This copycat Crumbl Sugar Cookie recipe is soft, chewy, and buttery, just like the original, with that signature pink almond frosting. I’ll show you how to make them Crumbl-sized or smaller, just don’t overbake them! I’ll walk you through it all!
⭐️⭐️⭐️⭐️⭐️ Taralynn says: I don’t think I’ve ever left a review on a recipe blog before, but I’m just not over how good these cookies are yet. I made these pink sugar cookies last Sunday, and they were SUCH A HIT! Everyone who tried them was obsessed, and I’m making them again today with a fun Halloween theme. These are 10x better than the crumbl cookie, and I’ll be making these again and again!!!
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!
Crumbl Pink Sugar Cookie
If you’ve had a Crumbl Sugar Cookie, you know they’re something special, ultra-soft, chewy, and buttery with that signature sweet almond frosting. After testing batch after batch, I’ve nailed a copycat version that gets the texture and flavor just right. And the best part? These come together in about 30 minutes from start to finish, no chilling required!
I’ve included options for both sizes, and helpful tips to get that soft, chewy center every time.
I’ll warn you now: don’t overbake them. A few cracks on top and a soft center means you did it right. Overbaking is what turns them cakey and dry, and nobody wants that.
Just like one of our readers said, they’re so good you could skip the frosting. (But why would you?)
⭐️⭐️⭐️⭐️⭐️ Marisa says:
“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!! 🙂“
Pink Sugar Crumbl Cookie Ingredients
- Butter: I used European salted butter for its higher butterfat and rich flavor. If using unsalted, add ½ teaspoon kosher salt.
- Sugar: I prefer organic cane sugar, if using this, cream it a little longer with the butter. Refined white sugar works too.
- Eggs: Use large, room temp eggs. Forgot to set them out? Submerge them in warm water for 5 minutes.
- Vanilla Extract: Use pure vanilla extract (homemade is great, try my recipe!).
- Almond Extract: This gives that classic Crumbl flavor. I love using Rodelle Pure Almond Extract.
- Flour: I use unbleached organic all-purpose flour for the best texture.
- Almond Frosting: You’ll need powdered sugar, butter, almond extract, half & half, and a touch of pink food coloring.
Get the full recipe in the recipe card below.
How to Make Copycat Crumbl Sugar Cookies
Step 1 | Cream butter and sugar
In a stand mixer or large bowl with a hand mixer, cream butter and sugar on medium-high for 3–4 minutes, until light and fluffy. Scrape the bowl.
Add eggs one at a time, beating for about 1 minute after each.
Tips for All-Natural Cane Sugar: Due to the coarser crystals, you need to beat the sugar and butter (called creaming) for about 5-6 minutes on medium-high speed.
Step 3 | Add dry ingredients
Whisk together the baking powder, kosher salt (if using), and all-purpose flour, then with the mixer on low, add slowly the the wet ingredients, scraping down the sides of the bowl occasionally. The Crumbl Sugar cookie dough will be soft and easily scoopable.
Step 4 | Making Crumbl Chilled Sugar Cookies
No chilling is required! Until after you’ve baked them, and that’s optional.
Using a ¼ cup cookie scoop or lightly grease a ¼ cup measuring cup, scoop dough, and then shape into a ball.
Place dough balls on a silicone or parchment-lined baking sheet (my favorite!). I do 6 per half-sheet pan.
Use the bottom of a glass or flat measuring cup (dipped in flour) to gently press each dough ball—just enough to flatten to about ½–¾ inch thick. Don’t go too thin—they’ll spread a bit while baking.
Bake in a preheated 350°F (175°C) oven for 9-11 minutes (less if you made a smaller cookie); remove from oven once cookies are no longer glossy on top, puffed up, and just barely golden brown. They will set as they cool. Cool on a cookie sheet. Then transfer to a wire cooling rack.
How to Make Crumbl Sugar Cookie Icing
While the cookies cool, make the almond frosting (full recipe in the card below).
Add just enough cream to make it spreadable, then frost the cookies—even if they’re slightly warm. I like using a small scoop and an offset spatula, but a butter knife works too.
Tip: These cookies are best served chilled—it makes them extra chewy and brings out the flavor!
