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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.

crumbl sugar cookies, stacked in a stack

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!

Giant crumbl cookies copy cat

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.
crumbl sugar cookies on a cooling rack

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.

1/4 cup of cookie dough, pressed down before baking

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!

pin image for crumbl sugar cookie recipe

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5 from 569 votes

Crumbl Sugar Cookies

Crumbl sugar cookies are soft and buttery cookies topped with a perfectly sweet almond icing. You are going to love this copycat recipe. 
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 12 Cookies

Ingredients 

Sugar Cookies

Sweet Almond Icing

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.

Nutrition

Calories: 513kcal | Carbohydrates: 71g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 88mg | Sodium: 216mg | Potassium: 132mg | Fiber: 1g | Sugar: 46g | Vitamin A: 749IU | Calcium: 53mg | Iron: 2mg
Like this recipe? Rate and comment below!

About Karli Bitner

This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house. If you are Cookie obsessed like I am, check out my Sister Site, Cookies for Days.

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Recipe Rating




334 Comments

  1. 5 stars
    AWESOME. Had never heard of Crumbl cookies before. They apparently just opened a location in Raleigh NC. Sister-in-law gave me a piece of one of these delicious sugar cookies last weekend. THIS weekend (since the Crumbl store IS a bit of a trek away – and closed on Sundays) made this recipe. Dead ringer to me. And sooooo darned good 🙂 Thanks Karli!

  2. 5 stars
    Made these this weekend for a friends party and they were devoured. I made 2 batches, one I baked and took out at 9 minutes and the other I questioned whether they were done and left them at 11 minutes. That 2 minute difference was a HUGE one in overbaking and should have listed to my gut based on the first batch. Both were still delicious but now I know take them out at the 9 min mark. Not sure many would be able to tell if they were from the actual store or home made 🙂

  3. 5 stars
    How do you measure your flour for this recipe? Do you spoon and level or scoop and level? Thanks!

  4. Hi Karli! I was wondering, is this the same vanilla base they use for the Neapolitan cookie?

  5. 5 stars
    Have made these like 5 times since discovering the recipe 2 mo ago. They are really good. I like to individually bag and freeze. They preserve well.

  6. 5 stars
    wow wow wow!!!! these cookies taste like the real thing!!! they are so rich that your stomach feels sick after one. the cookie is also really good without the icing. all in all they are sooo good.

  7. 5 stars
    I halved the recipe to make 6 cookies and these came out amazing! Followed exactly… mine baked the 9 minutes and was perfect, but my dough was chilled for about 30 minutes. Highly recommend!

  8. 5 stars
    I’ve made these twice in the past week, these are excellent! I’ve been told these are even better than Crumbl sugar cookies however, I’ve never tried a Crumbl cookie even though there is one about 10 minutes from my home. TIP: to keep mine consistent each and every time I make them, I weigh the sugar (7 oz), the flour (15 oz), the powered sugar (12.70 oz), and the cookie dough (2.45 oz) before I roll into ball. Yummy!!!!

  9. 5 stars
    My son loves a Crumbl sugar cookie. When I saw your recipe, I knew I had to try it! I made them on Saturday and refrigerated them until Sunday. He ate one and took them all to his house! He said they were better than Crumbl and wants them for his birthday every year. Thank you!