crumbl Copycat Sugar Cookie

Introduction
The Crumbl Copycat Sugar Cookie is a homemade take on one of the most iconic and beloved cookies from the popular Crumbl Cookies chain. Known for its ultra-soft texture, thick structure, and sweet, buttery flavor topped with a generous swirl of pink almond-flavored frosting, this sugar cookie has developed a cult following. With its distinct bakery-style appeal and indulgent sweetness, the Crumbl sugar cookie stands out from traditional sugar cookies due to its rich base, subtle almond extract undertone, and signature melt-in-your-mouth crumb. Perfect for birthdays, holidays, special occasions, or simply when you’re craving a bakery-quality treat at home, this copycat recipe allows you to enjoy the same luxurious experience without leaving your kitchen. Whether you’re a longtime fan of Crumbl or just discovering the charm of gourmet sugar cookies, this recipe is your ticket to soft, frosted cookie bliss.

The History of Crumbl Sugar Cookies
Crumbl Cookies, founded in 2017 in Logan, Utah, by cousins Sawyer Hemsley and Jason McGowan, quickly rose to fame due to their rotating menu of massive, decadent cookies and their distinctive pink boxes. One of the chain’s earliest and most famous offerings was the chilled sugar cookie, a soft, buttery cookie served cold and topped with a thick, pale pink almond frosting. It became a signature item and sparked endless social media buzz, particularly on platforms like TikTok and Instagram. Over the years, the sugar cookie remained a staple, even as Crumbl rotated out dozens of other creative flavors weekly. Its widespread popularity led to the creation of countless copycat recipes online, as fans sought to recreate the soft, frosted perfection at home. While Crumbl eventually announced the retirement of the original pink sugar cookie in favor of newer versions and flavors, its legacy remains strong, and the cookie continues to be recreated in home kitchens across the country.

Ingredients Breakdown
Each ingredient in this Crumbl Copycat Sugar Cookie plays a vital role in achieving its signature soft and tender texture along with its sweet, almond-flavored frosting. Unsalted butter provides richness and a soft crumb; using softened butter ensures the dough creams properly with the sugar. Granulated sugar sweetens the cookie and helps maintain its pale color and soft texture. Eggs bind the dough and contribute moisture, while vanilla extract enhances the sweetness and flavor complexity. Almond extract, both in the dough and frosting, gives the cookie its classic Crumbl flavor. All-purpose flour serves as the base, while cornstarch tenderizes the cookie and keeps it thick without being dense. Baking powder offers just a touch of lift without making the cookie cakey. For the frosting, powdered sugar creates a smooth texture, while heavy cream or milk is used to adjust consistency. A few drops of pink food coloring give it that signature look.

Step-by-Step Recipe

1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
2. Cream the butter and sugar in a large bowl using a hand mixer or stand mixer until light and fluffy (about 2–3 minutes).
3. Add the egg, vanilla extract, and almond extract, and beat until fully combined.
4. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. The dough should be thick but not sticky.
6. Scoop large portions of dough (around ¼ cup each), roll into balls, and gently flatten them on the baking sheet to form thick discs.
7. Bake for 9–11 minutes or until the edges are set but the centers still look slightly underbaked. Do not overbake—these cookies are meant to stay soft.
8. Cool the cookies completely on the baking sheet or a wire rack before frosting.
9. For the frosting, beat softened butter until smooth, then gradually mix in powdered sugar, almond extract, and enough cream to reach a fluffy, spreadable consistency. Add a few drops of pink food coloring to match the iconic look.
10. Frost the cooled cookies generously, spreading the icing thickly on top. For the true Crumbl experience, chill the frosted cookies for 10–15 minutes before serving.

Tips for the Perfect Crumbl Copycat Sugar Cookie
Use room temperature ingredients to ensure smooth mixing and even baking. Don’t skip the cornstarch—it’s the secret to that ultra-soft, thick texture. Cream the butter and sugar thoroughly to incorporate air, which helps with softness. Flatten the cookie dough slightly before baking to get that classic Crumbl shape, but don’t overdo it—these cookies are meant to be thick. For uniform size, use a large cookie scoop or measure the dough to ensure consistent baking. Chill the cookies before frosting, and optionally chill again after frosting for the signature chilled sugar cookie experience. If you want a super smooth frosting, sift the powdered sugar before mixing. Adjust the almond extract to taste—some prefer a more subtle flavor, while others love the bold, nostalgic almond note. Bake one tray at a time in the center of the oven for even results.

Variations and Customizations
For a flavor twist, swap almond extract for lemon, coconut, or even strawberry extract in both the dough and frosting. Add sprinkles to the dough for a funfetti version or top the frosted cookies with colored sanding sugar or edible glitter for festive flair. Use food coloring to match any theme—blue or purple for birthdays, red and green for holidays, or pastels for spring. Replace some of the flour with cake flour for an even more tender bite. Make mini versions by using a tablespoon of dough for smaller, bite-sized cookies. For a chocolate version, add white chocolate chips to the dough or substitute part of the flour with cocoa powder. To create a dairy-free version, use vegan butter and a plant-based milk alternative for the frosting. Add a touch of citrus zest to the frosting for a refreshing finish. You can even make sandwich cookies by placing frosting between two smaller rounds for a double-layered treat.

