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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.
Karli,
These Crumbl wanna-bes oare delicious! It’s just amazing how they Twin with crumbl! Now I don’t have to drive an hour to feed a deep craving lol!
Thanks for this mouth watering recipe 🩷
I made mine and they didn’t spread out and were quite crumbly is this right ??? They still tasted delicious but I just couldn’t tell .
Hi! Next time, try reducing the flour by 1/4 cup and baking a tester cookie and see if that makes a difference. Different elevations/humidity levels can impact the amount of flour needed!
Can these be rolled and cut ? Will it change the texture or the taste? TIA !
Yes, they can! They may not hold shape as well, though. I would recommend these cookies for sugar cookies that are soft, hold their shape, and do not spread: https://cookingwithkarli.com/perfect-sugar-cookie-recipe/
Quick, easy and delicious cookie. I only used a 1/4 tsp almond extract in the cookie dough recipe and completely omitted from the icing. I’m so glad I did. Almond, like nutmeg, to me, can be rather overpowering. My cookies had a mild almond flavor, which is much more to my liking.
I only used 2 1/4 cups powdered sugar in the icing. Again, glad I did as the icing was plenty sweet and even had a couple of tbs of icing remaining.
Storage of the cookies is a bit of a pain. Need large shallow bins with lids if trying not to mess up the icing.
Will certainly make again in the future.
These cookies are easy to make and delicious! The only thing I would change is adding a little less almond extract to the vein because it is very almondy.
Wondering, Do you think you could scoop the dough into balls and freeze them? Hoping I could make a batch ahead and only bake a few at a time
Yes, you can totally do that! I would place all of the scooped dough balls onto a cookie sheet and place the entire sheet in the freezer. Once the dough has started to freeze, remove them from the pan and put them in a bag. Use within 3 months!
Hi! Love your recipe post and I’m looking forward to trying it.
Can I ask do the cookies after topped with icing store well? Just looking to know if the cookies with icing needs to be stored cool or if it’ll melt on the table if storing in the open.
Thanks!
I typically store these in the fridge so I can serve them chilled. However, the frosting won’t melt everywhere if you choose to store at room temp instead! As a PSA, the frosting will not harden/crust, so you will not be able to stack them without chilling.
Thinking about doing these and adding cinnamon. Looking for a king cake flavor vibe.
I’m worried there is a typo in the recepie. Three cups of all purpose flour does not come out to 456 grams (typical weight for AP flour are 120-140 grams/ cup which would be somewhere around 375 grams). Would you mind correcting either the cups or the grams, whichever is incorrect? thank you. (just made these with 360 grams and they came out great.)
thanks,
Carol
Hi! I have a post all about why metric measurements might differ from what you’re anticipating. You can find it here: https://cookingwithkarli.com/metric-measurements/. If you’re weary of the metrics, you can always bake with the imperial measurements!
I am typically very picky with ‘copycat’ recipes, but this is EXACTLY how the chilled sugar cookie tastes. I half everything and it makes 6 cookies.
Great recipe, it didn’t work for me that well because I forgot to flatten the dough before putting them in the oven. Whoops! But other than that I love the taste of the almond in the frosting. My freinds wanted them so bad! Love them!
Question….why are the recipes for the big cookies and the mini cookies different? Wouldn’t you just make them bigger or smaller?
Asking for a friend…ok it’s for me. 😉
Hi! Some recipes you will absolutely just make in a smaller size with a shorter bake time. But sometimes, especially with soft/chewy cookies, we need to alter the recipe slightly so they bake up the way we want them to when we make them mini.
Did you sift the flour or scoop it into measuring cup?
Does the frosting have to be refrigerated once on the cookie or is it shelf stable?
The frosting can be left at room temperature for up to 3 days. But these cookies are typically served chilled, so I store them in the fridge.