Crumbl’s pink-frosted classic sugar cookie is a semipermanent fixture on the menu—no doubt due to its broad appeal. Fans of frosting will appreciate the generous swirl of almond buttercream on top (nearly ¼ cup!), and sugar cookie purists will love the melt-in-your-mouth crumb.
Tips for Making Copycat Sugar Cookies
- For even doneness, press cookies to the full diameter specified in the recipe and don’t skip letting the cookies stand on the cookie sheet after baking.
- Not a fan of almond? Make vanilla frosting instead! Follow the recipe for almond buttercream frosting, but omit almond extract and use 1 tsp. vanilla.
- These giant cookies may be good enough to eat whole, but they're even better shared with friends. We recommend cutting the cookies in halves or quarters to enjoy in smaller doses.
How to Store Sugar Cookies
Store cookies between waxed paper in an airtight container at room temperature up to 3 days or freeze up to 3 months.
Ingredients
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1 1/3 cups salted butter, softened
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1 cup granulated sugar
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1/3 cup powdered sugar
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2 1/2 teaspoons baking powder
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1 teaspoon salt
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3 large egg whites
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2 tablespoons heavy cream
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1 1/2 teaspoons vanilla
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1/2 teaspoon almond extract
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3 2/3 cups all purpose flour
Almond Buttercream Frosting
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1 cup softened salted butter
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1 cup powdered sugar
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2 tbsp heavy cream
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1 tsp almond extract
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1 dash salt
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3 cups powdered sugar
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1 tbsp heavy cream
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1 to 2 drops pink gel food coloring
Directions
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Preheat oven to 350°F. Line two cookie sheets with parchment paper. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add both sugars, baking powder, and salt. Beat on medium until fluffy, scraping bowl as needed. Add egg whites, heavy cream, vanilla, and almond extract; beat until combined. Beat in flour.
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Drop dough by 1/2-cup portions 3 inches apart onto prepared cookie sheets. Flatten mounds to 1/2 inch thick and 3 1/2-inch diameter. Bake until edges are set (cookies will be pale), 13 to 14 minutes. Cool on cookie sheets 2 minutes. Remove; cool completely on wire racks.
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Make Almond Buttercream Frosting: In an extra-large bowl beat softened salted butter with a mixer on medium to high, 1 to 2 minutes. Beat in powdered sugar. Add heavy cream, almond extract, and salt; beat on low until combined. Gradually beat in powdered sugar just until combined. Beat on medium until fluffy, scraping bowl occasionally, 5 minutes. Add heavy cream and pink gel food coloring; beat on high 1 minute more. Makes 2 3/4 cups.
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Spread 1/3 cup Almond Buttercream Frosting on top of each cookie.
Any restaurant names or trademarks in the names of our recipes are included solely for reference and do not indicate any authorization or approval by their owners. All recipes were independently created and have not been reviewed or approved by any other parties.
Nutrition Facts (per serving)
| 938 | Calories |
| 51g | Fat |
| 115g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 9 | |
| Calories 937.5 | |
| % Daily Value * | |
| Total Fat 51.2g | 66% |
| Saturated Fat 32.2g | 161% |
| Cholesterol 135.7mg | 45% |
| Sodium 788.5mg | 34% |
| Total Carbohydrate 114.8g | 42% |
| Dietary Fiber 1.4g | 5% |
| Total Sugars 74.6g | |
| Protein 7.2g | 14% |
| Vitamin D 0.1mcg | 1% |
| Vitamin C 0mg | 0% |
| Calcium 104.2mg | 8% |
| Iron 2.6mg | 14% |
| Potassium 98.4mg | 2% |
| Fatty acids, total trans 2g | |
| Vitamin D 5.2IU | |
| Alanine 0.3g | |
| Arginine 0.3g | |
| Ash 3.1g | |
| Aspartic acid 0.4g | |
| Caffeine 0mg | |
| Carotene, alpha 0mcg | |
| Choline, total 17.9mg | |
| Copper, Cu 0.1mg | |
| Cystine 0.1g | |
| Energy 3921.3kJ | |
| Fluoride, F 2.7mcg | |
| Folate, total 95.8mcg | |
| Glutamic acid 2.1g | |
| Glycine 0.3g | |
| Histidine 0.2g | |
| Isoleucine 0.3g | |
| Leucine 0.5g | |
| Lysine 0.3g | |
| Methionine 0.2g | |
| Magnesium, Mg 14.7mg | |
| Manganese, Mn 0.4mg | |
| Niacin 3.1mg | |
| Phosphorus, P 103.7mg | |
| Pantothenic acid 0.4mg | |
| Phenylalanine 0.4g | |
| Phytosterols 0mg | |
| Proline 0.7g | |
| Retinol 428mcg | |
| Selenium, Se 20.8mcg | |
| Serine 0.4g | |
| Starch 0.7g | |
| Theobromine 0mg | |
| Threonine 0.2g | |
| Vitamin E (alpha-tocopherol) 1.5mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.2g | |
| Valine 0.3g | |
| Vitamin A, IU 1590.8IU | |
| Vitamin A, RAE 436.1mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0mg | |
| Vitamin K (phylloquinone) 4.5mcg | |
| Water 31.9g | |
| Zinc, Zn 0.4mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
