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Crumbl Copycat Chilled Sugar Cookies + Video

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.

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.

Obviously, we love cookies at TFC! Try these other reader favorites: Best Chewy Chocolate Chip Cookies, Triple Chocolate Cookies, Classic Shortbread and these Pan Banging Sugar Cookies.

Soft Chewy Crumbl Sugar Cookies on wire rack with pink sweet almond frosting.

I have purchased many of these Crumbl Sugar Cookies 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 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.

Ingredients

Remember all measurements and instructions are in the recipe card at the end of the post.

Crumbl Cookie Recipe Ingredients for 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.

European butter is richer 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.

Crumbl Cookie Recipes Sugar Cookie process shot, creaming butter and sugar and adding eggs to sugar/butter mixture.

Step 1

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.

Adding vanilla extract to crumbl sugar cookie batter and adding almond extract to cookie batter.

Step 2

Add vanilla extract and almond extract, mix until combined.

Crumbl Sugar Cookie recipe process shots, adding flour mixture and final cookie dough.

Step 3

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 Sugar Cookies process shots, scooping cookie dough onto parchment lined pan, pressing cookie dough ball flat with flat bottomed glass or measuring cup.

This is cookie dough 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.

Flattened Crumbl Sugar Cookies on baking sheet ready for oven.

Bake in preheated 350 degree F 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

Simple ingredients for this amazing and spot on Almond Buttercream Frosting, full details on how to make this creamy, sweet almond icing in the recipe card at bottom of post.

Ingredients for Almond Buttercream Frosting for Crumbl chilled Sugar cookie recipe.
Process shots of frosting Crumbl Sugar Cookies with almond buttercream frosting.

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!

Substitutions

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 with half almond flour and half Gluten-Free Cup for Cup All-Purpose Flour (<<==my fave for baking).

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 Tips

Here are my best tips for storing this amazing Crumbl cookie copycat recipe.

  • 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.
Easy Crumbl Sugar Cookies recipe with two frosted sugar cookies on a wire cooling rack.

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)
Crumbl Sugar Cookie on marble with pink frosting, with wedge removed revealing a soft, doughy, chewy center of the cookie.

Try these other Copycat Recipes

  1. Nothing Bundt Cake Recipe | Chocolate Chocolate Chip Bundtlets and Bundt Cake
  2. Orange Scones (Panera Copycat)
  3. Chipotle Chicken
  4. Copycat Starbucks Passion Tea Lemonade
  5. Chick-Fil-A Frosted Lemonade
  6. Starbucks Copycat Coffee Cake
  7. Hot Honey Recipe

TFC TOP TIP

I have two top tips for this Crumbl cookie copycat 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! 🙂

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Square image of Crumbl Frosted Sugar Cookies a Crumbl Copycat Cookie recipe.
Yield: 12-14 large cookies

Crumbl Cookie Recipe | Chilled Sugar Cookies

Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes

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.

Ingredients

Sugar Cookie Dough

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 substituted with vanilla extract
  • 1-3 tablespoons cream (or may use ½ and ½, milk or water)
  • 3-4 drops Pink Food Coloring | I used an All-natural pink food coloring (optional)

Instructions

Sugar Cookies

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in preheated 350 degree F 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

  1. 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.
  2. 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. Once cookies are completely cooled, store in airtight container in fridge.

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 Information:

Yield:

14

Serving Size:

1

Amount Per Serving: Calories: 443Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 82mgSodium: 238mgCarbohydrates: 59gFiber: 1gSugar: 38gProtein: 4g

The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc. Nutritional information will change based on used ingredients, quantities used, etc.

Did you make this recipe?

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Stacey

Thursday 7th of October 2021

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?

Kathleen

Friday 8th of October 2021

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

Sunday 12th of September 2021

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!!

Kathleen

Monday 13th of September 2021

They are Tasia, you will love them!!!

Michaela Kenkel

Monday 6th of September 2021

These are PERFECTION!! Best sugar cookie recipe I have made in a VERY long time! Thank you!!

Kathleen

Monday 6th of September 2021

I LOVE hearing that! Thanks Michaela!

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