Description
This Copycat Crumbl Sugar Cookie recipe yields soft, thick, and buttery cookies topped with a smooth almond-vanilla buttercream frosting. Perfectly replicating the popular Crumbl Cookies, these treats combine simple pantry ingredients with classic baking techniques to create melt-in-your-mouth delights. Ideal for holiday gatherings, gifts, or everyday indulgence.
Ingredients
Scale
Dry Ingredients
- 4 1/2 cups (540 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp kosher salt
Cookie Dough
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 2 large eggs
- 1 tsp almond extract
- 1/2 tsp pure vanilla extract
Frosting
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup (55 g) powdered sugar
- 1 tbsp heavy cream
- 1/4 tsp almond extract
- Light pink or red food coloring, for frosting
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until well combined. This ensures the leavening agents and salt are evenly distributed throughout the flour.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or an electric hand mixer, beat the softened unsalted butter and granulated sugar on medium-high speed until the mixture is light and creamy. This aerates the butter and sugar for a tender cookie texture.
- Add Eggs and Extracts: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to fully incorporate them. Then mix in the almond extract and pure vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and beat on low speed until just combined, being careful not to overmix the dough which can make cookies tough.
- Chill Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 1 hour, or up to 2 days. Chilling solidifies the fats and allows the flavors to meld, also preventing excessive spreading during baking.
- Preheat and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Shape Cookies: Using a 1/3-cup measuring cup, scoop portions of dough and roll each into a ball. Arrange the dough balls on the prepared baking sheets spaced about 4 inches apart to allow room for spreading.
- Bake Cookies: Bake until the edges are set and beginning to turn golden brown, approximately 18 to 20 minutes. Do not overbake to maintain soft centers.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely before frosting.
- Prepare Frosting: In a clean bowl, beat the softened butter and powdered sugar on medium speed until smooth and fluffy. Add the heavy cream and almond extract, and continue beating until fully incorporated. Gradually add food coloring one drop at a time until the desired shade is achieved.
- Frost Cookies: Using an offset spatula, spread the frosting evenly over the cooled cookies for a beautiful and tasty finish.
- Chill Frosted Cookies: Refrigerate the frosted cookies for at least 30 minutes to allow the frosting to set and enhance flavor and texture.
- Make Ahead and Storage: These cookies can be made up to one week ahead. Store in an airtight container in the refrigerator to maintain freshness and texture.
Notes
- For best results, do not skip chilling the dough as it helps control spreading and improves flavor.
- Adjust baking time slightly if your oven runs hot or cool, checking for golden edges as an indicator.
- Use room temperature ingredients for smoother mixing and better texture.
- If you don’t have almond extract, vanilla extract alone can be used but the flavor will be slightly different.
- Cookies and frosting can be stored separately to keep cookies fresh longer if desired.
- Use gel food coloring for more vibrant frosting colors without altering consistency.
Nutrition
- Serving Size: 1 large cookie
- Calories: 400
- Sugar: 28g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
