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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.

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

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

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