(Copycat)Crumbl Sugar Cookies

Crumbl Sugar Cookie (copycat recipe)

Course Dessert
Cuisine American
Keyword Baking, Butter Cookies, Butter Cream Icing, Cookies, copycat cookies, Crumbl copycat cookies, Desserts
Prep Time 30 minutes
Cook Time 13 minutes

Ingredients

Cookie Ingredients

  • 1 cup Butter softened
  • 1 tsp Vanilla
  • 1 ½ tsp Almond Extract
  • 2 tsp Baking Powder
  • 3 cup Flour

Butter Cream Icing Ingredients

  • 3 cups Powdered Sugar
  • ½ cup Room Temperature Butter
  • 1 tsp Almond Extract
  • ½ tsp Vanilla Extract
  • 1-3 tbsp Milk
  • 3-4 drops Pink Food Coloring

Instructions

Cookie Instructions

  1. Preheat oven to 350°

  2. Prepare pans with parchment paper.

  3. Beat butter and sugar approximatley 2-4 minutes until light and fluffy.

  4. Combine eggs one at a time, mixing after each addition.

  5. Add Flour and baking powder to the butter/sugar/egg mixture and mix throughly.

  6. At this point your dough should be a good consistency to roll into balls.

  7. If you want cookies to be the size of "Crumbl Cookies" take a ¼ cup of dough and roll into balls. If you want smaller size cookies take ⅛ cup of dough and roll into balls.

  8. Place dough on to parchment paper about 2 inches apart.

  9. With a flat surface, like the measuring cup, Slightly flatten the cookie ball, you don't want them to thin.

  10. Bake in oven for 10-12 minutes, when the cookies slightly puffs it is finished. Just don't over cook, you want them to be soft and chewy if you are looking for the "Crumbl Effect"

  11. Remove from oven and let them cool on pan for 5 minutes

  12. After the 5 minutes move them to the cooling rack.

Pink Sugar Icing instructions

  1. While cookies are cooling, make your icing. The cookies can be iced when they are still warm but not hot, this will allow the icing to melt slightly and have that glossy look when cooled

  2. Using mixer, beat the butter until smooth and fluffy.

  3. Add powdered sugar and mix well, will be crumbly at this point.

  4. Add the Almond Extract, and the Vanilla Extract, and mix. You will notice the icing will begin to form with each addition of liquid.

  5. At this point you will add the Milk 1 tbsp at a time, you don't want the icing to get too soft. After each addition mix well to check the consistency of the icing

  6. The last step is to add the pink food coloring. Add 3-4 drops and mix well

Icing the Cookies

  1. At this point you will begin to ice your cookies, please make sure they are warm not hot. Ice each cookie with a healthy portion of icing. When icing is on all cookies, refridgerate and serve cold.

Recipe Video

Recipe Notes

When making the cookies large, you should get approximately 12 cookies, (1/4 cup).  I found that the icing cover all 12 with out much leftover.

These Cookies can be frozen and kept 1-2 months in freezer.

You can prepare dough 1-2 days in advance and keep in your refrigerator.  When you are ready to make your cookies, remove dough from refrigerator and let it warm to room temperature.  

Icing can be made ahead of time, but like dough remove from the refrigerator and let it soften before using.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 283 other subscribers