Ingredients (6 cookies)
Sugar Cookies
- 1/2 cup salted butter
- 1/2 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
Sweet Almond Icing
- 1/4 cup salted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 tsp almond extract
- 1-2 Tbsp milk
- neon pink food coloring, optional
Make the Cookie Dough
Preheat your oven to 350F.
In a stand mixer or large bowl, cream together the 1/2 cup of butter and 1/2 cup of granulated sugar until light and fluffy – this takes ~3-4 minutes with a mixer.
Scrape the sides and add the 1 egg, 1/2 tsp vanilla extract, and 1/4 tsp almond extract. Beat until mixed.
Scrape the sides again and add the 1 1/2 cups of flour and 1 tsp of baking powder. Mix until thoroughly combined.
The dough will be fairly thick and not sticky.
Shape and Bake the Cookies
Use a large cookie scoop or your hands to portion out 6 cookies – each should be roughly 1/3 cup of dough.
Place them on a cookie sheet and flatten each portion slightly with the palm of your hand before baking.
The cookies will spread some, so leave ~3 inches between each one.
Bake at 350F for ~11-13 minutes or until the centers have puffed up and are no longer glossy.
The edges shouldn’t be brown – they’ll still look quite pale when done.
Allow them to cool completely on the cookie sheet before icing.
Make the Almond Icing
While the cookies cool, cream the 1/4 cup of softened butter until smooth.
Slowly add the 1 1/2 cups of powdered sugar, 1/2 tsp almond extract, and 1 Tbsp of milk. Beat until smooth and creamy.
If the icing is too thick to spread easily, add another Tbsp of milk.
Add 2-4 drops of neon pink food coloring if you want that classic Crumbl look.
Ice the Cookies and Chill
Once the cookies are completely cool, spread a generous layer of icing on top of each one using an offset spatula or butter knife.
The icing should be thick enough to stay put but smooth enough to spread easily.
Chill the iced cookies in the fridge for at least 30 minutes before serving.
These are meant to be served cold – the chilled icing and soft cookie combo is what makes them taste like the real thing.
Crumbl Sugar Cookies
Ingredients
Sugar Cookies
- 1/2 cup salted butter
- 1/2 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
Sweet Almond Icing
- 1/4 cup salted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 tsp almond extract
- 1-2 Tbsp milk
- neon pink food coloring, optional
Instructions
- Preheat oven to 350F.
- Cream 1/2 cup butter and 1/2 cup granulated sugar for 3-4 minutes until fluffy.
- Add egg, vanilla extract, and almond extract. Beat until mixed.
- Add flour and baking powder. Mix until combined.
- Portion dough into 6 cookies (about 1/3 cup each) and place on cookie sheet.
- Flatten each portion slightly with your palm, leaving 3 inches between cookies.
- Bake 11-13 minutes until centers puff up and are no longer glossy but edges remain pale.
- Cool cookies completely on the sheet.
- While cookies cool, cream 1/4 cup softened butter until smooth.
- Add powdered sugar, almond extract, and 1 Tbsp milk. Beat until smooth.
- Add another Tbsp milk if icing is too thick to spread.
- Add 2-4 drops pink food coloring if desired.
- Spread icing generously on cooled cookies.
- Chill iced cookies in fridge for 30 minutes before serving.