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An easy copycat Crumbl Cookie Recipe for the best Crumbl Chilled Sugar Cookie, ever. Using simple pantry ingredients, in 30 minutes you will enjoy, large, soft, buttery cookies, frosted with an amazing almond buttercream frosting.
Obviously, we love cookies at TFC! Try these other reader favorites: Newest recipe are Oreo Crumbl Cookies, Best Chewy Chocolate Chip Cookies, Triple Chocolate , Classic Shortbread and these popular Copycat Crumbl Chocolate Chip Cookie Recipe!
Are you fortunate enough to live near a Crumbl Cookies? I kept hearing about these amazing cookies and then, we had one open up not far from us! <happy dance> Giant, soft, amazing flavors; some are served warm, others like this Crumbl sugar cookie is served chilled, which I highly recommend.
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
FABULOUS!! This will be my new go to sugar cookie recipe. The cookies are so unbelievably soft that you could even eat them without the frosting (that’s coming from someone who loves frosting!). I love that you can dye the frosting any color to suit the occasion and that these are so quick and easy to make. These cookies were perfection just like her copycat Crumbl chocolate chip cookie recipe! I can’t wait to try out even more recipes and I’m so glad I found this blog on Pinterest!! ????
Marisa
I have purchased many of these chilled Sugar Cookies from Crumbl and we have enjoyed each and every one of them! It was all for research (wink-wink), because while I LOVE supporting local businesses, I cannot afford to buy a dozen of these soft sugar cookies on a regular basis.
So I taste tested, figured out the texture and that creamy, almond buttercream frosting! WOW! Then I went to work deconstructing the Crumbl sugar cookie recipe.
The texture and taste of these cookies was almost exactly like my Frosted Sugar Cookie Bars (which you will love). I modified that recipe to achieve these dense, chewy, super soft and oh so flavorful Crumbl Sugar cookie recipe.
Simple Ingredients Crumbl Sugar Cookies
- BUTTER | Please use real butter, if it’s soft coming out of the fridge, it’s a blend and you will not achieve the same results. I chose to use European* butter for this recipe, because it’s more “buttery” if you will, has a higher butterfat content and produces a supremely delicious cookie! I used salted because that is what I had, if you use unsalted, then add ½ teaspoon of kosher salt.
- GRANULATED SUGAR | I use organic all natural cane sugar, you may substitute refined white granulated sugar. If you use cane sugar, be sure to cream with the butter a minute or two longer; breaking down the more coarse crystals.
- EGGS | I use large eggs in my baking, in this recipe I brought them to room temperature. If you forget, submerge the eggs in warm tap water and allow to sit for 5 minutes.
- VANILLA EXTRACT | Use the good stuff, by the way, if you have never made your own, try my vanilla extract recipe.
- ALMOND EXTRACT | This is what gives these Crumbl cookie copycat sugar cookie recipe their distinctive flavor. I love using Rodelle Pure Almond Extract.
- ALL-PURPOSE FLOUR | I use unbleached organic all-purpose flour in my baking, I like the texture it yields.
Get the full recipe in the recipe card below.
European butter isricher and just plain butterier than most garden-variety American butter. It’s creamier, softer, melts more easily, and usually has a most distinct yellow color. Bake two batches of the same cookie recipe side by side, each with one of the two types of butter, and you’ll see and taste the difference.
How to Make Copycat Crumbl Cookies
Step 1 | Cream butter and sugar
Cream together the butter and sugar, until fluffy, light and creamy, on medium-high speed. Scrape the sides down. Add eggs, one at a time, beating about 1 minute between additions.
HINT: If using all-natural cane sugar, beat about 3-4 minutes on medium-high speed.
Step 2 | Add vanilla and almond extract
Add vanilla extract and almond extract, mix until combined.
Step 3 | Add dry ingredients
Stir the baking powder and salt (if using) into all-purpose flour, then with mixer on low, add slowly until combined. Scraping down sides of bowl to incorporate all flour. Crumbl Sugar cookie dough will be soft and easily scoopable.
