Crumbl Pink Chilled Sugar Cookies are sweet and refreshing! With a soft texture and a touch of vanilla, these cookies are perfect for any occasion or just because.
Honestly, who can resist that pink frosting? It adds a fun twist that’s as pretty as it is tasty. I love serving them chilled—it’s like a little celebration in every bite!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cookies, giving them structure. If you’re looking for a gluten-free option, you can try a 1:1 gluten-free flour blend instead!
Unsalted Butter: Using unsalted butter allows you to control the salt in the recipe. If you’re out of butter, coconut oil or even vegetable shortening can work, but they might slightly change the texture.
Sour Cream: This adds moisture and a slight tang to the cookie dough. If you don’t have it, plain yogurt or buttermilk can make a good substitute. I’ve even used applesauce for a lighter option!
Pink Food Coloring: Gel food coloring is more concentrated and gives a vibrant color without affecting the frosting’s consistency. If you want a natural alternative, beet juice can add color, though it might alter the flavor a bit.
How Do You Get the Perfect Cookie Texture?
Chilling the dough is a crucial step. It helps the cookies maintain their shape while baking and results in a softer bite. Aim to chill for at least 2 hours, but overnight is even better for developing flavor.
- When you scoop the dough, try to make them uniform in size so they bake evenly. Using a cookie scoop works great!
- Keep an eye on the baking time; cookies will continue to firm up as they cool on the baking sheet.
Making the frosting creamy and spreadable is key, too. Gradually add the cream while mixing. If it’s too thick, don’t hesitate to add a little more cream for a smoother texture. Happy baking!
How to Make Crumbl Pink Chilled Sugar Cookies
Ingredients You’ll Need:
For the Sugar Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons sour cream (or yogurt)
For the Pink Frosting:
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream or milk
- Pink food coloring (gel or liquid)
- Pink and white sprinkles (optional)
How Much Time Will You Need?
This recipe requires about 20 minutes of prep time, followed by at least 2 hours to chill the dough and another 9-11 minutes baking the cookies. Don’t forget to chill the frosted cookies for at least 30 minutes before serving to achieve that delightful texture!
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
Start by whisking together the flour, baking powder, baking soda, and salt in a medium bowl. Set this aside for later. In a larger bowl, use an electric mixer to beat together the softened butter and granulated sugar until light and fluffy—this should take about 2-3 minutes. Next, add in the egg, vanilla extract, and sour cream, mixing until everything is combined. Gradually add the dry mixture to the wet ingredients; mix just until incorporated—be careful not to overmix!
2. Chill the Dough:
Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours. If you can, let it chill overnight! This helps keep the cookies from spreading too much while they bake and enhances their texture and flavor.
3. Bake the Cookies:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Use a cookie scoop or spoon to place about 2 tablespoons of dough on each baking sheet, making sure to keep them spaced about 2 inches apart. Bake them for 9-11 minutes. The cookies should have set edges and a slightly cracked top, but they shouldn’t be browned yet. Once done, let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
4. Make the Pink Frosting:
While the cookies cool, you can make the frosting! Beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, mixing well after each addition. Then, mix in the vanilla extract and 2 tablespoons of heavy cream or milk, until smooth and fluffy. If your frosting is too thick, you can add a bit more cream. Finally, add a few drops of pink food coloring and mix until you achieve your desired shade of pink.
5. Decorate the Cookies:
Once the cookies are completely cool, use a spatula or a piping bag to spread a generous layer of pink frosting over each cookie. If you like, sprinkle on some pink and white sprinkles for a touch of fun and festivity!
6. Chill Before Serving:
For the best flavor and texture, place your frosted cookies in the refrigerator for at least 30 minutes before serving. This helps the frosting set beautifully.
Enjoy your soft, chilled Crumbl-style pink sugar cookies with creamy, pastel frosting! They are a perfect sweet treat for any occasion!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it will change the texture slightly, making the cookies denser. You might want to use a blend of both flours for the best results!
Can I Make These Cookies in Advance?
Absolutely! You can prepare the dough up to 2 days in advance and keep it in the refrigerator. Just let it sit at room temperature for about 10-15 minutes before scooping and baking.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze the un-frosted cookies for up to 3 months and frost them when you’re ready to serve!
Can I Make the Frosting Without Food Coloring?
Definitely! The frosting is delicious on its own, even without color. If you’d like a natural tint, consider using beet juice or leave it white for a classic look!