CRUMBL SUGAR COOKIES (Copycat Recipe)

Crumbl Sugar Cookies (copycat recipe) with Sweet Almond Buttercream Frosting

You are going to love this copycat recipe for Crumbl Sugar Cookies!  So fast and easy to make, with a no-chill dough, it’s easy to see why these are always a favorite at our house!  Super soft, chewy and buttery, topped with a perfect Sweet Almond Buttercream Frosting, and the same GIANT size to share or tackle on your own!  I’m famous for my decorated sugar cookies, but sometimes you just want a cookie that is fast, yummy, and warm from the oven!

For our family Easter celebration, I tinted the Sweet Almond Buttercream Frosting on these classic Crumbl Sugar Cookies with Robin's Egg Blue, rather than the traditional pale pink frosting.

Crumbl Sugar Cookies (copycat recipe) with Sweet Almond Buttercream Frosting

WHAT'S THE STORY BEHIND CRUMBL COOKIES?

Crumbl is an amazing cookie company that started in Logan, Utah, that specializes in GIGANTIC cookies in a variety of classic flavors and a weekly rotating menu of different and incredible cookies. In less than four years, they are considered the fastest growing cookie company in the world - and everyone loves seeing their signature pink boxes!
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If you don’t have a Crumbl near you, or if your love of Crumbl cookies is turning into an addiction, these copycat cookies are just like the real thing, but so much more affordable - and you can have fresh baked andincredible flavors of Crumbl from your own kitchen, at a fraction of the cost, anytime you want!

Crumbl Sugar Cookies (copycat recipe) with Sweet Almond Buttercream Frosting

WHAT ARE THE CLASSIC CRUMBL COOKIES?

Up until April of 2022, you could always find the famous chilled Sugar Cookies with Sweet Almond Icing and Milk Chocolate Chip Cookies.  They have now discontinued the chilled Sugar Cookies from the permanent menu, and will be offering an additional specialty flavor each week.

WHAT ARE THE CRUMBL SPECIALTY FLAVORS?

Every Sunday night Crumbl announcing a new weekly menu of cookie flavors for the week on social media, which is brilliant on their part!  People crowd into their stores to try new flavors as they are rolled out, and to pick up their favorites when they are available to freeze for a rainy day. 

It truly is hard to decide which is our favorite - and it's fun to share new cookies and revise our "favorites" list!  Will it be Birthday Cake, Snickerdoodle Cupcake, Cookies 'n Cream, Pink Velvet, Cinnamon Bun, Chocolate Mallow Cupcake, Key Lime, Chocolate Caramel, Sea Salt Toffee, Ultimate Peanut Butter, Berries & Cream, or new this week - Boston Cream Pie... Crumbl, you're killing us!  Good thing I love to tinker in the kitchen to create and share copycat recipes!

They also sell their custom pink "cookie cutter", which allows you to cut each massive cookie into four equal pieces.  And I forgot to mention that they also have four custom Ice Cream flavors that rotate weekly as well - as if life wasn't hard enough already!

Crumbl Sugar Cookies (copycat recipe) with Sweet Almond Buttercream Frosting

Crumbl Sugar Cookies (copycat recipe) with Sweet Almond Buttercream Frosting

FOR PERFECT COOKIES EVERY TIME, START WITH THE RIGHT INGREDIENTS:

For gourmet cookies, in addition to using premium chocolate and cocoa, only the best ingredients will give you the texture, richness and depth of flavor we all crave. Make sure to use fresh ingredients for the best results!  I’ve made so many cakes, cookies and brownies through the years, and these are my recommendations:

• Butter:  Land O Lakes Unsalted Butter.  Avoid generic/bargain brands of butter, which often contain water, which will strip your brownies of a perfect sheen on top – and we LOVE a cookie with the perfect sheen!
• Flour:  King Arthur All Purpose Unbleached Flour is my favorite (it contains more gluten than other brands).  Pillsbury All Purpose is my back-up, but weighs differently – make sure to adjust as necessary.  (For reference, King Arthur is 120g per cup, Pillsbury is 129g per cup.)
• Granulated Sugar:  Domino Pure Cane Sugar
• Baking Powder:  Make sure that you use “aluminum-free” baking powder to avoid a tinny flavor. Rumford is one of the oldest and trusted brands. 
• Salt: To avoid a tinny flavor, never use iodized salt in cookies, cakes or brownies.  Morten Non-Iodized Table Salt is my preferred brand for cooking and baking.  For sea salt flakes, I use Maldon Sea Salt Flakes. 
• Vanilla:  Rodelle is my preferred brand for Pure Vanilla Extract, Vanilla Bean Paste are made with the highest-quality Bourbon vanilla beans from Madagascar. 
• Espresso Powder:  King Arthur Espresso Powder is my favorite!
  
• Other Extracts & Flavorings:  Rodelle (rodellevanilla.com), Cooks (cooksvanilla.com) and Amoretti (amoretti.com) brands make my favorite extracts and emulsions.  Keep in mind that extracts and emulsions have different strengths, so watch your measurements and use recommended amounts.

Crumbl Sugar Cookies (copycat recipe) with Sweet Almond Buttercream Frosting

WHAT ARE YOUR FAVORITE CRUMBL COPYCAT FLAVORS?

