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Have you ever found yourself craving those famous Crumbl sugar cookies but don’t want to make the trip to the store? I’ve got you covered with this incredible copycat recipe that captures everything we love about those iconic pink-frosted treats. These cookies are thick, soft, and topped with that signature sweet almond frosting that makes them absolutely irresistible.
Key Ingredients for Perfect Crumbl Sugar Cookies
What makes these cookies so special is the perfect balance of ingredients. The combination of butter, sugar, and extracts creates a rich, flavorful base, while the all-purpose flour and baking powder give them that distinctive thick, cake-like texture. The almond extract in both the cookie and frosting adds that unmistakable flavor we all crave. And of course, that vibrant pink frosting isn’t just for looks – it’s an essential part of the Crumbl experience!
Ingredients List
| Sugar Cookies | Sweet Almond Icing |
|---|---|
| 1 cup (222g) salted butter | 1/2 cup (111g) salted butter, softened |
| 1 cup (230g) granulated sugar | 3 cups (321g) powdered sugar |
| 2 eggs | 1 tsp almond extract |
| 1 tsp vanilla extract | 1-3 tbsp milk |
| 1/2 tsp almond extract | neon pink food coloring, optional |
| 3 cups (456g) all purpose flour | |
| 2 tsp baking powder |
Helpful Tools for Perfect Cookies
Having the right tools makes all the difference when baking these Crumbl-style cookies. Here are three essentials that will help you achieve bakery-quality results:
- A 12 scoop (approximately 1/3 cup) for perfectly portioned cookies that match the iconic size
- A stand mixer or electric hand mixer for properly creaming the butter and sugar
- Parchment paper or silicone baking mats for easy cookie removal and cleanup
Pro-Tips for Crumbl Sugar Cookie Success
Want to take your Crumbl sugar cookies to the next level? These five pro-tips will help you achieve cookie perfection every time:
- Don’t skip the chilling step – These cookies are meant to be served chilled, which helps the frosting set and creates that perfect texture contrast between the soft cookie and firm frosting.
- Use room temperature ingredients – This ensures proper mixing and helps create that light, fluffy texture we’re after. Cold butter won’t cream properly with the sugar.
- Flatten before baking – Gently press down on each scooped portion of dough before baking. This helps them spread evenly and achieve that perfect thickness.
- Don’t overbake – Remove the cookies when the centers are puffed and no longer glossy. They’ll continue cooking on the hot baking sheet. Cherry Chocolate Chip Cookies also benefit from careful timing to maintain their soft texture.
- Let cookies cool completely before frosting – Warm cookies will melt the frosting, so be patient and let them reach room temperature first.
How to Make Crumbl Sugar Cookies
- Preheat your oven to 350°F. While the oven is preheating, prepare your cookie dough by creaming together the butter and sugar until light and fluffy, about 2-3 minutes.
- Scrape down the sides of the bowl, then add the eggs, vanilla extract, and almond extract. Beat until everything is well combined.
- Scrape the sides again and add the flour and baking powder. Mix until the dough is thoroughly combined and no flour streaks remain.
- Use a #12 scoop (about 1/3 cup) to portion out the dough. Place the dough portions on a baking sheet, leaving plenty of space between each cookie as they will spread. Gently flatten each portion slightly with the palm of your hand.
- Bake at 350°F for 11-13 minutes, or until the centers of the cookies have puffed up and are no longer glossy. Allow them to cool completely on the baking sheet.
- While the cookies are cooling, make the frosting by creaming the softened butter until smooth. Slowly add the powdered sugar, almond extract, and milk, mixing until you have a smooth and creamy consistency.
- Add 2-4 drops of neon pink food coloring to achieve that signature Crumbl look, if desired.
- Spread the frosting onto each cooled cookie. Once all cookies are frosted and have completely cooled, chill them in the refrigerator until ready to serve. These cookies are best enjoyed chilled!
Delicious Variations to Try
Once you’ve mastered the classic Crumbl sugar cookie, why not experiment with some fun variations? Here are three delicious ideas to mix things up:
- Funfetti Sugar Cookies – Fold 1/2 cup of rainbow sprinkles into the cookie dough for a festive twist that’s perfect for birthdays and celebrations.
