Let Me Tell Ya About These Pink Sugar Cookies

There’s just something about recreating those Crumbl Pink Sugar Cookies at home that makes me feel like I’m winning at life. First time I made them, I was actually trying to impress my sister for her birthday; she’s obsessed with the original ones (but her wallet is not). Well, nothing brings people to the kitchen faster than the smell of buttery sugar cookies baking, right? So, here’s the deal—I’m not claiming to be a pro baker, but even I managed to pull these off without turning them into doorstops. Plus, I can tweak ’em whenever I get a wild idea or when the pantry’s looking a bit bare.

Why I Keep Making These (And You Might Too)

I whip these up when I want a cookie that feels fancy, but really just needs a mixing bowl and a decently clean countertop. My family goes absolutely nuts for these. (Truth: I usually have to squirrel away two for myself before calling ‘Cookies!’) Plus, unlike some recipes, these don’t call for an ingredient scavenger hunt. I mean, I might’ve once used almond flavor instead of vanilla because I ran out—and honestly? Still dreamy. Oh, and if you’re like me and think frosting on cookies is a bit extra sometimes, this one’s light and fluffy instead of being a sickly sweet mess all over your hands.

Alright, Here’s What You’ll Need

1 cup unsalted butter, room temp (Salted is fine! My grandma always used it; just cut the added salt back a pinch.)
1 1/4 cups granulated sugar (I’ve subbed in light brown sugar in a pinch—bit more molasses-y, still good.)
1 egg (Large is the usual, but if you only have medium, it’ll work. Don’t sweat it.)
1 1/2 teaspoons vanilla extract (Or use almond—just reduces it to half, it’s strong.)
1/2 teaspoon almond extract (Totally optional, but it gives a bakery vibe)
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt (Skip if you used salted butter)
Pink food coloring (I like gel, but liquid is fine—just use more drops.)
For the Frosting:

1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar (I sometimes sift, sometimes not. Lazy days.)
1 tablespoon milk (Whole, 2%, almond—whatever’s open)
1 teaspoon vanilla extract
Pinch salt
Pink food coloring

Crumbl Pink Sugar Cookies – Easy Copycat Recipe at Home

How I Actually Make These (With a Few Tangents)

Turn up the oven: 350°F (or 175°C if you think in Celsius). Line a couple baking trays with baking paper. Actually, sometimes I just use a stubborn old silicon mat. Still works.
Cream butter and sugar: Beat the butter and sugar together until they’re creamy and pale—takes me about 3-4 mins with a mixer. I might sneak a little taste at this point; sue me.
Add liquids: Mix in your egg, vanilla, and almond extract (if using). Beat until it looks smooth and slightly fluffy.
Dry stuff in: In a separate bowl (or honestly just the same one if I’m feeling lazy), whisk together flour, baking powder, and salt. Add dry to wet in two goes—don’t panic if a little flour dust escapes.
Color time: Add in a few drops of pink food coloring. How much? Well, depends how pink you want it. Mix just until combined. Don’t overdo it here, or your cookies will be tough as, well, tough cookies.
Scoop and flatten: Scoop out biggish balls (golf ball or bigger). Place on trays, leaving space to spread. Smush a bit with your palm or the bottom of a glass—makes them more Crumbl-y, if you will.
Bake: Chill the tray in the fridge for 10 min if you want slightly puffier cookies. (Or don’t, if you’re in a hurry.) Bake for about 12-14 mins. Edges should look barely golden, but centers might seem underdone—this is good. Trust me. Out of the oven, they finish setting as they cool.
Frosting: While the cookies cool, beat that frosting together. Butter, powdered sugar, milk, vanilla, salt, pink coloring. I once made it too runny by being over-enthusiastic with the milk. Start with less, add more if needed. Frost the cooled cookies. Be as liberal or stingy as your heart (and sweet tooth) allows.

Lil’ Notes That Came From Messing Up (More Than Once)

If your icing slides off, your cookies are probably still too warm, or the frosting’s just shy of being thick enough—add a bit more sugar, see what happens.
Overbaked? Still tasty; just dunk in coffee or milk. Underbaked? Let ’em cool, they’ll finish up. Unless they’re raw inside, then maybe back in the oven for a sec (guilty as charged).
Don’t sweat the shape! The originals are huge, but lumpy homemade ones taste just as magical.

Variations I’ve Messed With (For Better or Worse)

Lemon twist: Swap half the vanilla for lemon extract and add a bit of zest. Super fresh.
Sprinkles!! Stir some rainbow sprinkles into the dough and on top. My niece thinks this is the only way to eat them.
Chocolate version: I tried adding cocoa powder once instead of some flour—honestly? Not my favourite. Chunky but weirdly bland. It happens.

Gear I Actually Use (And How I Get Around Not Having It)

Look, a stand mixer makes creaming butter a breeze, but most days I just grab a hand mixer. If you’ve only got a sturdy spoon and some determination, that’s honestly enough. For cookie scooping, I like a big cookie scoop, but two spoons and messy hands are just as effective. Baking paper is great, but if you run out, lightly greased foil works. On second thought, avoid waxed paper—learned that one the hard way.

Where Do You Keep These? (If You Manage To Have Leftovers)

Store the cookies in an airtight tin or tub at room temp. They’ll technically last 3-4 days, but, honestly, in my house they’re usually gone by morning. That said, the flavor deepens overnight, so on the rare chance you do have leftovers, I actually think they taste even better the next day. Oh! And you can freeze frosted or unfrosted ones; just let them thaw at room temp for a bit before eating.

How I Like Serving These Up

I’m a simple soul—big mug of English tea, stack of cookies, job’s a good’un. Sometimes, for birthdays, I’ll pipe extra pink frosting around the edges and plop some star sprinkles in the middle. My cousin tried them with a scoop of vanilla ice cream wedged between two—like a sugar cookie sandwich. Messy, but fun.

Pro Tips I’ve Learnt (Sometimes the Hard Way)

Don’t try to rush cooling or frosting. I once frosted hot cookies and ended up with a puddle. Not the vibe.
If your dough’s too crumbly, a spoonful of milk brings it back. Too sticky? Chill it or toss in a touch more flour.
Taking the time to cream the butter really well? Worth it. Skimping just makes dense cookies, trust me.

Your Questions—Because I’ve Actually Been Asked These

Can I make these gluten free? Absolutely, just swap in an all-purpose GF blend—I’ve used this one with solid results.
Can I skip the food coloring? Sure, but then you lose that iconic Crumbl pink. Maybe use beet juice for natural color? Never tried it, but, worth a shot.
Why are my cookies flat? Probably over-mixed the dough or maybe slapped them onto a hot tray. Or, you know, the kitchen elves. Happens.
Do these ship well? Hm. Not really, too soft and the frosting gets messy; best for sharing locally. Or just keep them for yourself—nobody’s judging.

So there you go, mate—my not-so-perfect but totally delicious Crumbl Pink Sugar Cookie adventure. If you try it, let me know—or send cookies; that’s fine too.

Crumbl Pink Sugar Cookies – Easy Copycat Recipe at Home