Crumbl Sugar Cookies (copycat recipe) with Sweet Almond Buttercream Frosting

Crumbl Chocolate Chip Cookies (Copycat Recipe)

Crumbl Confetti Cake Cookies (Copycat Recipe)

CRUMBL SUGAR COOKIES (copycat recipe)

You are going to love this copycat recipe for Crumbl Sugar Cookies!  So fast and easy to make, with a no-chill dough, it’s easy to see why these are always a favorite at our house!  Super soft, chewy and buttery, topped with a perfect Sweet Almond Buttercream Frosting, and the same GIANT size to share or tackle on your own!  I’m famous for my decorated sugar cookies, but sometimes you just want a cookie that is fast, yummy, and warm from the oven!
​

Crumbl Sugar Cookies (copycat recipe) with Sweet Almond Buttercream Frosting

INGREDIENTS:
SUGAR COOKIES:
1 cup salted butter
1 cup (200g) granulated sugar
2 large eggs (room temperature)
2 teaspoons pure vanilla extract
½ teaspoon pure almond extract
3 cups (375g) all purpose flour
2 teaspoons baking powder
 
SWEET ALMOND BUTTERCREAM FROSTING:
1/2 cup salted butter softened
3 cups (360g) powdered sugar
1 teaspoon pure almond extract
2-4 tablespoons milk or half & half
AmeriColor Soft Gel Food Coloring (strongly recommended – neon pink is the traditional color)
 
HOW I MAKE THESE: 

1. Set eggs out to come to room temperature (this helps them incorporate into the cookie dough better).
2. Preheat oven to 350 degrees.  Line three baking sheets with parchment paper; set aside.
3. PREPARE COOKIES:  In a medium bowl, whisk together the flour and baking powder; set aside.
4. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until completely creamy and fluffy (about 3 minutes).  
5. Scrape down the sides and add in the eggs one at a time, beating well between each is fully mixed in.
6. Add vanilla extract and almond extract; beat until mixed.
7. Scrape down the sides and add in the flour mixture, ½ at a time, mixing just until blended; add remaining flour mixture and again mix just until blended.  This cookie dough will be really soft and creamy!
8. Using a large cookie scoop (3 Tablespoon size), scoop out cookie dough and roll into a ball with your hands.  Repeat with remaining dough.
9. Place six cookie dough balls on each baking sheet, leaving room between each cookie as the cookies will spread when they bake.
10. Flatten the cookie dough by gently pressing the bottom of a drinking glass or measuring cup into the center of each, and press down gently to create a small indentation.  To keep your glass from sticking to the cookie dough, it works best to dip the bottom in flour before pressing each cookie.  Any flour left behind will “melt” into the cookie as it bakes – not to worry!
11.  Bake for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy.  Every oven is a little bit different, so watch your first batch when baking and time accordingly.  DO NOT OVERBAKE, as these will lose their softness. 
12. Remove from oven and allow cookies to cool on the baking sheets.
13. PREPARE SWEET ALMOND BUTTERCREAM FROSTING: In the bowl of a stand mixer fitted with a paddle attachment, add softened butter, powdered sugar, almond extract and 1 tablespoon of milk or half & half.
14. Beat on medium speed until light and fluffy; add additional milk or half & half as necessary until you the frosting is spreading consistency.  If your frosting is too thin, add a little bit of powdered sugar and beat until light and fluffy.
15. Add gel food coloring, if desired, and continue beating until well blended, scraping down the sides of the bowl as necessary.
16. FROST & DECORATE:  Spread the frosting on the cookies while they are still slightly warm, which will melt the frosting slightly and give it a nice, smooth finished look.
17. Once the cookies have completely cooled, chill in the fridge until ready to serve.  Allow decorated cookies to set and dry completely before storing – keep parchment paper between each layer or place cookies in individual self-sealing bags for easy freezing and serving. 
18. These cookies should be served chilled.

​YIELD:  Makes about 18 (four-inch) cookies

RECIPE NOTES:  These cookies will stay fresh in an air-tight container in the refrigerator for up to 1 week.

MAKE AHEAD TIP:  Baked and frosted cookies freeze well for up to 1 month. Thaw overnight UNOPENED on your kitchen countertop before decorating.

FOR PARTIES:  I package cookies individually in self-sealing clear cellophane cello bags (Pack It Chic are my favorite brand).  Make sure cookies are completely dry after decorating before packaging.  To make ahead, place individually wrapped and sealed cookies in a larger airtight container and refrigerate or freeze.  Thaw frozen cookies in the refrigerator or on your countertop before serving - you are trying to minimize moisture during defrosting, which can cause your frosting to run or bleed.
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TO KEEP THESE COOKIES SOFT:  These cookies will stay soft and fresh in an air-tight container refrigerated for up to one week. 

NUTRITION:
Calories: 513kcal | Carbohydrates: 71g | Protein: 4g | Fat: 24g | SaturatedFat: 15g | 
Cholesterol: 88mg | Sodium: 216mg | Potassium: 132mg | Fiber: 1g | Sugar: 46g | 
Vitamin A: 749IU | Calcium: 53mg | Iron: 2mg

Original recipe created by Snowflakes & Coffeecakes; published April 2022.

© SnowflakesandCoffeecakes.  All images, attachments & content are copyright protected. All rights reserved. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to www.snowflakesandcoffeecakes.com for the recipe.
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