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
Scale
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
