Copycat Crumbl Cookie Recipe
This Copycat Crumbl Sugar Cookie Recipe is the best-tasting frosted sugar cookie! Thick, buttery, soft, and sweetened with an almond frosting. You can now make your own Crumbl cookies at home!
Servings: 12 cookies
Ingredients
Sugar Cookies
- 1 cup butter; salted
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour
- 2 teaspoon baking powder
Icing
- 1/2 cup butter; salted
- 3 cups powdered sugar
- 1 teaspoon almond extract
- 1-3 tablespoon milk
- pink food coloring
Instructions
How to make Crumbl Sugar Cookies
- Preheat oven to 350 degrees F and line cookie sheets with parchment paper or silicon mats.
- In a large bowl with an electric hand mixer, cream together the softened butter, sugar until light and fluffy. Scrape the side and add the eggs, vanilla extract, and almond extract. Beat again until combined and smooth.
- Add in the flour and baking powder and beat again, scraping down the sides of the bowl often. Beat until thoroughly combined and cookie dough has formed.
- Scoop 1/4 cup of cookie dough and roll into a ball. Repeat with the remaining dough. Arrange cookie dough balls on prepared cookie sheets, leaving about 2 inches between each cookie, about 6 cookies per sheet. With a drinking glass or measuring cup, gently press down on each cookie, be careful not to make them too flat.
- Bake for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy. The cookies won't really turn golden brown.
- Let the cookies cool in the cookie sheet, for at least 10 minutes. In the meantime, make the frosting.
How to make the frosting
- In a medium bowl with an electric hand mixer, cream together the softened butter until smooth. Slowly add in the powdered sugar, almond extract, and milk and beat together until smooth and creamy. Be sure to scrape down the sides of the bowl. Add in 4 drops of neon pink food coloring gel (if desired) and beat until combined.
- Spread the frosting on the slightly warm cookies. The frosting will melt just a bite and will give the cookies a smooth finishing look. Place the frosted cookies on a cooling rack to completely cool.
- Once the cookies are completely cooled and the frosting is set, chill in the refrigerator until ready to serve.
Notes
Recipe Notes:
Leftovers:
- The original Crumbl Sugar Cookie recipe is chilled in the refrigerator, but you can store these at room temperature in an airtight container or covered with plastic wrap for up to 5 days.
- Frozen unfrosted cookies will last in the freezer for up to 3 months. Store by wrapping each cookie individually with plastic wrap, then place them in a large heavy-duty ziplock bag.
- You can also freeze the unbaked cookie dough or you can shape the cookies and place them on a baking sheet and flash freeze for 30 minutes, or until hard. Place them in an airtight container to freeze. Thaw completely or bake frozen and add an extra few minutes to the baking time.
- Add sprinkles! Sprinkles always make any dessert more fun especially if you’re making these for a party or birthday celebration.
- Make these cookies smaller. I normally don’t eat a whole cookie so instead of making each cookie dough with 1/4 cup of dough, use 2 or 3 tablespoons. You will have to adjust the baking time as needed.
- If you can’t find almond extract or prefer vanilla extract, you can use vanilla extract for the frosting.