Crumbl Pink Sugar Cookies are soft, buttery, and topped with a glossy pink icing that feels indulgent but home-friendly. I’ve made these several times, dialing in chilling times and bake seconds for the perfect edge-to-center texture. If you like bakery-style cookies, you might also enjoy my buttery raspberry crumble cookies for another soft, crowd-pleasing treat.
Why Make This Recipe
- They deliver a tender, cake-like interior with a slightly crisp edge — the ideal balance for sugar cookies.
- The pink icing makes them visually striking for birthdays, baby showers, or holiday platters.
- They’re convenient: most of the active work is mixing and chilling, then a quick 8–10 minute bake.
- You can scale the recipe easily for parties or freeze dough balls for later baking.
- Personal insight: I love these because the dough is forgiving — small timing or temperature slips still yield great cookies.
For a themed dessert table, these cookies pair nicely with other festive sweets like buko pandan cookie crinkles.
Recipe Overview
- Prep time: 25 minutes (plus 1–2 hours chilling)
- Cook time: 8–10 minutes per batch at 350°F (177°C)
- Total time: 1 hour 35 minutes (includes chilling)
- Servings: about 18–24 cookies depending on scoop size
- Difficulty: Easy
- Method: Cream butter and sugar, add eggs and flavoring, fold in dry ingredients, chill, portion into balls, bake briefly, cool, and ice.
For seasonal serving ideas and presentation inspiration, look at playful cookie themes like cauldron cookies for Halloween.
My Experience Making This Recipe
On my first attempt the centers were underbaked, so I adjusted by chilling the dough longer and increasing oven temperature accuracy with an oven thermometer. After a couple of tests I found 350°F and 8–10 minutes yields a soft center with a faintly golden edge. The icing consistency was another discovery — slightly thicker than room-temperature glaze holds color better.
How to Make Crumbl Pink Sugar Cookies
Start by creaming 1 cup (226 g) unsalted butter with 1 1/2 cups (300 g) granulated sugar until light and fluffy, 3–4 minutes with a paddle attachment on medium speed. Add 2 large eggs and 3 tsp vanilla, then slowly mix in 3 cups (360 g) all-purpose flour, 1 tsp baking powder, and 1/2 tsp fine salt until just combined. Chill the dough for 1–2 hours, scoop into 2 tbsp balls, roll in a thin layer of granulated sugar if you like sparkle, and bake at 350°F (177°C) on a lined sheet for 8–10 minutes. Let cool on the sheet 5 minutes, transfer to a rack, and when completely cool, ice with a simple glaze made from 2 cups confectioners’ sugar, 2–3 tbsp milk, a pinch of salt, and a few drops of pink gel food coloring.
When I make these I often use a 2-tablespoon cookie scoop for uniform size, and I rotate pans halfway through baking to ensure even browning.
Expert Tips for Success
- Use room-temperature butter and eggs for optimal emulsion and rise; cold ingredients slow creaming and can yield dense cookies.
- Chill the dough at least 1 hour — this prevents spreading and helps you get that short, tender crumb typical of Crumbl-style cookies.
- Measure flour by spooning into the cup and leveling or use a kitchen scale (3 cups ≈ 360 g) to avoid dry, cakey results.
- Bake on a heavy rimmed sheet with a silicone mat or parchment; thin sheets brown unevenly. If you have an oven thermometer, use it — 350°F on your dial may not be actual 350°F.
- For the icing, use gel food coloring (not liquid) so you don’t thin the glaze; add color a drop at a time to reach the perfect pink.
How to Serve Crumbl Pink Sugar Cookies
- Plate them on a tiered stand for showers or birthday parties to highlight the pink icing and keep them accessible.
- Serve alongside coffee, milk, or tea; these cookies are sweet but pair well with lightly bitter beverages.
- For a dessert spread, mix textures by adding a chewy cookie and a crisp cookie — I sometimes include a savory course and then finish with cookies like these and recipes such as baked cod in coconut lemon cream sauce for an elegant meal-to-dessert flow.
- Garnish with edible glitter, sprinkles, or a tiny swirl of white icing for contrast when serving to kids.
Storage and Reheating Guide
Store fully iced cookies in an airtight container at room temperature for up to 3 days to preserve texture and icing shine. For longer storage, freeze un-iced baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months; thaw at room temperature and ice just before serving. If you freeze cookie dough balls, bake from frozen adding 1–2 minutes to the bake time. To refresh slightly stale cookies, warm in a 300°F (150°C) oven for 3–5 minutes on a sheet — avoid microwaving iced cookies, which will melt the glaze.