- Chocolate Sugar Cookies – Replace 1/2 cup of the all-purpose flour with cocoa powder for a rich chocolate version that pairs beautifully with the almond frosting.
- Lemon Sugar Cookies – Add 1 tablespoon of lemon zest to the cookie dough and replace the almond extract in the frosting with lemon extract for a bright, citrusy variation.
Crumbl Sugar Cookies
These homemade Crumbl Sugar Cookies are famous for a reason: they are huge, thick, incredibly soft, and served chilled. The tender cookie base is flavored with vanilla and almond, then topped with a signature swirl of sweet, pink almond buttercream. It’s the ultimate copycat recipe that tastes even better than the real thing!
- Total Time: 55
- Yield: 12 large cookies
Ingredients
— The Cookie Dough —
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt (omit if using salted butter)
— The Pink Almond Frosting —
1/2 cup (1 stick) unsalted butter, softened
3 cups powdered sugar
1 teaspoon almond extract
1/4 cup heavy cream (plus more if needed)
1-2 drops pink gel food coloring
Instructions
1. **Preheat:** Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
2. **Cream Butter & Sugar:** In a large bowl or stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium-high speed for 2–3 minutes until light, fluffy, and pale in color.
3. **Add Wets:** Add the eggs, vanilla extract, and almond extract. Beat on medium speed until fully combined, scraping down the sides of the bowl as needed.
4. **Add Drys:** Add the flour, baking powder, and salt. Mix on low speed just until the flour disappears and a soft dough forms. Do not overmix.
5. **Scoop & Shape:** Use a large cookie scoop (approx. 1/4 cup or 3 tablespoons) to portion the dough into 12 large balls. Place them on the baking sheets, spacing them well apart (6 per sheet). Gently press down on each ball with the bottom of a glass to flatten it into a thick disc (about 1/2 inch thick).
6. **Bake:** Bake for 9–11 minutes. **Do not overbake!** The cookies should look puffy and set, but they should not be brown on the edges. They might look slightly underdone in the center, which is perfect.
7. **Cool:** Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely.
8. **Make Frosting:** While cookies cool, beat the butter for the frosting until smooth. Gradually add the powdered sugar, almond extract, and heavy cream. Whip on high speed for 2–3 minutes until creamy and fluffy. Add pink food coloring to reach your desired shade.
9. **Frost & Chill:** Spread a generous swirl of frosting over each cooled cookie. Place the cookies in the refrigerator for at least 30 minutes to set the frosting and chill the cookie.
10. **Serve:** Serve cold! (These cookies are traditionally eaten chilled).
Notes
The Almond Flavor: The secret to the authentic Crumbl taste is the **almond extract** in both the dough and the frosting. If you have a nut allergy or dislike almond, you can swap it for vanilla extract.
Don’t Overbake: These cookies are meant to be soft and dense, almost like a shortbread hybrid. If they brown, they will be dry.
Cookie Bar Version: To make these as bars (as the URL implies), press the dough into a parchment-lined 9×13 inch pan. Bake at 350°F for 15-20 minutes until set. Cool completely in the pan before frosting and slicing.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Frequently Asked Questions
How do I store Crumbl sugar cookies?
Store these cookies in an airtight container in the refrigerator for up to 5 days. The chilled temperature helps maintain the perfect texture of both the cookie and frosting.
Can I freeze Crumbl sugar cookies?
Yes! You can freeze the unfrosted cookies for up to 3 months. Thaw completely before frosting. Frosted cookies can also be frozen, though the frosting may lose some of its smooth texture.
Why are my cookies spreading too much?
If your cookies are spreading too much, your butter might have been too warm when you started. Try chilling the dough for 30 minutes before baking, and make sure your baking soda is fresh.
Conclusion
These homemade Crumbl sugar cookies are sure to become a family favorite! With their thick, soft texture and that irresistible pink almond frosting, they capture everything we love about the bakery version. The best part? You can enjoy them anytime without leaving home. For more delicious ideas, follow me on Pinterest