Mermaid Crumbl Cookies Recipe

Why You’ll Love This Recipe

I love these cookies because I get a thick, soft bakery-style texture without complicated decorating techniques. The cookie base has a simple vanilla flavor that pairs perfectly with the sweet, creamy frosting.

I also enjoy decorating them because I can make every batch look slightly different. Blue, turquoise, purple, and pink frosting colors all fit the mermaid theme, while pearl sprinkles and shimmering decorations give the cookies an under-the-sea appearance.

Another reason I make this recipe is that I can prepare the cookies ahead of time. I can bake the cookie bases in advance and add the frosting and decorations closer to serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract, optional
• 2 tablespoons milk

For the Mermaid Frosting

• 1 cup unsalted butter, softened
• 3 1/2 cups powdered sugar
• 2 teaspoons vanilla extract
• Pinch of salt
• 2–4 tablespoons heavy cream or milk
• Aqua or turquoise gel food coloring
• Purple or pink gel food coloring, optional

For Decorating

• Mermaid-themed sprinkles
• Pearl sprinkles
• Blue, purple, and pink sprinkles
• White sanding sugar, optional
• Edible shimmer, optional

Directions

I start by preheating my oven to 350°F (175°C). I line two large baking sheets with parchment paper and set them aside.

In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt.

In a separate large mixing bowl, I beat the softened butter and granulated sugar until the mixture becomes light and creamy. I add the egg and egg yolk and continue mixing until everything is smooth.

Next, I mix in the vanilla extract, almond extract if I’m using it, and milk. I gradually add the dry ingredients and mix just until a thick cookie dough forms.

I divide the dough into approximately 10–12 large portions. I roll each portion into a ball and gently flatten it into a thick disc. I arrange the cookies on my prepared baking sheets, leaving plenty of room between them.

I bake the cookies for approximately 10–13 minutes. I remove them when the edges look set but the centers still appear soft. I don’t wait for the cookies to become deeply golden because I want the centers to remain soft.

I let the cookies rest on the baking sheets for about 10 minutes before transferring them to a wire rack. I allow them to cool completely before decorating.

To prepare the frosting, I beat the softened butter until smooth and creamy. I gradually add the powdered sugar, followed by the vanilla and salt.

I add the heavy cream or milk one tablespoon at a time until my frosting becomes fluffy and easy to pipe. I beat it for another 2–3 minutes to create a light texture.

I color most of my frosting aqua or turquoise. If I want a multicolored mermaid effect, I divide a small portion into separate bowls and tint them purple and pink.

Once my cookies are completely cool, I pipe or spread a generous swirl of frosting over each one. For a multicolored effect, I place several frosting colors together in my piping bag before decorating.

I immediately add pearl sprinkles, mermaid-themed sprinkles, sanding sugar, or edible shimmer before the frosting sets.

Servings and Timing

I usually make 10–12 large bakery-style cookies from this recipe. If I prefer smaller cookies, I can make approximately 20–24 and reduce the baking time slightly.

• Prep time: 25 minutes
• Bake time: 10–13 minutes per batch
• Cooling time: 30 minutes
• Decorating time: 20 minutes
• Total time: about 1 hour 20 minutes
• Servings: 10–12 large cookies

Variations

For ocean-blue cookies, I add a small amount of blue gel food coloring directly to the cookie dough. I keep the color light so the bright frosting still stands out.

For a birthday cake version, I fold rainbow sprinkles into the cookie dough before baking. I then decorate the tops with turquoise frosting and extra sprinkles.

For a lemon mermaid cookie, I add fresh lemon zest to the cookie dough and replace the almond extract with a little lemon extract. I like the fresh citrus flavor with the sweet vanilla frosting.

For a white chocolate version, I fold white chocolate chips into the dough. The creamy white chocolate pairs nicely with the vanilla and gives the thick cookies an even richer texture.

When I want an especially colorful presentation, I divide my frosting into three portions and color them turquoise, purple, and pink. I place all three colors in the same piping bag to create a swirled mermaid effect.

Storage/Reheating

I store unfrosted Mermaid Crumbl Cookies in an airtight container at room temperature for up to 4 days.

Once I add the buttercream, I can keep the cookies in an airtight container at room temperature for about 2 days if my kitchen is cool. For longer storage, I refrigerate them for up to 5 days.

When I refrigerate the cookies, I let them sit at room temperature for about 15–30 minutes before serving. This gives the cookie and buttercream time to soften.