Recipe Variations
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking blend plus 1/4 tsp xanthan gum if your blend lacks it; chill well and treat gently when mixing.
- Dairy-free: Use plant-based sticks or block margarine formulated for baking and a dairy-free milk in the icing; flavor holds up well.
- Low-sugar: Substitute half the granulated sugar with a granular erythritol blend designed for baking, and reduce icing sugar by 25% — texture will change slightly.
- Flavor twist: Add 1 tsp almond extract with vanilla for a different aroma, or fold in 1/3 cup finely chopped freeze-dried strawberries for flecks of flavor and color.
Nutritional Highlights
- These cookies are an indulgent treat high in carbohydrates and fats; enjoy in moderation and consider serving one per person at gatherings.
- Allergens: contains wheat (gluten), eggs, and dairy unless adapted for dairy-free or gluten-free.
- Portion guidance: one cookie (about 60–80 g baked) is a reasonable serving when paired with coffee or milk.
Troubleshooting Common Issues
- Cookies spread too much: Chill dough longer, reduce butter by 1–2 tbsp, or check your baking sheet (thin pans heat too fast).
- Centers are underbaked while edges brown: Lower oven rack one position and reduce temperature by 15–25°F (8–14°C); consider using an oven thermometer.
- Icing is runny or dull: Add more confectioners’ sugar 1 tbsp at a time to thicken, and use gel coloring to keep the glaze vibrant without thinning.
Frequently Asked Questions
Q: Can I make the dough the night before?
A: Yes — dough benefits from an overnight chill (8–24 hours). This develops flavor and firms the fat, reducing spread and improving texture. Bring to scoopable temperature (20–30 minutes at room temp) before shaping.
Q: How do I get the sugar sparkle like bakery cookies?
A: Right after shaping but before baking, gently roll each dough ball in a small amount of granulated sugar or coarse sanding sugar. The granules caramelize slightly and give a subtle sparkle without burning.
Q: Can I freeze the fully iced cookies?
A: Icing often becomes slightly dull after freezing and thawing. If you must freeze iced cookies, place them in a single layer on a tray in the freezer until firm, then stack with parchment between layers in an airtight container for up to 1 month. Thaw slowly in the refrigerator to minimize condensation.
Q: How do I make the pink icing glossy and not matte?
A: Use a small amount of light corn syrup (1 tsp per cup of glaze) to add shine, and keep the glaze slightly warm when you spread it. Avoid over-mixing air into the icing, which can create a matte finish.
Conclusion
If you want a reliable, bakery-style sugar cookie with a pretty pink finish, this Crumbl Pink Sugar Cookies approach delivers consistent results with simple techniques and minimal fuss. For another tested copycat that focuses on chilling and texture, see this detailed guide to a similar chilled sugar cookie approach on Copycat Crumbl Chilled Sugar Cookies – Cooking With Karli.
Crumbl Pink Sugar Cookies
- Total Time: 95 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, buttery sugar cookies topped with glossy pink icing, perfect for parties and special occasions.
Ingredients
- 1 cup (226 g) unsalted butter, room temperature
- 1 1/2 cups (300 g) granulated sugar
- 2 large eggs
- 3 tsp vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp fine salt
- 2 cups confectioners’ sugar
- 2–3 tbsp milk
- Pinch of salt
- Pink gel food coloring
- Granulated sugar, for rolling
Instructions
- Cream the unsalted butter and granulated sugar together until light and fluffy, about 3–4 minutes.
- Add the eggs and vanilla extract, mixing well.
- Gradually mix in the all-purpose flour, baking powder, and fine salt until just combined.
- Chill the dough for 1–2 hours.
- Scoop the dough into 2-tablespoon balls and roll in granulated sugar.
- Preheat the oven to 350°F (177°C) and bake on a lined sheet for 8–10 minutes.
- Cool on the sheet for 5 minutes before transferring to a wire rack.
- Prepare the icing by mixing confectioners’ sugar, milk, salt, and pink gel food coloring until smooth.
- Once cookies are completely cool, ice them with the prepared glaze.
Notes
Chill dough longer for better texture. Use gel food coloring for vibrant icing.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American