Best Crumbl Pink Sugar Cookies
How I Discovered My Favorite Pink Sugar Cookie I remember the first time I tried a pink sugar cookie that felt like a little celebration in my mouth; it was at a tiny bake sale and I came home determined to recreate that soft, almost cake-like texture with a bright pink frosting on top. Over…
How I Discovered My Favorite Pink Sugar Cookie
I remember the first time I tried a pink sugar cookie that felt like a little celebration in my mouth; it was at a tiny bake sale and I came home determined to recreate that soft, almost cake-like texture with a bright pink frosting on top. Over a few years of tinkering in my kitchen I landed on a version I love calling Best Crumbl Pink Sugar Cookies. If you like a more velvet-y take, you might also enjoy my experiments with pink velvet sugar cookies which play with some of the same ideas. This recipe always brings people over the counter to say wow—there is something about the warm butter-sugar aroma that makes the whole house feel cozy.
The Ingredients That Make It Sing
When I explain the recipe I never start by listing things like a grocery note; instead I talk about what each part does. For structure you need 2 3/4 cups all-purpose flour and a balance of leavening — 1 teaspoon baking soda and 1/2 teaspoon baking powder — plus a pinch of 1/4 teaspoon salt. The richness comes from 1 cup unsalted butter, softened, which I cream with 1 1/2 cups sugar until it’s light and airy. I fold in 1 egg, then 1 teaspoon vanilla extract and 1/2 teaspoon almond extract to give a round, slightly nutty background that the pink frosting plays off beautifully. For the finishing touch you’ll want pink frosting (for topping) and Sprinkles (for garnish) to get that classic look.
I’ll tell you how I blend them so the texture is exactly what I want: first I preheat my oven to 350°F (175°C). Then I mix the dry stuff—flour, baking soda, baking powder, and salt—in a bowl so it’s evenly distributed and you don’t get a surprise lump of baking powder. In another bowl, I cream together the softened butter and sugar until light and fluffy; this traps air and gives the cookies lift. After that I beat in the egg, vanilla extract, and almond extract until combined. Gradually I add the dry ingredients to the wet ingredients and mix until just combined—overmixing will make them tougher. I scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, and into the oven they go to bake for 8-10 minutes or until slightly golden at the edges. Once they come out I always let them cool before frosting with pink icing and adding sprinkles so the frosting doesn’t melt into a sad pink puddle.
The Little Science of Texture and Timing
There’s a subtle difference between a cookie that’s soft and tender and one that’s too cakey. One tip I always share is to use room temperature butter; when it creams properly with 1 1/2 cups sugar, it becomes almost pale and fluffy and that’s where the cookie gets its lift. If the dough feels sticky after you mix the dry into the wet, chill it for 15 to 30 minutes—that helps the cookies spread less and hold a round, bakery-style shape. Another trick: parchment paper makes cleanup easier and protects the bottoms so they don’t brown too quickly.
You’ll know they’re done right when the centers still look a touch soft and the edges are slightly golden. They continue to set as they cool on the baking sheet, so don’t wait until they look fully firm in the oven. The smell—warm butter, sugar, a whisper of almond and vanilla—will tell you something good is happening. When you bite into one, the texture should be tender with just a little crisp at the edge; the frosting adds a creamy, sweet contrast to the soft cookie.
Ways I Switch These Up
I love to make variations depending on the season or who’s coming over. For a lemony twist I’ll grate some lemon zest into the dough and use a lemon buttercream in place of the pink frosting—bright and fresh. If I want something richer, I’ll dip half the cookie in melted chocolate after the frosting sets. For a brunch-friendly version I sometimes use a little less sugar and top with a thin cream cheese frosting so the cookie isn’t too sweet with coffee.
If you like textures, try adding a teaspoon of coarse sanding sugar before baking for a gentle sparkle, or swap the almond extract for 1/2 teaspoon of coconut extract for a tropical note. Once I made a brown-sugar inspired batch and it reminded me of my other favorite treats; if you want to branch out you could try a riff with the brown sugar pop tart cookies idea—same base comfort, different finish.
A few practical tips I always use: always measure flour properly by spooning it into the cup and leveling it off, don’t skimp on beating the butter and sugar, and let the cookies cool fully before frosting. I also find chilling leftover dough helps if you want perfectly round cookies any time; I keep a scoop handy, portion the dough onto a tray, chill, then bake as I need them.
Little Moments and What to Serve With
Baking these cookies became a weekend ritual with my niece—she insists on adding the sprinkles and always chooses the color pattern. The kitchen fills with the kind of scent that invites the neighbors to stop by; it’s a small but reliable way to create company. I usually serve them warm with a glass of milk or a strong black coffee to balance the sweetness. They also hold up nicely as a simple dessert alongside a scoop of vanilla ice cream for summer parties.
For leftovers, I pop them into an airtight container separated by parchment layers and keep them at room temperature for up to three days. If I’m planning ahead, the dough freezes well; scoop tablespoon-sized balls onto a tray, freeze until solid, then transfer to a bag and bake from frozen with an extra minute or two in the oven. Stored in the fridge they’ll keep for about a week, but honestly they rarely last that long.
If you’re craving something a little different after making these, you might enjoy a chewy, oat-rich option—I sometimes pair these pink cookies with a batch of best oatmeal chocolate chip cookies when I’m entertaining; the contrast is delicious.
Conclusion
If you want to peek at a chilled sugar cookie technique that inspired some of my timing and shaping ideas, I often look to a tested method in the Copycat Crumbl Chilled Sugar Cookies recipe for reference: Copycat Crumbl Chilled Sugar Cookies recipe. Making Best Crumbl Pink Sugar Cookies is as much about the memories you build while baking as it is about the final plate of soft, pink-sweet cookies—so turn on some music, let the butter come to room temperature, and enjoy the process.
Best Crumbl Pink Sugar Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together the flour, baking soda, baking powder, and salt until evenly distributed.
- In another bowl, cream the softened butter and sugar together until light and fluffy.
- Beat in the egg, vanilla extract, and almond extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
- Bake in the preheated oven for 8-10 minutes, or until edges are slightly golden.
- Remove from the oven and let cool before frosting with pink icing and adding sprinkles.
