The Best Chilled Pink Sugar Cookies: A Homemade Swig & Crumbl Copycat Recipe

Prepare to fall in love with these irresistibly soft, delightfully thick, and perfectly flavored vanilla-almond sugar cookies. Inspired by the legendary Utah soda shop “Swig” cookies, and tasting remarkably similar to the popular Crumbl pink sugar cookie, this recipe delivers that authentic bakery experience right to your kitchen. Get ready for a true family favorite that’s sure to impress!

Essential Tips for Chilled Pink Sugar Cookie Success

Crafting the perfect chilled pink sugar cookie requires attention to a few key details. Follow these expert tips to ensure your cookies turn out flawlessly, every single time:

• Never Overbake: This is arguably the most critical tip for achieving that signature dense yet irresistibly soft texture. Your cookies should only bake until you observe the tiniest hint of browning around the edges. They might appear slightly underbaked in the center when you pull them from the oven, and that’s exactly what you want! The residual heat from the hot baking sheet will continue to cook them through, creating that perfect tender crumb. Overbaking leads to dry, crumbly cookies, so trust the process and remove them early.
• Roll Them Thick & Large: For an authentic Crumbl or Swig-style cookie experience, thickness and size are non-negotiable. Aim for a minimum of ⅜ inch thick – this is typically the largest ring on an adjustable rolling pin. For those who crave an extra dense, truly thick cookie, I highly recommend rolling them to a ½ inch. Couple this with cutting them around 3 inches in diameter, and you’ll have cookies that are not only substantial but also boast that perfectly soft, chewy interior.
• Utilize Flour for Rolling: This cookie dough is intentionally softer than a typical roll-out sugar cookie dough, which contributes to its incredible tenderness after baking. However, this softness can make it a little sticky to work with. To prevent sticking and maintain the dough’s integrity, it’s incredibly helpful to roll it out between two pieces of parchment paper that have been lightly dusted with all-purpose flour. This method minimizes the need to add excessive flour directly to the dough, which could make your cookies tough.
• Master the Pale Pink Frosting with a Toothpick! Achieving that iconic, delicate pale pink color for your frosting is easier than you think, but it requires a light touch. It’s very easy to add too much food coloring and end up with a vibrant, unnatural pink. Instead, dip a clean toothpick into your red food coloring and then swipe it across the frosting. Mix, then repeat with another toothpick dip if needed. This allows you to gradually build up the color to your desired subtle shade, ensuring that classic, inviting pink hue without overdoing it.
• Chill Before Serving: While not strictly necessary for the cookie’s structure, chilling your frosted cookies in the refrigerator for a bit after applying the frosting makes a remarkable difference. This brief chill allows the flavors to meld together beautifully, deepens the vanilla-almond notes, and helps the frosting set perfectly. More importantly, it transforms the cookie’s texture, giving it an even more delightful, firm-yet-soft chew that truly enhances the “chilled pink sugar cookie” experience.

The Star of the Show: Vanilla Almond Buttercream

While the cookie itself is heavenly, it’s the luscious pink almond frosting that truly elevates these treats to iconic status. This isn’t just any buttercream; it’s a super soft, incredibly spreadable, and intensely flavorful topping that provides the perfect finishing touch. Because the cookie dough itself is balanced in sweetness, the frosting steps in to deliver that essential vanilla and almond flavor burst, creating a harmonious symphony of tastes that perfectly complements the tender cookie beneath. The smooth, creamy texture melts in your mouth, enhancing every bite and creating a truly unforgettable dessert experience.

