crumbl sugar cookie copycat
Lyndsay Cordell

Easy Copycat Crumbl Sugar Cookie Recipe


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Let me let you in on a little secret: I love stopping in at my local Crumbl Cookies store and grabbing a box of freshly baked cookies. The chain, which is currently baking cookies in every state (except for West Virginia, Vermont, and Maine), switches out their cookie selections weekly, introducing new cookie flavors to their customers. Of course it's fun to grab a new cookie flavor once in a while, but when I've got a craving for a Crumbl sugar cookie, nothing can quite satisfy it. That's why I decided to put together my own copycat recipe for Crumbl sugar cookies.

Buttery, soft, and served chilled, these copycat Crumbl Sugar Cookies topped with flavorful almond buttercream taste just like the oversized treats you get at Crumbl locations without the price tag. Making these cookies at home also gives bakers the option to substitute ingredients for intolerances, which the brand does not currently offer.

How To Make Copycat Crumbl Sugar Cookies

Crumbl cookies

Lyndsay Cordell

These large-and-in-charge fluffy cookies start with a basic sugar cookie dough of softened butter, egg, flour, salt, vanilla, and baking powder but contain an addition of powdered sugar and an egg yolk to bump up the chewiness and keep the cookies nice and soft. These cookies can be altered to be gluten-free by substituting a gluten-free flour mix in place of the all-purpose flour.

While it might be tempting to make the dough and immediately bake the cookies, I've found that a quick 1 hour chill keeps the cookies nice and tall and prevents spreading. I highly suggest using a cookie scoop or using a Tablespoon measuring spoon to measure out these cookies. A 3-Tablespoon dough ball is large but still manageable!

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Start by mixing the flour, cornstarch, baking powder, and salt in a medium bowl.
In a standing mixer combine the room temperature butter and powdered sugar and beat until light and fluffy. Mix in the eggs one at a time and scrape the bowl. Mix in the vanilla and dry ingredients on low speed until incorporated.

Cover the bowl with plastic wrap and chill for at least 1 hour. Remove from the fridge and preheat your oven to 350F, prepping a cooking sheet with parchment paper or cooking spray.

Crumbl Sugar Cookies

Lyndsay Cordell

Scoop cookie dough (3 Tbsp) into balls and roll with your hands. Place on cookie sheet, press the cookies slightly with the bottom of a drinking glass, and bake until cookies are almost set, about 9 minutes. Let cool on the baking sheet for several minutes then transfer to a wire rack to cool completely.

Meanwhile, prepare the frosting by mixing together powdered sugar, butter, almond extract, and milk with a handheld or stand mixer. Add in red food coloring until desired color is achieved.

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Frost the cookies and place in the fridge or freezer to chill before serving.

READ MORE: Grandma's Classic Chocolate Chip Cookies 

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crumbl sugar cookie copycat

Easy Copycat Crumbl Sugar Cookie Recipe

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 12 cookies

Ingredients
  

For the Cookies

  • 1 cup unsalted butter at room temperature
  • 1 cup powdered sugar
  • 1 egg plus 1 egg yolk
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 tsp salt

For the Frosting

  • 1/2 cup salted butter at room temperature
  • 3 cups powdered sugar
  • 1 teaspoon almond extract
  • 1-3 tablespoons milk or more if needed
  • Food coloring gel red or pink
  • Food coloring gel red or pink

Instructions
 

  • Mix the flour, baking powder, and salt in a medium bowl.
  • In a standing mixer combine the room temperature butter and powdered sugar and beat until light and fluffy. Mix in the eggs one at a time and scrape the bowl. Mix in the vanilla and dry ingredients on low speed until incorporated.
  • Cover the bowl with plastic wrap and chill for at least 1 hour. Remove from the fridge and preheat your oven to 350F, prepping a cooking sheet with parchment paper or cooking spray.
  • Scoop cookie dough (3 Tbsp) into balls and roll with your hands. Place on cookie sheet, press the cookies slightly with the bottom of a drinking glass, and bake until cookies are almost set, about 9 minutes. Let cool on the baking sheet for several minutes then transfer to a wire rack to cool completely.
  • Prepare the frosting by mixing together powdered sugar, butter, almond extract, and milk with a handheld or stand mixer. Add in red food coloring until desired color is achieved.
  • Frost the cookies and place in the fridge or freezer to chill before serving.