Ingredients

8 tablespoons unsalted butter, very soft (113g)

1/4 cup canola oil (or vegetable oil)

3/4 cup confectioners’ sugar (85g)

1/2 cup granulated sugar (100g)

1 large egg (room temperature)

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 1/4 cups all-purpose flour (270g)

1 teaspoon baking powder

1/4 teaspoon salt

1/3 cup granulated sugar for rolling (67g, optional)

6 tablespoons unsalted butter, softened (85g) (for frosting)

1.5 cups confectioners’ sugar (170g) (for frosting)

1/4 teaspoon almond extract (for frosting)

1 tablespoon heavy cream or whole milk (for frosting)

Gel coloring in preferred color (for frosting)

Instructions

Step 1: Preheat the oven to 350°F. Line two large baking sheets with parchment paper.

Step 2: In a large bowl, use a hand mixer on low speed to cream together the butter and oil until smooth. Add the confectioners’ sugar and granulated sugar, then beat for 2-3 minutes until the mixture is lighter in color and fluffy. Mix in the egg, vanilla extract, and almond extract until just combined.

Step 3: Add the flour, baking powder, and salt to the bowl. Fold everything together with a spatula, mixing just until fully combined without overworking the dough.

Step 4: Divide the dough into 12 equal portions (about 55g or 3 tablespoons each). Optionally, roll each cookie ball in granulated sugar. Place them 3 inches apart on the baking sheets and gently flatten each cookie to about 3/4 inch thick using a flat-bottom glass or your fingers.

Step 5: Bake one tray at a time for 11-13 minutes, until the edges are just beginning to turn golden but the centers remain soft. Let the cookies cool completely on a wire rack before frosting.

Step 6: For the frosting, beat the softened butter in a medium bowl with a hand mixer on low speed for about 1 minute until loose and creamy. Gradually add the confectioners’ sugar in three or four additions, mixing well between each.

Step 7: Mix in the almond extract and a small pinch of salt. Increase the mixer speed to medium-high and beat for 2-4 minutes until the frosting is light and fluffy, scraping down the sides as needed.

Step 8: Add the heavy cream or milk and beat until combined. Add more cream slowly if you prefer a thinner frosting. Taste and add more almond extract if desired.

Step 9: Add gel coloring by dipping a toothpick into the coloring and swirling it into the frosting, repeating until you achieve the desired pink shade. Mix thoroughly to incorporate the color evenly.

Step 10: Frost each cooled cookie with about 1 tablespoon of frosting using a small offset spatula or butter knife. Store the frosted cookies in the refrigerator to keep them fresh and chilled, similar to Crumbl’s signature style.

Tips & Variations

Rolling the cookie dough balls in granulated sugar adds a beautiful sparkle and slight crunch but can be skipped for a softer exterior.

Use almond extract carefully; it adds a subtle nutty flavor that sets these cookies apart.

Customize your frosting color with gel food coloring for any occasion, not just pink!

For a dairy-free version, substitute the butter in the dough and frosting with a plant-based alternative and use a non-dairy milk.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies.

Why do I need both butter and oil in the dough?

Butter adds flavor and structure, while oil keeps the cookies soft and tender by adding moisture.