Crumbl Cookie Pink Sugar Cookie Copycat Recipe
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 12 minutes per tray
Makes 7 large cookies
- 113g/1stick butter, softened
- 1/2 cup/110g caster or superfine sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla bean paste
- 225g/8ozs.-250g/8.8ozs plain all purpose flour
- 1 tablespoon cornflour/fine cornstarch
- 1 teaspoon bicarb of soda
- Pinch of fine salt
For topping
- 50g/1.7ozs butter, softened
- 230g/8ozs icing or powdered sugar, sifted
- 25ml/1flozs milk
- 1/2 teaspoon almond essence
- 1 teaspoon vanilla bean paste (my addition, I'm not a huge fan of almond essence)
Step 1 - Line 2 baking trays with parchment. Preheat oven to 140C/284F fan forced. In the bowl of an electric mixer beat the butter and sugar together for 5 minutes on high speed until the butter turns white. Add the egg and beat until combined well and it becomes a smooth mixture. Sift in the flour, cornstarch, bicarb and salt and beat on low speed until it becomes a cohesive cookie dough if it is too sticky add a bit more of the flour.
Step 2 -Take 80g/2.8ozs of dough and roll into a ball. Flatten to around 4-5cms (1.6-2 inches) and place these apart on the tray-these cookies will expand to 10cms/4inches so leave enough space for spreading. Bake for 12-14 minutes on the centre rack turning halfway. You don't want them to become golden brown, you want them still pale but set. Remove from the oven, cool on the tray for 3 minutes, then take a spatula and gently remove and place on a cooling rack. The cookies will continue to cook while cooling.
Step 3 - Make the buttercream. Beat the butter until smooth and then add the icing or powdered sugar and milk on low speed. Beat until the sugar is absorbed and then increase the speed adding in the almond and vanilla (if using) and then add pink colouring a drop at a time (I dip a chopstick into the colouring and add it that way). Spread 1.5 tablespoons of frosting on top of the cooled cookies and make a circular, swirl pattern. After about 30 minutes the buttercream will set firm so make sure to get the swirl straight away.