Copycat Crumbl Sugar Cookies

Name: Copycat Crumbl Sugar Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 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; 1/2 cup butter (room temperature); 1 teaspoon almond extract; Pinch of salt; 3 cups powdered sugar; 2-3 tablespoons milk; Pink food coloring

4.4 from 50 votes

Recipe by Danelle

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Posted April 14, 2022Last Updated October 11, 2024

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Make your own Crumbl-inspired sugar cookies with this easy recipe! Soft, buttery cookies with a hint of almond, topped with a fluffy pink frosting. Perfectly sweet and just the right amount of chewy.

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!

Of all the cookie options available at Crumbl cookies, the sugar cookie, with it’s pretty pink frosting, is my all-time favorite. So I knew I had to try making them myself.

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

Collage of ingredients for 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.

How to make Copycat Crumble Sugar Cookies

Step 1

Preheat the Oven: First things first—preheat your oven to 350°F. While you’re at it, line two large baking sheets with parchment paper.

Step 2

Cream the Butter and Sugar: Grab your electric mixer and cream together the butter and sugar until they’re light and fluffy. Think of it as the foundation of your cookie skyscraper—get it right, and the rest will be solid.

Once that’s looking good, mix in the eggs, vanilla, and almond extract. Ahh, can you smell that? Deliciousness is just around the corner!

Step 3

Mix in the Dry Ingredients: Now, sprinkle in the baking powder and salt, and give it a good mix. Slowly add in the flour. Keep mixing until it all comes together into a soft dough.

Step 4

Shape the Cookies: Roll about 1/4 cup of dough into a ball. Yes, it’s a generous amount, but we’re going big or going home! Place these dough balls on your prepared baking sheets, giving them at least 2 inches of personal space. They need room to grow!

Step 5

Now, here’s the fun part: dip the bottom of a drinking glass in sugar and gently flatten each dough ball to about 1/2 inch thick. The edges should squish out a bit, creating that classic cookie rim. Repeat with the remaining dough.

Step 6

Bake to Perfection: Pop those beauties into the oven and bake for 8-10 minutes. Keep an eye on them—they should be just set and starting to brown on the bottom. Overbaking is the enemy here! Once they’re done, let them cool on a wire rack.

Step 7

Make the Frosting: While the cookies cool, let’s whip up that dreamy frosting. Beat the butter until it’s light and fluffy. Mix in the almond extract and a pinch of salt for that perfect balance.

Gradually add the powdered sugar, one cup at a time, and keep beating until it’s smooth as silk. If it’s too thick, add milk a tablespoon at a time until you’ve got a spreadable consistency. Add in a drop or two of pink food coloring if you’re feeling fancy!

Step 8

Frost and Serve: Once the cookies are completely cool (seriously, don’t rush this), slather on that frosting. You can be as generous or as modest as you like—there’s no wrong way to do this.

Store any leftovers (if there are any!) in an airtight container in the refrigerator. These cookies are best served chilled, but let’s be real—they’re good at any temperature!

Recipe FAQs

FAQs

Can I make these cookies smaller?

Yes, although you’ll probably want to reduce the baking time by a minute or two. And hey, you’ll have more cookies!

Can I change the color of the frosting?

Of course! They’ll taste exactly the same. Sometimes I add sprinkles or other decorations for holidays and special occasions.

How should I store Crumbl sugar cookies?

At Crumbl, they serve their sugar cookies cold, so I like to keep mine refrigerated in an airtight container. But an airtight container on the counter works too. The cookies should be good for a few days either way.

Can I freeze the cookies once they’re frosted?

Yes, you can freeze the frosted cookies! Place them in a single layer on a baking sheet to freeze them first, then transfer them to a freezer-safe container with parchment paper between layers. Let them thaw at room temperature when you’re ready to enjoy them.

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