Crumbl Sugar Cookie Recipe Variations
- 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.
- Mini Copycat Crumbl Sugar Cookies Recipe – Instead of the ginormous cookie (which we usually just cut into fourths), make a mini Crumbl cookie (which, translated, just means a normal-sized cookie). For smaller cookies, scoop the cookie dough with a medium cookie scoop, proceed with the recipe, and only bake for about 6-8 minutes.
- 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!
- High Altitude Crumbl Sugar Cookies – I bake at 5,280 feet above sea level, and this recipe has been tested at both high altitude and sea level. If you’re baking above 3,200 feet, here are a few simple tweaks:
- Add 2 tablespoons of flour
- Reduce baking powder to 1½ teaspoons
- Bake 1–3 minutes less (keep an eye on them—every oven varies)
Substitutions
- If you don’t like the Almond flavor, substitute with vanilla extract, increasing by ½ a teaspoon.
- The same applies to the almond buttercream frosting; simply swap out the almond extract with vanilla extract.
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.
- I love my Kitchenaid stand mixer, but a hand mixer can be used.
- These baking racks (cooling racks) are the best!
Storage Tips for Crumbl Sugar Cookies
- Store frosted cookies in an airtight container or bag in the fridge for 7–10 days.
- To Freeze Dough: Scoop and flatten dough balls, then flash freeze on a baking sheet. Transfer to an airtight container or freezer bag and freeze up to 3 months. Thaw overnight in the fridge, then bake as directed.
- To Freeze Baked Cookies: Flash freeze frosted cookies on a baking sheet for 1 hour. Layer between wax paper in an airtight container or bag. Freeze up to 3 months.
Make-Ahead Crumbl Sugar Cookie Dough
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.
Frequently Asked Questions
Keeping the ingredients (including eggs) at room temperature, whisk the flour, leavening, and salt together beforehand. Don’t overmix, and remove the cookies from the oven before they turn brown. Don’t overbake.
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.
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.
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), or thisthis eggnog latte.
Try our Favorite Copycat Recipes
- Chocolate Chocolate Chip Bundt Cake (Nothing Bundt Cakes)
- Orange Scones (Panera Copycat)
- Chipotle Chicken
- Starbucks Passion Tea Lemonade
- Olive Garden Crockpot Chicken
- 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! 🙂
More Crumbl Cookie Recipes
- Crumbl Chocolate Chip Cookies (with milk chocolate chips or semi-sweet!)
- Salted Caramel Cheesecake Cookie
- Crumbl Oreo Cookie
I hope you loved this Crumbl Sugar Cookie Recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Video
Equipment
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 decrease 1 ½ teaspoon for high altitude
- 1 cup butter Room temperature. 1 cup = 2 sticks = 16 tablespoon. 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 large eggs room temperature (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 room temperature (8 tablespoons=1 stick) 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 heavy 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.
Instructions
Sugar Cookies
- Cream together 1 cup butter and 1 cup granulated sugar , until light and fluffy, on medium-high speed in a stand mixer or hand mixer. Scrape the down sides of bowl. Add 2 large eggs, one at a time, beating about 1 minute between additions. TIP: If using all-natural cane sugar, beat for about 3-5 minutes on medium-high speed.
- Add 1 teaspoon vanilla extract and ½ teaspoon almond extract, mix until combined. In a medium bowl whisk 3 cups all-purpose flour , 2 teaspoons baking powder, and salt (if using). With mixer on low, add about ⅓ cup at a time 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 (4 tablespoons) 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 finish and set as they cool. Cool 10 minutes on cookie sheet. Then transfer to wire cooling rack.
Almond Buttercream Frosting
- In the bowl of a stand mixer or hand mixer, whip ½ cup butter until light and fluffy. With mixer on low — slowly add the 3 cups powdered sugar a little at a time, then add 1 teaspoon almond extract (or vanilla) extract, 1-3 tablespoons heavy cream and mix until combined, if adding food coloring, add 3-4 drops pink 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 or butter knife to spread the icing on top of the cookies. Once cookies are completely cooled, store in airtight container in fridge.
Notes
High Altitude Adjustments
When baking above 3200 feet make the following 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)
- 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.
