Crumbl Copycat Sugar Cookies are thick, soft sugar cookies topped with a sweet almond buttercream frosting, just like the famous bakery version. These oversized cookies feature a hint of almond extract in both the cookie and frosting, creating that signature Crumbl flavor that fans know and love. The pink buttercream frosting adds a pretty touch that makes these cookies perfect for any celebration.
These cookies are ideal for birthdays, baby showers, Valentine's Day, or anytime you want to recreate that trendy Crumbl experience at home for a fraction of the cost. With only 20 minutes of prep time and simple pantry ingredients, you can make bakery-quality cookies without leaving your kitchen. The recipe yields 8 large cookies, making them perfect for sharing or gifting.
The combination of butter and oil in the dough keeps these cookies incredibly soft and tender, while the almond extract gives them that distinctive flavor that sets them apart from ordinary sugar cookies. They're so easy to make that even beginner bakers can achieve professional-looking results.
Want more Crumbl cookies? Try these: Crumbl Pink Velvet Cookies or these Crumbl Biscoff Cookies.
Ingredients
For the cookies:
- Unsalted butter
- Sugar
- Oil
- Egg
- Vanilla
- Almond flavoring
- Flour
- Cream of tartar
- Salt
- Baking powder
For the frosting:
- Unsalted butter
- Powdered sugar
- Milk or heavy cream
- Almond flavoring
- Vanilla
- Pink food coloring
See recipe card for quantities.
Instructions
Follow these simple steps to make your own Crumbl-style sugar cookies at home.
Preparation: Preheat the oven to 350 degrees. Line two baking sheets with parchment and set aside.
Step one: In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth.
Step two: Add in the oil, vanilla, egg and almond. Mix well, scraping down the sides as needed.
Step three: Add in the flour, cream of tartar, salt and baking powder. Mix thoroughly, scraping down the sides often.
Step four: Using a large ice cream scoop or similar, divide the dough into 8 equal size discs. Place on the baking sheets and bake in the preheated oven for 10-12 minutes or until the centers are set. Allow to cool completely before decorating.
Step five: For the frosting - in the bowl of a stand mixer, combine the softened butter and the powdered sugar. Mix on low until combined.
Step six: Add in the vanilla, almond, milk and pink food coloring (start with a little, you can always add more as it mixes). Mix on low until combined and then bump up the speed to medium to whip for about a minute or two, until smooth and creamy.
Step eight: Once the cookies are cool, spread a layer of frosting over each cookie.
Hint: Make sure your butter is properly softened to room temperature for both the cookie dough and frosting - it should be soft enough to leave an indent when pressed but not melted or greasy. This ensures the dough mixes smoothly and the frosting whips up light and fluffy.
Recipe Tips for Success
- Don't overbake these cookies! They should look slightly underdone in the center when you pull them from the oven - they'll continue to set as they cool on the baking sheet. If you bake them until they look completely done, they'll turn out hard and cake-like instead of soft and chewy. Start checking at 10 minutes and look for edges that are just barely set.
Storage
These can be stored for 3 - 5 days in an airtight container in the fridge. Or, they can be frozen for up to a year.
Crumbl Copycat Sugar Cookies
Ingredients
For the cookies
- ½ c unsalted butter softened
- ½ c sugar
- ¼ c oil
- 1 egg
- 1 teaspoon vanilla
- ½ teaspoon almond flavoring
- 2 ¼ c flour
- ¼ teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon baking powder
For the frosting
- ½ c unsalted butter softened
- 2 c powdered sugar
- 2 teaspoon milk or heavy cream
- ½ teaspoon almond flavoring
- 1 teaspoon vanilla
- Pink food coloring
Instructions
- Preheat the oven to 350 degrees. Line two baking sheets with parchment and set aside.
- In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth.
- Add in the oil, vanilla, egg and almond. Mix well, scraping down the sides as needed.
- Add in the flour, cream of tartar, salt and baking powder. Mix thoroughly, scraping down the sides often.
- Using a large ice cream scoop or similar, divide the dough into 8 equal size discs. Place on the baking sheets and bake in the preheated oven for 10-12 minutes or until the centers are set. Allow to cool completely before decorating.
- For the frosting - in the bowl of a stand mixer, combine the softened butter and the powdered sugar. Mix on low until combined.
- Add in the vanilla, almond, milk and pink food coloring (start with a little, you can always add more as it mixes).
- Mix on low until combined and then bump up the speed to medium to whip for about a minute or two, until smooth and creamy.
- Once the cookies are cool, spread a layer of frosting over each cookie.
Notes
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
