Name: Olivia Rodrigo Crumbl Cookie Recipe
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Ingredients: 2 ¾ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup unsalted butter, softened; 1 ¼ cups granulated sugar; 2 large eggs; 2 tsp vanilla extract; 2 tbsp sour cream; 8 oz cream cheese, softened; 3 cups powdered sugar, sifted; 4 tbsp unsalted butter, softened (for frosting); 1 tsp vanilla extract (for frosting); 3 tbsp heavy cream; Pink gel food coloring

Crumbl’s Olivia Rodrigo cookie was one of the most talked-about limited-edition drops the brand has ever done, and if you missed it, this copycat recipe gets you the same pink strawberry sugar cookie with that thick, glossy frosting right in your own kitchen.

It’s a straightforward bake with no chilling required, and the whole thing comes together in under an hour.

Why I Love This Recipe

The cookie itself is soft and a little dense, which is exactly what makes it sturdy enough to hold that generous swirl of cream cheese frosting without turning soggy at the edges.

The frosting is the star. It’s tangy from the cream cheese, sweet from the powdered sugar, and that bright pink color lands somewhere between cheerful and dramatic in the best way.

This is the version I keep coming back to because the ratios are right. The cookie doesn’t disappear under the frosting, and the frosting doesn’t crack or slide off.

Recipe Ingredients

2 ¾ cups all-purpose flour – Spooned and leveled; too much flour makes the cookies cakey and dry
1 tsp baking powder – Gives a slight lift without puffing the cookie too much
½ tsp baking soda – Works with the baking powder for a soft, tender crumb
½ tsp salt – Balances the sweetness throughout
1 cup unsalted butter, softened – Room temperature is key; cold butter won’t cream properly
1 ¼ cups granulated sugar – The main sweetener; contributes to the slightly crisp outer edge
2 large eggs – Binds the dough and adds richness
2 tsp vanilla extract – Use pure vanilla for the cleanest flavor
2 tbsp sour cream – Keeps the cookies moist and adds a very subtle tang
8 oz cream cheese, softened – Full-fat block cream cheese only; the spreadable kind makes runny frosting
3 cups powdered sugar, sifted – Sifting prevents lumps in the frosting
4 tbsp unsalted butter, softened (for frosting) – Adds body and richness to the frosting
1 tsp vanilla extract (for frosting) – Rounds out the sweetness
3 tbsp heavy cream – Thins the frosting to a spreadable, glossy consistency
Pink gel food coloring – Gel, not liquid; liquid food coloring can make the frosting too wet

Variations / Substitutions

Dairy-free butter – Swap both the cookie butter and frosting butter with a vegan block butter like Miyoko’s; the texture stays close, though the frosting will be slightly softer.
Lemon instead of vanilla – Replace the 2 tsp vanilla in the cookie dough with 2 tsp fresh lemon zest and 1 tsp lemon extract for a citrus version that still pairs well with the cream cheese frosting.
Greek yogurt for sour cream – Full-fat Greek yogurt works 1:1 and keeps the same moisture in the crumb.
Almond extract – Swap half the vanilla in the dough (1 tsp) for almond extract to get a slightly floral, marzipan-like note that works well with the pink frosting.
Cream of tartar in place of baking soda – Use ½ tsp cream of tartar instead of baking soda for a softer, more classic sugar cookie texture.

If you love big frosted cookies like this one, the Crumbl Pink Sugar Cookie Copycat Recipe is another good one to try.

How To Make Olivia Rodrigo Crumbl Cookies

Step 1: Cream the Butter and Sugar

Preheat your oven to 375°F (190°C) and line 2 large baking sheets with parchment paper. Add the 1 cup softened unsalted butter and 1 ¼ cups granulated sugar to a large bowl and beat on medium-high speed for 3 to 4 minutes, until the mixture looks pale, fluffy, and noticeably increased in volume.

You’re not just mixing here; you’re building structure. When the butter and sugar have creamed long enough, the mixture will feel almost whipped and the color will shift from yellow to a very pale cream. That air is what keeps the cookie from being dense and flat.

Don’t rush this step by starting with cold butter. If your butter doesn’t dent easily when you press it with your finger, give it another 15 minutes on the counter.

Step 2: Blend in the Eggs and Wet Ingredients

Add the 2 large eggs one at a time, beating for about 30 seconds after each. Then mix in the 2 tsp vanilla extract and the 2 tbsp sour cream on low speed until just combined, about 20 seconds.

The dough might look a little curdled right after the eggs go in. That’s fine. Once the sour cream is in and you start adding the dry ingredients, it will smooth right out.

