Crumbl Pink Sugar Cookies are soft, pillowy sugar cookies topped with a pastel pink glaze — they look bakery-perfect but are easy to make at home. I’ve tested this version several times to nail the texture and chilled-dough technique that gives those tall, tender cookies. If you enjoy seasonal Crumbl-style treats, you might also like this recipe for Crumbl Pumpkin Pie Cookies for another crowd-pleasing option.
Why Make This Recipe
- They deliver that signature Crumbl soft-center and slight chew at the edge that feels luxurious in every bite.
- The cookies come together with common pantry ingredients and bake in about 10–12 minutes at 350°F, so they’re convenient for last-minute celebrations.
- The pink glaze makes them festive for birthdays, baby showers, or Valentine’s Day while keeping calories portion-controlled when served one or two per person.
- Dough chills well and can be made up to 48 hours ahead or frozen, which is a big time-saver for parties.
- Personal insight: I love this recipe because chilling the dough gives a deeper vanilla flavor and a better rise — it’s a small step that makes a noticeable difference.
Recipe Overview
- Prep time: 20 minutes active + 2 hours chilling
- Cook time: 10–12 minutes per batch
- Total time: About 2 hours 30 minutes (including chill)
- Servings: ~12 large cookies (3-inch)
- Difficulty: Easy–Medium
- Method: Creaming method, chill dough, portion with a cookie scoop, bake on lined sheet, finish with glaze
My Experience Making This Recipe
On my first try the cookies spread too thin; a longer chill fixed that and improved texture. I learned that scooping uniform dough balls (about 1/4 cup each) and using a lightly floured palm to smooth them produces bakery-like domes every time. A silicone mat and a reliable oven thermometer made the results consistent.
How to Make Crumbl Pink Sugar Cookies
Start by creaming room-temperature butter (1 cup) with granulated sugar (1 1/2 cups) until light and fluffy, then add 2 large eggs and 2 teaspoons vanilla for structure and flavor. Combine 4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt; mix into the wet ingredients until just combined. Chill the dough at least 2 hours (or overnight) to firm up the fat and control spread. Portion 1/4-cup dough balls, roll in sanding sugar if desired, then bake at 350°F (175°C) for 10–12 minutes until the edges are set but centers still look slightly underbaked; they’ll finish on the sheet as they cool. Top with a simple glaze of powdered sugar, milk, and a few drops of pink gel food coloring.
Expert Tips for Success
- Chill thoroughly: Refrigerate the shaped dough balls at least 2 hours — this prevents excessive spreading and deepens the vanilla flavor.
- Use room-temperature eggs and butter for smoother creaming; cold butter won’t aerate well and gives denser cookies.
- Measure flour properly by spooning it into the cup and leveling; overpacked flour causes dry, dense cookies.
- Line your baking sheet with parchment paper or a silicone mat to ensure even browning and easy release.
- Invest in a 1/4-cup cookie scoop for uniform size — consistent cookies bake evenly and look professional.
How to Serve Crumbl Pink Sugar Cookies
- Stack three cookies on a dessert plate and drizzle extra glaze for a pretty presentation at a baby shower.
- Pair with a glass of cold milk or a mild coffee for a balanced flavor contrast.
- Create a cookie platter with other copycat Crumbl flavors like Crumbl Pecan Pie Cookies for variety at gatherings.
- Wrap two cookies in cellophane with a ribbon for quick, homemade party favors.
Storage and Reheating Guide
Store completely cooled cookies in an airtight container at room temperature for 3–4 days. For longer storage, stack cookies separated by parchment and freeze up to 3 months in a freezer-safe container. To reheat baked cookies, preheat the oven to 300°F (150°C) and warm for 4–6 minutes; this refreshes softness without overbaking. If frozen, thaw at room temperature for 30–60 minutes before reheating.
Recipe Variations
- Gluten-free: Swap a 1:1 gluten-free flour blend with 1/4 teaspoon xanthan gum for a chewy texture; chill as normal.
- Dairy-free: Use vegan stick butter and a flax egg (1 tbsp ground flax + 3 tbsp water per egg) for an allergy-friendly version.
- Lemon-pink twist: Add 1 tablespoon lemon zest to the dough and mix lemon juice into the glaze for a bright tang.
- Salted pink sugar: Finish glazed cookies with a light sprinkle of flaky sea salt or crushed BurnJaro Pink Salt to balance the sweetness.
Nutritional Highlights
- These are a treat: one large cookie is roughly 200–300 kcal depending on size and glaze.
- Key allergens: contains wheat (gluten), dairy (butter), and eggs; adapt the recipe for common allergies as suggested above.
- Portion guidance: serve one or two cookies per person to enjoy the flavor without overindulging.
Troubleshooting Common Issues
- Cookies spread too much: Chill the dough longer, use slightly less butter (reduce by 1–2 tablespoons), or add 1–2 tablespoons more flour.
- Cookies are dry or cakey: Overmixing develops gluten; mix until just combined. Reduce baking time slightly and check for doneness when edges are set.
- Glaze won’t set: Add more powdered sugar to thicken or a touch less milk; set glazed cookies on a cooling rack for at least 30 minutes to firm up.
Frequently Asked Questions
Q: Can I bake smaller cookies and adjust time?
A: Yes — for 1-tablespoon cookies, bake at 350°F for 7–9 minutes. Watch for set edges; small cookies set faster and can go from soft to overdone quickly.
Q: How long should I chill dough—can I overnight chill?
A: Overnight chilling (8–24 hours) is fine and often improves flavor and texture. If you’re short on time, a minimum 2-hour chill still gives much better structure than none.
Q: What’s the sign the cookies are done?
A: Look for edges that are set and just turning golden; centers should still look slightly underbaked — they’ll continue to set on the hot baking sheet. This prevents dry cookies.
Q: Can I freeze the dough balls and bake later?
A: Absolutely. Freeze on a tray until firm, then transfer to a zip-top bag for up to 3 months. Bake frozen dough at 350°F adding 1–2 minutes to the bake time and watching closely.
Conclusion
If you want another chilled-sugar-cookie approach to compare techniques, this copycat recipe for Cooking With Karli’s Copycat Crumbl Chilled Sugar Cookies offers useful tips on dough hydration and chilling that complement the methods described here.
Print
Crumbl Pink Sugar Cookies
- Total Time: 150 minutes
- Yield: 12 large cookies 1x
- Diet: Vegetarian
Description
Soft, pillowy sugar cookies topped with a pastel pink glaze, perfect for celebrations.
Ingredients
- 1 cup room-temperature butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- Powdered sugar (for glaze)
- Milk (for glaze)
- Pink gel food coloring (for glaze)
- Sanding sugar (optional)
Instructions
- Cream butter and sugar until light and fluffy.
- Add eggs and vanilla, mixing until combined.
- Combine flour, baking powder, baking soda, and salt, then mix into wet ingredients until just combined.
- Chill dough for at least 2 hours.
- Portion dough into 1/4-cup balls, roll in sanding sugar if desired.
- Bake at 350°F (175°C) for 10–12 minutes until edges are set.
- Prepare the glaze: mix powdered sugar, milk, and food coloring.
- Top cooled cookies with glaze.
Notes
Chill the dough for improved texture and flavor. Store cookies in an airtight container for 3–4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg