Feastical

Soft Frosted Crumbl-Style Cookies: Your New Favorite Sweet Treat

Hey there, friends! Beau here from Feastical, and I have to ask: have you ever found yourself scrolling through social media, completely hypnotized by those gorgeous, pastel-frosted, puffy cookies from a certain famous bakery? You know the ones. They look like a fluffy cloud and a sugar cookie had the most delicious baby, all dressed up for a party. I feel you. There’s something about that specific combination of a soft, chewy base and a thick, creamy swirl of frosting that just calls to your soul. But what if I told you that you don’t have to wait in a long line or check your bank account to enjoy that magic? What if you could create that same bakery-style perfection right in your own kitchen?

Well, pull up a stool, because that’s exactly what we’re doing today. We’re whipping up a batch of my absolute favorite Soft Frosted Crumbl-Style Cookies. These aren’t just any cookies; they’re thick, they’re pillowy-soft in the center with the slightest hint of a crisp edge, and they’re topped with a luxurious cream cheese frosting that’s so good you’ll want to eat it with a spoon (no judgment here). They’re pink, they’re puffy, and they are absolutely party-perfect, whether you’re hosting a full-blown celebration or just celebrating making it through a Tuesday.

This recipe is my love letter to that iconic treat, but simplified for our home kitchens. We’re using straightforward ingredients, a few key chef secrets (which I’ll happily spill!), and a whole lot of heart. So, preheat your oven, grab your favorite mixing bowl, and let’s bake up some serious joy together. Get ready to impress yourself, your family, and anyone lucky enough to get a taste!

The Birthday Cookie That Started It All

This recipe takes me right back to my niece Lily’s sixth birthday party. She’s a pink-everything kind of kid, and her one request was a cookie “as big as her face” with “the pinkest, prettiest frosting.” The local bakery was all out, and panic was starting to set in for my sister. I got the classic big brother SOS call: “Beau, you’re the food guy, help!”

So, we dove into her kitchen, armed with basic pantry staples and a whole lot of determination. We whipped up a simple sugar cookie dough, but I remembered a trick about cornflour for that dreamy soft texture. We baked them, watching them puff up just right. The real magic happened with the frosting. We beat that cream cheese and butter until it was fluffier than a summer cloud, then went all-in with the pink food coloring until it was the exact shade of a flamingo’s feather. The moment we swirled that frosting onto the cooled cookies and topped them with a blizzard of sprinkles, Lily’s eyes went wide. She declared them “even better than the store ones” because we made them together. That’s the real secret ingredient, friends: a little bit of love and a great kitchen story. Now, every time I make these, I think of that happy, pink-smudged smile.

Gathering Your Cookie Crew: The Ingredients

Don’t let the simple list fool you—each of these ingredients plays a specific role in creating that iconic texture and flavor. Here’s exactly what you’ll need and why it matters.

For the Cookie Dough (Makes ~12 generously sized cookies)

• 70g Brown Sugar & 70g White Sugar: This dynamic duo is non-negotiable! The white sugar gives us that classic sweetness and a slight crispness on the edge, while the brown sugar brings moisture, chew, and a subtle caramel depth. Chef’s Insight: Using a digital scale for accuracy is my #1 baking hack for perfect results every time.
• 115g Unsalted Butter, melted: Melted butter is our key to a chewy, dense texture rather than a cakey one. It also helps create those slightly crispy edges we love. Substitution Tip: You can use salted butter, but just omit the extra 1/2 tsp of salt later on.
• 1 Large Egg: Our binding agent! It brings the dough together and adds structure and richness.
• 1 tsp Vanilla Extract: The soul of the cookie. Use the real stuff, not imitation, for that warm, bakery-quality flavor.
• 220g Plain Flour (All-Purpose): The foundation of our cookie. Chef’s Insight: We’re sifting this with the other dry ingredients to ensure a perfectly soft and lump-free crumb.
• 1 tbsp Cornflour (Cornstarch): This is the SECRET WEAPON! Cornflour is the magic trick that gives these cookies their incredibly soft, tender, melt-in-your-mouth texture. Don’t skip it!
• 1/2 tsp Baking Powder & 1/2 tsp Baking Soda: Our leavening dream team. They work together to give the cookies their perfect puff and spread.
• 1/2 tsp Salt: Balances all the sweetness and makes the flavors pop. Trust me, it’s essential.

For the Cream Cheese Frosting

• 90g Unsalted Butter, softened: “Softened” is key here! It should be at room temperature so it whips up light and fluffy, not melted or oily.
• 90g Cream Cheese, softened: Same rule applies—full-fat, brick-style cream cheese, softened, for the tangiest, creamiest frosting. Don’t use the spreadable kind in a tub.
• 250g Icing Sugar (Powdered Sugar): Sweetens and thickens our frosting to the perfect pipeable consistency.
• 1 tsp Vanilla Extract: Because frosting deserves flavor, too!
• Pink Food Coloring (Gel or Liquid) & Sprinkles: For that iconic party-ready look! Gel coloring gives vibrant color without thinning the frosting.

