Copycat Crumbl Sugar Cookies
Ingredients
For the cookies:
- ¾ cup very soft butter I use salted butter
- ¾ cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 ¼ teaspoons baking powder
- 2 ¼ cups all-purpose flour
For the icing:
- 4 tablespoons very soft butter
- 2 cups powdered sugar
- ½ teaspoon salt if using unsalted butter
- 2¼-2½ tablespoons half & half
- ½ teaspoon vanilla extract
- ⅛ teaspoon almond extract
Instructions
For the cookies:
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In a large bowl, combine the butter and sugar and stir until nice and creamy. Add the eggs and vanilla and stir until combined.
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Add the baking powder and salt and stir to combine. Lastly, add the flour and stir until its completely incorporated.
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Cover the bowl with plastic wrap and place in the refrigerator to chill for one hour.
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Preheat the oven to 350˚F. Line two sheet pans with parchment paper for easy cleanup.
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Scoop up the dough into 1½-3 tablespoon scoops. Roll the scoops into balls and place about 2 inches apart on the prepared sheet pan.
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With a flat bottom glass, press each dough ball down to create a ½-inch tall cookie. I like to place a small piece of parchment paper on top of the dough ball before pressing to flatten it. The parchment will keep the dough from sticking to the bottom of the glass.
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Bake for 12-16 minutes or until the cookies are just beginning to turn golden at the edges. Don’t over bake.
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Remove the cookies from the oven and transfer to a wire rack to cool completely before frosting.
For the icing:
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While the cookies are cooling make the icing by combining the soft butter, powdered sugar, 2 tablespoons of the half and half and extracts in a medium size bowl. Stir together until creamy and well combined. If icing is stiff add more half and half, a teaspoon at a time until desired consistency is reached. You want a thick, but nicely spreadable consistency.
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Add 1-2 drops of pink food coloring. I used just 1 drop of McCormick Neon Pink.
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To frost the cookies, spread each cookie with a generous spoonful of frosting and spread to just within the edges of the cookies. You can also use a piping bag with a large round tip. Pipe the icing, starting in the center and working your way to near the edges. Then use a small offset knife to spread the icing with a circular motion.
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Allow the icing to set for about 30 minutes. Once set, cover and store the cookies in an airtight container for 2-3 days or freeze for longer storage.
Recipe Notes
See Café Tips above in the post for more detailed instructions and tips.
Adapted from Bigger Bolder Baking.