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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.
These are the closest I found to crumbl chilled sugar cookies (my family thinks they’re even better than crumbl) AND it’s the simplest recipe I’ve found! Thank you!
Yay! I am so so happy to hear that. Thanks for the comment, Katy!
Do these have to be refrigerated? We have been eating the ones from Crumbl and did not know there was milk in the icing!
Nope! They don’t need to be refrigerated. There is enough sugar in the icing to make the small amount of milk in the icing stable at room temperature. You are good! 🙂
Thank you for such an easy to follow recipe! I made the sugar cookie as is, but for the icing I made half the batch almond and half vanilla. My family has a bad history with almond flavor lol, but only my brother and dad are eating those six. My Mom and sister love the vanilla six! I await every week for your tasting videos and then the new crumbl recipe. Thanks for giving me something to look forward to. 🙂
Aww, that is so sweet! I am glad you look forward to it. 🙂 I am so glad your family loved the cookies, and to be honest, I’m a vanilla gal myself. 🙂
WOW! They are excellent and taste great with my hybrid buttercream. Thank you so much for this. My daughter wanted Crumbl Cookies for her birthday and the sugar cookie was one we tried. Letting it rest in the fridge overnight makes it taste like the real deal.
So glad you enjoyed them, Ana!
Made your Crumble Sugar Cookies copycat. They were so good! Made half of the frosting and for us that was still too much. Very good recipe though. I am wondering how many grams does one cup of flour weigh in your recipe? Do you have a standard weight for one cup of flour that you use for all recipes? I am learning to bake by weight and having great results. I am learning one cup equals too many different amounts resulting in different results. Thank you for sharing your recipes!
You are very welcome I’m not sure how many grams are in one cup of flour. Here is a conversion chart to get those measurements: https://whatscookingamerica.net/equiv.htm
I absolutely love crumbl cookies, and I love this recipe.
The taste is pretty close to crumbl chilled sugar cookies. The only real difference I’ve found, is the texture. Mine are more dense than the ones from crumbl. Any suggestion on how to make them alittle lighter and more crumbly?
It could be the elevation where you live. You can try and play around with the cook time to see if you can get them exactly the way you want them.
You could try substituting pastry flour for all-purpose flour to get a less dense cookie — a homemade sub for pastry flour is to measure a scant cup of all-purpose flour and add 2 Tbsp. cornstarch to make up the volume difference. In this recipe, I think you could get away with 2-2/3 cups all-purpose flour + 1/3 cup cornstarch. I make a ‘melting cookie’ that combines AP flour and cornstarch; it really does improve/affect the texture. I just had my first tasting of Crumbl cookies last night and really liked the Key Lime Pie flavor and the Original Sugar. My nephew’s birthday is coming up and the sugar cookie is his favorite — thought I would try my hand at making them at home as a surprise. Was excited to see your comment about this being very close to the store-bought version. I’m going to try a half-batch with pastry flour and a half-batch with all-purpose flour to compare. Thanks for the helpful review!
Does the cookie sheet need to be greased?
No, the cookies have enough butter in them to not stick to the pan.
No, it doesn’t need to be greased but you can if it makes you feel more comfortable!
Can this recipe be used with cookie cutters?
Yes, but watch the cook time because you don’t want them to burn.
Can you provide the recipe with the metric measurements? Want to get it on point! Thanks
Thanks for the comment. This link is a conversion chart for recipes. I hope it helps: https://whatscookingamerica.net/equiv.htm
These are the best! They taste pretty close to Crumbl and in my opinion are actually better. Have already made them three times.
I am so glad you enjoy them so much, Stacie!