Copycat Crumbl Pink Sugar Cookies
These cookies are soft, chewy, and bursting with a sweet and tangy pink sugar coating. Perfect for a special occasion or a sweet treat any day.
Print Recipe
Ingredients
For the Cookies
- 1 stick butter, softened
- ¼ cup vegetable oil
- ¾ cup granulated sugar
- 3 tablespoons powdered sugar
- 1 egg
- 1 ¼ teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
For the dreamy pink frosting
- 1 stick butter, softened
- 2 1/2 cups powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- Pink food coloring
Instructions
- Start by preheating your oven to 350°F (because nobody wants to wait for cookies!). Line a baking sheet with parchment paper so your cookies won’t stick.
- Mix the Dry Ingredients In a medium-sized bowl, whisk together your flour, baking powder, baking soda, and cream of tartar. Set this mixture aside for a bit.
- Cream the Butter and Sugars In a large mixing bowl (or stand mixer, if you’ve got one handy), beat together the softened butter, granulated sugar, and powdered sugar until light and fluffy. The powdered sugar is what makes these cookies super soft and pillowy.
- Add the Oil, Egg, and Vanilla Next, mix in the vegetable oil, egg, and vanilla extract until everything is combined into a smooth, creamy batter. The batter will start to smell amazing at this point—resist the urge to taste test too much!
- Combine Dry and Wet Ingredients Gradually add your dry ingredients into the butter mixture, stirring until just combined. You don’t want to overmix here; we want the dough to be tender and soft.
- Portion Out the Dough Now for the fun part—forming those giant cookies! Scoop out about 2 ½-inch balls of dough (roughly 130 grams each) and place them on your prepared baking sheet. Flatten each ball slightly to form 4-5 inch cookies. Leave about 2 inches of space between each cookie so they have room to spread.
- Bake! Pop your cookie sheet into the oven and bake for 9-12 minutes. You’ll know they’re done when the edges are set, but the center is still soft. Let the cookies cool completely before frosting.
- Make the Frosting While the cookies cool, whip up that iconic pink frosting. In a medium bowl, beat the softened butter and powdered sugar together until smooth. Add the milk and vanilla extract and mix until you get a thick, creamy frosting. If you want it thinner, add a little more milk; if you like it thicker, add a touch more powdered sugar.
- Get That Perfect Pink Add a few drops of pink food coloring to your frosting and mix it in until you get your desired shade of pink. This is your chance to channel your inner artist!
- Frost and Chill Generously frost each cooled cookie with that luscious pink icing. For the best results, pop the cookies in the fridge for a bit to let the frosting set—if you can wait that long!