1-First Step: Begin by preparing your baking space. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. This prevents sticking and makes cleanup easy. Ensure your butter is properly softened to room temperature before starting this is crucial for proper creaming.

2-Second Step: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy. This process should take about 3-4 minutes on medium speed. Proper creaming creates air pockets that help the cookies rise and develop their signature texture.

3-Third Step: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and almond extract until thoroughly combined. The almond extract is what gives these cookies their distinctive Crumbl flavor profile.

4-Fourth Step: In a separate medium bowl, whisk together the dry ingredients: 4 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cream of tartar, and 1/2 teaspoon salt. Measuring your flour by spooning it into the measuring cup and leveling it off (rather than scooping directly) prevents adding too much flour, which would result in tough cookies.

5-Fifth Step: Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined. Be careful not to overmix at this stage, as overworking the dough can develop gluten strands that make cookies tough. Stop mixing as soon as no dry streaks remain.

6-Sixth Step: Using a large cookie scoop (about 1/4 cup size), portion the dough into balls. Roll each portion between your palms to create perfectly smooth balls. Place them on the prepared baking sheets, spaced about 3 inches apart to allow for spreading.

7-Seventh Step: Gently flatten each dough ball to about 3/4-inch thickness using the palm of your hand or the bottom of a glass. This step ensures the cookies bake evenly and achieve that classic thick, soft Crumbl texture.

8-Eighth Step: Bake the cookies in the preheated oven for 10-12 minutes. The edges should be set and lightly golden, while the centers still appear slightly underbaked. They will continue cooking on the baking sheet after removal. This timing is crucial overbaking results in dry, crispy cookies rather than the desired soft, chewy texture.

9-Ninth Step: Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. This resting period allows them to set properly without becoming too crispy. After 10 minutes, carefully transfer them to a wire cooling rack to cool completely before frosting.

10-Tenth Step: While the cookies cool, prepare the frosting. In a large bowl, beat the softened unsalted butter until smooth (about 2 minutes). Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated.

11-Eleventh Step: Add the vanilla extract, salt, and 2 tablespoons of heavy cream. Increase mixer speed to high and beat for 2-3 minutes until the frosting becomes light and fluffy. Add additional cream, 1 teaspoon at a time, if needed to reach the desired consistency.

12-Final Step: Add 2 drops of pink gel food coloring and mix until evenly distributed. Adjust the color with more drops if desired. Once the cookies are completely cool, generously frost each one using a spatula or piping bag. Top with white sprinkles immediately after frosting to help them adhere. Your homemade Crumbl sugar cookies are now ready to enjoy!