- 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
Hannah Graves
Could I make this same recipe with cookie bars in a 13×18?
Hi Hannah, I’ve not done it in a sheet pan, might not be quite enough dough, but you could probably do it in a 9×13 inch pan. You might want to try my sugar cookie bites/bars, those you can easily make in a 18×13 inch pan! https://www.thefreshcooky.com/sugar-cookie-bites-bars/
Terie
Hi, these sound so good. I’m looking for a recipe that makes larger cookies. Can you make these cookies even larger? If so, would I just use a larger measuring cup and adjust the baking time?
Absolutely. Just so you know they are pretty big (and thick) but you can absolutely make them larger. I would tear the dough ball apart, stack them and set the “jagged” edges up it will help them bake more evenly. Check out my Crumbl chocolate chip cookie recipe to see how to do that. Enjoy!
Ashley
In your recipe you say to plop down the cookie dough so it looks rustic…. What would I need to do to make perfectly round uniform cookies (nice flat/even tops and perfectly round cookies like you would find in a bakery)….. would I need to form the dough into round smooth balls before baking? Etc?
Hi Ashley, I would still do the pull apart and just round the dough on each part and gently press them together (don’t combine them) the idea is since they are so large, they don’t bake great and flat if you just make a huge cookie. Tho you might also try making one giant dough ball and then flattening it with the bottom of a tablespoon. Hope that makes sense.
Marisa
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!! 🙂
Thank you SO MUCH Marisa! You made my week! I’m so glad you found me too, you are so sweet! Hope you do try others!!
Silly Me
I love how in the Heading it says Chilled but then in the recipe it says you don’t have to chill it. We all know chilling the cookie dough will help keep them thick.
The chilled is actually after you bake and frost it. This dough does not need to be chilled ahead of time. That’s the Crumbl name for it “Chilled Sugar Cookie”. ????
Kayla
How long can these sit out like if transferring them somewhere and doing them for a party
Oh gosh Kayla they’d be fine for the day, they are just yummy chilled! But they’ll be fine sitting out.
Teresa Hicks
These cookies are AMAZING!!! My family went crazy!
Love, love, love hearing that Teresa, thank you so much for your kind words!! Happy baking!
Taralynn
I don’t think I’ve ever left a review on a recipe blog before, but I’m just not over how good these cookies are yet. I made these pink sugar cookies last Sunday, and they were SUCH A HIT! Everyone who tried them was obsessed, and I’m making them again today with a fun Halloween theme. These are 10x better than the crumbl cookie, and I’ll be making these again and again!!!
Oh Taralynn, thank you so much for taking the time to write a review! SOO appreciate more than you know! You made my month! Whoop! You rock! So glad you loved them!!
Caitlin Wilson
These came out Perfect! As all the crumbl rater’s say: 10/10
Well thank you for making my day Caitlin! So glad to hear that!!
Brittany
This is the 2nd copycat Crumbl recipe that I’ve tried, in search of the perfect sugar cookie recipe. The only thing I changed (personal preference) is less powdered sugar in the frosting. Amazing recipe!
Stacey
We really enjoyed these but my kids thought they tasted more like Lofthouse cookies, not quite the dense chew of Crumbl. Would that have to do with the way I mixed it?
Hi Stacey — I had my first batch come out tasting like Lofthouse too, I baked them too long, so watch your time in the oven. Truly take them out just as they firm up slightly and just barely get golden at the edges. Err on the side of too early, as they cool they will firm up, especially if you chill them! Also, every oven heats a little differently, mine consistently is 25 cooler, so maybe double check your oven temp! Let me know if you make them again!
Tasia ~ two sugar bugs
You know how much I love a sugar cookie and these look incredible!! They look thick, soft and chewy, just how I like them. And that almond buttercream…yum!!
They are Tasia, you will love them!!!
Michaela Kenkel
These are PERFECTION!! Best sugar cookie recipe I have made in a VERY long time! Thank you!!
I LOVE hearing that! Thanks Michaela!
Sheila Thigpen
Delicious butter cookie! Love, love the almond icing, too!
Julie Menghini
I always love your cookies, and these are some of our favorites. So creamy and delicious!