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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.

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

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

Find it online: https://thefamilycooking.com/copycat-crumbl-sugar-cookies-recipe/