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–+ servings
Copycat Crumbl sugar cookies with swirls of pink frosting arranged on parchment paper.

Crumbl Sugar Cookie Recipe

Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 8 minutes
Chill time: 30 minutes
Total Time: 58 minutes
Servings: 16
These copycat Crumbl sugar cookies are thick, soft, and topped with pink almond buttercream. A little cornstarch keeps the centers tender, and there is no rolling or cutting out, just scoop, flatten, and bake.

Ingredients

  • 1 cup (226g) salted butter , softened
  • 1 cup (200g ) granulated sugar
  • 2 large eggs , room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 3 cups (420 g) all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Frosting

  • ½ cup salted butter , softened
  • 2 ½ cups powdered sugar , more as needed
  • ½ teaspoon vanilla
  • 1 teaspoon almond extract
  • 2-3 Tablespoons heavy cream , more if needed
  • pink food coloring

Instructions

  • Preheat and prepare: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • Cream butters and sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup butter, and 1 cup granulated sugar on medium speed for about 2 to 3 minutes until light and fluffy.
  • Add eggs and extracts: Beat in 2 eggs one at a time. Mix in 1 1/2 teaspoon vanilla and 1 teaspoon almond extract.
  • Whisk dry ingredients: In a separate bowl, whisk together 3 cups flour, 2 teaspoons cornstarch, 1 teaspoon baking powder and 1/2 teaspoon salt.
  • Mix in dry ingredients: Add the dry ingredients to the butter mixture and mix on low just until combined. Don't overmix. Refrigerate the dough for 30 minutes.
  • Scoop dough: Scoop with a large cookie cookie scoop (I did about 60 grams per cookie), roll into smooth balls and place on the prepared baking sheet about 3 inches apart. Gently flatten each cookie to about ½- inch thick using the palm of your hand or a measuring cup.
  • Bake: Bake for 8 to 9 minutes, until the edges are just set and the tops no longer look wet. Be careful not to let the bottoms brown. Let cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.

Frosting:

  • Beat all ingredients: In a large bowl, beat 1/2 cup butter for 1 minute, or until light and fluffy. Add 2 cups of the powdered sugar, 1/2 teaspoon vanilla, and 1 teaspoon almond extract. Mix until well blended. Alternate adding a tablespoon of cream with 1⁄4 cup powdered sugar until you reach your desired consistency. Add a few drops of pink food coloring and beat again.
  • Frost cookies: Spread a generous scoop of frosting over each cooled cookie, swirling it with an offset spatula or the back of a spoon.
  • Chill: Store in the refrigerator or freezer. Serve chilled as part of the signature experience.

Notes

You can use all vanilla extract, but they will lose that signature Crumbl cookie flavor.
The cookies can also be stored at room temperature for up to 5 days if you don't prefer to serve them chilled.
Storage: Store the cookies in an airtight container. I like to place them on a baking sheet and flash freeze them for 30 minutes. Then you can stack between layers of parchment paper in a container or zip top bag. Freeze for up to 3 months. Thaw 10-15 minutes before serving. 

Nutrition

Calories: 467kcal, Carbohydrates: 68g, Protein: 6g, Fat: 19g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 70mg, Sodium: 223mg, Potassium: 90mg, Fiber: 1g, Sugar: 33g, Vitamin A: 605IU, Vitamin C: 0.01mg, Calcium: 28mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

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