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Home » Cookies » Crumbl Sugar Cookies

Crumbl Sugar Cookies

Oct 13, 2020 · 35 Comments

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Crumbl sugar cookies are soft and buttery cookies topped with a perfectly sweet almond icing. You are going to love this copycat recipe.  |Cooking with Karli| via @cookingwithkarli

Crumbl sugar cookies are soft and buttery cookies topped with a perfectly sweet almond icing. You are going to love this copycat recipe. 

crumbl sugar cookies, stacked in a stack

Crumbl Cookies

Crumbl is a cookie shop that has been popping up all over Utah, and now popping up across the whole country. They are known for their HUGE but insanely delicious cookies. If you don’t have a Crumbl near you, or if your crumbl addiction is starting to break the bank, I have the solution for you! These copycat cookies are just like the real thing, but so much more affordable. Definitely check out my Crumbl Chocolate Chip Cookie Recipe if you snag one of those every time you hit up Crumbl. 

These might just be the easiest sugar cookies you will ever make. They feature a no chill dough that you don’t even have to roll out. Which means you can go from craving to cookie in no time flat. 

One of the best things about a crumbl sugar cookie is the SIZE. They are absolutely GIANT! You can make them smaller if you would like, but we usually just cut them in half or fourths. But no judgement here if you tackle one of these bad boys yourself. I guarantee you will want to!

Giant crumbl cookies copy cat

Ingredients in Crumbl Sugar Cookies

For the Cookies

  • Softened Butter- I use salted butter because that is what I always have on hand. You could use unsalted if that is what you have, but you will want to add a pinch of salt to the recipe.
  • Sugar
  • Eggs
  • Vanilla Extract
  • Almond Extract
  • Flour- All purpose flour will work great in this recipe.
  • Baking Powder

For the Icing

  • Softened Butter
  • Powdered Sugar
  • Almond Extract- One of best things about a Crumbl sugar cookie is the kick of almond flavor that it has. However, if you don’t like almond extract you are certainly welcome to substitute vanilla here. Removing the almond will leave you with a really good sugar cookie, but not a signature Crumbl sugar cookie. 
  • Milk
  • Neon Pink Food Coloring- Really you can use any color, but to get the classic Crumbl look you will need neon pink. 

crumbl sugar cookies on a cooling rack

How To Make Copycat Crumbl Sugar Cookie

The Cookie

Start by preheating the oven to 350 degrees

While the oven is preheating begin the cookie dough by creaming together the butter and sugar until light and fluffy. Scrape the sides of the bowl and add the eggs, vanilla extract and almond extract and beat again until it is mixed well. 

Scrape the sides again and add the flour and baking powder. Mix again until thoroughly combined. 

Scoop out 1/4 cup of dough and roll it into a ball. Again, you can make the cookies smaller if you want to but you will want to adjust the baking time. Once all your dough is rolled into balls, gently press the balls down with a glass or measuring cup. This will give the cookies their signature look. 

1/4 cup of cookie dough, pressed down before baking

The cookies will spread as they bake, so make sure to leave room in between the cookies on the pan. I usually only put 6 cookies per pan.

Bake at 350 degrees for 9-11 minutes. It is so important to not over bake these cookies! Over baking will cause your cookies to dry out, and we want a soft and chewy texture. The cookies shouldn’t brown at all. You will know they are ready when they are puffed up and no longer look wet in the middle. For the large cookies I wouldn’t let them bake longer than 12 minutes. 

The Icing

Once they are removed from the oven, allow them to cook on the cookie sheet. 

While the cookies are cooling, make the frosting by creaming the butter until nice and smooth. Slowly add the powdered sugar, almond extract and milk until smooth and creamy. Then add 4 drops of the neon pink food coloring if desired. 

You want to cookies to be mostly cooled, but just the slightest bit warm still when you ice them. This will cause the icing to melt just a little bit and will give your cookies a nice smooth look. 

Crumbl sugar cookies are served chilled, so if you can bring yourself to wait, chill them in the fridge until you are ready to serve. 

There you have it. Crumbl sugar cookies from your kitchen, and at a fraction of the price!

pin image for crumbl sugar cookie recipe

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If you liked this recipe, try some of these other delicious cookies!

