This copycat Crumbl Sugar cookies recipe is made with a soft and buttery sugar cookie base flavored with almond extract and topped with the absolute best pink frosting. These amazingly soft giant cookies are just like the chilled sugar cookies sold at the Crumbl cookie shop!
We love easy and irresistible soft cookies for dessert? One of our favorite soft cookie recipes are these Lemon Ricotta Cookies with the best glaze ever!
Enjoy the sweet decadence of a melt in you mouth, cake-like Crumbl sugar cookie covered in bright pink frosting right at home! This simple copycat recipe makes the best thick and soft sugar cookies infused with almond extract.
Crumbl chilled sugar cookies with it’s fun pink icing, just like crumbl chocolate chip cookies made with milk chocolate chips, are always on the store’s weekly rotating menu and for a good reason. The classic flavor combinations of these popular large cookies have become everyone’s favorite!
⭐️ Why You Will Love this Recipe?
- This copycat crumbl sugar cookie recipe makes oversized pillowy soft pink frosted sugar cookies for a fraction of the price you would pay at the Crumbl store!
- These thick sugar cookies are easy to make with simple ingredients. Satisfy your crumbl craving without leaving the house and without paying delivery fees!
- If you don’t have a Crumble store near you, you don’t have to miss their signature sugar cookie topped with a creamy pink swirl of almond-flavored frosting! It is one of their most popular cookies and always available!
Crumbl bakeries is the fastest-growing franchised cookie company in the US. They sell a never ending variety of delicious, oversized, soft, cake-like dessert cookies baked in an open-concept kitchen and packed in the cutest pink box. Their menu rotates weekly and features flavors like banana cream pie, birthday cake, fruity pebbles, rocky road, cinnamon swirl and caramel popcorn. Their popular award-winning milk chocolate chip cookie and their chilled pink sugar cookie are always on the menu.
Crumbl sugar cookies are made with just a few ingredients that you most likely already have in your pantry. For specific quantities, check the recipe card below.
- Butter: For this cookie dough recipe, I use salted butter.
- Flour: All-purpose flour.
- Sugar: Granulated sugar.
- Eggs: Large eggs.
- Flavorings: Almond extract and vanilla extract.
- Leavening: Baking powder.
✔️ Pink Frosting Ingredients
To make the sweet almond icing you will need:
- Salted butter
- Powdered sugar
- Almond extract
- Milk
- Food coloring gel in pink (electric pink or neon pink)
For the full recipe and detailed instruction on how to make Crumbl Sugar Cookies, check the recipe card below.
- Prep: Preheat the oven to 350°F and line 2 baking sheet pans with parchment paper.
- Cream Butter and Sugar: Using a handheld electric mixer or stand mixer, beat the butter and sugar at medium high speed until light and fluffy.
- Add Wet Ingredients: Add the eggs one at a time, beating after each addition. Add the vanilla and almond extracts and beat until combined.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the flour and baking powder.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter/sugar mixture mixing throughly until combined.
- Roll: Portion out the dough into 1/4 cup portions and roll each portion into a ball. Arrange dough balls on the prepared baking sheets leaving about 2-inches between each cookie (6 per sheet). With the back of a measuring cup or a drinking glass, gently press down on the middle of each cookie dough ball. Don’t make them too flat!
- Bake: Bake for 9-12 minutes or until the cookie’s center is a bit puffed up and no longer glossy. Remove from the oven. The cookies will set more as they cool.
- Cool: Allow them to sit on the baking sheet for about 8-10 minutes before placing them on a cooling rack.
- Make the Icing: Using a hand mixer or stand mixer, beat the butter until smooth and fluffy. Gradually, add the powdered sugar and mix well. Stir in the almond extract and add the milk one tablespoon at a time until the mixture reaches the right frosting consistency. Add the pink food coloring and mix until incorporated.
- Frosting: Spread some of the frosting on each cookie while they are still slightly warm. The frosting will melt slightly.
- Chill: These sugar cookies are sold chilled; however, I personally can eat them at any temperature!!
✔️ Crumbl Copycat Recipe Variations
- I am not a big fan of almond extract; however, in this recipe the almond flavor is subtle and totally works! If preferred, use only vanilla extract.
- Although crumble sugar cookies are always pink, you can frost the baked cookies in any color you want.
- These cookies are sold chilled but I have eaten them at room temperature many times – mostly because I can never wait for them to chill!
- Although I haven’t tested this recipe with gluten-free flour, I think you can substitute the all-purpose flour without any issues.
- Crumble cookies are quite large. They are like a dessert cookie meant to be shared. You can bake them smaller. Simply adjust the baking time as needed.
Does the Dough Need to Be Chilled?
No, the cookie dough doesn’t need to be chilled before baking. These cookies don’t spread while in the oven. At Crumbl bakeries, these cookies are chilled after the cookie is frosted.
How Many Cookies Should I Bake Per Sheet Pan?
