-tablespoon scoop makes thick cookies that mimic Crumbl’s size. Smaller scoops bake into thin, crisp cookies instead.
Gel food coloring for the win. Liquid coloring can thin the frosting and make it harder to spread cleanly. Stick with gel for that vibrant pink without changing the texture.
Cool completely before frosting. Even a little warmth will melt the buttercream into a puddle. Pop the cookies in the fridge for 10 minutes after baking if you’re short on time.

Bake times by cookie size:

Scoop size (tbsp)	Approx. weight	Bake time
2	1.5 oz	8 to 10 mins
3 (Crumbl size)	2.25 oz	9 to 11 mins
4	3 oz	11 to 13 mins

Storing Leftover Cookies

Refrigerate: Store frosted cookies in a single layer inside an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Bring to room temperature before eating.
Freeze unfrosted cookies: Place cooled, unfrosted cookies in a zip-top bag and freeze for up to 3 months. Thaw and frost fresh.
Freeze frosted cookies: Flash-freeze frosted cookies on a tray until solid, then layer with wax paper in a container. Thaw loosely covered in the fridge so the frosting doesn’t get sticky.

What to Serve With Frosted Sugar Cookies

These cookies are perfect alongside a cold glass of milk. The creaminess cuts the richness and makes each bite feel lighter. A hot cup of coffee or black tea adds a pleasant bitterness that balances the sweet almond frosting. For a dessert board, arrange them with fresh strawberries and chocolate-dipped pretzels for a mix of tart and salty.

Frequently Asked Questions

Can I use all vanilla instead of almond extract?

Yes, the cookies will still taste great, but you’ll miss that distinct Crumbl flavor. The almond extract is what makes these taste like the real deal.

Why are my cookies dry?

Dry cookies usually come from too much flour or overbaking. Spoon your flour into the cup and level it; never scoop it straight from the bag. Also, pull the cookies from the oven when the centers still look slightly underdone.

Can I freeze the dough?

Absolutely. Scoop the dough into balls and freeze on a tray until firm, then transfer to a freezer bag. Bake from frozen, adding 1 to 2 minutes to the bake time.

How do I get thick cookies that don’t spread too much?

Use a large scoop (3 tablespoons), don’t press the dough balls down, and make sure your butter is softened but not melted. If your kitchen is warm, chill the dough for 20 minutes before baking.

Can I make the frosting ahead of time?

Yes, make the frosting up to a day ahead and store it in the fridge. Let it sit at room temperature for 30 minutes, then re-whip briefly before spreading.