Crumbl Sugar Cookie Recipe

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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.

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: Newest recipe are Oreo Crumbl Cookies, Best Chewy Chocolate Chip Cookies, Triple Chocolate Cookies, Classic Shortbread and theseCopycat Crumbl Chocolate Chip Cookie Recipe {The Best}!

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

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

• 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.

Instructions for the best Copycat Crumbl Cookies

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.

Step 2

Add vanilla extract and almond extract, mix until combined.

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 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 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.

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.

Equipment for Crumbl Cookie Recipes

• 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

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.

Frequently Asked Questions

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)

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! 🙂

Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and comment below the recipe!

Crumbl Cookie Recipe | Chilled Sugar Cookies

Author: Kathleen • The Fresh Cooky © 2021

4.62 from 26 votes

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.

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Prep Time 15 minutes mins

Cook Time 11 minutes mins

Total Time 26 minutes mins

Course Cookies

Cuisine American

Servings 12 -14 large cookies

Calories 443 kcal

Equipment

• ▢
  Fat Daddio’s Stainless Steel Batter, Cookie Measuring Scoop, No. 16, 1/4 cup, Silver
• ▢
  KitchenAid  5-Qt. Artisan Design Series with Glass Bowl – Sea Glass

Ingredients

  

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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 tsp 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 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
• 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.
• 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 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
• 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 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.

Video

✱ Kathleen’s Tips

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: 1 Calories: 443 kcal Carbohydrates: 59 g Protein: 4 g Fat: 22 g Saturated Fat: 13 g Polyunsaturated Fat: 7 g Trans Fat: 1 g Cholesterol: 82 mg Sodium: 238 mg Fiber: 1 g Sugar: 38 g

Nutrition Disclaimer

The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Tried this recipe?Let us know how it was!

About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.