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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.
Could you do a cookie cutter with them or will they spread too much? I’ve made these before and loved them so I wanted to make some pumpkin shaped ones!
Hi Bethany! These one’s might spread a little too much, but try this recipe! Very very similar taste profile but they don’t spread at all. Then you can still use the icing from the Crumbl Sugar Cookie recipe. 🙂 https://cookingwithkarli.com/perfect-sugar-cookie-recipe/
I make this recipe for cut outs. I just add extra flour and they turn out perfect. People absolutely love them!
I moved from a place that made em.. But not here in Alaska so imagine how excited I was to find your recipe..Better than Crumbl.. Thanks so very much ‼️
I am so glad you found my recipe, Robin!! Enjoy Alaska- I bet it is beautiful!!
I made these gluten free using Bob’s Redmill 1:1 GF flour. The first time, I followed the recipe exactly as normal and they turned out slightly dry—but still delicious! The second time, I added 3 tablespoons of warm heavy whipping cream (I didn’t have milk) and they turned out PERFECTLY. I chilled the dough before putting them on the sheet. I also baked them for 13 minutes. They are the perfect texture and flavor. Thanks for this amazing recipe, it’s going in the bank!
I am so happy to hear that, Autumn! So many people will benefit from your experimenting- thanks for commenting!
All done and they are delicious, but I’m sad mine didn’t crack on the edges like yours did, any idea why?
I’m not sure why they didn’t crack. Maybe push down on the cookie a little more with the cup.
EXACTLY like Crumbl! I had never heard of Crumbl but these looked good so I decided to try them. I changed the color of the frosting and made them for a Halloween party. They were absolutely, ridiculously delicious but I’d never had the Crumbl version so I didn’t know how they compared. THEN I found out there is a Crumbl about a mile from my house! I of course had to try them so I went the other day and spent a small fortune on 6. One of them was a chilled sugar cookie. I can tell you that this recipe is spot on accurate! I’m excited to try some of your other copycat recipes!
What’s the best way to store the frosted cookies in the refrigerator? 🙂
In a air tight container
Can these cookies be frozen after baking but before frosting? I need to make TONS of them over the next couple of weeks for a school party (for the entire elementary school 😳) but need to bake ahead of time or I will never have them all finished.
Yes, I freeze them all the time.
I just came here to tell you that I used this cookie recipe for shaped Christmas cookies and they were a HUGE hit with the whole family. I watched the video and paid closer attention to how they looked in the oven to know when they were done since some cookies were smaller than others. They turned out amazing! I had to convince my family, all three generations, to chill them! But I’m obsessed with crumbl and now I have a recipe for when the cravings strike! Thank you!
My 5 year old grandson loves crumble cookies so I thought I’d give your recipe a try. Upon tasting the cookie he said, “This tastes like something I’ve had before. It tastes just like the cookies Mama brings me from work! Grandma, your cookies are the best!” That made my day. Thank you so much for this winning Grandma moment.
Awww, this makes me so happy!! I am so glad your grandson enjoyed them so much. ❤️
Can this recipe be used to make cut out Christmas cookies?
Thank you!
Use this recipe for the cookie base (tastes very similar, just has less liquids so it won’t spread) but then come back here and use this frosting! Perfect Sugar Cookie Recipe