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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.
Post and recipe updated on Dec 17, 2025.
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. I actually have a giant list of all the Copycat Crumbl Recipes on my site, so go peruse, if desired.
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! I use a the largest scoop in this cookie scoop set (it’s the #12 scoop) to make these cookies. You can make them smaller if you would like, I have a recipe for the Catering Size Crumbl Sugar Cookies actually! 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– Crumbl’s sugar cookie is very almond forward. If you are more of a vanilla fan, just omit the almond extract.
- Flour- All purpose flour is all you’ll need 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 just a little bit of neon pink.
How To Make Crumbl Sugar Cookies
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.
- Portion out the dough using a #12 scoop or about 1/3 cup of dough before gently pressing down on the cookie dough to flatten it just slightly prior to baking.
- The cookies will spread a bit 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.
The Icing
- Once they are removed from the oven, allow them to cool 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 2-4 drops of the neon pink food coloring, if desired.
- Spread a thick dollop of frosting onto each cooled, cookie.
- 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 recipes!
- Oreo Poke Cake
- Best Oatmeal Chocolate Chip Cookies
- Oven Roasted Broccoli
- Butterbeer
- Homemade Guacamole Recipe
Crumbl Sugar Cookies
Equipment
Ingredients
Sugar Cookies
- 1 cup (222g) salted butter
- 1 cup (230g) granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 3 cups (456g) all purpose flour
- 2 tsp baking powder
Sweet Almond Icing
- 1/2 cup (111g) salted butter, softened
- 3 cups (321g) powdered sugar
- 1 tsp almond extract
- 1-3 tbsp milk
- neon pink food coloring, optional
Instructions
- Preheat oven to 350°F.
- While the oven is preheating make the cookie dough. Cream together the butter and sugar until light and fluffy.1 cup (222g) salted butter, 1 cup (230g) granulated sugar
- Scrape the sides, add in the eggs, vanilla extract and almond extract. Beat until mixed.2 eggs, 1 tsp vanilla extract, 1/2 tsp almond extract
- Scrape the sides and add in the flour, & baking powder. Mix until thoroughly combined.3 cups (456g) all purpose flour, 2 tsp baking powder
- Use a #12 scoop (approx 1/3 cup) to portion out the dough. Flatten each portion of cookie dough slightly with the palm of your hand prior to baking.
- The cookies will spread a bit so make sure to leave room- I tend to only put 6 cookies per pan.
- Bake at 350° for 11-13 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.1/2 cup (111g) salted butter, 3 cups (321g) powdered sugar, 1 tsp almond extract, 1-3 tbsp milk
- Add 2-4 drops of neon pink food coloring, if desired.neon pink food coloring
- Spread the frosting onto each cooled cookie.
- Once the cookies have completely cooled, chill in the fridge until ready to serve. These cookies are served chilled.
Does it need baking soda or baking powder?
Baking powder.
Can you use bread flour instead??
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
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!
Super excited to try this recipe.
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?
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/
It was amazingggg… Thank you Karli!
I am so happy you enjoyed them!!
Perfect——-
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!
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!
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.
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. 🙂
Hint: There is marshmallow puff in the frosting 😉
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
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! 🙂
Great news.. The Raspberry Cheesecake Cookie Copycat recipe is ready for you!! https://cookingwithkarli.com/copycat-crumbl-raspberry-cheesecake-cookies/
Just had my first Crumbl cookies last weekend. OMG!
Do you have the recipe for the lemon or Mom’s recipe. Both are amazing.
I’ll add those to my list!! 🙂
Delicious cookies with great soft texture!
I’m glad you liked them Megan. I’m hoping to make more copycat crumbl recipes soon. Thanks!
I quickly became a crumbl addict and this recipe is definitely a great copy! Super simple and perfect size!
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?
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!
Have you ever tried wheat flour with this recipe?
I haven’t- wheat flour will give it a different taste and texture. You could definitely give it a try if you’d like!