Let’s Get Baking: The Step-by-Step Guide

Follow these steps, and you’ll be a cookie hero in no time. I’ve packed each one with my best tips to ensure your success.

1. Mix the Sugars and Butter: In a large bowl, combine your brown sugar, white sugar, and melted butter. Whisk them together until they’re completely smooth and well-combined. You’ll see the mixture thicken slightly as you go. Chef’s Hack: If your butter is too hot, let it cool for a minute so you don’t accidentally cook the egg in the next step!
2. Add Egg and Vanilla: Crack in your egg and add that glorious teaspoon of vanilla. Whisk again for about a minute until the mixture is smooth, pale, and slightly frothy. This incorporates air, which helps with the texture.
3. Sift and Combine Dry Ingredients: Here’s where we build that soft texture. Place a sieve over your bowl and sift in the plain flour, cornflour, baking powder, baking soda, and salt. This prevents lumps and ensures everything is evenly distributed. Use a spatula or wooden spoon to gently mix until a soft, slightly sticky dough forms. Don’t overmix! Just stir until you no longer see dry flour.
4. Portion and Shape: This is important for that classic large cookie look. I use a kitchen scale to portion the dough into 50g balls. Roll them smoothly between your palms, then place them on a baking sheet lined with parchment paper. Gently press down on each ball to slightly flatten it—this helps them bake evenly instead of staying too domed.
5. The Chill Factor: Pop the entire baking sheet into the fridge for 1 hour. I know, the wait is tough, but this is CRUCIAL! Chilling the dough solidifies the butter, which prevents the cookies from spreading too much in the oven. It gives us that coveted thick, puffy center. This is the step that separates good cookies from great ones.
6. Bake to Perfection: Preheat your oven to 175°C (350°F). Space your chilled cookie dough discs about 2 inches apart on the baking sheet. Bake for 11-12 minutes. They’re done when the edges are lightly golden and set, but the centers still look soft and slightly underdone. Chef’s Secret: They will continue to cook on the hot tray as they cool. This is how we achieve that chewy, soft center! Let them cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Do not frost warm cookies! The frosting will melt into a sad, delicious puddle.

Making the Frosting

1. Whip the Butter: In a clean bowl, use an electric hand mixer (or a stand mixer with the paddle attachment) to beat the softened butter on medium speed for about 30 seconds until it’s smooth and creamy.
2. Add Cream Cheese: Add the softened cream cheese and beat them together on medium-high speed for a full minute until the mixture is light, fluffy, and completely lump-free. Scrape down the sides of the bowl to make sure everything is incorporated.
3. Sweeten and Flavor: Gradually add the icing sugar and vanilla extract. Start your mixer on low speed unless you want a sugar dust storm in your kitchen! Once incorporated, beat on high speed for 2-3 minutes. Seriously, let it go! You want it to become very pale, incredibly fluffy, and smooth.
4. Color and Decorate: Add a few drops of pink food coloring and beat until the color is uniform. Fit a piping bag with a large star or round tip, fill it with frosting, and pipe a generous swirl onto each completely cooled cookie. Immediately add your sprinkles so they stick! If you don’t have a piping bag, you can just use a knife or offset spatula to spread it on—it will be just as delicious.

How to Serve These Show-Stopping Cookies

Presentation is part of the fun! These cookies are a celebration all on their own. For a true bakery-style moment, place each frosted cookie in a classic white bakery box or a cute cupcake liner. It makes gifting them feel extra special.

If you’re serving them at a party or brunch, pile them high on a beautiful cake stand or a rustic wooden board. They are rich and sweet, so I love serving them alongside a pot of freshly brewed coffee, a cold glass of milk (a classic for a reason!), or even a tangy berry smoothie to cut through the sweetness. They’re the star of the show, so let them shine!

Mix It Up! Delicious Recipe Variations

Once you’ve mastered the base, the world is your cookie! Here are a few of my favorite ways to switch things up:

• Lemon Bliss: Add the zest of one lemon to the cookie dough and substitute the vanilla extract in the frosting with lemon juice. Top with yellow sprinkles for a sunny, zingy twist.
• Chocolate Lover’s Dream: Replace 30g of the plain flour with 30g of unsweetened cocoa powder for a chocolate cookie base. Frost with a classic vanilla buttercream or even a chocolate cream cheese frosting.
• Almond Joy: Add 1/2 tsp of almond extract to the cookie dough instead of vanilla. Frost as usual and top with toasted sliced almonds and a few flakes of coconut.
• Funfetti Party: Fold 3 tablespoons of rainbow sprinkles into the cookie dough right before chilling. Bake as normal and frost with a classic vanilla buttercream for the ultimate birthday cookie.
• Dairy-Free Delight: Use a plant-based butter and cream cheese alternative. For the egg, a “flax egg” (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 mins) works great as a binder.

Beau’s Chef Notes & Kitchen Stories

This recipe has evolved so much since that first birthday batch. I’ve learned that the chill time is the ultimate game-changer. I once got impatient and baked a test cookie without chilling—it spread into a delicious but very flat pancake! We nicknamed it the “cookie crepe,” and while it was tasty, it wasn’t the puffy masterpiece we were after.