Step 4 | Making Crumbl Chilled Sugar Cookies
Crumbl cookie dough recipe is so easy to work with, it will be very soft. The best part, no chilling required!
Using a ¼ cup cookie scoop or lightly grease a ¼ cup measuring cup, scoop cookie dough and then shape into a ball. You want a little overhang in the scoop, this gives the cookies the “rustic” edges.
Place on silicone or parchment lined baking sheet (<== my favorite!), I put 6 to a half sheet pan. Then using a glass, or bottom of a flat measuring cup (dip in a little flour first) press down on the cookies to flatten slightly, not too thin, you don’t want them to spread too far, should be about ½-¾ of an inch.
Bake in preheated 350° F (175° C) oven, for 9-11 minutes (less if you made your cookies smaller); remove from oven once cookies are no longer glossy on top and are puffed up, they will set as they cool. Cool on cookie sheet. Then transfer to wire cooling rack.
Almond Buttercream Frosting Ingredients
Simple ingredients for this amazing and spot on copycayt Crumbl Almond Buttercream Frosting, full details on how to make this creamy, sweet almond icing in the recipe card at bottom of post.
Spread frosting onto cooled cookies (in this instance, it’s okay if they are still slightly warm). I used a small cookie scoop and then used an off-set spatula to spread the icing on top of the cookies.
Crumbl Chilled Sugar Cookies
These cookies truly are best when served chilled! It makes them even thicker if possible, more chewy, the flavors burst out of your mouth!
Variations and Substitutions
Gluten-Free Crumbl Sugar Cookies
This recipe works beautifully made Gluten-Free, just like my Gluten-Free chewy chocolate chip cookies! Substitute the flour with half almond flour and half Gluten-Free Cup for Cup All-Purpose Flour (<<==my fave for baking).
Shape and bake as directed above.
Change the frosting color to match your occasion
This simple change of changing the frosting color will make your crumbl sugar cookies pop! Add sprinkles too!
Substitutions
- If you don’t like or have Almond Extract, increase the Vanilla Extract by ½ a teaspoon.
- Same with the almond buttercream frosting, swap out the almond extract for vanilla extract.
- Smaller cookies | Use a medium cookie scoop, making mini cookies, just like Crumbl mini cookies! But, only bake for about 6-7 minutes.
Recommended Tools
- Quality cookie sheets or baking sheets | you will have these for years to come, I love my USA Pans!
- Parchment paper or silicone sheets | make for easy clean up and even baking
- Medium cookie scoop and Large Cookie Scoop | I love my cookie scoops, they keep the cookies even and uniform.
- Heavy Duty Mixer | I love my Kitchenaid stand mixer, but a hand mixer can be used.
- Wire cooling racks | I love these baking racks as they are able to actually be used in the oven too!
Storage Tips for Crumbl Sugar Cookies
- Not baking the cookies right away? Place the dough (covered) in the fridge until ready to use, up to 48 hours. Remove from fridge, allow dough to come to room temperature (about 30 minutes) scoop, flatten and bake as directed.
- Store frosted Crumbl sugar cookies in fridge in an airtight container or baggie, 7-10 days.
- Freeze Cookie Dough Balls by scooping/flattening, then flash freezing on a cookie sheet. Transfer to an airtight freezer container or baggie, may be frozen up to 3 months (yeah right!). To bake, remove from freezer and thaw overnight in fridge, then place on cookie sheet while oven is preheating, bake as directed.
- How to Freeze Baked/Frosted Cookies | Place frosted chilled sugar cookies on cookie sheet and flash-freeze for one hour, then place frosted cookies between wax paper in airtight container or baggie. Keeps up to 3 months.
Frequently Asked Questions
What is the trick to soft sugar cookies?
Have ingredients (including eggs) at room temperature, whisk the flour, leavening and salt together ahead of time. Don’t overmix and remove cookies from oven before they turn brown. Don’t overbake.
Why are my Soft Sugar Cookies dry?
The simple answer is you probably overbaked them, they will look slightly undone when you take them out of the oven, they will set and firm up as they cool. You also might have overmixed your batter, just mix until combined.