  • Crumbl Chocolate Chip Cookies
  • Crumbl Raspberry Cheesecake Cookies
  • Red Velvet Cookies
  • Coconut Lime Sugar Cookies
  • Muddy Buddy Cookies
crumbl sugar cookies, stacked in a stack

Crumbl Sugar Cookies

Crumbl sugar cookies are soft and buttery cookies topped with a perfectly sweet almond icing. You are going to love this copycat recipe. 
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5 from 46 votes
Print Pin Rate
Course: Dessert
Cuisine: amercian
Keyword: crumbl sugar cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 12 Cookies
Calories: 513kcal
Author: Karli Bitner

Ingredients

Sugar Cookies

  • 1 cup salted butter
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 3 cups all purpose flour
  • 2 tsp baking powder

Sweet Almond Icing

  • 1/2 cup salted butter softened
  • 3 cups powdered sugar
  • 1 tsp almond extract
  • 1-3 tbsp milk
  • neon pink food coloring optional

Instructions

  • Preheat oven to 350°.
  • While the oven is preheating make the cookie dough. Cream together the butter and sugar until light and fluffy.
  • Scrape the sides, add in the eggs, vanilla extract and almond extract. Beat until mixed.
  • Scrape the sides and add in the flour, & baking powder. Mix until thoroughly combined.
  • Scoop out 1/4 cup of dough and roll into a ball. Repeat with remaining dough.
  • Flatten the cookie dough by gently pressing the bottom of a drinking glass or measuring cup down on the center of the cookie dough.
  • Repeat with remaining dough. The cookies will spread so make sure to leave room. I tend to only put 6 cookies per pan.
  • Bake at 350° for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy.
  • Allow them to cool on the cookie sheet.
  • While the cookies are cooling, make the frosting.
  • Cream the butter until smooth. Slowly add in the powdered sugar, almond extract and milk until smooth and creamy.
  • Add 4 drops of neon pink food coloring, if desired.
  • Spread on the still slightly warm cookies, this will melt the frosting slightly which will give it the nice smooth finishing look.
  • Once the cookies have completely cooled, chill in the fridge until ready to serve. These cookies are served chilled.

Nutrition

Calories: 513kcal | Carbohydrates: 71g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 88mg | Sodium: 216mg | Potassium: 132mg | Fiber: 1g | Sugar: 46g | Vitamin A: 749IU | Calcium: 53mg | Iron: 2mg
Tried this recipe?Post on social media and tag @cookingwithkarli !!

 

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Karli Bitner
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Karli Bitner
This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house. There isn’t ever a shortage of crazy. I can promise you that! Buckle up, keep your hand and legs inside at all times and enjoy the ride!
Karli Bitner
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Comments

  1. Yeidie says

    October 24, 2020 at 5:36 pm

    Does it need baking soda or baking powder?

    Reply
    • Karli Bitner says

      November 4, 2020 at 9:09 am

      Baking powder.

      Reply
    • Ella says

      December 13, 2020 at 2:03 pm

      Can you use bread flour instead??

      Reply
      • Cooking with Karli says

        February 13, 2021 at 10:11 pm

        Yes you can, I haven’t tried it with bread flour though so I can’t promise what they will turn out like. Please let me know if you try it. Thanks Ella

  2. Marguerite says

    November 9, 2020 at 6:27 am

    5 stars
    So yummy – and a great copycat recipe! I followed recipe exactly until I scooped the 1/4 cup dough onto the cookie sheet and realized dough was too gummy when glass completely stuck to cookie ball. I put dough balls back in mixing bowl and added 2 more cups of flour to make it 5 cups total. Perfection! Thank you for posting this keeper!

    Reply
  3. SM says

    November 23, 2020 at 8:23 pm

    Super excited to try this recipe.

    Reply
    • Emily says

      February 5, 2021 at 10:42 am

      I want to try this recipe! If I want to roll them out to make shaped cookies instead of round cookies, would that be possible with this recipe? Would I have to chill the dough first like other sugar cookies?

      Reply
      • Karli Bitner says

        February 13, 2021 at 10:19 pm

        So this recipe won’t keep shape if rolled and cut. If you want a great cut out sugar cookie recipe, use this one here! Just add a little almond extract to the dough and then use the icing in this recipe and you’ll have yourself a pretty close cookie to this but one that can be rolled and cut. 🙂 https://cookingwithkarli.com/perfect-sugar-cookie-recipe/

  4. SB says

    November 25, 2020 at 2:33 am

    5 stars
    It was amazingggg… Thank you Karli!

    Reply
    • Karli Bitner says

      November 25, 2020 at 8:06 am

      I am so happy you enjoyed them!!

      Reply
    • Marian says

      January 26, 2021 at 4:59 pm

      5 stars
      Perfect——-

      Reply
  5. Ash says

    December 20, 2020 at 4:14 pm

    5 stars
    YUMMMM!!!
    Turned out so great. I opted to put them in the fridge on cookie sheet for 2 hours before making. If you do this you’ll need to add a minute or two into cooking time. Will definitely be making more for Christmas!

    Reply
  6. Amy says

    January 8, 2021 at 4:30 pm

    5 stars
    I normally don’t make such large cookies, but I made the first tray as directed. After the first tray was in the oven, I made smaller balls (about 1.5-2 Tbs per ball) and baked. I’m glad I tried both ways, because the larger cookies have a MUCH better texture than the small ones. I’d rather just make a big one and split it with someone else!

