In a large mixing bowl or stand mixer with paddle attachment, beat the softened butter, light brown sugar, and granulated sugar on medium speed for 3–4 minutes, until light, slightly whipped, and fluffy.

Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Add the vanilla extract and mix until combined. The mixture may look slightly curdled; it will smooth out once dry ingredients are added.

In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until well combined and no clumps remain.

Add the dry ingredients to the butter mixture in two additions, mixing on low speed until just combined after each addition. Stop as soon as no dry streaks of flour remain to avoid overmixing.

For both chocolate chip and sugar cookies: divide the dough into two equal portions. To one half, gently fold in the semi-sweet chocolate chips and optional milk chocolate chips. To the other half, add the extra 1/4 cup flour and the almond extract, stirring just until combined. If you prefer only one flavor, skip dividing and add only the mix-ins you want to the full batch.

Cover the bowl(s) tightly with plastic wrap and refrigerate for at least 60 minutes and up to 24 hours. Chilling helps prevent spreading and creates thick, soft, Crumbl-style cookies.

When ready to bake, preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper to promote even baking and easy release.

For true Crumbl bakery size, scoop about 1/4 cup (60–70 g) of dough per cookie. Roll into balls, then very slightly flatten the tops with your fingers. Place cookies at least 3 inches apart on the prepared baking sheets.

Bake one sheet at a time on the center rack. For extra-large cookies, bake 11–13 minutes; for smaller cookies (about 2 tablespoons of dough each), bake 8–10 minutes. The edges should look set and the centers soft and pale; they will continue to cook on the hot pan. Do not overbake.

Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. For frosted sugar cookies, ensure they are fully cooled before adding frosting so it does not melt.

For the buttercream, in a medium bowl beat the softened butter with a hand mixer for 2–3 minutes until creamy and lighter in color.

Gradually add the powdered sugar, mixing on low at first to avoid dust. Add vanilla, a pinch of salt, and 2 tablespoons of heavy cream or milk. Beat on medium-high for 2–3 minutes until smooth and slightly fluffy, adding more cream to thin or more powdered sugar to thicken as needed.

For Crumbl-style pink sugar cookies, mix in 1–2 drops of pink food coloring, adding a tiny amount at a time until you reach a soft blush pink shade.

Once the sugar cookies are completely cool, spread or pipe a thick layer of frosting on top. Create a flat swirl using an offset spatula or the back of a spoon. For a chilled sugar cookie experience, refrigerate the frosted cookies for 20–30 minutes before serving.

Store unfrosted cookies in an airtight container at room temperature for 3–4 days. Store frosted sugar cookies in a single layer (or with parchment between layers) in the fridge for up to 5 days. To freeze, scoop dough into balls and freeze on a tray, then transfer to a freezer bag for up to 2 months; bake from frozen, adding 2–3 minutes to the bake time. Baked unfrosted cookies can also be frozen for up to 2 months.

For chocolate chip cookies, warm individual cookies in the microwave for 10–15 seconds for a fresh-from-the-oven texture. For frosted sugar cookies, thaw in the fridge overnight or at room temperature for about 30 minutes; avoid microwaving so the frosting doesn’t melt.