Love Crumbl Sugar Cookies? Now you can make them at home with this easy copycat recipe.
These soft, buttery cookies are thick, chewy, and topped with a silky almond frosting that melts in your mouth. Ready in just 30 minutes, they taste even better than the original!
For that true Crumbl experience, don't forget the final step – chill the cookies before serving. One bite, and you'll be hooked!
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Why You'll Love These Crumbl Sugar Cookies
Just like Crumbl: These are GIANT cookies. I use a 3.25 oz cookie scoop to make the dough balls. Perfect for sharing with friends! But I won't judge if you tackle one of these all by yourself.
Soft & Buttery: These sugar cookies have a rich, buttery flavor that melts in your mouth, just like the iconic Crumbl cookies!
Pretty Pink Frosting: I'm in love with the pretty pink hue of these frosted sugar cookies! But you can use any color you'd like. Just change up the food coloring.
Signature Flavor: The secret is in combining almond and vanilla extract. It creates that classic, bakery-style sweetness without the need to wait in line or pay bakery prices!
Ingredient Notes
For the Sugar Cookies
- Salted Butter: The key to that rich, buttery flavor! Make sure it's softened to room temperature for easy mixing.
- Granulated Sugar: Provides sweetness and helps create a lightly golden crust.
- Eggs: Add moisture, richness, and structure.
- Almond Extract: The secret ingredient! A little goes a long way to give these cookies their signature Crumbl-style flavor.
- Vanilla Extract: Rounds out the sweetness with a warm, classic flavor that pairs perfectly with the almond.
- All-Purpose Flour: Standard flour works best for achieving the perfect cookie texture.
- Baking Powder: Leavening agent that helps cookies rise and maintain their characteristic puffy shape.
For the Icing
- Salted Butter: Creates a creamy base for the icing. I like to soften it for easy whipping and a smooth, fluffy texture!
- Powdered Sugar: Creates a smooth, creamy frosting. You might also see it labeled as icing sugar or confectioner's sugar at the grocery.
- Vanilla Extract: Classic sweetness.
- Almond Extract: Key for that signature Crumbl flavor.
- Milk or Heavy Cream: This ensures the icing is smooth and spreadable. Milk creates a soft, thin layer of frosting. Heavy cream makes the frosting thicker, richer, and creamier. But BOTH are delicious!
- Food Coloring: I prefer the gel food coloring as it won't thin your frosting. A little pink food coloring gives the frosting that signature Crumbl look!
How to Make Copycat Crumbl Sugar Cookies
Here's the ultimate Copycat Crumbl Sugar Cookies recipe! Soft, buttery, and melt-in-your-mouth delicious, these cookies are topped with that signature thick pink frosting. They taste just like the real thing—only easier to make at home!
1. PREHEAT the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. BEAT the butter and granulated sugar on medium speed until light and fluffy. Scrape the bowl and add the eggs, vanilla, and almond extracts. Mix until smooth.
3. MIX in the flour and baking powder gradually on low speed until a soft dough forms.
4. SCOOP 1/4 cup portions of dough, roll into balls, and arrange on the baking sheets, 3 inches apart. Flatten the dough with a glass or measuring cup to about 1/2 inch thick.
5. BAKE for 9–11 minutes, until the edges are set and the tops are puffed but not glossy. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
6. BEAT the butter for the frosting until smooth and creamy. Add the powdered sugar gradually, mixing on low until combined.
7. STIR in the almond and vanilla extracts with 1 tablespoon of cream. Beat on medium-high until fluffy, adding more cream, 1 teaspoon at a time, as needed.
8. MIX in the pink food coloring until evenly tinted. Spread the frosting generously on each cooled cookie.
9. CHILL the cookies until the frosting is set. Serve chilled, and enjoy!
Tips For the Best Crumbl Sugar Cookies
Want to make your Crumbl-style cookies as soft, thick, and delicious as the real deal? Here are my top tips to achieve bakery-quality results every time!
- Don't overmix the dough. Overmixing can make your cookies dense instead of soft and chewy. Mix just until the ingredients are combined, and then step away from the counter…Slowly.
- Allow Cookies To Cool Before Frosting! Otherwise, the frosting can melt or even slide right off.
- Use softened butter. In a hurry? You can soften your butter by popping it in the microwave at 10% power. Start with 5-second increments and check after each round.
- Serve Chilled. For the authentic Crumbl experience, serve chilled. Some cookies (especially those with frosting) taste even better straight from the fridge.
- Add Sprinkles! I love adding spinkles if I'm serving these for a birthday party or celebration. Add sprinkles right after frosting (before it sets).