    Reply
  7. Joyce says

    January 11, 2021 at 7:50 pm

    5 stars
    Karli, this is an excellent recipe. I even think it’s better than Crumbl. Have you ever attempted to recreate their raspberry cheesecake cookie? Would love to have that recipe.
    Thank you for sharing this wonderful recipe.

    Reply
    • Karli Bitner says

      January 12, 2021 at 8:47 pm

      I’ll put that on my list of cookies to recreate! I need to get my hands on one to try too get the flavors right. 🙂

      Reply
      • Kris says

        February 4, 2021 at 5:23 pm

        Hint: There is marshmallow puff in the frosting 😉

      • Elizabeth says

        March 8, 2021 at 3:43 pm

        Karli – Raspberry Cheesecake is a flavor this week (March 8-13th) 😀 I too would love for you to create a copycat of Crumbl Raspberry Cheesecake

        Elizabeth

      • Karli Bitner says

        March 9, 2021 at 4:49 pm

        Yay!! I’ll make it a priority to take a trip into town and get my hands on a few of these!! Keep your eyes peeled for this recipe soon! 🙂

      • Karli Bitner says

        March 16, 2021 at 1:13 pm

        Great news.. The Raspberry Cheesecake Cookie Copycat recipe is ready for you!! https://cookingwithkarli.com/copycat-crumbl-raspberry-cheesecake-cookies/

  8. Megan says

    January 14, 2021 at 3:19 pm

    5 stars
    Delicious cookies with great soft texture!

    Reply
    • Cooking with Karli says

      February 13, 2021 at 11:08 pm

      I’m glad you liked them Megan. I’m hoping to make more copycat crumbl recipes soon. Thanks!

      Reply
  9. Britni Duarte says

    January 20, 2021 at 6:44 pm

    5 stars
    I quickly became a crumbl addict and this recipe is definitely a great copy! Super simple and perfect size!

    Reply
  10. Jonah says

    January 24, 2021 at 6:00 pm

    My dough always turn out super sticky. When i try to use a measuring cup to flatten them out it sticks too much. They also don’t get the cracked edges as shown in the photos. Any ideas on how to fix this or what i’m doing wrong?

    Reply
    • Karli Bitner says

      February 13, 2021 at 11:01 pm

      Hi Jonah- this could just be a difference in your climate vs mine. You may need to add a little extra flour to your dough! Try adding 1/4 cup extra flour and see if that helps!

      Reply
  11. Kris says

    February 4, 2021 at 5:21 pm

    This is pretty close, Crumbl doesn’t actually have vanilla in the base of the sugars, and they don’t have milk in the frosting, but there is heavy cream. 🙂

    Reply
  12. Paige Mattes says

    February 6, 2021 at 3:29 pm

    5 stars
    Love this cookie. Perfect for baking on a snowy winter day. Can’t believe how much they taste like the original crumble cookie. I do wish they puffed up a bit more. Mine seem kind of flat.

    Reply
    • Karli Bitner says

      February 13, 2021 at 10:16 pm

      You can add 1/4 cup more flour if you’d like yours to stay a little thicker! 🙂 I’mm glad that you enjoy them!

      Reply
  13. Mary says

    February 10, 2021 at 9:59 am

    5 stars
    Delicious!! Can you freeze the dough?

    Reply
    • Karli Bitner says

      February 13, 2021 at 10:13 pm

      Sure! I would scoop, roll & smash the dough prior to freezing that way it is easer to bake up when you are ready!

      Reply
  14. Pamela says

    February 14, 2021 at 1:50 pm

    5 stars
    Made them last night, Amazing!
    My new favorite! Warm or Cold! 💗
    Adaptions:
    Pillsbury Gluten Free Flour
    Red food coloring, a couple drops makes Icing Neon Pink.

    Reply
  15. KW says

    February 14, 2021 at 6:53 pm

    5 stars
    So easy and taste great!

    Reply
  16. Cherie says

    March 12, 2021 at 5:32 pm

    5 stars
    These were great! I added an additional 1/4 tsp almond extract to the frosting and it was perfect! Make sure you read through the longer cooking instructions to get the best shape and frosting to look best. Thank you for the recipe!

    Reply
  17. LP says

    April 4, 2021 at 7:13 pm

    Attempted to make these last night. Follows recipe exactly and my cookies came out soft and looked as photographed but DRY. Any suggestions to maintain moisture?

    Reply
    • Karli Bitner says

      April 12, 2021 at 10:37 am

      It sounds like they were baked a little too long. They turn to crackers if left in the oven for too long, cut a few minutes off of your bake time and you’ll be golden!

      Reply
  18. Maggie says

    April 11, 2021 at 6:11 pm

    5 stars
    So yummy! I halved the recipe. The cookies were delicious!

    Reply

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This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house.

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