Crumbl Pink Frosted Cookie Dupe
Crumbl cookies are everywhere (depending on who you are and what your interests are, I suppose), but sometimes they’re hard to get, or you just hate waiting in a line. I came across this Tasty recipe, that claimed to be the best. I decided to put it to the test! Below you’ll find their recipe, along with their instructions. But, I’ve put my own recipe testing notes in bold parenthesis, to help you in your journey!
Ingredients:
For 6 cookies (I was able to get 8 using their directions, but, you can add more batter evenly to each cookie if you want them even bigger than they need to be haha)
Cookies:
10 tablespoons unsalted butter, room temperature
½ cup granulated sugar
¼ cup powdered sugar
1 large egg, room temperature
¼ cup sour cream, room temperature
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
Frosting:
8 tablespoons unsalted butter, room temperature
1 tablespoon heavy cream, plus more as needed (I added another 1/2 TBS just to get it to be able to spread better, but didn't want to go too rogue, so stopped there- I think you'd be fine doing 2-3TBS)
½ teaspoon almond extract, optional (not sure why they say optional, unless you don't want it to taste like the original?)
½ teaspoon vanilla extract, optional (same as the comment above)
¼ teaspoon kosher salt
2 ½ cups powdered sugar, plus more as needed (you won't need more, unless you add too much cream)
1 drop neon pink gel food coloring (neon? Girl, just use any pink color you have, you only need a tiny bit anyway)
Steps:
Preheat the oven to 350˚F (180˚C). Line 2 baking sheets with parchment paper (if you end up getting 8 cookies like I did, you’ll need either a 3rd tray or wait for one of the other tray to cool completely before baking the last 2).
Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, 1–2 minutes. Add the granulated sugar and mix for 1 minute, until aerated, then add the powdered sugar and mix for 30–60 seconds, until fully incorporated.
Add the egg and mix for about 30 seconds, until incorporated, scraping down the sides of the bowl as necessary. Add the sour cream and mix until combined, about 30 seconds. Add the vanilla and mix until just incorporated. The mixture should be aerated and smooth.
In a medium bowl, whisk together the flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients in 3 additions, mixing on low speed until just incorporated and scraping down the sides of the bowl before adding the next.
Use a ⅓-cup measure to portion out the dough onto the prepared baking sheets, 3 cookies per pan. Press the dough down to flatten slightly so the cookies are about 3 inches in diameter (follow this rule of 3! The cookie dough doesn’t seem too big to start, but these babies SPREAD. So, do not put more than 3 cookies per tray. This dough is on the wetter side, so the easiest way to pat it down is actually with your hand/fingers).
Bake the cookies for 9–12 minutes, until they are set and the centers no longer look wet, but are still somewhat soft. The cookies should have no color. (mine only baked for 10mins and got a smidge of color, it’s fine, life will go on- definitely start at the 9-10min mark, unless your oven runs cooler).
Lightly press down on the tops of the cookies with the back of a ½-cup measure to create a denser cookie. Let cool on the pans for about 10 minutes, then transfer to a wire rack to cool completely, about 30 minutes. Transfer to the refrigerator to chill while you prepare the frosting.
Make the frosting: In a large bowl, use an electric hand mixer on medium speed to beat the butter until smooth, but not airy, 1–2 minutes. Add the heavy cream, almond and vanilla extracts, and salt and mix to incorporate. (see my note above in the ingredients section)
Sift in the powdered sugar, then mix on low speed until incorporated and smooth. To avoid air pockets in the frosting, do not overmix. Add the food coloring and mix until the color is homogenous.
Dollop 1–2 tablespoons of frosting onto each of the cookies and use an offset spatula or the back of a spoon to smooth the frosting to the edges of the cookies. (you definitely need more than 1 TBS, I used about 2.5 TBS per cookie, using a cookie scoop I have. If your frosting is too thick, it’ll also be a pain to smooth out, so, either thin it out a bit or have some patience and accept they wont look perfect) Place the cookies in an airtight container, cover, and refrigerate for at least 1 hour before serving. The cookies will keep in the refrigerator for up to 5 days.
Enjoy!