Step 3: Fold in the Dry Ingredients

In a separate bowl, whisk together the 2 ¾ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Add the flour mixture to the butter mixture in 2 additions, mixing on low speed just until no dry streaks remain, about 30 seconds per addition.

Stop mixing the moment the flour disappears. Overworked dough develops too much gluten and the cookies come out tough rather than soft.

Step 4: Bake the Cookies

Scoop the dough into 8 large balls (about ¼ cup each) and place them on the prepared baking sheets, 4 per sheet, spaced at least 3 inches apart. Gently press each ball down to about ¾-inch thickness with the palm of your hand. Bake one sheet at a time at 375°F (190°C) for 11 to 13 minutes, until the edges are just set and the centers still look slightly underdone.

Pull them out when the center still looks a little soft. They’ll continue to firm up on the hot pan for another 5 minutes, and that carry-over cooking is what gets you the fudgy center Crumbl is known for. Let them cool completely on the pan before frosting.

Step 5: Whip the Cream Cheese Frosting

Beat the 8 oz softened cream cheese and 4 tbsp softened unsalted butter together on medium speed for 2 minutes, until smooth and uniform. Add the 3 cups sifted powdered sugar in 2 additions, mixing on low to start to keep the sugar from flying out of the bowl. Add the 1 tsp vanilla extract and 3 tbsp heavy cream, then increase the speed to medium-high and beat for 1 full minute until the frosting is smooth, fluffy, and holds its shape.

Add 2 to 3 drops of pink gel food coloring and mix on low until the color is even throughout. Start with less than you think you need and build up; the color deepens as it sits.

Step 6: Frost and Plate the Cookies

Transfer the frosting to a piping bag fitted with a large round tip, or just use a spoon and an offset spatula. Starting from the center of each fully cooled cookie, swirl the frosting outward in a spiral, leaving about a ¼-inch border of cookie showing around the edge. Arrange the frosted cookies on a large board or platter and finish each one with a small sprinkle of coarse sparkling sugar.

Recipe Tips

Weigh your flour if you can. The target is 330g for the 2 ¾ cups. Scooping directly from the bag often packs in extra flour, which makes the cookies dry and crumbly.
Full-fat block cream cheese only. It’s worth repeating because this is the most common place the recipe goes wrong: tub-style or low-fat cream cheese has too much water and the frosting turns soupy.
Cool the cookies completely before frosting. Even slightly warm cookies will melt the frosting and you’ll lose that clean, glossy swirl. Give them at least 30 minutes at room temperature.
Gel food coloring gives the most vibrant pink. Start with 2 drops, mix, and add more from there. The color will look slightly darker once it’s sitting on the white cookie.

Bake times by pan (one sheet at a time, 375°F / 190°C):

Cookie Size	Oven Type	Bake Time
¼ cup dough ball	Conventional	12 to 13 mins
¼ cup dough ball	Convection	10 to 11 mins
2 tbsp dough ball (smaller)	Conventional	9 to 10 mins
2 tbsp dough ball (smaller)	Convection	8 to 9 mins

How To Store

Refrigerate – Store frosted cookies in a single layer in an airtight container in the fridge for up to 4 days. The cream cheese frosting means they can’t sit out for more than 2 hours at room temperature.
Reheating – These are best served at room temperature. Take them out of the fridge 20 to 30 minutes before eating so the frosting softens back up.
Serve Cold – They’re actually quite good straight from the fridge too; the frosting firms up and the whole cookie eats a bit like a chilled sugar cookie cake.

What To Serve With Olivia Rodrigo Crumbl Cookies

A glass of cold whole milk is the obvious one, and it works because the fat in the milk cuts through the sweetness of the cream cheese frosting without competing with the vanilla flavor. A tart strawberry lemonade does the same job in a different direction, the acidity making the cookie taste less sugary and more balanced. If you’re putting these out for a group, a small pot of black coffee alongside the cookie platter keeps things from feeling cloying after more than one cookie.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes. Wrap the unbaked dough tightly in plastic wrap and refrigerate it for up to 2 days. Let it sit at room temperature for 20 minutes before scooping and baking, since cold dough doesn’t spread as evenly.

My frosting is too runny. What went wrong?

Almost always it’s the cream cheese. Make sure you used a full-fat block (not spreadable), and that it was softened but not warm. If it’s already runny, refrigerate the frosting for 20 minutes and beat it again briefly.

Can I freeze these cookies?

Yes, but freeze them unfrosted. Baked cookie rounds freeze well for up to 2 months in an airtight bag. Thaw at room temperature and frost the day you plan to serve them.

Do I have to use a piping bag for the frosting?

No. An offset spatula or the back of a spoon works fine. Crumbl uses a large round piping tip for the signature swirl, but a messy rustic swirl tastes exactly the same.

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