Copycat Crumbl Sugar Cookies Recipe

Why You’ll Love This Recipe

I love this recipe because the cookies bake up thick and soft rather than thin and crispy. The buttery dough has a delicate sweetness, while the almond-flavored frosting adds the distinctive flavor I’m looking for in this style of cookie.

I also like that I can make these cookies as large and impressive as bakery cookies or portion the dough into smaller cookies for parties and gatherings. The pink frosting makes them instantly recognizable and gives me an easy way to create a polished bakery-style finish at home.

Ingredients

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

For the sugar cookies:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Powdered sugar
• Large eggs
• Vanilla extract
• Almond extract

For the pink almond frosting:

• Unsalted butter, softened
• Powdered sugar
• Heavy cream or milk
• Almond extract
• Vanilla extract
• Pink or red food coloring
• Pinch of salt

Directions

1. I preheat my oven to 350°F (175°C) and line large baking sheets with parchment paper.
2. I whisk the flour, baking powder, and salt together in a medium bowl and set the mixture aside.
3. In a large mixing bowl, I beat the softened butter, granulated sugar, and powdered sugar until the mixture becomes light and creamy.
4. I add the eggs one at a time, mixing well after each addition. I then mix in the vanilla and almond extracts.
5. I gradually add the dry ingredients to the butter mixture. I mix just until a soft dough forms, taking care not to overmix it.
6. I portion the dough into large balls and arrange them several inches apart on the prepared baking sheets. I gently press each ball down to create a thick disc.
7. I bake the cookies for about 10–13 minutes. I remove them when the edges are set but the centers still look soft and pale. I avoid waiting for the tops to become deeply golden because I want the cookies to remain tender.
8. I allow the cookies to cool on the baking sheets for about 10 minutes before transferring them to a wire rack. I let them cool completely before adding the frosting.
9. To prepare the frosting, I beat the softened butter until smooth and creamy. I gradually add the powdered sugar and continue beating until combined.
10. I mix in the almond extract, vanilla, salt, and enough heavy cream or milk to create a smooth, spreadable frosting.
11. I add a tiny amount of pink or red food coloring and mix until I get the pale pink color I want.
12. I spread or pipe a generous swirl of frosting over each completely cooled cookie.
13. I can serve the cookies immediately, but I especially like refrigerating them before serving for a chilled, bakery-style texture.

Servings and Timing

This recipe makes approximately 12 large cookies.

• Prep time: 20 minutes
• Bake time: 10–13 minutes per batch
• Cooling and frosting time: about 30 minutes
• Total time: about 1 hour
• Yield: approximately 12 large cookies

If I make smaller cookies, I get a larger batch and reduce the baking time slightly. I watch the edges rather than relying entirely on the clock.

Variations

For a vanilla sugar cookie version, I leave out the almond extract and increase the vanilla slightly. I like this variation when I want the familiar texture without the distinctive almond flavor.

For lemon sugar cookies, I add fresh lemon zest to the dough and replace some or all of the almond extract in the frosting with lemon juice or lemon extract.

When I want extra almond flavor, I add a little more almond extract to the frosting rather than the cookie dough. Since almond extract is strong, I add it gradually and taste as I go.

I can also change the frosting color to suit different celebrations. Pastel blue, lavender, yellow, or green can turn the same cookie into an easy dessert for birthdays, showers, or holidays.

For smaller party cookies, I divide the dough into smaller portions and reduce the baking time. I still keep the cookies relatively thick so they maintain their soft centers.

Storage/Reheating

I store frosted Copycat Crumbl Sugar Cookies in an airtight container in the refrigerator for up to 5 days. I place parchment paper between layers when necessary to protect the frosting.

When I want the classic chilled texture, I serve the cookies directly from the refrigerator or let them sit at room temperature for just a few minutes.

I can store unfrosted cookies at room temperature in an airtight container for about 3 days. I add the frosting closer to serving when I want them to look especially fresh.

For longer storage, I freeze the unfrosted cookies for up to 2–3 months. I thaw them completely before adding freshly prepared frosting. These cookies don’t need reheating, since I prefer serving them at room temperature or chilled.

