If you’ve ever found yourself craving those insanely soft, buttery sugar cookies from Crumbl but don’t feel like making a trip out or waiting in line, I’ve got you covered. This Copycat Crumbl Sugar Cookies Recipe is my foolproof way to get that perfect balance of tender, chewy, and sweet right in your own kitchen. Trust me, once you make these, you’ll wonder why you ever thought store-bought was easier!
Why You’ll Love This Recipe
- Soft, Buttery Texture: These cookies perfectly mimic Crumbl’s signature melt-in-your-mouth softness that keeps you coming back for more.
- Simple Ingredients: Everything you need is probably already in your pantry, making it super easy to whip these up anytime.
- Fluffy, Creamy Frosting: The almond-infused frosting adds that extra touch that elevates these cookies to next-level deliciousness.
- Customizable & Downloadable: You can personalize colors and flavors and find the printable recipe at the bottom for easy access.
Ingredients You’ll Need
Each ingredient plays a starring role in this Copycat Crumbl Sugar Cookies Recipe, helping you achieve the texture and flavor that make these cookies unforgettable. Here’s what you’ll want to look for and a few tips on what to pick while shopping.
- All-purpose flour: Provides structure but keeps things tender—don’t swap for bread flour or you’ll lose that soft bite.
- Baking powder and baking soda: Both help with a gentle rise and light texture.
- Kosher salt: Balances sweetness and brings out flavor—don’t skip it!
- Unsalted butter: Softened is key here; it creames beautifully with sugar to give those rich notes.
- Granulated sugar: Adds that classic sweet crunch on the edges.
- Eggs: Give the dough structure and moisture; room temperature works best for mixing.
- Almond extract and pure vanilla extract: This combo is my secret weapon for that authentic Crumbl flavor.
- Powdered sugar, heavy cream, and food coloring: For the frosting—smooth, creamy, and customizable in color.
Variations
I love making this Copycat Crumbl Sugar Cookies Recipe just as it is, but it’s also a perfect canvas to get creative. Whether you want to switch up the flavor or adjust for dietary needs, this dough can handle it all with some tweaks.
- Almond-Free Version: If almond extract isn’t your thing, swapping it for extra vanilla works great—my brother actually prefers it that way!
- Gluten-Free: Using a 1:1 gluten-free flour blend with xanthan gum can reliably replace the flour, but the texture shifts slightly toward cakier.
- Fun Frosting Colors: I often make pastel shades for holidays or my kids’ birthdays by just tweaking the food coloring drop by drop.
- Added Mix-Ins: Try folding in mini chocolate chips or sprinkles before baking for a fun twist—just a handful to keep that classic shape.
How to Make Copycat Crumbl Sugar Cookies Recipe
Step 1: Prep the Dry Ingredients
Start by whisking together the all-purpose flour, baking powder, baking soda, and kosher salt in a large bowl. This ensures even distribution so you don’t get any pockets of baking soda or salt in your cookies. It’s an easy step I don’t skip because it really helps with consistent texture.
Step 2: Cream Butter and Sugar
Using a stand mixer with the paddle attachment (or hand mixer if needed), beat the softened butter and granulated sugar together on medium-high speed. This is where the magic of creating a fluffy base happens. You’ll want it light and creamy—think of the texture like whipped frosting. It usually takes about 3-4 minutes. When I first tried this recipe, I thought less mixing was better, but trust me, patience here pays off big time for soft cookies.
Step 3: Add Eggs and Extracts
Next, add the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then mix in that duo of almond and vanilla extracts. This combo is honestly my favorite flavor hack for these cookies; it’s subtle but gives a lovely, signature aroma.
Step 4: Gradually Mix in Dry Ingredients and Chill
Slowly add the dry flour mixture to your wet ingredients, mixing just until everything comes together. Overmixing here can lead to tough cookies, and I’ve learned that the hard way! Once combined, cover the dough tightly with plastic wrap and pop it in the fridge for at least an hour or up to two days. Chilling really helps the dough firm up, which makes rolling easier and helps the cookies keep their shape while baking.
