When Crumbl first rolled out their Almost Everything Bagel cookie, the internet didn’t know what hit it. A soft-baked base speckled with onion, garlic, sesame and poppy seeds, then topped not with frosting but a swirl of unsweetened cream cheese? It felt like a culinary prank, but one that caught on fast. This copycat Almost Everything Bagel cookie recipe might just be your next weird obsession. Sweet? Sort of. Savory? Definitely. And yes, it still counts as dessert.
Whether you’re reliving your favorite Crumbl flavor or simply intrigued by what happens when breakfast and dessert collide, this version captures all the toasty, tangy charm of the original, with a few home baker tricks to make it easier to pull off.
Table of Contents
How to Make Copycat Almost Everything Bagel Cookies
The magic of these cookies lies in the contrast. A plush, chewy sugar-cookie base gives way to a salty, nutty crunch from the everything-bagel topping. Then comes that rich, creamy crown: a generous swirl of whipped cream cheese that cools the palate and keeps things balanced.
You’ll want to chill your dough for at least an hour (trust me), use full-fat brick cream cheese (no tubs), and avoid overbaking. These cookies stay pale and soft, almost underdone in the middle, the signature Crumbl finish.
Ingredients, Instructions and Tips
Ingredients (makes 10–12 large cookies):
For the cookie dough:
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1½ tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
For the topping:
- 2 tbsp everything bagel seasoning (or Trader Joe’s blend)
- Optional: ½ tsp extra flaky sea salt for finishing
For the “frosting”:
- 8 oz cream cheese (brick-style, room temperature)
- 2 tbsp sour cream or heavy cream
- ½ tsp lemon juice
- Pinch of salt
Instructions:
- Make the dough: Cream together butter and sugar until light and fluffy (about 2–3 minutes). Beat in egg and vanilla.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add dry ingredients gradually to wet, mixing until combined.
- Chill dough for 1 hour minimum. Don’t skip this—it helps with flavor and spread control.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Scoop large dough balls (about ¼ cup each), roll the tops in everything seasoning, and space well on tray.
- Bake 10–12 minutes, until edges are just set and centers look puffy and underdone. Let cool completely.
- Meanwhile, beat cream cheese with sour cream, lemon juice, and salt until smooth and pipeable.
- Once cookies are cool, pipe or spoon the cream cheese swirl on top. Chill briefly to set, or serve immediately for gooey goodness.
Tips for best results:
- Don’t sweeten the cream cheese—it’s meant to mimic a bagel schmear.
- Use a piping bag or plastic zip bag with a snipped corner for the swirl.
- Store frosted cookies in the fridge, but let them sit at room temp 10 minutes before serving.
What to Serve with the Cookie
These copycat Almost Everything Bagel cookies don’t need much—honestly, they’re a complete experience on their own. But if you’re feeling brunchy, try pairing them with:
- Fresh berries or citrus segments to balance the savory edge
- A mimosa or cold brew to amplify the brunch theme
- A side of smoked salmon? Okay, maybe not—but stranger things have happened
They also make a memorable addition to a dessert board or brunch-themed cookie box.
Ingredient Substitutes
Short on something? You’ve got options.
- Everything seasoning: Make your own with equal parts sesame seeds, poppy seeds, dried onion flakes, dried garlic, and coarse salt.
- Sour cream in the topping: Greek yogurt or heavy cream both work for loosening.
- All-purpose flour: Bread flour can be used for chewier cookies, or try a 50/50 mix.
- Dairy-free? Use plant-based butter and vegan cream cheese (like Kite Hill) to keep the creamy topping in play.
Ingredients
For the cookie dough:
-
¾ cup unsalted butter, softened
-
1 cup granulated sugar
-
1 large egg
-
1½ tsp vanilla extract
-
2 cups all-purpose flour
-
½ tsp baking powder
-
¼ tsp baking soda
-
¼ tsp salt
For the topping:
-
2 tbsp everything bagel seasoning (or Trader Joe’s blend)
-
Optional: ½ tsp extra flaky sea salt for finishing
For the “frosting”:
-
8 oz cream cheese (brick-style, room temperature)
-
2 tbsp sour cream or heavy cream
-
½ tsp lemon juice
-
Pinch of salt
Instructions
-
Make the dough: Cream together butter and sugar until light and fluffy (about 2–3 minutes). Beat in egg and vanilla.
-
In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add dry ingredients gradually to wet, mixing until combined.
-
Chill dough for 1 hour minimum. Don’t skip this—it helps with flavor and spread control.
-
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
-
Scoop large dough balls (about ¼ cup each), roll the tops in everything seasoning, and space well on tray.
-
Bake 10–12 minutes, until edges are just set and centers look puffy and underdone. Let cool completely.
-
Meanwhile, beat cream cheese with sour cream, lemon juice, and salt until smooth and pipeable.
-
Once cookies are cool, pipe or spoon the cream cheese swirl on top. Chill briefly to set, or serve immediately for gooey goodness.