FAQs

Why are my sugar cookies spreading too much?

I make sure my butter is softened but not melted and measure the flour carefully. If my dough feels particularly warm or soft, I chill it for about 20–30 minutes before baking. This helps the cookies maintain their thick shape.

Can I make these cookies without almond extract?

Yes. I can replace the almond extract with additional vanilla extract. The cookies won’t have the same distinctive almond flavor, but I still get a delicious soft frosted sugar cookie.

How do I keep Copycat Crumbl Sugar Cookies soft?

I avoid overbaking them. I remove the cookies when the edges are set but the centers still look slightly underdone. They continue setting as they cool on the warm baking sheet, which helps me maintain a soft center.

Should I serve these sugar cookies chilled?

I like serving them chilled because it gives the frosting a firmer consistency and creates the bakery-inspired experience I’m aiming for. However, I can also let them come closer to room temperature when I prefer a softer cookie and creamier frosting.

Can I make Copycat Crumbl Sugar Cookies ahead of time?

Yes. I can bake the cookies ahead of time and refrigerate or freeze them before frosting. I can also prepare the fully frosted cookies a day or two before serving and store them in an airtight container in the refrigerator.

Conclusion

Copycat Crumbl Sugar Cookies are a fun way for me to recreate thick, bakery-style frosted sugar cookies in my own kitchen. I love their tender centers, buttery flavor, subtle almond notes, and generous layer of creamy pink frosting.

Copycat Crumbl Sugar Cookies Recipe

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Copycat Crumbl Sugar Cookies are thick, soft, buttery cookies topped with a generous swirl of creamy pink almond frosting. Serve them chilled for a bakery-style treat with tender centers and delicate almond flavor.

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

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup powdered sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup unsalted butter, softened, for frosting
• 2 1/2 cups powdered sugar, for frosting
• 2–3 tablespoons heavy cream or milk
• 1/2 teaspoon almond extract, for frosting
• 1/2 teaspoon vanilla extract, for frosting
• Pink or red food coloring, as needed
• Pinch of salt, for frosting

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Instructions

1. Preheat the oven to 350°F (175°C) and line large baking sheets with parchment paper.
2. Whisk the flour, baking powder, and salt together in a medium bowl and set aside.
3. Beat the softened butter, granulated sugar, and powdered sugar in a large mixing bowl until light and creamy.
4. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla and almond extracts.
5. Gradually add the dry ingredients and mix just until a soft dough forms. Do not overmix.
6. Portion the dough into 12 large balls and arrange them several inches apart on the prepared baking sheets. Gently press each ball into a thick disc.
7. Bake for 10–13 minutes, until the edges are set but the centers remain soft and pale.
8. Cool the cookies on the baking sheets for about 10 minutes, then transfer them to a wire rack and cool completely.
9. For the frosting, beat the softened butter until smooth and creamy. Gradually beat in the powdered sugar.
10. Add the almond extract, vanilla extract, salt, and enough heavy cream or milk to create a smooth, spreadable frosting.
11. Add a tiny amount of pink or red food coloring and mix until the frosting is pale pink.
12. Spread or pipe a generous swirl of frosting over each completely cooled cookie.
13. Serve immediately or refrigerate the frosted cookies before serving for a chilled bakery-style texture.

Notes

• Use softened but not melted butter to help the cookies maintain their thick shape.
• If the dough feels warm or excessively soft, chill it for 20–30 minutes before baking.
• Do not overbake the cookies; removing them while the centers still look soft helps preserve their tender texture.
• For a vanilla version, omit the almond extract and use additional vanilla extract.
• For smaller party cookies, make smaller dough portions and reduce the baking time accordingly.
• Store frosted cookies in an airtight container in the refrigerator for up to 5 days.
• Unfrosted cookies can be frozen for up to 2–3 months and frosted after thawing.

Nutrition

• Serving Size: 1 large cookie
• Calories: 480 kcal
• Sugar: 38 g
• Sodium: 150 mg
• Fat: 24 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 62 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 90 mg