Crumbl sugar cookies are soft and buttery cookies topped with a perfectly sweet almond icing. You are going to love this copycat recipe.
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!
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.
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.
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!
If you liked this recipe, try some of these other delicious cookies!
- Crumbl Chocolate Chip Cookies
- Crumbl Raspberry Cheesecake Cookies
- Crumbl Chocolate Oreo Cookies
- Crumbl S’mores Brownie Cookie
- Red Velvet Cookies
- Coconut Lime Sugar Cookies
- Muddy Buddy Cookies
Crumbl Sugar Cookies
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
- Snickerdoodle Cupcake Cookies - July 19, 2021
- Chocolate Heath Cake Cookies - June 28, 2021
- Crumbl’s Red Velvet White Chip Cookie - June 21, 2021
Pam says
These are the absolute best sugar cookie! Haven’t tried Crumbl cookies yet. I cannot wait to bake the other varieties!
Karli Bitner says
I am so glad you enjoyed them so much, Pam!!
LP says
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?
Karli Bitner says
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!
Maggie says
So yummy! I halved the recipe. The cookies were delicious!
Carol Parmenter says
Great stuff. I tried this recipe over the weekend and the cookies were perfectly DELICIOUS! I made them smaller, just average sized. and they did not last long. I also added a splash of orange juice to the frosting. So yummy! Now I am wondering if the dough can be frozen so I can have it on hand to delight my family (and myself) at any time? I was thinking I would form the dough into several logs before freezing and then slice when thawed. Any thoughts?
Karli Bitner says
I think that would work wonderfully!! I am so glad you enjoyed this so much!
Shelly says
I made these tonight with Bob’s Red Mill Gluten Free flour and they turned out great! Thanks for this awesome recipe!
Laura Rubin says
Hi Karli,
Just watched the Crumbl sugar cookie video and am exited to try it. Can you make this dough or cookie ahead of time and store for a week before using the Dough to bake cookies or ice and serve the cookies at that later date? I am hosting back to back graduation events and think those cookies would be the bomb but make ahead would be nice.
Karli Bitner says
I would actually make the cookies ahead of time, bake them, let them cool and then freeze them. Then frost them the day of the event!
Christine says
Incredible replication of the Crumbl chilled sugar cookie! I was so impressed with everything about this recipe and it was so easy!! Delish!!!
Judy Slack says
These are my family’s favorite!!
Karli Bitner says
❤️❤️❤️
Mitchell says
I am one whom is very discerning and can certainly attest this recipe is spot on to the original… Well done!
Karli Bitner says
Thanks, Mitchell!
Ashley says
Could you use almond milk instead of regular milk in the frosting?
Karli Bitner says
That should be fine!!
Jacq Vargas says
Very tasty!
Jennifer-Anne says
Okay, I made these for a Mother’s Day tea at my mom’s house today and they were amazing!
Audrey holmes says
I have a bride who loves these cookies. She is wanting a wedding cake that tastes just like them. Any ideas on how to turn this dough into cake batter?
Karli Bitner says
The almond extract would be key! I would just do a vanilla cake with this icing! 🙂
Yvonne says
I’ve never had a real CRumbl cookie, probably never will since l’m in Southern California, but it’s a great cookie. I also made them regular size. Thank you!