Copycat Crumbl Chilled Sugar Cookie
While Crumbl's chilled sugar cookie may no longer grace their regular menu, you now have the opportunity to enjoy it at home whenever you please. Their distinctive oversized cookie boasts an almond sugar base with a delightful pink frosting. Unlike traditional sugar cookies meant for decoration, these treats are wonderfully soft and chewy at their core.The cookies are adorned with a simple buttercream frosting and then chilled prior to serving. Despite our usual preference for warm, freshly baked cookies (who can resist them?), there's something magical about these sugar cookies that actually improves after chilling. The frosting sets slightly, providing a delightful contrast to the cookies' texture and also contributes to their prolonged freshness. You can store these delectable delights in an airtight container in the refrigerator for up to one week, ensuring they remain deliciously enjoyable.
Ingredients
COOKIES
- 4 1/2 c. (540 g.) all-purpose flour
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. kosher salt
- 1 1/2 c. (3 sticks) unsalted butter, softened
- 2 c. (400 g.) granulated sugar
- 2 large eggs
- 1 tsp. almond extract
- 1/2 tsp. pure vanilla extract
FROSTING
- 1/2 c. (1 stick) unsalted butter, softened
- 1/2 c. (55 g.) powdered sugar
- 1 tbsp. heavy cream
- 1/4 tsp. almond extract
- Light pink or red food coloring, for frosting
Instructions
COOKIES
- In 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.
- Add 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.
- Preheat oven to 350° and line 2 baking sheets with parchment. Using a 1/2-cup measuring cup, scoop dough and roll into balls. Arrange on prepared baking sheets, spacing 4" apart.
- Bake 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
- In 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.
- Using an offset spatula, frost tops of cookies. Refrigerate until chilled, at least 30 minutes.
- Make Ahead: Cookies can be made 1 week ahead. Store in an airtight container and refrigerate.
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