Crumbl Sugar Cookie Copycat Recipe
This crumbl sugar cookie recipe gets you those thick, soft, pink-frosted cookies without leaving the house. If you’ve had the real thing, you know the texture is somewhere between a classic sugar cookie and a soft cake, and that’s exactly what this version delivers.
The frosting is the other half of the equation. It’s a lightly sweet almond-scented buttercream, tinted pale pink, and spread in that signature swirl. Both the cookie and the frosting come together in about an hour.
Why I Love This Recipe
The cookie itself is thick and soft all the way through, not just in the center. That comes from chilling the dough and not overbaking, so the edges stay tender rather than crisp.
The almond extract in both the cookie and the frosting is what makes it taste like Crumbl’s and not just any sugar cookie. It’s subtle, but you’d miss it if it were gone.
This is the version I keep coming back to when I need something that looks impressive but doesn’t require much technique.
Recipe Ingredients
- 2 3/4 cups all-purpose flour – Spooned and leveled, not scooped directly; too much flour makes the cookies dry
- 1/2 tsp baking soda – Gives a very slight lift without making them cakey
- 1/2 tsp baking powder – Works with the soda for that soft, pillowy texture
- 1/2 tsp salt – Keeps the sweetness from being flat
- 1 cup (2 sticks) unsalted butter, room temperature – Softened, not melted; this is what gives the cookies their dense, fudgy chew
- 1 1/4 cups granulated sugar – Standard white sugar works best here for a clean, classic flavor
- 2 large eggs – Room temperature; cold eggs can make the batter seize
- 2 tsp vanilla extract – Use pure, not imitation, for depth
- 1 tsp almond extract – The flavor that defines this cookie; don’t skip it
- 3 tbsp sour cream – The real secret to keeping these cookies moist and tender for days
For the Pink Almond Buttercream:
- 1/2 cup (1 stick) unsalted butter, room temperature – Must be fully softened for a smooth frosting
- 2 cups powdered sugar, sifted – Sifting prevents lumps in the final frosting
- 2 tbsp heavy cream – Adjusts the consistency; add more for a looser spread
- 1/2 tsp almond extract – Echoes the cookie flavor and makes the frosting taste distinctly Crumbl
- 1/4 tsp vanilla extract – Rounds out the almond
- Pinch of salt – Cuts through the sweetness
- Pink gel food coloring – Gel gives a more vivid color than liquid without thinning the frosting
Variations / Substitutions
- Dairy-free butter – Swap the butter in both the cookie and frosting with a plant-based stick butter like Miyoko’s; the texture will be very close, though the cookies spread slightly more.
- Cream cheese swap – Replace the sour cream with full-fat cream cheese for a slightly denser cookie with a faint tang.
- No almond extract – You can use all vanilla extract, though the flavor will be closer to a classic vanilla sugar cookie than the Crumbl original.
- Lemon variation – Swap the almond extract in the frosting for 1 tsp of fresh lemon zest and a squeeze of juice for a bright, citrusy frosting.
- Extra pink – A drop more gel coloring makes the frosting a deeper rose if you want a bolder look.
If you like big bakery-style cookies, you might also enjoy a Levain Bakery Chocolate Chip Cookie copycat recipe.
How To Make Crumbl Sugar Cookies
Step 1: Cream the Butter and Sugar
In a large bowl using a hand mixer or stand mixer, beat the 1 cup room-temperature butter and 1 1/4 cups granulated sugar together on medium-high speed for about 3 minutes, until the mixture is noticeably lighter in color and looks fluffy. Add the 2 large eggs one at a time, mixing for 20 seconds between each. Then add the 2 tsp vanilla extract, 1 tsp almond extract, and 3 tbsp sour cream, and mix on low until just combined.
The mixture should look smooth and a little glossy at this point. If it looks slightly curdled after adding the eggs, don’t worry; it will come together once the flour goes in.
Step 2: Fold In the Dry Ingredients
In a separate bowl, whisk together the 2 3/4 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Add the flour mixture to the butter mixture all at once and mix on low speed just until no dry streaks remain, about 30 seconds. Don’t overmix; once the dough comes together, stop.
The dough will be thick and a little sticky. That’s right where it needs to be. Scrape down the bowl, cover it, and refrigerate the dough for 30 minutes.
Step 3: Bake the Cookies
Preheat your oven to 375°F (190°C) and line 2 baking sheets with parchment paper. Scoop the chilled dough into balls of about 3 tbsp each (roughly the size of a golf ball) and place them 3 inches apart on the prepared sheets. Use the flat bottom of a measuring cup to press each ball down to about 3/4 inch thick. Bake for 10 to 12 minutes, until the edges are just set and the centers still look slightly underdone.
