These Crumbl Pink Chilled Sugar Cookies are a sweet treat bursting with flavor! With a soft, buttery texture and a delightful pink frosting on top, they’re perfect for any occasion.
Fun fact: these cookies have a lovely chill that makes them super refreshing! I like to enjoy them straight from the fridge. Who can resist that perfect bite? 🍪💖
Key Ingredients & Substitutions
All-Purpose Flour: This is key for the cookie’s structure. If you’re gluten-free, you can use a gluten-free all-purpose blend, which works well in cookies.
Unsalted Butter: Using unsalted helps control the saltiness in your cookies. If you’re in a bind, you can use salted butter, but just reduce the added salt by a pinch.
Granulated Sugar: This sweetener gives the cookies their delightful sweetness. You can substitute with brown sugar for a richer flavor, but expect a slightly chewier texture.
Pink Food Coloring: For that pretty pink hue! If you want a natural alternative, use beet juice, but it may alter the frosting slightly.
Milk: Optional in the dough for moisture. If you’re dairy-free, almond milk or oat milk work great!
How Do You Make Sure Your Cookies Are Soft and Chewy?
The secret to soft and chewy cookies is in how long you bake them. Follow these tips to maintain that perfect texture:
- Chill the dough for at least 2 hours. This helps flavors develop and keeps them from spreading too much while baking.
- Don’t over-bake! Pull them out of the oven when the edges are set but the centers look a bit underbaked. They will continue to cook on the baking sheet.
- If you want an extra soft cookie, you can slightly under-bake them. Just be cautious, as they should not be raw.
With these tips and swaps, you can get the most out of your Crumbl Pink Chilled Sugar Cookies! Happy baking!
How to Make Crumbl Pink Chilled Sugar Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened (room temperature)
- 1 ¼ cups granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 tablespoon milk (optional, for dough)
For the Pink Frosting:
- 2 cups powdered sugar
- 3-4 tablespoons unsalted butter, softened
- 1-2 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- Pink food coloring (gel or liquid)
- Pink and white sprinkles (optional)
Time Needed:
This delightful cookie recipe takes about 20 minutes of preparation time and approximately 10-12 minutes of baking time. After baking, you’ll want to cool the cookies and frost them, plus an additional chilling time in the fridge for the best flavor. All in all, set aside about 2.5 hours, including chilling time!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by whisking together the flour, baking powder, baking soda, and salt in a medium bowl. This mixture will help ensure that your cookies rise and maintain their texture. In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy—about 3-4 minutes using a hand mixer or stand mixer. Next, add the egg and vanilla extract and mix until fully combined. Slowly add the dry ingredients to the butter-sugar mixture on low speed until everything is just mixed. If the dough seems a little dry, add milk a teaspoon at a time until it’s soft, but not sticky. Cover the dough with plastic wrap and let it chill in the refrigerator for at least 2 hours, or even overnight for the best results.
2. Bake the Cookies:
When you’re ready to bake, preheat your oven to 350°F (177°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking. Scoop out dough balls that are about 2 tablespoons in size and place them spaced out on the baking sheet. Bake the cookies for 10-12 minutes, or until the edges are set but the center still looks a touch underbaked—this will ensure the cookies remain soft and chewy. Once baked, let them cool completely on a wire rack before frosting.
3. Make the Pink Frosting:
In a medium-sized bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well until it’s blended. Next, add the vanilla extract and 2 tablespoons of milk or cream. Continue beating until it’s smooth, adding a little more milk if you need to reach a spreadable consistency. Once you’ve got your frosting nice and fluffy, incorporate the pink food coloring little by little until you achieve your desired shade. Feel free to play with the coloring!
4. Frost and Decorate:
Once your cookies have cooled, it’s frosting time! Use a spoon or small spatula to spread a generous amount of pink frosting on top of each cookie. While the frosting is still soft, sprinkle with pink and white sprinkles for a fun touch. To make sure the flavors meld beautifully, pop the frosted cookies in the fridge for 30 minutes before serving.
5. Serve and Enjoy:
Your soft, chilled sugar cookies with luscious pink frosting are now ready! Perfect for parties, gifts, or just a sweet treat for yourself. Enjoy every bite!
Can I Use a Different Type of Flour?
Yes! If you want a gluten-free option, you can substitute with a gluten-free all-purpose flour blend. Just make sure the blend contains xanthan gum, as it helps with the cookie’s structure.
How Can I Make These Cookies Without Eggs?
You can substitute the egg with a flax egg! To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for about 5 minutes until it thickens. This will help bind the ingredients together in the dough!
What’s the Best Way to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider refrigerating them to maintain freshness for up to a week. Just make sure to let them come to room temperature before enjoying!
Can I Freeze These Cookies?
Absolutely! You can freeze baked cookies for up to 3 months. Place them in a single layer on a baking sheet until frozen, then transfer them to an airtight container. You can also freeze the cookie dough by rolling it into balls and then following the same process. Just thaw the dough in the fridge before baking!
