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Yields:
9
Prep Time:
15 mins
Total Time:
3 hrs
Crumbl’s famous sugar cookie may no longer be on their permanent menu, but now you can make it at home to have any time you want. Their signature giant cookie is an almond sugar cookie with a pretty pink frosting. Unlike a classic sugar cookie you can decorate, these are soft and chewy in the center.
The cookies are frosted with a simple buttercream and then are chilled before serving. Even if you typically prefer a warm, fresh cookie (who doesn’t!), somehow these sugar cookies get even better after chilling. It’s nice that the frosting hardens just a bit and softens the cookies. Bonus: It also helps the cookies stay fresher longer! These can be kept stored in an airtight container in the refrigerator for up to 1 week.
If you really can't help yourself, of course these cookies can be enjoyed fresh out of the oven if you really need one.
Made this recipe? Let us know how it went in the comments below!
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Ingredients
Cookies
- 4 1/2 cups
(540 g.) all-purpose flour
- 1 1/2 tsp.
baking powder
- 1 1/2 tsp.
baking soda
- 1 tsp.
kosher salt
- 1 1/2 cups
(3 sticks) unsalted butter, softened
- 2 cups
(400 g.) granulated sugar
- 2
large eggs
- 1 tsp.
almond extract
- 1/2 tsp.
pure vanilla extract
Frosting
- 1/2 cup
(1 stick) unsalted butter, softened
- 1/2 cup
(55 g.) powdered sugar
- 1 Tbsp.
heavy cream
- 1/4 tsp.
almond extract
Light pink or red food coloring, for frosting
Directions
Cookies
- Step 1In a large bowl, whisk flour, baking powder, baking soda, and salt. In the large bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric mixer), beat butter and granulated sugar on medium-high speed until creamy. Add eggs one at a time, beating well after each addition. Mix in almond and vanilla extracts.
- Step 2Add dry ingredients and beat until just combined. Cover bowl with plastic wrap and refrigerate until well chilled, at least 1 hour or up to 2 days.
- Step 3Preheat oven to 350° and line 2 baking sheets with parchment. Using a 1/3-cup measuring cup, scoop dough and roll into balls. Arrange on prepared baking sheets, spacing 4" apart.
- Step 4Bake until edges are set and turning golden, 18 to 20 minutes. Let cool on sheets 5 minutes, then transfer to wire racks and let cool completely.
Frosting
- Step 1In the large bowl of stand mixer fitted with the paddle attachment (or in a large bowl using electric mixer), beat butter and powdered sugar on medium speed until smooth. Add cream and almond extract and beat until incorporated. Add food coloring, a drop at a time, and mix until desired color is reached.
- Step 2Using an offset spatula, frost tops of cookies. Refrigerate until chilled, at least 30 minutes.
- Step 3Make Ahead: Cookies can be made 1 week ahead. Store in an airtight container and refrigerate.
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