Crumbl's famous sugar cookies may no longer be on the permanent menu, but now you can make them at home and eat them anytime. Their signature giant cookies are almond sugar cookies with pretty pink frosting. Unlike classic sugar cookies that you can decorate, these cookies are soft and chewy in the middle.
The cookies are covered with a simple buttercream and then refrigerated before serving. Even if you usually prefer warm, fresh cookies (and who doesn't!), these sugar cookies taste even better when refrigerated. The frosting hardens a bit and softens the cookies, which is good. Bonus: It also helps the cookies stay fresher longer! They'll keep in an airtight container in the refrigerator for up to 1 week.
Of course, if you just can't resist, you can also enjoy these fresh-from-the-oven cookies when you really need them.
Have you tried this recipe? Let us know how it went in the comments below!
Cookies
4 1/2 c. (540 g.) all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. kosher salt
1 1/2 c. (3 sticks) unsalted butter, softened
2 c. (400 g.) granulated sugar
2 large eggs
1 tsp. almond extract
1/2 tsp. pure vanilla extract
Frosting
1/2 c. (1 stick) unsalted butter, softened
1/2 c. (55 g.) powdered sugar
1 Tbsp. heavy cream
1/4 tsp. almond extract
Light pink or red food coloring, for frosting
Step 1
In a large bowl, whisk flour, baking powder, baking soda, and salt. In the large bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric mixer), beat butter and granulated sugar on medium-high speed until creamy. Add eggs one at a time, beating well after each addition. Mix in almond and vanilla extracts.
Step 2
Add dry ingredients and beat until just combined. Cover bowl with plastic wrap and refrigerate until well chilled, at least 1 hour or up to 2 days.
Step 3
Preheat oven to 350° and line 2 baking sheets with parchment. Using a 1/3-cup measuring cup, scoop dough and roll into balls. Arrange on prepared baking sheets, spacing 4" apart.
Bake until edges are set and turning golden, 18 to 20 minutes. Let cool on sheets 5 minutes, then transfer to wire racks and let cool completely.