Copycat Crumbl Sugar Cookie Recipe

There’s something magical about that first bite into a Crumbl sugar cookie. It’s thick, buttery, slightly crisp on the edges, and irresistibly soft in the center. Topped with a smooth swirl of pastel-pink almond frosting and served chilled, it’s no wonder this cookie became one of Crumbl’s most talked-about treats. But what if you could skip the trip (and the hefty price tag) and make your own version at home? This copycat Crumbl sugar cookie recipe captures all the charm of the original, from its rich vanilla base to the signature almond finish. Ready to bring a bakery-level cookie into your own kitchen?

Total Time: 1 hour 10 minutes (includes chilling)
Prep Time: 20 minutes
Cook Time: 10–12 minutes
Chill Time: 40 minutes
Calories: Approximately 680 per cookie

How to make the copycat Crumbl sugar cookie

These cookies come together with simple pantry staples and a few key techniques. You’ll cream butter and sugar until fluffy, fold in a hint of almond extract, and shape the dough into thick discs before baking. The frosting? A dreamy, almond-tinged buttercream that firms up just enough after chilling. For the best results, let your cookies cool completely before frosting, then chill again before serving. That’s the Crumbl way.

Ingredients, instructions and tips

For the cookies:

• 1 cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 1 large egg
• 1½ teaspoons vanilla extract
• ½ teaspoon almond extract (optional, but classic)
• 2¾ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt

For the frosting:

• ½ cup unsalted butter (softened)
• 3½ cups powdered sugar
• 2 tablespoons heavy cream or milk
• ½ teaspoon almond extract
• 1 drop pink gel food coloring

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream butter and sugar in a large bowl until light and fluffy, about 2 minutes.
3. Add egg, vanilla, and almond extract. Beat until smooth.
4. Whisk together flour, baking powder, and salt, then gradually mix into the wet ingredients until a soft dough forms.
5. Scoop dough using a ¼ cup measuring cup. Roll into balls and slightly flatten to about ½-inch thick.
6. Bake for 10–12 minutes, until edges are set and tops look just dry. Do not overbake.
7. Cool cookies completely on the pan.
8. To make frosting, beat butter until creamy. Add powdered sugar, almond extract, and cream. Beat until fluffy. Tint with food coloring.
9. Pipe or spread frosting onto cooled cookies. Chill for 30 to 40 minutes before serving.

Tip: Chilling after frosting creates that signature Crumbl-style bite—soft yet dense and perfect straight from the fridge.

What to serve with the dish

These copycat Crumbl sugar cookies are a showstopper on their own, but they pair beautifully with:

• A cold glass of milk
• Hot coffee or a vanilla latte
• Berry compote or raspberry jam for a tangy contrast
• An ice cream sandwich twist (yes, seriously)

Planning a dessert table? These cookies balance out rich brownies or fruit tarts with their delicate almond flavor and buttery finish.

Ingredient substitutes

1. Butter
   Original Ingredient: Unsalted butter
   Substitutes:

• Salted butter (reduce added salt in recipe)
• Vegan butter (for a dairy-free version)
• Margarine (texture may vary slightly)

2. Almond Extract
   Original Ingredient: Almond extract
   Substitutes:

• More vanilla extract for a mellow flavor
• Imitation almond flavoring (stronger, so use half the amount)
• Skip entirely for a pure vanilla version

3. All-Purpose Flour
   Original Ingredient: All-purpose flour
   Substitutes:

• Gluten-free all-purpose blend (use one with xanthan gum)
• Whole wheat pastry flour (slightly nuttier taste)
• Cake flour (yields a softer texture)

4. Powdered Sugar (in frosting)
   Original Ingredient: Powdered sugar
   Substitutes:

• Homemade powdered sugar (blend granulated sugar with cornstarch)
• Coconut sugar (blended, for a healthier twist)
• Monk fruit-based sugar for low-carb frosting (adjust consistency with extra cream)

5. Food Coloring
   Original Ingredient: Pink gel food coloring
   Substitutes:

• Beetroot powder for a natural pink hue
• Raspberry juice concentrate (just a drop, to avoid thinning)
• Skip for a clean white almond frosting

6. Heavy Cream (in frosting)
   Original Ingredient: Heavy cream
   Substitutes:

• Milk (thinner, but works)
• Coconut cream (adds subtle flavor)
• Almond milk (use sparingly for consistency)

Let the cookies chill, then grab one and bite into your homemade Crumbl moment. No box needed, no secret pink pouch required. Just a little butter, sugar, and a whole lot of love.

Crumbl Sugar Cookie Recipe

Serves: 4 Prep Time: 20 mins Cooking Time: 12 mins 12 mins

Nutrition facts: 680 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

For the cookies:

• 1 cup unsalted butter (room temperature)

• 1 cup granulated sugar

• 1 large egg

• 1½ teaspoons vanilla extract

• ½ teaspoon almond extract (optional, but classic)

• 2¾ cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon salt

For the frosting:

• ½ cup unsalted butter (softened)

• 3½ cups powdered sugar

• 2 tablespoons heavy cream or milk

• ½ teaspoon almond extract

• 1 drop pink gel food coloring

Instructions

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

• Cream butter and sugar in a large bowl until light and fluffy, about 2 minutes.

• Add egg, vanilla, and almond extract. Beat until smooth.

• Whisk together flour, baking powder, and salt, then gradually mix into the wet ingredients until a soft dough forms.

• Scoop dough using a ¼ cup measuring cup. Roll into balls and slightly flatten to about ½-inch thick.

• Bake for 10–12 minutes, until edges are set and tops look just dry. Do not overbake.

• Cool cookies completely on the pan.

• To make frosting, beat butter until creamy. Add powdered sugar, almond extract, and cream. Beat until fluffy. Tint with food coloring.

• Pipe or spread frosting onto cooled cookies. Chill for 30 to 40 minutes before serving.