If you love sugar cookies or have ever had a Crumbl Sugar Cookie, you have got to make this Crumbl Cookie Copycat Recipe! These cookies are big, soft, and full of vanilla and almond flavor just like the popular bakery. Once you make this copycat recipe you will never have to pay high prices for a delicious cookie again.
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Why I Love this Crumbl Cookie Copycat Recipe
This Crumble Cookie Copycat Recipe is so good for so many reasons. It creates big, soft, almond-flavored sugar cookies that are just like those from the famous popular bakery and just like my Crumbl Copycat Piña Colada Cookies and my Birthday Cake Cookies.
You can make these cookies at home with basic ingredients and have some of the most irresistible cookies ever. They will quickly become a favorite for any occasion just like my Easy Cake Bites!
What Are Crumbl Cookies?
Crumble Cookies are made at Crumbl Bakery, which is now located all across the US, and specializes in delicious cookies with fun and unique flavors. With a new rotating menu every week, there's always something new to try, and I've sampled so many of their delectable creations!
Key Ingredients for This Recipe
- Unsalted Butter - Unsalted butter is best to control the amount of salt in these cookies. Ensure it is at room temperature before making the dough.
- Vegetable Shortening - Vegetable shortening ensures a smooth dough and a consistency to create soft and fluffy cookies. This ingredient also needs to be at room temperature.
- Sour Cream - Sour cream adds a tangy and creamy element to these cookies to help with the texture and flavor. Just like the butter and the shortening, ensure it is at room temperature.
- Almond Extract - Almond is a key flavor in these cookies and will enhance these cookies overall.
- Gel Food Coloring - You can make your cookies any color you wish, however, to be a true copycat of the popular sugar cookie, pink is the choice. I always find that gel food coloring works best in buttercream frosting and is what I use for this recipe.
*See the recipe card for the complete list of ingredients and quantities.
How to Make Crumbl Sugar Cookies
Step 1: Sift the flour, baking powder, baking soda, and salt together in a medium mixing bowl and set aside.
Step 2: Mix the butter, shortening, and sour cream and cream until nice and smooth. Add the sugar, egg, and extracts and mix until combined.
Step 3: Add dry ingredients to the wet ingredients in 3 batches, mixing in completely after each addition. Form a loose ball with the dough and place it in a covered bowl in the fridge for an hour.
Step 4: Once the dough has chilled, scoop out ¼ cup of the dough and form a ball with your hands. Place 6 balls on a cookies sheet lined with a silicon mat.
Step 5: Dip a heavy bottom glass or measuring cup in powdered sugar to coat the bottom. This will keep the glass from sticking to the dough.
Step 6: Flatten each ball until it's about ½ inch thick, gently rotating the glass in a circle. Bake the cookies one pan at a time for 10 minutes. The cookies won't turn brown, so be careful not to overbake them
Step 7: Beat the butter and shortening for a few minutes until nice and creamy. Add the powdered sugar ½ cup at a time and mix completely. Add the milk, extracts, and food coloring and mix until combined and creamy.
Step 8: Remove the cookies from the oven and allow them to cool on the pan for 5 minutes before placing them on a cooling rack to cool completely.
Expert Tips For This Recipe
- Make sure all ingredients are at room temperature before mixing the dough or frosting. This will ensure you get a light and fluffy cookie and smooth frosting.
- I would not recommend more than 6 cookies/baking sheet. They expand slightly and if you measure out ¼ cup of dough, they will be 5" in diameter once baked.
- I used a heavy-bottomed glass to smash my dough balls to get the shape of the cookies. If you don't have one, any flat-bottomed cup will work.
- Don't forget the powdered sugar before smashing the dough so the glass doesn't stick to the dough.
- These sugar cookies should not turn brown, so be careful not to overbake them or they will become dry.
Recipe FAQs
Yes, you can freeze these sugar cookies. I would recommend wrapping each cookie individually in plastic wrap and then placing them in another sealable plastic bag or container. These cookies will be good for 3-4 months in the freezer.
Store any leftover cookies in a sealed container in the fridge for up to 3-4 days.
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking.