Storage, Freezing, and Gifting Your Pink Sugar Cookies

These delightful chilled pink sugar cookies are not only delicious but also incredibly versatile when it comes to storage and sharing. Here’s how to keep them fresh, freeze them for later, and present them as thoughtful gifts:

• Optimal Storage: To maintain their irresistible softness and prevent the frosting from drying out, always store your frosted cookies in an airtight container at room temperature. They will remain wonderfully fresh and delicious for up to 3-4 days. For an even more authentic “chilled” experience, or if you prefer a firmer frosting, you can store them in the refrigerator, allowing them to come to room temperature for a few minutes before serving.
• Freezing for Future Enjoyment: These cookies freeze exceptionally well, allowing you to enjoy them long after baking! To preserve the delicate frosting and prevent any smudging or sticking, first arrange the frosted cookies in a single layer on a parchment-lined cookie sheet. Place the sheet in the freezer for about 1-2 hours, or until the frosting is completely solid. Once frozen solid, transfer the cookies to an airtight freezer-safe container. For ultimate flavor preservation and to prevent freezer burn, you can individually wrap each cookie in plastic wrap before placing them in the container, separating layers with parchment paper if stacking. They can be frozen for up to 2-3 months. Thaw them at room temperature or in the refrigerator overnight before serving.
• Perfect for Gifting: Thanks to their substantial size, beautiful pink frosting, and incredible flavor, these chilled pink sugar cookies make a truly impressive and thoughtful gift. Package them up individually in cute plastic bags with festive tags, or arrange a few in an elegant gift box. They are perfect for holidays, hostess gifts, teacher appreciation, or simply as a sweet gesture to friends, coworkers, or family. These cookies are substantial enough to be a standalone treat, making them an ideal and highly appreciated gift.

Frequently Asked Questions About Pink Sugar Cookies

Can I make these without almond extract?

Yes, you certainly can! However, it’s important to note that the almond extract is key to achieving that distinctive, authentic bakery-style flavor popularized by Crumbl and Swig. If you prefer to omit it, simply replace the almond extract with an equal amount of additional vanilla extract. Your cookies will still be delicious and soft, but they will have a pure vanilla sugar cookie flavor rather than the unique vanilla-almond blend.

Can I use this dough for other cut-out shapes?

While this dough is designed to be soft and yields incredibly tender cookies, it does tend to spread a little more than a traditional, firmer roll-out sugar cookie dough. Because of this characteristic, it’s best suited for basic shapes like circles or squares. If you attempt intricate designs, they might lose their crisp edges during baking. Sticking to simple shapes will ensure your cookies maintain their aesthetic appeal and signature texture.

Can I prepare the dough in advance?

Absolutely! This is a great time-saving tip. You can prepare the cookie dough up to 2-3 days in advance. Simply wrap the dough tightly in plastic wrap and store it in the refrigerator. When you’re ready to bake, allow the dough to sit at room temperature for about 15-20 minutes to soften slightly, making it easier to roll out. You can also freeze the raw dough for up to a month; just thaw it in the refrigerator overnight before rolling and baking.

What if my buttercream is too thin or too thick?

Buttercream consistency can vary slightly depending on factors like butter temperature and humidity. If your frosting seems too thin, gradually add a tablespoon or two more of powdered sugar until it reaches your desired spreadable consistency. If it’s too thick, add a teaspoon of milk (or heavy cream) at a time, mixing well after each addition, until it’s perfectly smooth and pipeable. Always make small adjustments to avoid overcorrecting.

Chilled Pink Sugar Cookie Recipe

These soft, thick, vanilla-almond sugar cookies are inspired by the infamous Utah soda shop “Swig” cookies (and taste very similar to the Crumbl pink sugar cookie!). A true family favorite!

4.86 from 41 votes

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Total Time:

22 mins

Yields:

8 Mega Cookies

By:

Melissa Rose

Ingredients

For the Sugar Cookie Dough

• ¾ cup unsalted butter (at room temperature, about 1 ½ sticks)
• ¾ cup granulated sugar
• 1 large egg
• 1 ½ teaspoons vanilla extract
• ½ teaspoon almond extract (essential for the iconic flavor; can be replaced with more vanilla if preferred)
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 cups all-purpose flour

For the Vanilla Almond Frosting

• ½ cup unsalted butter (at room temperature, about 1 stick)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• ⅛ teaspoon salt
• 1 ½ cups powdered sugar
• 1-2 drops red food coloring (use a toothpick for precise control)

