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! 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.
- 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
- Crumbl Copycat Recipe Roundup
- Sugar Cookie Recipe
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.
Dani says
I’ve made these twice now and I only seem to get around 9-10 cookies each time and I’m using a 3 tablespoon cookie scoop rather than 1/4 cup. Not sure why I’m not getting 12 cookies. They taste soooo good though
Msvee says
Excellent excellent excellent!!
Soft pillowy goodness. Tasty. Beautiful. Great recipe ….period!
Pamela O. says
Karli I just tasted Crumble cookies for the first time about 3 weeks ago. I too bake so it’s hard for me to find things that I truly enjoy. When I tasted the Almond Pink Cookie and the Aggie Blue Mint Cookie…I went out and bought 4 of my own cookies (husband and daughter brought home a box.) So also the cost…my wheels started to turn and I began the search. Then I found your website Girllllll( Bianca BellAir wrestler) you have nailed it and I thank you. I did the Sugar cookie but used vanilla Greek yogurt because I didn’t have the sour cream…perfect with cream cheese frosting almond extract yummmm. I then took the same cookie and did a mint, plain and pumpkin spice everyone in my house we’re hooked. I am going to do the Aggie cookie tonight…just thank you for taking the time to offer a copy cat recipe you did an excellent job!
Allison says
I just have to start our by saying, as an almond extract lover, this is now our go-to sugar cookie recipe and we just absolutely can not get enough of them! Thank you so much! I’m baking a batch for a class party and have 2 questions: 1) do these HAVE to be refrigerated or can they be stored at room temp? 2) if I’m forgoing the almond extract, should I replace that amount with extra vanilla extract or just omit it totally? Thank you so much Karli!
cc says
I just made these last night and they came out perfect! I followed recipe and made a few minor changes. I added a little more almond extract to the cookie dough and to the icing. For the icing I decreased the powdered sugar to 21/2 cups and warmed the milk. I did not add any food coloring to the icing just put some sprinkles and different colored sugars on them. Other than that I feel they are better than the crumbl cookies and easy to make. Thanks for the great recipe and will be making these again!
Ang says
Is it possible to make these into Christmas cutout cookies? Love this recipe but my kids want them to be reindeer and snowflakes 😂
Lisa says
Not that you needed another review but Omg!! So good! Thank you for sharing!
Kelly says
Can’t wait to try, my MIL is gluten free, thinking about bringing to thanksgiving- would gluten free flour bake the same and be the same measurement?
Karli Bitner says
Yes, 1:1 GF flour works wonderfully with this recipe.
Karli Bitner says
Hi Ang- try this recipe for cut out cookies. You can use the Crumbl sugar cookie frosting though! https://cookingwithkarli.com/perfect-sugar-cookie-recipe
Karli Bitner says
Hi Allison- they don’t have to be stored in the fridge. You are fine to store them at room temp. If omitting the almond extract, yes, replace with extra vanilla extract. So glad you love them!