Step 5: Form and Bake the Cookies
Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a ⅓-cup measuring cup, scoop out the dough and roll into balls — I find this size perfect for those generous Crumbl cookies everyone loves. Place them about 4 inches apart on your sheets to give them room to spread. Bake for 18 to 20 minutes until the edges are just golden. You’ll know they’re done when the centers look set but still soft.
Step 6: Cool and Make the Frosting
Let your cookies cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely. While they cool, whip up the frosting by beating together softened butter and powdered sugar until smooth. Then add heavy cream, almond extract, and a drop or two of your chosen food coloring. Play with the coloring a bit—start small because you can always make it deeper!
Step 7: Frost and Chill
Use an offset spatula to generously frost the top of each cookie. This frosting is slightly thicker and creamy, which makes it perfect for holding that pretty swirl or smooth finish. Pop the frosted cookies into the fridge for at least 30 minutes to let the frosting set before serving.
Pro Tips for Making Copycat Crumbl Sugar Cookies Recipe
- Soft Butter is Key: Make sure your butter is softened but not melted—I learned the hard way when melted butter made my dough too loose.
- Don’t Skip Chilling: Even if you’re in a rush, chilling your dough for at least an hour really helps maintain thick, fluffy cookies instead of thin crisps.
- Use an Offset Spatula: This tool makes frosting the cookies a breeze and gives a more polished look to your finished treats.
- Avoid Overbaking: Take cookies out just as edges turn golden but centers still look soft—carryover heat finishes the bake perfectly.
How to Serve Copycat Crumbl Sugar Cookies Recipe
Garnishes
I love topping mine with a sprinkle of edible glitter or rainbow nonpareils just before the frosting firms up. It adds that little festive touch that my family goes crazy for, especially around holidays. Fresh edible flowers also look amazing and make the cookies feel fancy for special occasions.
Side Dishes
These cookies pair beautifully with a cold glass of milk (classic for a reason!). I also enjoy serving them alongside a warm cup of chai or black coffee—they contrast the sweetness perfectly. For parties, a platter with fresh fruit like berries or sliced apples balances out the decadence.
Creative Ways to Present
When I’ve made these for gatherings, I like stacking them slightly offset in a pretty tin or wrapping a few in parchment tied with twine for gifting. For birthdays, piping the frosting with fun swirls and adding themed sprinkles instantly makes them party-ready. Plus, they freeze well if you want to prep in advance!
Make Ahead and Storage
Storing Leftovers
I always store leftover cookies in an airtight container in the fridge because the frosting tends to soften at room temp after a day. My family still enjoys them just as much after a few days chilled, and the texture stays just as soft.
Freezing
I discovered this trick when freezing some cookies for holiday gifting: freeze unfrosted baked cookies in a single layer on a baking sheet first, then transfer to a freezer bag. When ready to serve, thaw then frost freshly—this keeps them tasting freshly baked and the frosting never gets soggy.
Reheating
To gently warm day-old cookies, I pop them in the microwave for 10 seconds or briefly in a 300°F oven for 5 minutes. This revives that just-baked softness without melting the frosting too much—perfect when you want a fresh-tasting treat.
FAQs
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Can I make this Copycat Crumbl Sugar Cookies Recipe dairy-free?
Yes! You can substitute the unsalted butter with a vegan butter or margarine that’s designed for baking. Use a plant-based milk in place of heavy cream for the frosting, such as oat or almond milk, but note that flavor and texture might be a little different. I recommend experimenting to match your taste preferences!
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Why do I need both baking powder and baking soda?
Great question! Baking soda helps with spreading and browning, while baking powder gives the cookies a gentle lift for tenderness. Using both together strikes the perfect balance between soft and light, much like the classic Crumbl texture you’re trying to replicate.
