Imported from the web

Copycat Crumbl Sugar Cookies

Name: Copycat Crumbl Sugar Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup salted butter (softened; for the cookie dough); 1 cup sugar (for the cookie dough); 2 eggs (large; preferably at room temperature); 1 tsp vanilla extract (for the cookie dough); 0.5 tsp almond extract (for the cookie dough); 3 cups all-purpose flour (for the cookie dough); 2 tsp baking powder (for the cookie dough); 0.5 cup salted butter (softened; for the frosting); 3 cups powdered sugar (for the frosting); 1 tsp almond extract (for the frosting; vanilla extract may be substituted); 1 tbsp milk (use 1–3 tablespoons as needed for frosting consistency); 4 drops pink food coloring gel (optional; neon pink food coloring gel)

Recipe by Kathryn Donangelo

Imported by Lauren Wenig on SeeMeCook

Thick, soft, buttery sugar cookies topped with a creamy almond-flavored frosting. The cookies stay pale rather than turning golden brown and are finished with a smooth pink frosting.

12 servings30 minAmerican

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Ingredients

1 cup salted butter (softened; for the cookie dough)
1 cup sugar (for the cookie dough)
2 eggs (large; preferably at room temperature)
1 tsp vanilla extract (for the cookie dough)
0.5 tsp almond extract (for the cookie dough)
3 cups all-purpose flour (for the cookie dough)
2 tsp baking powder (for the cookie dough)
0.5 cup salted butter (softened; for the frosting)
3 cups powdered sugar (for the frosting)
1 tsp almond extract (for the frosting; vanilla extract may be substituted)
1 tbsp milk (use 1–3 tablespoons as needed for frosting consistency)
4 drops pink food coloring gel (optional; neon pink food coloring gel)

Steps

1
Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper or silicone mats.
2
In a large bowl, using an electric hand mixer or stand mixer, cream the softened cookie-dough butter and sugar together until light and fluffy. Scrape down the sides of the bowl.
3
Add the eggs, vanilla extract, and almond extract to the creamed butter mixture. Beat again until the mixture is smooth and fully combined.
4
Add the flour and baking powder. Beat again, scraping down the sides of the bowl often, until thoroughly combined and a cookie dough forms.
5
Scoop 1/4 cup of dough for each cookie and roll each portion into a ball. Repeat with the remaining dough.
6
Arrange the dough balls on the prepared cookie sheets, leaving about 2 inches between them; place about 6 cookies on each sheet.
7
Using a drinking glass or measuring cup, gently press down on each dough ball. Do not flatten the cookies too much.
8
Bake for 9–11 minutes, until the cookie centers have puffed up and are no longer glossy. The cookies should remain pale and will not really turn golden brown.
9
Let the cookies cool on the cookie sheet for at least 10 minutes. While they cool, prepare the frosting.
10
In a medium bowl, using an electric hand mixer, cream the softened frosting butter until smooth.
11
Slowly add the powdered sugar, almond extract, and milk. Beat until the frosting is smooth and creamy, scraping down the sides of the bowl as needed.
12
If desired, add 4 drops of neon pink food coloring gel and beat until the color is evenly incorporated.
13
Spread the frosting over the slightly warm cookies. It will melt slightly and create a smooth finish.
14
Transfer the frosted cookies to a cooling rack and let them cool completely.
15
Once the cookies are completely cool and the frosting has set, chill them in the refrigerator until ready to serve.

Notes

Unfrosted baked cookies can be wrapped individually in plastic wrap, placed in a heavy-duty zip-top bag, and frozen for up to 3 months. Unbaked dough may also be frozen; shaped cookies can be flash-frozen on a baking sheet for 30 minutes or until hard, then transferred to an airtight container. Thaw completely or bake from frozen, adding a few extra minutes to the baking time.