Another time, I was filming a tutorial and accidentally used baking powder instead of cornflour. The cookies turned into giant, cakey puffs! They were a hilarious fail, but my team happily ate the evidence. It just goes to show that even kitchen mishaps can be delicious. The beauty of baking is in the experimentation, so don’t be afraid to make it your own!

Your Questions, Answered: FAQs & Troubleshooting

Q: My cookies spread too much and got flat. What happened?
A: The most common culprit is not chilling the dough long enough. The butter needs to be cold to prevent excessive spreading. Also, make sure your baking soda and powder aren’t expired, as they provide the necessary lift.

Q: Can I make the dough ahead of time?
A: Absolutely! You can portion the dough balls, flatten them slightly, and store them in an airtight container in the fridge for up to 2 days. You can also freeze them on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a minute or two to the baking time.

Q: My frosting is too runny. How can I fix it?
A> This usually happens if the butter or cream cheese was too soft or warm. Pop the whole bowl of frosting into the fridge for 20-30 minutes to firm up, then re-whip it. You can also add a little more icing sugar, a tablespoon at a time, to thicken it up.

Q: Why is the cornflour so important?
A: Cornflour (cornstarch) tenderizes the gluten in the flour, resulting in a much softer, more delicate crumb. It’s the secret to that signature soft, almost meltaway texture that makes these cookies so special.

Soft Frosted Crumbl-Style Cookies – Pink, Puffy & Party-Perfect

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• Author: BeauCollier

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Description

This recipe is inspired by my niece Lily’s sixth birthday. She wanted a cookie “as big as her face” with the pinkest frosting. The bakery was out, so we improvised with pantry staples. Melted butter, cornflour for softness, and whipped cream cheese frosting created cookies even better than the store-bought kind. The lesson? Love + good technique = magic.

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Ingredients

Scale 1x2x3x

Cookie Dough (makes ~12 large cookies)

• 70g brown sugar

• 70g white sugar

• 115g unsalted butter, melted

• 1 large egg

• 1 tsp vanilla extract

• 220g plain flour (all-purpose), sifted

• 1 tbsp cornflour (cornstarch) – secret to soft, tender cookies

• ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

Cream Cheese Frosting

• 90g unsalted butter, softened

• 90g cream cheese, softened (full-fat, brick-style)

• 250g icing sugar (powdered sugar)

• 1 tsp vanilla extract

• Pink food coloring (gel or liquid)

• Sprinkles (optional, for topping)

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Instructions

1. Mix the Sugars & Butter

Combine brown sugar, white sugar, and melted butter in a large bowl. Whisk until smooth. Let the butter cool slightly if it’s hot.

2. Add Egg & Vanilla

Crack in the egg and add vanilla extract. Whisk until pale and slightly frothy.

3. Sift & Combine Dry Ingredients

Sift flour, cornflour, baking powder, baking soda, and salt into the bowl. Gently fold with a spatula until just combined. Don’t overmix.

4. Portion & Shape

Use a kitchen scale to form 50g dough balls. Roll smooth and place on a parchment-lined baking sheet. Press slightly to flatten.

5. Chill the Dough

Refrigerate for 1 hour. This keeps the cookies thick and puffy while baking.

6. Bake

Preheat oven to 175°C (350°F). Bake chilled dough 11–12 minutes. Edges should be lightly golden, centers soft. Cool 10 minutes on the tray, then transfer to a wire rack.

Notes

• Cookies spread too much? Dough wasn’t chilled long enough or baking soda/powder is expired.

• Make ahead? Dough can be portioned and stored in fridge (2 days) or freezer (3 months). Bake from frozen, adding a minute or two.

• Frosting too runny? Chill 20–30 minutes and re-whip, or add more icing sugar.

• Cornflour importance: Tenderizes gluten for that soft, melt-in-your-mouth texture.

Nutrition

• Calories: 310 kcal per cookie
• Fat: 17g
• Saturated Fat: 10g

Nutritional Information (Per Cookie, Approximate)

Let’s be real, we’re here for a good time, not a long time! But I believe in transparency. This nutritional info is an estimate based on the specific ingredients listed. Remember, this is a treat cookie, so enjoy it mindfully!

Calories: 310 | Fat: 17g | Saturated Fat: 10g | Carbohydrates: 37g | Sugar: 24g | Protein: 3g

To lighten them up slightly, you could reduce the sugar in the dough by 10-15g, though it will affect texture. Using a lighter hand with the frosting will also save on calories and sugar. But sometimes, you just need the full, glorious experience!

Final Sweet Thoughts

And there you have it, friends! My go-to recipe for creating pure, frosted, sugary joy. These Soft Frosted Crumbl-Style Cookies are more than just a dessert; they’re a project, a gift, and a guaranteed smile-maker. They prove that with a few simple ingredients and a couple of chef-approved tricks, you can create something truly spectacular at home.

I hope this recipe brings as much happiness to your kitchen as it has to mine. Remember, the best dishes are the ones we share. So