5.0 (10 reviews)
Copycat Crumbl Sugar Cookies
Soft, oversized sugar cookies with pink almond frosting just like Crumbl bakery! Chilled perfection that's way cheaper than the store.
My first bite of a Crumbl chilled sugar cookie stopped me mid-conversation. The cookie itself is thick and pillowy, almost like a soft cake, and the pink almond frosting on top is what really sells it. That frosting is sweet, slightly tangy from the butter, and has a floral almond note you don't get from a standard sugar cookie.
This copycat Crumbl sugar cookies recipe nails both parts. The dough uses a mix of granulated and powdered sugar plus a little vegetable oil, which gives the cookie that tender, almost melt-in-your-mouth crumb. And the frosting sets up just like the bakery version, firm enough to hold its shape but soft when you bite into it. Best of all, you can make two dozen at home for less than the price of four from the store.
What Makes This Homemade Crumbl Cookies Recipe Worth Baking
- The texture is spot on. Chilling the dough for 30 minutes keeps the cookies thick and soft in the center while the edges get that signature cracked look after pressing.
- The almond extract in both the dough and the frosting gives these pink sugar cookies that unmistakable Crumbl flavor. It's subtle but it's what separates them from a plain sugar cookie.
- You get 24 cookies from one batch. At bakery prices, that same number would cost you nearly a hundred dollars, so this is a serious money saver for parties or gifting.
Key Ingredients for Authentic Crumbl Sugar Cookie Flavor
- Almond extract is the secret to that bakery taste. It goes in both the cookie dough and the frosting, and it's what gives these cookies their signature flavor. If you only have vanilla, you can substitute, but the cookies won't taste like Crumbl.
- Cream of tartar might seem like an odd addition, but it helps create that soft, chewy texture. It also reacts with the baking soda to give the cookies a little lift. You can leave it out in a pinch, but the texture will be slightly different.
- Pink gel food coloring gives the frosting that classic Crumbl pink. Gel coloring is more concentrated than liquid drops, so you need less of it. Start with 2 to 3 inches squeezed from the tube and add more until you reach the shade you want.
Kitchen Tools for Making Crumbl Sugar Cookie Recipe
- Electric mixer for creaming the butter and sugars and blending the frosting until smooth.
- Large cookie scoop or 1/4 cup measuring cup to portion the dough into even balls.
- Flat-bottomed glass for pressing the warm cookies into round disks.
- Parchment paper to line the baking sheet so the cookies don't stick.
Tips for Making the Best Copycat Crumbl Sugar Cookies
- Don't skip the 30 minute chill. The dough is very soft and sticky right after mixing, and chilling firms it up so you can roll it into smooth balls without it sticking to your hands.
- Watch the bake time closely. At 9 to 10 minutes in a 350°F oven, the cookies should look just set around the edges but still pale in the center. They'll continue to set as they cool on the hot baking sheet.
- Press the cookies while they're still warm. Use a flat-bottomed glass and press gently, just enough to flatten them into disks. Press too hard and you'll end up with thin, crispy cookies instead of thick, soft ones.
- Let the cookies cool completely before frosting. If the frosting goes on warm cookies, it will melt and slide right off. Give them a full cool down on the rack first.
Getting the Right Texture: Soft Centers and Cracked Edges
The texture of these cookies depends on two things: the chill time and the press. Chilling the dough for 30 minutes is non-negotiable if you want thick cookies. Without it, the dough spreads too much in the oven and you'll get thin, crispy edges instead of the soft, cakey centers Crumbl is known for.
Pressing the cookies right out of the oven is the other key step. The cookies come out of the oven as puffy balls. Pressing them down with a flat-bottomed glass flattens them into the signature disk shape while they're still warm and pliable. Press gently, just enough to flatten them. If you press too hard, you'll squeeze out the air and end up with dense, flat cookies.
Crumbl Sugar Cookie Variations to Try
- Swap the pink food coloring for a different shade. Blue, purple, or green frosting all work with the same almond flavor, so you can match a party theme or holiday.
- Add sprinkles to the cookie dough itself before chilling. Fold in 1/2 cup of rainbow sprinkles for a funfetti version of these cookies.
- Make a lemon version by replacing the almond extract in the frosting with lemon extract and adding a teaspoon of lemon zest. The bright citrus pairs well with the buttery cookie.
- For a dairy-free version, use a plant-based butter stick in both the dough and the frosting. The texture will be slightly different, but the cookies will still be soft and flavorful.
Ways to Serve and Top Your Pink Sugar Cookies
Toppings for the Frosting
- Add a few rainbow sprinkles on top of the frosting while it's still soft for a classic birthday look.
- Drizzle a little extra melted white chocolate over the frosted cookies for a sweeter finish.
- Dust with a pinch of coarse sea salt right after frosting. The salty contrast works surprisingly well with the sweet almond flavor.
Drinks to Pair with These Cookies
- Cold milk is the obvious choice, and it's the right one. The creamy, cold milk balances the sweet frosting.
- Hot coffee or espresso cuts through the sweetness and brings out the almond notes in the frosting.
