One of my favorite activities on a quiet Sunday afternoon is experimenting with new recipes in the kitchen. There’s a certain joy in baking that brings me back to my childhood, where weekends were spent with my grandmother, measuring flour and sneaking tastes of cookie dough when she wasn’t looking. Today, I’m thrilled to share a delightful recipe that’s perfect for those who enjoy a sweet, frosted treat: Giant Chilled CRUMBL Sugar Cookies.
This recipe reminds me of a road trip I took with my best friend last summer. We stumbled upon a small bakery in a quaint town, and they served the most delicious sugar cookies. They were huge, beautifully decorated, and had a slight chill that made them incredibly refreshing on a warm day. When I returned home, I was determined to recreate that wonderful experience in my kitchen, which led me to this recipe.
One of the things I love about these cookies is how versatile they can be. While the recipe calls for almond extract, you can easily swap it out for a different flavor if almond isn’t your favorite. A hint of lemon or even a touch of peppermint can add an exciting twist to the classic sugar cookie flavor. Additionally, while the pink frosting gives a charming, traditional look, don’t hesitate to experiment with other colors to match any occasion or personal preference.
These cookies are perfect for a family gathering or a casual get-together with friends. They have a soft, tender texture that pairs beautifully with the creamy, sweet frosting. Plus, the chilled aspect of the cookie makes it a unique and refreshing treat, especially during the warmer months.
I also find it quite handy that this recipe yields just nine cookies, which are generously sized. This means there’s plenty to go around without having an overwhelming amount of leftovers – not that these cookies ever last long in my house!
In short, whether you’re an experienced baker or a novice, these Giant Chilled CRUMBL Sugar Cookies are a joy to make and even more delightful to eat. They bring a bit of nostalgic comfort with every bite, and I hope they become a favorite in your household just as they have in mine.
Making Giant Chilled CRUMBL Sugar Cookies
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Ingredients
- 1/2 cup softened butter
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 2 tablespoons confectioners’ sugar
- 1 egg (room temperature)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 and 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar (optional)
- 2 tablespoons cold heavy cream
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract (for frosting)
- 1/4 teaspoon almond extract (for frosting)
- Pink gel food coloring
Directions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl or stand mixer, cream together the softened butter, vegetable oil, granulated sugar, and 2 tablespoons of confectioners’ sugar until smooth.
- Beat in the room temperature egg, 1/2 teaspoon vanilla extract, and 1/4 teaspoon almond extract until well mixed.
- In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and cream of tartar. Gradually add this to the wet ingredients, mixing until fully combined.
- Using a large cookie scoop (approximately 1/4 cup), portion out 9 cookie balls, placing them on the prepared baking sheet, and flatten each to about 1/2 inch thickness.
- Bake for 9-10 minutes, then let the cookies cool on the baking sheet for 20 minutes before transferring to a wire rack to cool completely.
- For the frosting, in a large bowl or stand mixer with a paddle attachment, cream together the remaining confectioners’ sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon almond extract until smooth.
- Add the cold heavy cream and beat on medium speed until the frosting is light and fluffy.
- Use a toothpick to add a small amount of pink gel food coloring, mixing until you achieve your desired color.
- Generously spread the frosting over the cooled cookies. Serve immediately or chill further before serving.
Storing Suggestions:
Store the frosted cookies in an airtight container in the refrigerator for up to one week. If stacking, place parchment paper between layers to prevent sticking. For longer storage, freeze the unfrosted cookies and frost them after thawing.
FAQs:
Can I make the dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance. Store it in the refrigerator wrapped in plastic wrap. Let it come to room temperature before baking.
What if I don’t have cream of tartar?
Don’t worry! The cream of tartar is optional and the cookies will still turn out delicious without it.
Can I use a different food coloring?
Absolutely! You can use any gel or liquid food coloring to customize the frosting color to your liking.
How do I ensure my cookies stay soft?
Avoid overbaking and let the cookies cool on the baking sheet as directed. Storing them in an airtight container also helps maintain their softness.
Can I use margarine instead of butter?
Yes, you can substitute margarine for butter, but the flavor and texture might be slightly different.
How do I know when the cookies are done baking?
The edges should be lightly golden, and the centers should look set but not browned. They will continue to firm up as they cool on the baking sheet.
Giant Chilled CRUMBL Sugar Cookies
Ingredients
- 1/4 cup oil
- 1/2 cup butter softened
- 1/2 tsp vanilla extract
- 2 tbsp powdered sugar
- 1/4 tsp almond extract
- 1 egg at room temperature
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 2 & 1/3 cup flour
- 1 tsp baking powder
- 1/4 tsp cream of tartar optional, don't worry if you don't have it
- 2 tbsp heavy cream cold
- 2 cup powdered sugar
- 1/4 tsp almond extract use more if you like
- 1 tsp vanilla extract
- Pink gel food coloring
Instructions
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper. Set it aside.
- In a large bowl or stand mixer, cream together the butter, oil, granulated sugar, and powdered sugar until smooth.
- Add the egg, vanilla extract, and almond extract. Mix until everything is well blended.
- Combine the flour, salt, cream of tartar, and baking powder in another bowl, then gradually add to the wet mixture until fully incorporated.
- Using a large cookie scoop (about 1/4 cup), scoop out 9 cookie balls, place them on the baking sheet, and flatten each to about 1/2 inch thick.
- Bake for 9-10 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before transferring them to a wire rack to cool completely.
- For the frosting, in a large bowl or stand mixer with a paddle attachment, cream the butter, powdered sugar, vanilla extract, and almond extract until smooth.
- Add the heavy cream and beat on medium speed until the mixture is light and fluffy.
- Use a toothpick to add a tiny bit of pink gel food coloring, mix, and adjust the color as desired.
- Generously spread the frosting on the chilled cookies. Serve immediately or chill further before serving.
