CopyCat Crumbl Sugar Cookie Recipe
These copycat Crumbl sugar cookies are soft, buttery, and topped with creamy frosting, delivering the same delightful taste as the originals. Perfect for any occasion, these cookies are easy to make and even easier to enjoy!
Equipment
- (1) Mixing bowl (large)
- (1) Mixing bowl (medium)
- (1) Hand mixer or stand mixer
- (1 set) Measuring cups and spoons
- (1) Baking sheet
- (12 pieces) Parchment paper or silicone baking mat
- (1) Cooling rack
- (1) Rubber spatula
- (1) Whisk
Ingredients
Cookie Base
- 2 ¾ cups (345 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, for signature flavor)
Frosting
- 2 cups (240 g) powdered sugar
- ½ cup (113 g) unsalted butter, softened
- 2 tbsp heavy cream or milk
- 1 tsp vanilla extract
- 1-2 drops food coloring (optional, for decoration)
Instructions
For the Cookies
- Preheat the oven: Set to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and baking soda. Set aside.
- Cream butter and sugar: In a large bowl, beat softened butter and granulated sugar until light and fluffy (about 2 minutes).
- Add wet ingredients: Mix in the egg, vanilla extract, and almond extract (if using) until combined.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Shape the cookies: Roll the dough into 2-inch balls and place them on the prepared baking sheet. Gently press each ball to slightly flatten.
- Bake: Bake for 10-12 minutes or until the edges are set but the center looks slightly underbaked. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
For the Frosting
- Cream the butter: In a medium bowl, beat the softened butter until smooth.
- Add powdered sugar: Gradually mix in powdered sugar until combined.
- Adjust consistency: Add heavy cream or milk, one tablespoon at a time, until the frosting reaches a creamy and spreadable consistency. Stir in vanilla extract and food coloring if desired.
- Frost the cookies: Once the cookies are completely cooled, spread or pipe the frosting on top.
Notes
- Chill the dough: For thicker cookies, chill the dough for 30 minutes before baking.
- Almond extract substitution: If you don’t like almond extract, increase vanilla extract to 1 ½ tsp for a similar flavor profile.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Make it festive: Use seasonal food coloring or themed sprinkles for holidays.