How to Store Leftover Chilled Sugar Cookies
These cookies are meant to be served chilled, just like at the bakery. Store them in an airtight container in the refrigerator for up to 5 days. The frosting will stay firm and the cookies will keep their soft texture.
If you stack them, place a piece of parchment paper between the layers so the frosting doesn't stick together. Let them sit at room temperature for a few minutes before serving if you prefer a softer frosting, but they're also great straight from the fridge.
Can You Freeze Homemade Crumbl Sugar Cookies?
Yes, you can freeze these cookies two ways. The easiest is to freeze the baked, unfrosted cookies. Let them cool completely, then place them in a single layer in a freezer bag or airtight container. They'll keep for up to 3 months. Thaw them in the fridge, then frost and serve chilled.
You can also freeze the raw dough balls. After rolling them into balls, place them on a baking sheet and freeze until solid, then transfer to a freezer bag. When you're ready to bake, add a couple of minutes to the bake time since you're starting from frozen. The dough will keep for up to 3 months.
Source recipe: Copycat Crumbl Sugar Cookies (SnapChef ID 799cbfdc-b762-4c96-a9c9-1dd6a4f4509c). Nutrition is estimated per serving.
Recipe
Copycat Crumbl Sugar Cookies
Ingredients
Instructions
- In a large mixing bowl, combine the flour, cream of tartar, salt, baking powder, and baking soda. Mix well.
- In a separate large mixing bowl, cream together the butter and both sugars until soft using an electric mixer. Add the eggs, vegetable oil, vanilla, and almond extract and mix again until fully blended.
- Add the dry ingredients to the wet ingredients and blend until fully incorporated. The mixture will be very crumbly at first. Continue mixing and knead with your hands if necessary.
- Cover the bowl and refrigerate for 30 minutes.
- Preheat the oven to 350°F and prepare a large baking sheet with parchment paper.
- Scoop the chilled cookie dough with a large (3-tablespoon) cookie scoop or 1/4-cup measuring cup and use your hands to roll it into smooth, round balls. Place the balls 2 inches apart on the baking sheet and bake for 9 to 10 minutes, checking periodically.
- As soon as the cookies come out of the oven, use a flat-bottomed glass to gently press the cookies down into round disks, being careful not to flatten them too much. The edges of the cookies should appear cracked after pressing.
- Allow the cookies to cool on the baking sheet for 2 minutes before transferring to a cooling rack to cool completely before applying frosting.
- Combine the butter, powdered sugar, milk, and almond extract in a medium mixing bowl. Blend until smooth using an electric mixer.
- Add 2 to 3 inches of gel food coloring and blend again. If needed, continue adding food coloring until you've reached your desired shade of pink. The frosting will be thick and should spread like softened butter or cream cheese.
- Using a butter knife, apply the frosting to the cookies starting in the center and working outwards. Allow the frosting to sit for 30 minutes to stiffen before serving.
Notes
- Toppings for the Frosting Add a few rainbow sprinkles on top of the frosting while it's still soft for a classic birthday look. Drizzle a little extra melted white chocolate over the frosted cookies for a sweeter finish. Dust with a pinch of coarse sea salt right after frosting.
- These cookies are meant to be served chilled, just like at the bakery. Store them in an airtight container in the refrigerator for up to 5 days. The frosting will stay firm and the cookies will keep their soft texture. If you stack them, place a piece of parchment paper between t
Nutrition per serving, estimated
| Calories | 214 kcal | 11% DV |
|---|---|---|
| Protein | 2 g | 4% DV |
| Fat | 11 g | 14% DV |
| Carbs | 29 g | 11% DV |
| Fiber | 0.3 g | 1% DV |
| Sugar | 19 g | — |
| Sodium | 85 mg | 0% DV |
Percent Daily Values are based on a 2,000-calorie diet. Values are estimates.
Good to know
Frequently asked questions
Why do I need to chill the cookie dough for 30 minutes?
The dough is very soft and sticky after mixing because of the vegetable oil and eggs. Chilling firms it up so you can roll it into smooth balls without it sticking to your hands. It also helps the cookies hold their shape in the oven, so they bake up thick and soft instead of spreading into thin, flat disks.
Why do the edges of the cookies look cracked after pressing?
That cracked edge is actually a signature of Crumbl sugar cookies. When you press the warm cookies with a flat-bottomed glass, the outer edges crack slightly while the centers stay smooth. It's a visual cue that the cookies have the right texture, soft and cakey in the middle with a slightly firmer edge.
Can I use liquid food coloring instead of gel?
You can, but you'll need more of it to reach the same pink shade. Liquid food coloring is less concentrated than gel, so it can thin out the frosting if you add too much. Start with a few drops, mix well, and add more gradually until you get the color you want. Gel coloring gives a more vibrant pink without changing the frosting consistency.
What if I don't have almond extract?
You can substitute vanilla extract in both the dough and the frosting, but the cookies won't taste like the Crumbl version. Almond extract is what gives these cookies their distinctive flavor. If you're out, use vanilla and consider adding a little extra vanilla to compensate. The cookies will still be good, just not as close to the original.
