Ingredients
— The Cookie Dough —
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt (omit if using salted butter)
— The Pink Almond Frosting —
1/2 cup (1 stick) unsalted butter, softened
3 cups powdered sugar
1 teaspoon almond extract
1/4 cup heavy cream (plus more if needed)
1-2 drops pink gel food coloring
Instructions
1. **Preheat:** Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
2. **Cream Butter & Sugar:** In a large bowl or stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium-high speed for 2–3 minutes until light, fluffy, and pale in color.
3. **Add Wets:** Add the eggs, vanilla extract, and almond extract. Beat on medium speed until fully combined, scraping down the sides of the bowl as needed.
4. **Add Drys:** Add the flour, baking powder, and salt. Mix on low speed just until the flour disappears and a soft dough forms. Do not overmix.
5. **Scoop & Shape:** Use a large cookie scoop (approx. 1/4 cup or 3 tablespoons) to portion the dough into 12 large balls. Place them on the baking sheets, spacing them well apart (6 per sheet). Gently press down on each ball with the bottom of a glass to flatten it into a thick disc (about 1/2 inch thick).
6. **Bake:** Bake for 9–11 minutes. **Do not overbake!** The cookies should look puffy and set, but they should not be brown on the edges. They might look slightly underdone in the center, which is perfect.
7. **Cool:** Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely.
8. **Make Frosting:** While cookies cool, beat the butter for the frosting until smooth. Gradually add the powdered sugar, almond extract, and heavy cream. Whip on high speed for 2–3 minutes until creamy and fluffy. Add pink food coloring to reach your desired shade.
9. **Frost & Chill:** Spread a generous swirl of frosting over each cooled cookie. Place the cookies in the refrigerator for at least 30 minutes to set the frosting and chill the cookie.
10. **Serve:** Serve cold! (These cookies are traditionally eaten chilled).
Notes
The Almond Flavor: The secret to the authentic Crumbl taste is the **almond extract** in both the dough and the frosting. If you have a nut allergy or dislike almond, you can swap it for vanilla extract.
Don’t Overbake: These cookies are meant to be soft and dense, almost like a shortbread hybrid. If they brown, they will be dry.
Cookie Bar Version: To make these as bars (as the URL implies), press the dough into a parchment-lined 9×13 inch pan. Bake at 350°F for 15-20 minutes until set. Cool completely in the pan before frosting and slicing.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian