Crumbl-Style Pink Sugar Cookie

A healthier take on the classic Crumbl-style pink sugar cookie, made with whole-food and organic ingredients.

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Ingredients

  • 2 cups organic all-purpose flour (or gluten-free blend)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the pink frosting: 1/4 cup unsalted butter, softened
  • 2 cups organic powdered sugar
  • 1/2 teaspoon almond extract
  • 1–2 tablespoons milk of choice
  • 1 teaspoon freeze-dried strawberry powder (or a few drops beet juice, for natural pink color)

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Shop the clean pantry

Reorder the shelf-stable staples for this recipe.

What you'll need

  • Stand mixer — Hands-free creaming and whipping — the most time-saving machine in a baker's kitchen.
  • Kitchen scale — Baking by weight is more accurate than cups — 1 g = 1 g, always.
  • Silicone baking mat — No parchment waste, uniform browning, nothing sticks.

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk flour, baking powder, cream of tartar, and salt.
  3. In a large bowl, beat butter and maple syrup until light and fluffy. Add egg and vanilla, then mix well.
  4. Gradually incorporate the dry ingredients to form a soft dough. Chill the dough for 30 minutes so it holds its shape.
  5. Scoop the dough into 8 large balls and press each into a thick disc (about 3/4 inch) on the prepared sheets, spacing well apart.
  6. Bake for 10–12 minutes, until just set and barely golden at the edges — do not overbake; these should stay soft and pale.
  7. Cool the cookies completely on a wire rack.
  8. Beat the frosting butter, powdered sugar, almond extract, and strawberry powder, adding milk a little at a time until smooth and spreadable. Frost the cooled cookies and chill briefly before serving — Crumbl serves this cookie chilled.

FAQ

Can I use honey instead of maple syrup?

Yes, you can substitute honey for maple syrup. It's another natural sweetener that aligns with a clean eating approach.

Do I need to measure the salt precisely?

While it's important to follow the recipe measurements for consistent results, you may adjust the amount of pink Himalayan salt to taste according to your preference.

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