Crumbl Pink Berry Cookie Price & Calories
Large Dessert
$4.99 – 770 cal
Mini Dessert
$3.83 – 250 cal
Ingredients:
A symphony of flour, sugar, butter, eggs, and chocolate, come together for our deliciously large gourmet desserts.
Allergy Information:
Contains: Milk, Egg, Wheat, Soy
Ingredients may contain: Tree Nuts
Our desserts are made onsite and may come into contact with different allergens during production. Please be advised that any of our products may contain allergens including peanuts, tree nuts, milk, eggs, wheat, soy, and sesame.
Nutrition Facts:
| Size | Flavor | Calorie | Fat | sat. Fat | Cholesterol | Sod. | Carbs | Fiber | Sugars | Proteins |
|---|---|---|---|---|---|---|---|---|---|---|
| Large | Pink Berry Cookie | 770 | ||||||||
| Pink Berry Cookie | 250 |
Top reviews:
Based on the highest number of upvote
– Ethan R.
I loved the fluffy texture and creamy marbled frosting. The strawberry slice added a bright and refreshing finish.
–Sophia M.
The cookie was soft and fresh, while the berry and lemon-lime frosting created a delicious sweet-tart flavor.
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Homemade Pink Berry Cookie Recipe
Important Note
This is an independent homemade copycat recipe inspired by the flavor profile of Crumbl’s Pink Berry Cookie. It is not the official Crumbl recipe. Ingredients, sweetness, texture, and final appearance may vary depending on the brands and preparation methods used.
These cookies combine a soft citrus sugar-cookie base with marbled berry and lemon-lime buttercream. A fresh strawberry slice adds a colorful and refreshing finishing touch.
Recipe Overview
- Preparation time: 30 minutes
- Chilling time: 30 minutes
- Baking time: 10–12 minutes
- Cooling and decorating: 40 minutes
- Total time: Approximately 2 hours
- Servings: 10 large cookies
Ingredients
For the Citrus Sugar Cookies
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh lime juice
- 1 tablespoon finely grated lemon zest
- 1 teaspoon finely grated lime zest
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
For the Lemon-Lime Buttercream
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon fresh lemon juice
- ½ teaspoon fresh lime juice
- ½ teaspoon vanilla extract
- ½ teaspoon finely grated citrus zest
- 1–2 teaspoons heavy cream, as needed
For the Berry Buttercream
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1½ tablespoons strawberry or mixed-berry preserves
- ½ teaspoon vanilla extract
- Pinch of salt
- 1–2 teaspoons heavy cream, as needed
- One drop pink food coloring, optional
For Garnishing
- 5 fresh strawberries, sliced in half
- Fresh lemon or lime zest, optional
- Freeze-dried strawberry crumbs, optional
Instructions
1. Make the Cookie Dough
Add the softened butter and granulated sugar to a large mixing bowl.
Beat with an electric mixer for 2–3 minutes, or until the mixture becomes light and creamy.
Add the egg, vanilla extract, lemon juice, lime juice, lemon zest, and lime zest. Mix until smooth and evenly combined.
2. Add the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry mixture to the wet ingredients.
Mix at low speed only until a soft cookie dough forms. Avoid overmixing so the cookies remain light and tender.
3. Chill the Dough
Cover the dough and refrigerate it for approximately 30 minutes.
Chilling helps the cookies retain their shape and develop a thicker, softer center.
4. Shape the Cookies
Preheat the oven to 350°F or 175°C.
Line a baking sheet with parchment paper.
Divide the dough into 10 equal portions and roll each piece into a ball.
Place the dough balls on the prepared baking sheet and gently flatten each one into a thick round cookie.
5. Bake the Cookies
Bake for 10–12 minutes, or until the edges look set and the centers remain slightly soft.
Avoid overbaking because the cookies will continue to firm as they cool.
Allow them to rest on the baking sheet for 10 minutes before transferring them to a wire rack.
Cool completely before frosting.
6. Make the Lemon-Lime Buttercream
Beat the softened butter until smooth.
Gradually add the powdered sugar, lemon juice, lime juice, vanilla extract, and citrus zest.
Beat until the frosting becomes light and creamy.
Add heavy cream one teaspoon at a time when a softer consistency is needed.
7. Make the Berry Buttercream
In a separate bowl, beat the softened butter until creamy.
Add the powdered sugar, berry preserves, vanilla extract, and salt.
Beat until smooth and fluffy.
Add optional pink food coloring for a brighter berry shade. Use heavy cream gradually if the frosting feels too thick.
8. Create the Marbled Frosting
Place the berry buttercream and lemon-lime buttercream side by side inside one piping bag.
Avoid mixing them completely because the two colors should create a marbled swirl when piped.
Pipe a generous spiral of frosting onto each cooled cookie.
Alternatively, spoon small amounts of both frostings onto the cookies and lightly swirl them together with a knife.
9. Garnish the Cookies
Place half of a fresh strawberry slice on top of each frosted cookie.
Add a small amount of citrus zest or freeze-dried strawberry crumbs for extra color and flavor.
Serve immediately or refrigerate until ready to enjoy.
Helpful Recipe Tips
Use fresh lemon and lime zest for the brightest citrus flavor.
Choose thick berry preserves so the frosting does not become watery.
Allow the cookies to cool completely before decorating.
Add heavy cream to the frostings gradually because only a small amount may be needed.
Dry the strawberry slices with a paper towel before adding them to the frosting.
Add fresh strawberries shortly before serving for the best appearance.
Storage Instructions
Store unfrosted cookies in an airtight container at room temperature for up to 3 days.
Decorated cookies should be refrigerated because they contain buttercream and fresh strawberry slices.
Store frosted cookies in an airtight container in the refrigerator for up to 4 days.
Allow chilled cookies to rest at room temperature for approximately 15 minutes before serving.
Unfrosted cookies can be frozen for up to 2 months. Add fresh frosting and strawberry slices after thawing.
Frequently Asked Questions
What does the Pink Berry Cookie taste like?
This homemade version has a soft citrus sugar-cookie base with sweet berry buttercream and tangy lemon-lime frosting. The strawberry garnish adds a fresh fruity finish.
Can I use raspberry preserves?
Yes. Strawberry, raspberry, blackberry, or mixed-berry preserves can all work well in the berry buttercream.
Can I prepare the frosting in advance?
Yes. Both frostings can be prepared one day ahead and refrigerated. Bring them to room temperature and whip briefly before decorating.
Can I make smaller cookies?
Yes. Divide the dough into smaller portions and begin checking the cookies after approximately 8 minutes.
Can I skip the fresh strawberry topping?
Yes. Freeze-dried strawberry pieces or colorful sprinkles can be used instead.
Final Thoughts
This homemade Pink Berry Cookie combines a fluffy citrus cookie with smooth berry and lemon-lime buttercream. Its marbled frosting, bright flavor, and fresh strawberry topping make it a colorful dessert for summer gatherings, celebrations, and fruit-flavored cookie fans.