Why You’ll Love This Crumbl Sugar Cookies Recipe
If you have a Crumbl Cookie shop where you live, you know how amazing their sugar cookies are. And now you can make them at home with this recipe for Copycat Crumbl Sugar Cookies!
Copycat Crumbl Sugar Cookies
Ingredients
For the cookies
- 1 cup butter room temperature
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 cups flour
For the frosting
- 1/2 cup butter room temperature
- 1 teaspoon almond extract
- Pinch of salt
- 3 cups powdered sugar
- 2-3 tablespoons milk
- Pink food coloring
Instructions
- Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
- With an electric mixer, cream together the 1 cup butter and 1 cup sugar until light and fluffy. Mix in the 2 eggs, 1/2 teaspoon vanilla and 1/2 teaspoon almond extract.
- Add the 2 teaspoons baking powder and 1/2 teaspoon salt and mix to combine. Gradually add the 3 cups flour, mixing until thoroughly combined.
- Roll 1/4 cup of dough into a ball and place on the prepared baking sheets, at least 2 inches apart.
- Dip the bottom of a drinking glass in sugar and flatten the cookie to about 1/2 inch thickness. The sides of the dough should squish out around the bottom of the glass to form an edge. Repeat with remaining dough, placing 6-8 cookies per baking sheet.
- Bake for 8-10 minutes, or until cookies are just set and starting to brown on the bottom. Do not overbake. Transfer to a wire rack to cool completely.
- Meanwhile, make the frosting: Beat the 1/2 cup butter with an electric mixer until light and fluffy. Mix in the 1 teaspoon almond extract and Pinch of salt.
- Add the 3 cups powdered sugar, 1 cup at a time, and beat until smooth. Add 2-3 tablespoons milk, 1 tablespoon at a time until frosting reaches desired consistency. Color with pink food coloring, if desired.
- Store in an airtight container in the refrigerator. Serve chilled.
Nutrition
These cookies are huge, just like the Crumbl version. And when I say huge, I mean GIGANTIC! That’s why, once the frosting has set, I like to pop half the batch in the freezer to enjoy later.
There are a few secrets to this copycat recipe. First, there’s the almond extract. Don’t leave that out, or your sugar cookies won’t have the same flavor as the original.
Second, be sure not to overbake your cookies. That way they’ll stay soft and delicious, just like the real thing. Finally, for the true Crumbl sugar cookie experience, these cookies should be served chilled.
The signature pink frosting is also part of the whole Crumbl experience. But if you choose not to color your frosting, it won’t change the flavor of these cookies at all.
Just be sure not to bake too many cookies on one baking sheet. I usually bake six at a time. Any more than that and these massive cookies are going to end up morphing into one giant cookie.
Honestly, this recipe is pretty dangerous, because these sugar cookies are pretty hard to resist. So plan to share with your friends and neighbors!
If you prefer to make a smaller cookie, that’s definitely an option. And you’ll get twice as many cookies from the recipe! And be sure to check out my Copycat Crumbl Chocolate Chip Cookie recipe too.
Even if you’ve never had a Crumbl Sugar Cookie, you’re going to fall in love with this recipe.
Ingredients for Copycat Crumbl Sugar Cookies
- Butter – Softened butter helps to create a soft, tender texture in the cookies. Be sure it’s fully at room temperature to cream well with the sugar, resulting in a light, fluffy dough. I use unsalted butter so I can control the salt content of the cookies
- Granulated sugar – Granulated sugar provides sweetness and structure to the cookies. It also helps the edges crisp up slightly while keeping the centers soft.
- Eggs– Eggs act as a binder, as well as adding eggs add richness and moisture to the cookies.
- Vanilla – This adds a warm, sweet flavor that complements the other ingredients. Use the real stuff, not imitation.
- Almond extract – For true Crumbl sugar cookie flavor, do not skip this ingredient.
- Flour – Make sure to measure your flour properly by scooping it into the measuring cup and leveling it off. This will help you avoid a dense dough.
- Baking powder– Helps the cookies rise and become light and fluffy.
- Salt– A small amount of salt balances out the sweetness and enhances the flavors in the dough.
- Powdered sugar – Also known as confectioner’s sugar, this ingredient sweetens the frosting while keeping it light and fluffy. Sift it if it’s clumpy to ensure a smooth texture.
- Milk– Milk helps thin the frosting to your desired consistency. Start with 2 tablespoons and add more if needed.
- Pink food coloring – I prefer the gel food colors- there are more color options, and they don’t thin your batters and frostings.
Recipe Tips
- Don’t overmix the dough. Once you add the flour, mix just until everything comes together. Overmixing can make the cookies tough, and we want them to stay nice and soft.
- For soft, chewy cookies, do not overbake! The cookies should barely be starting to brown when you remove them from the oven.
- If the center of your cookies puff up too much during baking, gently re-flatten them with your drinking glass when the come out of the oven.
- Don’t add the powdered sugar to your frosting all at once, or you’ll end up with a sugar covered kitchen when you turn on the mixer!
- Make sure your cookies are completely cool before adding the frosting so it doesn’t melt or slide off.
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