Pull them from the oven even if they look soft. They’ll firm up as they cool on the pan, and that slightly underbaked center is exactly what gives you the Crumbl texture. Let them cool on the baking sheet for 10 minutes before moving to a wire rack.
Step 4: Whisk the Buttercream
While the cookies cool completely, beat the 1/2 cup room-temperature butter in a clean bowl on medium speed for 2 minutes until creamy. Add the 2 cups sifted powdered sugar a little at a time, mixing on low to avoid a cloud of sugar. Once it’s incorporated, add the 2 tbsp heavy cream, 1/2 tsp almond extract, 1/4 tsp vanilla extract, and pinch of salt. Beat on medium-high for 2 to 3 minutes until the frosting is smooth, fluffy, and holds a soft peak. Add pink gel food coloring a small drop at a time, stirring after each, until you hit the shade you want.
Step 5: Frost and Serve the Cookies
Once the cookies are completely cool, spoon a generous dollop of frosting onto the center of each one. Using the back of a spoon or a small offset spatula, spread the frosting in a circular motion from the center outward, leaving about a 1/4-inch bare edge around the cookie. Finish each one with a smooth swirl and serve them on a platter at room temperature.
Recipe Tips
- Don’t skip the chill. Thirty minutes in the fridge firms up the fat in the dough so the cookies hold their shape instead of spreading into thin, crispy discs.
- Room-temperature ingredients matter for the frosting. Cold butter in buttercream creates lumps that are hard to beat out. Give your butter a full hour on the counter before you start.
- Use gel food coloring, not liquid. Even a few drops of liquid food coloring can thin the frosting enough to make it hard to spread. A small amount of gel gives a stronger color without changing the texture.
- Sour cream shelf life. These cookies stay noticeably softer on day 2 and 3 than a standard sugar cookie, specifically because of the sour cream in the dough.
Bake times by pan size and cookie thickness:
| Cookie Size | Thickness | Bake Time at 375°F |
|---|---|---|
| 2 tbsp dough (smaller) | 1/2 inch | 9 to 10 minutes |
| 3 tbsp dough (standard) | 3/4 inch | 10 to 12 minutes |
| 4 tbsp dough (large) | 3/4 inch | 12 to 14 minutes |
How To Store
- Refrigerate – Store frosted cookies in a single layer in an airtight container in the refrigerator for up to 5 days. Stack them only with parchment between layers.
- Serve Cold – Crumbl actually serves their cookies chilled, so pulling these straight from the fridge is not just fine, it’s the intended experience. The frosting firms up slightly and the cookie stays dense.
- Reheating – If you prefer them warm, let them sit at room temperature for 20 to 30 minutes before eating. Microwaving frosted cookies is not recommended since the frosting will melt.
Frequently Asked Questions
Can I freeze the cookie dough before baking?
Yes. Scoop and press the dough balls into discs, freeze them flat on a baking sheet, then transfer to a zip-lock bag for up to 2 months. Bake straight from frozen and add 2 to 3 minutes to the bake time.
Can I make the frosting ahead of time?
Yes, up to 3 days ahead. Keep it in an airtight container in the fridge, then let it come to room temperature and re-beat it for 1 minute before using.
My cookies came out flat. What went wrong?
The most common cause is skipping or shortening the dough chill. Warm dough spreads fast in the oven before it sets, so 30 minutes in the fridge makes a real difference.
Can I double this recipe?
Yes, it doubles cleanly. Mix the dough in a large stand mixer bowl if you have one, since a hand mixer can struggle with the increased volume.
—
Crumbl Sugar Cookie Recipe
Ingredients
Method
- Beat 1 cup butter and 1 1/4 cups granulated sugar on medium-high for 3 minutes until fluffy. Add 2 eggs one at a time, then mix in 2 tsp vanilla extract, 1 tsp almond extract, and 3 tbsp sour cream until just combined.
- Whisk together 2 3/4 cups flour, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Add to the butter mixture and mix on low for 30 seconds until no dry streaks remain. Cover and refrigerate for 30 minutes.
- Preheat oven to 375°F (190°C). Scoop 3 tbsp dough balls onto parchment-lined baking sheets 3 inches apart. Press to 3/4 inch thick and bake for 10 to 12 minutes. Cool on the pan for 10 minutes, then transfer to a wire rack.
- Beat 1/2 cup butter for 2 minutes. Mix in 2 cups sifted powdered sugar, 2 tbsp heavy cream, 1/2 tsp almond extract, 1/4 tsp vanilla extract, and a pinch of salt. Beat on medium-high for 2 to 3 minutes until fluffy. Tint with pink gel food coloring to your preferred shade.
- Spread a generous swirl of frosting onto each cooled cookie with the back of a spoon or offset spatula, leaving a 1/4-inch bare edge, and serve on a platter.