I can freeze the unfrosted cookies for up to 2 months. I let them cool completely, place parchment paper between the cookies, and store them in a freezer-safe container.

I don’t reheat decorated cookies because the frosting can melt. If I’m serving an unfrosted cookie, I can warm it briefly before allowing it to cool again and adding the frosting.

FAQs

How do I make Mermaid Crumbl Cookies thick and soft?

I make large portions of dough and avoid flattening them too much before baking. I also remove my cookies when the edges are set but the centers still look slightly soft. They continue setting as they cool.

What colors work best for mermaid cookies?

I usually combine turquoise, aqua, purple, pink, and white. I prefer gel food coloring because I can create vibrant colors without adding much additional liquid to my frosting.

Can I make Mermaid Crumbl Cookies ahead of time?

Yes. I can bake the cookies one or two days ahead and keep them in an airtight container. I usually decorate them closer to serving so the frosting and sprinkles look fresh.

Can I freeze these cookies?

Yes. I prefer freezing the cookies before frosting them. I store the cooled cookies in a freezer-safe container for up to 2 months, thaw them completely, and then add freshly prepared mermaid frosting and decorations.

How can I create a multicolored frosting swirl?

I prepare two or three different frosting colors and place them side by side on a sheet of plastic wrap. I roll the frosting into a log, place it inside my piping bag, and pipe the frosting onto the cookies. This gives me several colors in each swirl without fully mixing them together.

Conclusion

These Mermaid Crumbl Cookies give me thick, soft bakery-style cookies with plenty of creamy vanilla frosting and colorful under-the-sea decorations. I love how easily I can transform a simple sugar cookie into a themed dessert using turquoise frosting, pearl sprinkles, and touches of pink and purple.

Mermaid Crumbl Cookies Recipe

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Thick, soft bakery-style sugar cookies topped with generous swirls of colorful vanilla buttercream and mermaid-inspired decorations. These oversized cookies are perfect for birthdays, pool parties, and summer celebrations.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 10–13 minutes
• Total Time: 1 hour 20 minutes
• Yield: 10–12 large cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract, optional
• 2 tablespoons milk
• 1 cup unsalted butter, softened, for frosting
• 3 1/2 cups powdered sugar
• 2 teaspoons vanilla extract, for frosting
• Pinch of salt, for frosting
• 2–4 tablespoons heavy cream or milk
• Aqua or turquoise gel food coloring
• Purple or pink gel food coloring, optional
• Mermaid-themed sprinkles
• Pearl sprinkles
• Blue, purple, and pink sprinkles
• White sanding sugar, optional
• Edible shimmer, optional

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Instructions

1. Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
3. Beat the softened butter and granulated sugar until light and creamy. Add the egg and egg yolk and mix until smooth.
4. Mix in the vanilla, optional almond extract, and milk. Gradually add the dry ingredients and mix just until a thick dough forms.
5. Divide the dough into 10–12 large portions. Roll into balls, gently flatten into thick discs, and arrange on the prepared baking sheets with plenty of space between them.
6. Bake for 10–13 minutes, until the edges are set but the centers still look soft. Cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
7. For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, vanilla, and salt.
8. Add heavy cream or milk one tablespoon at a time until the frosting is fluffy and pipeable. Beat for another 2–3 minutes.
9. Tint most of the frosting aqua or turquoise. For a multicolored effect, divide some frosting into separate portions and tint them purple and pink.
10. Pipe or spread a generous swirl of frosting over each cooled cookie. For multicolored swirls, place multiple frosting colors together in the piping bag.
11. Immediately decorate with mermaid sprinkles, pearl sprinkles, sanding sugar, or edible shimmer. Serve once decorated.

Notes

• For thick, soft cookies, keep the dough portions large and avoid flattening them too much before baking.
• For ocean-blue cookies, add a small amount of blue gel food coloring to the cookie dough.
• For birthday cake cookies, fold rainbow sprinkles into the dough before baking.
• For lemon mermaid cookies, add fresh lemon zest and replace the almond extract with a little lemon extract.
• White chocolate chips can be folded into the dough for a richer variation.
• Store unfrosted cookies in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
• Store frosted cookies at room temperature for about 2 days in a cool kitchen or refrigerate for up to 5 days.
• Let refrigerated cookies stand at room temperature for 15–30 minutes before serving.

Nutrition

• Serving Size: 1 large cookie
• Calories: 590 kcal
• Sugar: 55 g
• Sodium: 190 mg
• Fat: 31 g
• Saturated Fat: 19 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Carbohydrates: 76 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 105 mg