Health Considerations and Nutritional Value
Crumbl Copycat Sugar Cookies are indulgent treats and are best enjoyed in moderation. Each large cookie can range between 400–600 calories, depending on the size and amount of frosting. They’re high in sugar, saturated fat, and refined carbs, making them more of a dessert than an everyday snack. To lighten them up, you can reduce the sugar slightly, use lower-fat dairy options, or experiment with natural sweeteners like coconut sugar or maple syrup, though texture and flavor may vary. For gluten-free versions, substitute the all-purpose flour with a gluten-free 1:1 blend. To make them vegan, use plant-based butter, egg replacer (like flax eggs), and non-dairy milk. While these cookies aren’t a health food, they can be part of a balanced diet when eaten occasionally and mindfully. Pairing with a glass of milk or a protein-based snack can help reduce blood sugar spikes. If you’re baking for kids, consider making half-sized portions to manage serving sizes.

FAQ
Q: Do these really taste like Crumbl sugar cookies? A: Yes, this recipe has been crafted to replicate the soft texture and almond-flavored frosting Crumbl fans love.
Q: Can I freeze the cookies or the dough? A: Absolutely. The baked, unfrosted cookies can be frozen for up to 2 months. Dough can also be frozen in portioned scoops.
Q: Why are my cookies spreading too much? A: The dough may be too warm. Try chilling it for 20 minutes before baking.
Q: Can I use salted butter instead? A: Yes, just reduce or omit the added salt in the dough.
Q: Do I have to use almond extract? A: It’s part of the signature flavor, but you can leave it out or replace it with vanilla or another extract of choice.
Q: Can I make them smaller? A: Yes, just adjust the baking time accordingly—about 7–9 minutes for smaller cookies.
Q: Should the cookies be served warm or cold? A: Traditionally, Crumbl serves their sugar cookies chilled, but they’re also delicious at room temperature.
Q: Can I use store-bought frosting? A: While homemade is recommended for authenticity, store-bought frosting can work in a pinch.

crumbl Copycat Sugar Cookie

This Crumbl Copycat Sugar Cookie recipe delivers thick, ultra-soft sugar cookies topped with a creamy almond frosting, just like the bakery favorite. Perfectly sweet, indulgent, and easy to customize, they bring gourmet cookie shop quality right to your kitchen.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Servings 12

Ingredients

  

Sugar Cookies

• 1 cup 222 g salted butter, softened
• 1 cup 230 g granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 3 cups 456 g all-purpose flour
• 2 teaspoons baking powder

Sweet Almond Icing

• ½ cup 111 g salted butter, softened
• 3 cups 321 g powdered sugar
• 1 teaspoon almond extract
• 1 –3 tablespoons milk adjust for desired consistency
• Neon pink food coloring optional

Instructions

 

• Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

Make the cookie dough:

• In a large mixing bowl, cream together the salted butter (1 cup / 222 g) and granulated sugar (1 cup / 230 g) until light and fluffy, about 2–3 minutes.
• Scrape down the sides of the bowl. Add the eggs (2 large), vanilla extract (1 tsp), and almond extract (½ tsp). Beat until fully combined and smooth.
• Scrape down the bowl again. Add the all-purpose flour (3 cups / 456 g) and baking powder (2 tsp). Mix on low speed until a soft, thick dough forms.

Portion and shape the cookies:

• Scoop out ¼ cup portions of dough and roll each into a ball. Place on the prepared baking sheets, leaving at least 2 inches between each cookie (about 6 cookies per sheet).
• Gently flatten each dough ball using the bottom of a drinking glass or measuring cup. Press until the tops are level and slightly spread out.
• Bake in the preheated oven for 9–11 minutes, or until the centers are puffed and no longer glossy. The edges should be set, but the cookies should not brown.
• Remove from the oven and allow the cookies to cool completely on the baking sheet.

Make the sweet almond icing:

• In a medium bowl, beat the softened salted butter (½ cup / 111 g) until smooth and creamy. Gradually add in the powdered sugar (3 cups / 321 g), almond extract (1 tsp), and milk (1–3 tbsp) until the frosting is smooth and spreadable.
• Add 4 drops of neon pink food coloring, if desired, and mix until the color is fully incorporated.

Frost the cookies:

• Spread the icing over the cookies while they are still slightly warm. The gentle heat will slightly melt the frosting, giving it a smooth, glossy finish.
• Once frosted, allow the cookies to cool completely. Chill in the refrigerator until ready to serve. These cookies are traditionally served cold for the best texture and flavor.