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How do I get my frosting color even and vibrant?
Start with a small amount of gel or liquid food coloring and mix well. Adding color a drop at a time allows you to gradually build the intensity without overdoing it. I like to beat the frosting a bit longer after adding color to distribute it evenly for that smooth, velvety finish.
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Can I freeze the whole frosted cookie?
Technically yes, but I’ve found that freezing frosted cookies causes the frosting to get grainy and sometimes separate upon thawing. For best results, freeze unfrosted cookies and add fresh frosting once thawed. If you’re short on time, freezing frosted cookies is better than no cookies—but be sure to thaw slowly in the fridge.
Final Thoughts
I absolutely love how this Copycat Crumbl Sugar Cookies Recipe comes together—soft, flavorful, and frosted to perfection. It’s become a staple in my home, especially when I want to impress friends or just enjoy a special treat. The best part? You can make these anytime you want that familiar Crumbl experience without leaving your house. Give it a try, and I promise you’ll be hooked just like me!
Print
Copycat Crumbl Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 35 minutes
- Yield: 9 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Copycat Crumbl Sugar Cookie recipe delivers soft, chewy, and perfectly sweet cookies topped with a smooth almond-flavored buttercream frosting. These cookies are easy to prepare with simple pantry ingredients, chilled to develop flavor, then baked until golden. The frosting adds a creamy, colorful finish and makes these treats perfect for any occasion.
Ingredients
Dry Ingredients
- 4 1/2 cups (540 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp kosher salt
Cookie Dough
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 2 large eggs
- 1 tsp almond extract
- 1/2 tsp pure vanilla extract
Frosting
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup (55 g) powdered sugar
- 1 tbsp heavy cream
- 1/4 tsp almond extract
- Light pink or red food coloring, for frosting
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and kosher salt until fully combined.
- Prepare Dough Base: Using a stand mixer fitted with the paddle attachment or an electric mixer, beat the softened unsalted butter and granulated sugar on medium-high speed until the mixture is creamy and fluffy. This usually takes about 2-3 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to fully incorporate. Then mix in the almond extract and vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Slowly add the prepared dry ingredients to the wet mixture and beat on low speed until just combined, being careful not to overmix to keep the dough tender.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour to up to 2 days. This allows the dough to firm up and flavors to meld.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Shape Cookies: Use a 1/3-cup measuring cup to scoop the dough, then roll each scoop into a ball. Arrange the dough balls on the prepared baking sheets, spacing them about 4 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 18 to 20 minutes, or until the cookie edges are set and starting to turn a golden brown color.
- Cool Cookies: Remove cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
- Prepare Frosting: In a clean bowl, using a stand mixer or electric mixer, beat the softened butter and powdered sugar on medium speed until smooth and creamy. Then add the heavy cream and almond extract, mixing until fully incorporated.
- Color Frosting: Add the food coloring a few drops at a time, mixing after each addition, until the desired light pink or red shade is achieved.
- Frost Cookies: Using an offset spatula, spread the buttercream frosting evenly over the tops of the cooled cookies.
- Chill Finished Cookies: Refrigerate the frosted cookies for at least 30 minutes to let the frosting set and chill the cookies.
- Make Ahead Tip: These cookies can be made up to 1 week in advance. Store them in an airtight container in the refrigerator to maintain freshness and texture.
Notes
- For best results, do not skip chilling the dough—it helps keep the cookies thick and prevents excessive spreading during baking.
- If you prefer a different flavor, you can substitute vanilla extract for almond extract or omit almond extract entirely.
- Ensure butter is softened but not melted to achieve the right cookie texture.
- Spacing cookies about 4 inches apart is important as the dough will spread while baking.
- Use parchment paper or silicone baking mats to avoid sticking and promote even browning.
- For a dairy-free version, substitute butter with a plant-based alternative and use a dairy-free heavy cream substitute.
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