How do you keep sugar cookies from spreading while baking?
Use parchment paper or a silicone baking mat. Coating your cookie sheet with baking spray will add too much grease to the baking sheet, causing the cookies to spread too quickly.
High Altitude Crumbl Sugar Cookies
If baking at high altitude, make the following simple adjustments.
- Increase flour by 2 tablespoons.
- Decrease baking powder to 1 ½ teaspoons
- Reduce baking time by 1-3 minutes (every oven is different, so keep an eye on them)
Best drinks to serve with your crumbl sugar cookies
Because you can’t always just do cookies and milk, how about Starbucks white hot chocolate, or this Christmas morning chai latte (hint: not just for Christmas), how about this eggnog latte.
Starbucks White Hot Chocolate Recipe
A quick and easy recipe on how to make a Starbucks White Hot Chocolate recipe at home. Save time and money, by making this fast copycat white hot chocolate recipe in the comfort of your own home.
Read more
The Best Christmas Morning Chai Recipe (Dutch Bros)
This holiday season enjoy this copycat Dutch Bros Christmas Morning Chai recipe. A chai latte that is spicy and flavorful chai tea mixed with half and half and swirled with white chocolate syrup. Delicious hot or cold.
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Homemade Eggnog Latte Recipe (Starbucks Copycat)
Celebrate the beginning of the holiday season with my rich, creamy Copycat Starbucks Eggnog Latte recipe. This homemade eggnog latte is so simple to make and so festive to drink!Enjoy this warm eggnog coffee drink before a crisp morning walk, or as a special treat on a chilly afternoon.
Read more
Try these other Copycat Recipes
- Chocolate Chocolate Chip Bundtlets and Bundt Cake
- Salted Caramel Cheesecake Cookie (Crumbl Copycat)
- Orange Scones (Panera Copycat)
- Chipotle Chicken
- Copycat Starbucks Passion Tea Lemonade
- Chick-Fil-A Frosted Lemonade
- Starbucks Copycat Coffee Cake
- Hot Honey Recipe
- Do not overmix the dough! Just mix until flour is combined. The dough will be very soft!
- Bake just until puffed and glossy on top, DO NOT OVERBAKE! Please! 🙂
I hope you loved this Crumbl Sugar Cookie Recipe — if you did, would you share your creation onInstagram,FacebookandPinterest? And be sure to comment below!
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Chilled Sugar Cookie Recipe (Copycat Crumbl)
You are in for a HUGE treat with this easy copycat Crumbl Cookie Recipe for the best Chilled Sugar Cookies, ever. Using simple pantry ingredients, in 30 minutes you will enjoy, large, soft, buttery cookies, frosted with an amazing almond buttercream frosting.
4.75 from 32 votes
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Prep Time: 15 minutes minutes
Cook Time: 11 minutes minutes
Total Time: 26 minutes minutes
Servings: 12 -14 large cookies
Calories: 516kcal
Author: Kathleen Pope
Equipment
KitchenAid 5-Qt. Artisan Design Series with Glass Bowl
Ingredients
Sugar Cookie Dough
- 3 cups all-purpose flour I use organic unbleached all-purpose flour. Regular flour may be used (add 2 Tablespoons for high altitude)
- 2 teaspoons baking powder 1 ½ teaspoon for high altitude
- 1 cup butter Room temperature. I used salted, if using unsalted, add ¼-½ teaspoon salt (regular or European butter may be used)
- 1 cup granulated sugar I use organic, all-natural pure cane sugar
- 2 eggs room temperature (to speed up, submerge eggs in warm tap water for 5 minutes)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract if omitting, increase vanilla extract to 1 ½ teaspoons
Almond Buttercream Frosting
- ½ cup butter softened (I used salted, if using unsalted, add ¼ teaspoon salt)
- 3 cups powdered sugar
- 1 teaspoon almond extract or substitute with vanilla extract
- 1-3 tablespoons cream or may use ½ and ½, milk or water
- 3-4 drops pink food coloring optional. I used an all-natural pink food coloring.
