Copycat Crumbl Sugar Cookie Recipe

Crumbl cookies are all the rage right now and you can make your own Copycat version at home with this Crumbl Sugar Cookie Recipe. It is easy, delicious and the perfect sweet treat when you strike a craving.

If you haven’t had the chance to enjoy a Crumbl cookie, you are missing out!

Crumbl Cookies (yes, Crumbl without the e) are known for being buttery cookies that are also a thick cookie. They are made fresh in the Crumbl cookie shop and iced right in front of you.

In the Crumbl store, for the Crumbl Sugar Cookie, once the cookie dough is made and baked, the cookies are chilled. This cookie is actually served chilled with pink frosting on top which they make using a sweet almond icing and placed inside a pink box. Honestly, it has to be my favorite sugar cookie and I’m always looking forward to new cookie flavors Crumbl has to try!

I’m confident you will love this soft sugar cookie recipe and stay tuned because we will have more Copycat Crumbl cookie recipes to look forward to!

Crumbl Sugar Cookie Recipe

Ingredients For Cookie:

• 3/4 cup (1.5 sticks) unsalted butter, room temperature
• 4 oz cream cheese, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 tsp almond extract
• 3 cups All-purpose flour, scooped and leveled
• 1 tsp baking powder
• 1/2 tsp salt

Ingredients for the Almond Buttercream Icing:

• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1-2 Tablespoons whole milk (see note below)
• 1 drop Pink food coloring (gel)

Tools needed:

• Hand mixer or stand mixer
• Large mixing bowl
• 2 Parchment paper lined cookie sheet
• Cookie scoop

Want another tasty cookie recipe? Check out this Peanut Butter Chocolate Chip Lactation Cookie Recipe.

How to Make Crumbl Sugar Cookies

Preheat the oven to 350

Line sheet pans with parchment paper and set aside

Cream butter, cream cheese and granulated sugar for 5-6 mins until fluffy

Add in eggs one at a time followed by the vanilla and almond extracts and beat until well incorporated.

Add in the flour, baking powder and salt.

Use a large cookie scooper or ice cream scoop to scoop the cookie dough onto the pan.

Roll the dough into balls and press down to about ¾ inch thickness.

Bake for 13-15 minutes until edges are golden brown (baking time may vary so keep an eye on them)

Remove from oven and let rest on baking racks for 15 minutes.

Place on cooling rack to finish cooling. You can also place them into the fridge so you can eat them chilled.

For the buttercream icing

Place butter into a mixer and beat until smooth (about 3 minutes).

Add in powdered sugar, vanilla, almond extract and 1 Tablespoon milk (possibly two, see note below)

Beat on high for 4 mins

Spread the icing to the top of cooled cookies. You don’t need a piping bag, just use a butter knife to spread the frosting on top of the cookies.

Serve and enjoy!

Things to Note:

• The dough will look like cake batter prior to adding in the dry ingredients.  That’s okay, it will look like a dough after the flour is added.  It should NOT be loose or sticky dough.
• These cookies don’t really spread, but they will be a puffy and fluffy cookie.
• The amount of milk being added to the icing will be determined by the weather.
• For climates with more moisture in the air (or if its raining while making this) you will only need 1 Tbsp of milk. For drier climates, you will probably need both.