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Instructions

Making the Cookies

1. Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper; this prevents sticking and ensures even baking.
2. In a large mixing bowl, using an electric mixer on medium speed, cream together the softened unsalted butter (¾ cup, or 1 ½ sticks) and granulated sugar (¾ cup) for about 20-30 seconds. You’re not aiming for a super fluffy mixture, just until they are well combined and no longer gritty.
3. With the mixer still running on medium speed, add in the large egg (1), vanilla extract (1 ½ teaspoons), and almond extract (½ teaspoon). Mix until just combined, scraping down the sides of the bowl as needed.
4. Gradually add the dry ingredients: baking powder (1 teaspoon), salt (½ teaspoon), and all-purpose flour (2 cups, adding ½ cup at a time on low speed). Mix until just incorporated and no dry streaks of flour remain. Be careful not to overmix the dough.
5. Transfer the soft cookie dough onto a generously floured piece of parchment paper. Gently press the mixture into a large, cohesive ball, ensuring any loose, floury pieces are incorporated.
6. Using a rolling pin, roll the dough evenly to a thickness of ⅜ to ½ inch. Remember, this dough is softer than typical roll-out sugar cookie doughs. If it’s sticking, place another piece of floured parchment paper on top before rolling to prevent any issues.
7. Using a 3-inch circle cookie cutter (or the rim of a drinking glass), cut out your cookies. Carefully transfer the cut-out dough circles to your prepared parchment-lined baking sheet, leaving about 2 inches between each cookie.
8. Bake at 350℉ (175°C) for 11-12 minutes. It is crucial not to overbake these cookies! They should still look slightly underdone or pale in the center at 11 minutes, with only the faintest hint of brown on the very edges.

   Once out of the oven, allow the cookies to cool completely on the hot baking sheet for 15-20 minutes. This crucial step allows them to finish baking gently and set without becoming dry. After this time, transfer them to a wire rack to cool completely before frosting.

Preparing the Vanilla Almond Frosting

9. In a large bowl, using an electric mixer on high speed, whip the softened unsalted butter (½ cup, or 1 stick) for 3-4 minutes until it becomes noticeably light, pale, and fluffy. This aeration is key to a perfectly smooth buttercream. Add in the vanilla extract (1 teaspoon), almond extract (1 teaspoon), and salt (⅛ teaspoon). Mix until just combined.
10. With the mixer on medium-low speed, gradually add the powdered sugar (1 ½ cups total), ½ cup at a time, until it is all incorporated and the frosting is smooth. Increase the speed to high and beat for another 2-3 minutes until the frosting is light, airy, and fluffy. Lastly, dip a clean toothpick into your red food coloring and swirl it into the frosting. Mix, adding more coloring with a fresh toothpick if you desire a deeper (but still pale) pink shade.

Assembly and Serving

11. Once your cookies are completely cooled to room temperature, spread or pipe the delightful vanilla almond frosting generously over each cookie.
12. For ultimate freshness, store the frosted cookies in an airtight container at room temperature for up to 3-4 days. For that true “chilled” experience, or if you simply prefer a firmer frosting, store the cookies in the refrigerator. Enjoy them cold, at room temperature, or slightly warmed – all methods are equally delicious!

⭐ Last Step! Please leave a review and rating letting me know how you liked this recipe! Your feedback helps my small business thrive so I can continue providing free recipes and high-quality content for you.

Nutrition Information

Calories: 542kcal | Carbohydrates: 65g | Protein: 4g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 96mg | Sodium: 195mg | Potassium: 96mg | Sugar: 41g | Vitamin A: 915IU | Calcium: 38mg | Iron: 1.6mg

Have you had the pleasure of trying an original Swig or Crumbl pink sugar cookie? If so, after you whip up a batch of these beauties, I’d absolutely love to hear your thoughts on how they compare! Share your experience in the comments below.