I bake up to 6 cookies per sheet pan. Although the cookies don’t spread like other recipes, you still need room between them for proper heat/air circulation. Another option is to use a large baking sheet (full size).
Besides the excitement and fun of finding out the 4 fresh new flavors of each week, their cookies are different in texture when compared to classic cookies. The large doughy cookies manage to be a bit crisp on the outside while maintaining a soft, melt in your mouth, almost under-baked, sandy interior and an incredibly crumbly texture. The icing on the top is a rich and creamy frosting that elevates these gourmet cookies to a new level.
These dessert cookies are sold in signature pink boxes of 4, 6 or 12 warm or chilled cookies with prices ranging from $14.75 to $37.85.
Make Ahead: You can make the crumble cookie dough in advance. Keep the cookie dough covered in the refrigerator for 2 days. When ready to bake, allow the cookie dough to come to room temperature before rolling them and baking them.
The sugar frosting can be made 2 days in advance and kept covered in the fridge. Remove frosting from the fridge 20 to 30 minutes before icing the cookies for easy spreading.
Storage: Store the frosted Crumbl sugar cookies in an airtight container in the fridge for about 5 days.
Freezing: You can freeze the cookies frosted or unfrosted for about 2-3 months. Flash freeze the cookies unwrapped for about an hour so the frosting sets. Store them in an airtight container to prevent freezer burn. Thaw at room temperature for about 2 hours or until ready to eat. The cookie dough also freezes well.
- Room temperature ingredients mix more evenly than cold ingredients.
- For best results, use cookie scoops to divide the cookie dough evenly. You can use a large cookie scooper or an ice cream scoop.
- To achieve the look these cookies have at the store, press the dough slightly with the bottom of a drinking glass however, don’t press the cookies too thin. You want a thick cookie like the ones sold at Crumbl’s bakery.
- You can make the crumble cookie dough in advance. Keep the cookie dough covered or wrapped in plastic wrap stored in the refrigerator for 2 days. When ready to bake, allow the cookie dough to come to room temperature before rolling them and baking them.
- Don’t over-bake the cookies. Crumbl cookies are notoriously soft and moist (and a tad under-baked in my opinion).
- The frosting can be made 2 days in advance and kept covered in the fridge.
- You can freeze the cookies frosted or unfrosted for about 2-3 months.
Take A Look At These Other Delicious Cookies:
Equipment
- Stand Mixer, Kitchen Aid artisan 3.5 Qt, (optional)
Ingredients
For the Cookie Dough
- 1 cup salted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
For the Frosting
- 1/2 cup salted butter, at room temperature
- 3 cups powdered sugar
- 1 teaspoon almond extract
- 1-3 tablespoons milk, or more if needed
- Food coloring gel (electric pink/neon pink)
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter and granulated sugar for about 3-4 minutes or until light and fluffy, scraping the sides and bottom of the mixing bowl as needed.
- Add the eggs one at a time, beating after each addition, just until combined. Add the vanilla and almond extracts and beat until combined.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the flour mixture to the butter/sugar mixture, mixing throughly until combined.
- Portion out the dough into 1/4 cup portions and roll each portion into a ball. Arrange dough balls on the prepared baking sheets leaving about 2-inches between each cookie (6 per sheet). With the back of a measuring cup or a drinking glass, gently press down on the middle of each cookie dough ball. Don’t make them too flat!
- Bake for 9-12 minutes or until the cookie’s center is a bit puffed up and no longer glossy. Remove from the oven. The cookies will set more as they cool.
- Alow them to sit on the baking sheet for about 8-10 minutes before placing them on a cooling rack.
- While the cookies cool, make the frosting. The cookies will get frosted while they are slightly warm (not hot).
- Using a handheld or stand mixer, beat the butter until smooth and fluffy. Gradually, add the powdered sugar and mix well. Stir in the almond extract and add the milk one tablespoon at a time until the mixture reaches the right frosting consistency.
- Add 3-4 drops of pink food coloring and mix until the color has completely incorporated.
- Spread some of the frosting on each cookie while they are still slightly warm. The frosting will melt slightly.
- When the cookies are completely cool, chill them in the fridge. Serve them cold out of the fridge.
Notes
- Room temperature ingredients mix more evenly than cold ingredients.
- For best results, use cookie scoops to divide the cookie dough evenly. You can use a large cookie scooper or an ice cream scoop.
- To achieve the look these cookies have at the store, press the dough slightly with the bottom of a drinking glass however, don’t press the cookies too thin. You want a thick cookie like the ones sold at Crumbl’s bakery.
- Don’t over-bake the cookies. Crumbl cookies are notoriously soft and moist (and a tad under-baked in my opinion).
- You can make the crumble cookie dough in advance. Keep the cookie dough covered in the refrigerator for 2 days. When ready to bake, allow the cookie dough to come to room temperature before rolling them and baking them.
- The frosting can be made 2 days in advance and kept covered in the fridge.
- You can freeze the cookies frosted or unfrosted for about 2-3 months.
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