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Crumbl Pink Sugar Frosted Cookies

Crumbl Pink Sugar Frosted Cookies made with Unsalted butter, Granulated sugar, Vanilla and almond extract, Eggs, Sour cream, All-purpose flour, Cornstarch, Baking powder, Salt, and topped with Powdered sugar frosting, Milk, Pink coloring, and Sprinkles. Soft, sweet, and bakery-style perfect.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 20
Course: Breakfast
Calories: 301
Ingredients Equipment Method

Ingredients
  

Cookies
  • ¾ cup unsalted butter, softened to cool room temperature
  • 1 ⅓ cups granulated sugar
  • 1 ¾ teaspoons pure vanilla extract
  • ½ teaspoon pure almond extract
  • 1 large egg
  • 1 large egg yolk
  • ¼ cup full fat sour cream
  • 2 ½ cups all purpose flour
  • 1 heaping tablespoon cornstarch
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
Frosting
  • ¾ cup unsalted butter, softened to cool room temperature
  • 2 ½ cups powdered sugar, plus more if needed
  • 2 teaspoons milk, plus more if needed
  • ¾ teaspoon pure vanilla extract
  • ⅛ teaspoon almond extract
  • pinch salt
  • 1-2 drops food coloring, if desired
  • colored sprinkles, for decorating

Equipment

  • Hand mixer or stand mixer
  • Mixing bowls
  • Measuring cups and spoons
  • Rubber spatula
  • Baking sheets
  • Cookie scoop
  • Wire cooling rack
  • Offset spatula or butter knife
  • Small bowl and spoon
  • Parchment paper

Method
 

Cookies
  1. Preheat oven to 375°F. Line baking sheets with parchment paper (this helps the cookies from spreading).
  2. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and sugar together for about 2 minutes, until light and creamy. Add the extracts, egg, egg yolk, and sour cream, then continue mixing until everything is fully combined, scraping down the sides of the bowl as needed. It’s perfectly fine if the mixture looks slightly curdled at this stage — it will smooth out once the dry ingredients are added.
  3. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed just until everything is combined and a soft dough forms.
  4. Let the dough rest at room temperature for about 5 minutes. Scoop it into 2-tablespoon portions, rolling each briefly in your hands if needed to form smooth, even balls. Arrange the dough balls a few inches apart on the prepared baking sheets to allow room for spreading.
  5. Bake the cookies for 9–11 minutes, until the edges are just set and the centers still look slightly soft. The cookies should remain pale in color and not turn brown. Remove from the oven and place the baking sheets on wire racks to cool completely—the cookies will continue to firm up as they cool.
Frosting
  1. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter with half of the powdered sugar on low speed, then increase to medium-high until smooth and combined. Gradually add the remaining powdered sugar while continuing to beat. Mix in the milk, extracts, food coloring, and a pinch of salt, beating until the frosting is light, fluffy, and smooth.
  2. Turn the mixer to medium-high speed and beat until the frosting is light and fluffy. Adjust the consistency as needed — add a little more powdered sugar if you want a thicker frosting, or a splash more milk if you prefer it thinner and easier to spread.
  3. Spread the frosting on top of the cooled cookies and top with sprinkles.