Crumbl sugar cookies are soft and buttery cookies topped with a perfectly sweet almond icing. You are going to love this copycat recipe.
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! I use a 3.25 oz cookie scoop to make these cookies. 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.
- 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.
- 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
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.
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
- Crumbl Copycat Recipe Roundup
- Sugar Cookie Recipe
Crumbl 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
- 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.
These turned out fantastic–I missed the OG since the nearest Crumbl’s an hour away and I first heard about them from the demise of the Pink Sugar, but I’ve been looking through these recipes and have a lot of deliciousness to try now. 😉 Any chance for a copycat of the Hawaiian Coconut Rainbow cookie? Because that one sounds *amazing*.
Karli Bitner says
You can hack it by combining a few of my recipes! Make the cookie dough for the Birthday Cake cookie and then top it with the Cream Cheese frosting (from that same recipe) but use coconut flavoring instead of almond and vanilla. 🙂
Such an easy recipe and my boyfriend won’t stop raving about them! I can’t get over how exact this recipe tastes too.
Perfect copy! Now, do I freeze with or without the frosting? Also, how long are they good fresh baked in refrigerator???
Karli Bitner says
They will stay fresh for up to one week in the fridge, and I always freeze with the frosting on! Will stay good for up to 3 months in the freezer. 🙂
Made these for my oldest son’s first birthday and everyone loved them! I’m now doing my younger son’s first birthday a year later with a dino theme. I want to make fossil sugar cookies by pressing a toy dino footprint into it, would this recipe work and hold its shape well for that?
So good. Made smaller version. About 1 large Tablespoon.
Karli Bitner says
Yeah- that should work! I’d press it pretty deep and possibly do a test batch before the big day. Love that idea!
Robin Haws says
Can the dough be frozen or refrigerated?
I have a small freezer and don’t have enough room to store baked and frosted cookies without fear of them being crushed, But dough in a zip lock could easily survive my freezer (lol).
Karli Bitner says
Hey Robin! I haven’t experimented with freezing the dough, but I’m sure it could be done! I usually freeze the frosted cookies stacked though and it doesn’t take up too much space! Just refrigerate them until the frosting is hard and then you can stack with some parchment paper in between the cookies without them sticking together. 🙂
Angela O. says
Hi, Karli! I saw that you freeze the iced sugar cookies. How do you got about defrosting them to eat and is the quality similar once unfrozen? I’m trying to pre-prep for a first birthday party, so if they quality is the same, making ahead sounds like a great option!
Karli Bitner says
Hi Angela! I just let them sit at room temp for about 30 minutes and your golden! I make these ahead ALL the time. You’d never know the difference.
OMG I LOVE THIS RECIPE!!!!! I was not expecting them to turn out so great! The cookie to icing ratio was perfect! The one stupid mistake i made was not getting salted butter and not making sure i had nonstick spray so i had to put in just a tblsp of salt and use vegetable oil for a “nonstick” spray. Also they didnt have almond extract 🥲 (thats what i really wanted to try out lol) But thank you so much for figuring out this recipe! YOURE A LIFESAVER! Pure GENIUS!
Delicious, cookie is soft and fluffy. Icing is a perfect touch to the cookie since it’s not too sweet.
Sha'Maurie Mosley says
I just made these and they’re SOOOO GOOD!!!!!!! 10/10
I’ve probably made these at least a dozen times now, and I always get lots of compliments. It’s now my go-to recipe for cookies if I’m not in a chocolate chip mood.
These are out of this world!!!
Perfect copy cat for sure!!!!
I made these and the pumpkin cookies for my family and as a gift for our local adults with disabilities who work in our community. Everyone was blown away by these and my husband claims they taste almost exactly like Crumbl cookies. I haven’t had their cookies before so I can’t confirm. Thanks for the recipe.
These cookies are literally BOMB.com what an incredible recipe! I’ve made them many times and they are a crowd pleaser for sure!! Thank you!