- Want smaller cookies? If you don't want the giant Crumbl-style cookie, you can make smaller dough balls. Use 2 to 3 tablespoons instead of 1/4 cup. Adjust baking time to 7-9 minutes. This will yield about 24 cookies instead of 12 large ones.
- Use Pre-Cut Parchment Paper Sheets. If you do any amount of baking, these are a game-changer. Makes cleanup a breeze!
How to Store Frosted Sugar Cookies
Ready in a flash, these jumbo cookies are perfect for birthdays, holidays, or satisfying those late-night cravings. And since they're best served chilled, they store really well.
To Make Ahead: Prepare the dough up to 24 hours in advance and store in the fridge. You can also freeze shaped dough balls for up to 3 months. When baking from frozen, add 1-2 minutes to the original bake time.
To Store: Place unfrosted sugar cookies in an airtight container at room temperature with parchment paper between layers. They'll stay fresh for 4-5 days.
Store frosted cookies in an airtight container in the fridge for up to 1 week.
To Freeze: Place completely cooled, unfrosted cookies in a freezer-safe container with parchment paper between layers and freeze for up to 3 months. When ready to use, thaw the cookies in their sealed container at room temperature for about 2 hours before frosting.
More Delicious Crumbl Cookie Recipes You'll Love
Crumbl Triple Chocolate Chip Cookies
Crumbl Sugar Cookies
12
servings20
minutes10
minutes516
kcalThis copycat Crumbl sugar cookie recipe is even better than the original! Soft, buttery cookies topped with a silky pink frosting, but at a fraction of the cost.
Ingredients
- For the Sugar Cookies
1 cup salted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 cups (360g) all-purpose flour
2 teaspoons baking powder
- For the Frosting
1/2 cup salted butter, softened
3 cups powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1-3 tablespoons milk or heavy cream
pink gel food coloring
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Make the Cookies: In a large mixing bowl, beat the softened butter and granulated sugar with a hand or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
- Scrape down the sides of the bowl, then add the eggs, vanilla extract, and almond extract. Mix on low speed until fully incorporated.
- Add the flour and baking powder and gradually mix on low speed until a soft dough forms.
- Portion the dough into 1/4 cup scoops. Roll them into balls and arrange them on the cookie sheets with 3 inches between them.
- Flatten the cookie dough with the bottom of a drinking glass or measuring cup until each cookie is about 1/2 inch thick.
- Bake for 9–11 minutes, or until the edges are set and the centers have puffed up a bit. The tops should no longer appear glossy.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Frosting: In a medium bowl, beat the softened butter with a hand mixer until smooth and creamy. Scrape the bottom and sides of the bowl and gradually add the powdered sugar, mixing on low speed until combined.
- Stir in the almond extract, vanilla extract, and 1 tablespoon of heavy cream. Increase the speed to medium-high and beat until the frosting is light and fluffy. If needed, add additional cream, 1 teaspoon at a time, to reach your desired consistency. Mix in the pink gel food coloring, a little at a time, until the frosting is evenly colored.
- Once the cookies are completely cooled, spread a generous layer of frosting on each cookie. Start in the middle, leaving the lip unfrosted.
- Chill the frosted cookies until the frosting is set. Serve chilled for the signature Crumbl experience. Enjoy!
Notes
- These cookies are best served cold, so store them in the refrigerator until ready to enjoy.
- The cookie dough can be prepared and stored in the fridge for up to 24 hours before baking.
Nutrition
- Total number of serves: 12
- Calories: 516kcal
- Fat: 24g
- Saturated Fat: 15g
- Cholesterol: 93mg
- Sodium: 266mg
- Potassium: 55mg
- Carbohydrates: 70g
- Fiber: 1g
- Sugar: 46g
- Protein: 4g
- Vitamin A: 772IU
- Calcium: 56mg
- Folate: 62mg
3 Comments
So good!!! I served them for dessert when a few family members were here for dinner last night. BIG HIT! My 4-year-old niece especially loved the pink frosting. Simple to make. No unusual or expensive ingredients needed to make these. I figured this ENTIRE batch of cookies cost cost about the same as 1 Crumbl cookie. DEFINITELY A KEEPER!
What makes these a copycat recipe? The size, look, ingredients, or all three? Not sure I want to try baking them if they don’t taste really close to the real Crumbl cookie.
Thank you for a response.
Hi, Jean!
These definitely look like the real thing! They’re nice and large and have the same great icing.
As for taste, I think they’re pretty spot-on, but I realize people’s tastes can vary.
If you DO try them, I’d love to hear what you thought about them!