These chewy and sweet Copycat Crumbl Sugar Cookies taste like the real thing, but are made in the comfort of your own kitchen!
Crumbl is all the rage here in Utah, known for their HUGE and delicious (and addictive) cookies. If you don't have a Crumbl near you, or just want to save some money, you need to give this Copycat Crumbl Sugar Cookies recipe a try! They are soft, chewy, and topped with a fluffy pink almond frosting that tastes just like the real thing! The cookies are easy to make with a dough that doesn't have to be chilled or rolled out, and you likely already have all of the ingredients in your kitchen. And just like Crumbl, these cookies are massive - so you can split them up with the family or enjoy it all yourself.
These Copycat Crumbl Sugar Cookies are a simple and sweet treat that tastes better than the real thing! Here's what you'll need:
(Specific measurements and full recipe instructions are found below)
- sugar: granulated sugar is the key ingredient of sugar cookies.
- flour: all-purpose works best for this cookie recipe. Whole wheat flour would also work, but may change the flavor and texture of the cookies.
- baking powder: adds fluffiness and helps the cookies rise and spread just a bit.
- cream of tartar: combines with the baking powder to make a smooth and chewy cookie.
- softened butter: I recommend using softened salted butter for this recipe because it adds just the right amount of salt, and you don't have to add any extra! The salt balances out the sweetness just a bit. You can use unsalted instead, but just be sure to add ⅛- ¼ teaspoon to the dough.
- eggs: egg helps the cookies to have a moist, soft crumb.
- vanilla extract: using a good quality vanilla is always recommended.
- almond extract: this brings out the classic sugar cookie flavor!
- pink gel food coloring: used to make the frosting pink.
In a large mixing bowl or stand mixer, cream together the softened butter, sugar until light and fluffy. Scrape the sides of the bowl and add the eggs, vanilla and almond extract. Beat again until combined and smooth.
In a separate mixing bowl, combine dry ingredients. Add the dry ingredients to the wet, scraping the sides of the bowl often. Beat until thoroughly combined and a cookie dough has formed.
Use a large cookie scoop to add balls of dough to a cookie sheet lined with parchment paper. Space the cookies about 2 inches apart.
Gently press a drinking glass over the ball of dough to flatten it to about ½ inch thick. This flattening process is what gives these cookies their Crumbl-like shape!
Bake the cookies for 10-12 minutes - do NOT over-bake! Once baked, the cookies will have puffed up in the center and will no longer be glossy.
While the cookies are baking, whip up the frosting (literally and figuratively). Cream the butter until nice and smooth. Slowly add the powdered sugar, almond extract, and heavy cream until smooth and creamy. Then add neon pink food coloring until you get the desired pink color.
Allow the cookies to cool completely on a wire rack, then frost each cookie liberally with that fluffy pink frosting.
Copycat Crumbl Sugar Cookies
Prep Time: 20 minutes
Bake Time: 10-12 minutes
Cookie Ingredients:
- 1 stick salted butter, room temperature
- ¼ cup oil
- ½ cup sugar, plus ¼ cups sugar for rolling
- 2 Tablespoons powdered sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 cups flour
- 2 teaspoons baking powder
- ½ teaspoon cream of tartar
Frosting Ingredients:
- 1 stick salted butter, room temperature
- 3 cups powdered sugar
- 1 teaspoon almond extract
- 2 Tablespoons heavy cream
- gel food coloring - pink
Cookie Directions:
- Preheat the oven to 350º F.
- Line a large cookie sheet with parchment paper and set aside
- In a medium mixing bowl, use a whisk to combine flour, baking powder, and cream of tartar.
- In the bowl of a stand mixer fitted with the paddle attachment, cream 1 stick of butter, oil, ½ cup sugar and powdered sugar until combined (about 3 minutes). Stop to scrape the sides of the bowl halfway through.
- Add eggs, vanilla extract, and almond extract. Mix until well combined.
- With the mixer on low, slowly add the dry ingredients to the mixing bowl.
- Continue mixing until thoroughly mixed.
- Use a large cookie scoop to scoop cookie dough into 9 evenly sized balls.
- Roll ball in ¼ cup granulated sugar
- Use the bottom of a large glass to gently press the cookie down until about ½ inch thick.
- Bake for 10-12 minutes. Do not over-bake.
- Remove cookies and cool completely on wire rack.
Frosting Directions:
- In the bowl of stand mixer using the paddle attachment, cream butter, powdered sugar, and almond extract until combined.
- Add heavy cream, 1 tablespoon at a time
- Add 1-2 drops of pink gel food coloring until you get the desired color.
- Spread frosting generously on top of cookies.
Tips:
- Storage: store cookies in an airtight container for up to 3 days.
- Freeze: Cover and store unfrosted cookies in an airtight container. Freeze for up to 3 months. Thaw in the refrigerator before frosting and serving.
- You can also freeze the unbaked cookie dough! Shape the cookies and place them on a baking sheet and freeze for 30 minutes or until hard. Store frozen cookies in an airtight container. Thaw completely or bake frozen and add an extra few minutes to the baking time.
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