Crumbl Sugar Cookies (Catering Size)

Small crumbl sugar cookies stacked on top of each other with a bite taken out of the top cookie.

Crumbl Sugar Cookies (Catering Size)

Crumbl Sugar Cookies are everyone's favorite! They're extremely soft and chewy, full of almond flavor, and honestly just so cute with that iconic baby pink frosting. And now you can make your favorite cookie from home!

4.91 from 42 votes

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Prep Time: 20

Cook Time: 10

Chill Time: 30

Servings: cookies

Calories: 204kcal

Ingredients

Sugar Cookie

3/4 cup (166g) salted butter softened
3/4 cup (173g) granulated sugar
2 eggs
1 1/2 tsp vanilla extract
2 1/3 cups (354g) all-purpose flour
1 1/2 tsp baking powder

Almond Icing

1/4 cup (56g) salted butter softened
1 1/2 cups (161g) powdered sugar
1/8 -1/4 tsp almond extract
1 -3 tbsp heavy whipping cream
pink food coloring

Instructions

Preheat your oven to 350° F (180° C). Line a cookie sheet with parchment paper or a silicone liner. Set aside.
Cream together the butter and sugar with either an electric hand mixer or stand mixer for 1 minute until light and fluffy.
3/4 cup (166g) salted butter, 3/4 cup (173g) granulated sugar
Scrape the sides of the bowl and add in the eggs and vanilla extract. Mix until combined.
2 eggs, 1 1/2 tsp vanilla extract
Add in the flour and baking powder, mix until a soft dough forms.
2 1/3 cups (354g) all-purpose flour, 1 1/2 tsp baking powder
Portion out your dough using 1 1/2 tbsp of dough for each cookie. Roll into a ball and then flatten just slightly. Place on the prepared cookie sheet and repeat with remaining dough. The cookies will expand and spread while baking.
Bake at 350°F (180°C) for 9-11 minutes, the cookies will spread and puff up and the centers will no longer look wet in the center when the cookies are ready to come out of the oven. Pull them out before they turn brown.
Allow the cookies to cool completely on the pan.
Once the cookies are completely cool, make the frosting.
Use your electric hand mixer to cream the butter until smooth.
1/4 cup (56g) salted butter
Add in the powdered sugar 1/2 cup at a time, alternating with the extracts and the heavy cream until all of the powdered sugar has been incorporated. The frosting should be smooth and thick.
1 1/2 cups (161g) powdered sugar, 1 -3 tbsp heavy whipping cream, 1/8 -1/4 tsp almond extract
Use pink food coloring to dye the frosting. (I don't even use one drop of gel food coloring, I put a toothpick into the food coloring and then wipe the toothpick off in the frosting to achieve the light pink color.)
pink food coloring
Frost each of the cookies and then chill in the fridge for 30 minutes before serving.
Serve chilled.

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