US Customary – Metric
Instructions
Sugar Cookies
Cream together the butter and sugar, until fluffy, light and creamy, on medium-high speed. Scrape the sides down. Add eggs, one at a time, beating about 1 minute between additions.
TIP: If using all-natural cane sugar, beat for about 3-4 minutes on medium-high speed.
Add vanilla extract and almond extract, mix until combined. Stir the baking powder and salt (if using) into all-purpose flour, then with mixer on low, add slowly until combined. Scraping down sides of bowl to incorporate all flour. Crumbl Sugar cookie dough will be soft and easily scoopable.
This is a super easy to cookie dough to work with and it will be very soft. The best part, no chilling required! Using a ¼ cup cookie scoop or lightly grease a ¼ cup measuring cup, scoop cookie dough and then shape into a ball. You want a little overhang in the scoop, this gives the cookies the "rustic" edges.
Place on parchment or silicone-lined baking sheet, I did 6 to a half sheet pan. Then using a glass, or bottom of a flat measuring cup (dip in a little flour first) press down on the cookies to flatten slightly, not too thin.
Bake in preheated 350° F (175° C) oven, for 9-11 minutes (less if you made your cookies smaller), remove from oven once cookies are no longer glossy on top and are puffed up, they will set as they cool. Cool on cookie sheet. Then transfer to wire cooling rack.
Almond Buttercream Frosting
In the bowl of a stand mixer or hand mixer, whip butter until light and fluffy, slowly with mixer on low — add the powdered sugar a little at a time, then add almond (or vanilla) extract, cream and mix until combined, if adding food coloring, add 2-4 drops of food coloring if desired. Increase speed to medium or high and whip for 2-3 minutes until light, fluffy and creamy.
Spread frosting onto cooled cookies (in this instance, it's okay if they are still slightly warm). I used a small cookie scoop to scoop frosting, then an offset spatula to spread the icing on top of the cookies. Once cookies are completely cooled, store in airtight container in fridge.
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Video
Notes
Gluten-Free Crumbl Sugar Cookies? I believe that this recipe would work beautifully made Gluten-Free, just like my Gluten-Free chewy chocolate chip cookies! And I hope to try it soon! I would substitute the flour for a combination of almond flour and Gluten-Free Cup for Cup All-Purpose Flour.
High Altitude Adjustments
If baking at high altitude, make the following simple adjustments.
- Increase flour by 2 tablespoons.
- Decrease baking powder to 1 ½ teaspoons
- Reduce baking time by 1-3 minutes (every oven is different, so keep an eye on them)
VARIATIONS
- If you don’t like or have Almond Extract, increase the Vanilla Extract by ½ a teaspoon.
- Same with the almond buttercream frosting, swap out the almond extract for vanilla extract.
- Smaller cookies | Use a medium cookie scoop, making mini cookies, just like Crumbl mini cookies! But, only bake for about 6-7 minutes.
STORAGE
- Not baking the cookies right away? Place the dough (coverd) in the fridge until ready to use, up to 48 hours. Remove from fridge and allow to come to room temperature (about 30 minutes) scoop, flatten and bake as directed.
- Store frosted Crumbl sugar cookies in fridge in an airtight container or baggie, up to one week (though I have found older and they were fine! 🙂
- Freeze Cookie Dough Balls by scooping and flash freezing on a cookie sheet, then transferring to an airtight freezer container or baggie, may be frozen up to 3 months (yeah right!). To bake, remove from freezer and thaw overnight in fridge, then place on cookie sheet while oven is preheating, bake as directed.
- How to Freeze Baked/Frosted Cookies | Place frosted chilled sugar cookies on cookie sheet and flash-freeze for one hour, then place frosted cookies between wax paper in airtight container or baggie. Keeps up to 3 months.
Nutrition
Serving: 1serving | Calories: 516kcal | Carbohydrates: 71g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 265mg | Potassium: 54mg | Fiber: 1g | Sugar: 46g | Vitamin A: 767IU | Vitamin C: 0.01mg | Calcium: 56mg | Iron: 2mg
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