Crumbl Cookies Copycat

Name: Crumbl Cookies Copycat
Total time: 140
Yield: 6
Ingredients: 10 tablespoons unsalted butter, room temperature; ½ cup granulated sugar; ¼ cup powdered sugar; 1 large egg, room temperature; ¼ cup sour cream, room temperature; 2 teaspoons vanilla extract; 1 ¾ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon kosher salt; 8 tablespoons unsalted butter, room temperature; 1 tablespoon heavy cream, plus more as needed; ½ teaspoon almond extract, optional; ½ teaspoon vanilla extract, optional; ¼ teaspoon kosher salt; 2 ½ cups powdered sugar, plus more as needed; 1 drop neon pink gel food coloring

Recipe by Krista Torres from tasty.co

Snacks 2 Hr. 20 Mins.

Ingredients

6 servings

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10 tablespoons unsalted butter, room temperature
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½ cup granulated sugar
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¼ cup powdered sugar
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1 large egg, room temperature
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¼ cup sour cream, room temperature
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2 teaspoons vanilla extract
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1 ¾ cups all-purpose flour
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1 teaspoon baking soda

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½ teaspoon kosher salt
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8 tablespoons unsalted butter, room temperature
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1 tablespoon heavy cream, plus more as needed
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½ teaspoon almond extract, optional
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½ teaspoon vanilla extract, optional
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¼ teaspoon kosher salt
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2 ½ cups powdered sugar, plus more as needed
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1 drop neon pink gel food coloring

Instructions

Make the cookies: Preheat the oven to 350˚F (180˚C). Line 2 baking sheets with parchment paper.
Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, 1–2 minutes. Add the granulated sugar and mix for 1 minute, until aerated, then add the powdered sugar and mix for 30–60 seconds, until fully incorporated.
Add the egg and mix for about 30 seconds, until incorporated, scraping down the sides of the bowl as necessary. Add the sour cream and mix until combined, about 30 seconds. Add the vanilla and mix until just incorporated. The mixture should be aerated and smooth.
In a medium bowl, whisk together the flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients in 3 additions, mixing on low speed until just incorporated and scraping down the sides of the bowl before adding the next.
Use a ⅓-cup measure to portion out the dough onto the prepared baking sheets, 3 cookies per pan. Press the dough down to flatten slightly so the cookies are about 3 inches in diameter.
Bake the cookies for 9–12 minutes, until they are set and the centers no longer look wet, but are still somewhat soft. The cookies should have no color.
Lightly press down on the tops of the cookies with the back of a ½-cup measure to create a denser cookie. Let cool on the pans for about 10 minutes, then transfer to a wire rack to cool completely, about 30 minutes. Transfer to the refrigerator to chill while you prepare the frosting.
Make the frosting: In a large bowl, use an electric hand mixer on medium speed to beat the butter until smooth, but not airy, 1–2 minutes. Add the heavy cream, almond and vanilla extracts, and salt and mix to incorporate.
Sift in the powdered sugar, then mix on low speed until incorporated and smooth. To avoid air pockets in the frosting, do not overmix. Add the food coloring and mix until the color is homogenous.
Dollop 1–2 tablespoons of frosting onto each of the cookies and use an offset spatula or the back of a spoon to smooth the frosting to the edges of the cookies. Place the cookies in an airtight container, cover, and refrigerate for at least 1 hour before serving. The cookies will keep in the refrigerator for up to 5 days.
Enjoy!