Tools Needed to Make Crumble Cookie Copycats
I love my Kitchen-Aid Stand Mixer and it's perfect for this recipe. Although it is an investment upfront, this mixer will last forever and has so many uses!
A large baking sheet is best when making these cookies because they are so big. These Nordic Ware Half Sheet Pans are nice and heavy and won't warp in the oven.
The only way to bake cookies is on a silicone mat, in my opinion. These Amazon Basic Silicone Mats are perfect for any baking project.
If you get a chance to make this Crumble Cookie Copycat Recipe, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
Crumbl Cookie Copycat Recipe
Equipment
- heavy bottomed glass or measuring cup
Ingredients
Sugar Cookie Dough
- 3½ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, room temp
- ¼ cup vegetable shortening
- ½ cup sour cream, room temp
- 1 cup sugar
- 1 large egg, room temp
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 tablespoons confectioners powdered sugar (for pressing the cookies)
Almond Buttercream Frosting
- ½ cup unsalted butter, room temp
- ½ cup vegetable shortening
- 3 cups powdered confectioners sugar
- 2-3 tablespoons milk
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- gel food coloring
Instructions
Cookie Dough
- Sift the flour, baking powder, baking soda, and salt together in a medium mixing bowl and set aside.
- In a stand mixer or large mixing bowl add the butter, shortening, and sour cream (all at room temperature) and cream together until nice and smooth. This will take about 4-5 minutes. Add the sugar, egg, and extracts and mix until combined.
- Add dry ingredients to the wet ingredients in 3 batches, mixing in completely after each addition.
- Form a loose ball with the dough and place it in a covered bowl in the fridge for an hour.
- Preheat the oven to 400°F (200°C) and line your baking sheets with a silicone mat or parchment paper.
- Once the dough has chilled, scoop out ¼ cup of the dough and form a ball with your hands. Place the ball on the baking sheet and repeat until the sheet is full (you will probably only be able to fit 6 balls).
- Dip a heavy bottom glass or measuring cup in powdered sugar to coat the bottom. This will keep the glass from sticking to the dough. Flatten each ball until it's about ½ in thick, gently rotating the glass in a circle.
- Bake the cookies one pan at a time for 10 minutes. The cookies will spread and puff up a little but won't turn brown, so be careful not to overbake them.
- Remove the cookies from the oven and allow them to cool on the pan for 5 minutes before placing them on a cooling rack to cool completely.
Almond Buttercream Frosting
- Place the room temp butter and shortening into a mixing bowl or stand mixer and beat for a few minutes until nice and creamy. Add the powdered sugar, half a cup at a time, and mix completely after each addition. Add the milk, extracts, and food coloring and mix until combined and creamy.
- Once the cookies have cooled, add a generous amount of frosting to each cookie and spread out using an offset spatula or a butter knife. Enjoy!
Video
Notes
- Make sure all ingredients are at room temperature before mixing the dough or frosting. This will ensure you get a light and fluffy cookie and smooth frosting.
- I would not recommend more than 6 cookies/baking sheet. They expand slightly and if you measure out ¼ cup of dough, they will be 5" in diameter once baked.
- I used a heavy-bottomed glass to smash my dough balls to get the shape of the cookies. If you don't have one, any flat-bottomed cup will work.
- Don't forget the powdered sugar before smashing the dough so the glass doesn't stick to the dough.
- These sugar cookies should not turn brown, so be careful not to overbake them or they will become dry.
- Store any leftover cookies in a sealed container for up to 3-4 days.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Becky says
Better the second day than the first!
Emily says
Thanks, Becky! Delicious with coffee ☕️😁
Aimee says
Tried these this weekend. Was a bit intimidated by the sheer number of ingredients. Thankfully found almond extract in the cabinet I hadn’t used in a long time. But OH MY GOSH fantastic!
Thank you so much.
I made mine the smaller version (1/8 cup scoops) and cooked for 7 minutes because my oven runs hot. Came out perfect!
Emily says
Thanks, Aimee! I'm so glad you loved them 😊
DEE says
I made your CRUMBL copycat sugar cookies today. They came out perfectly. I added a little more almond extract to the cookie dough and the frosting. I thought 400 degrees would be too hot though. I baked mine at 375 degrees for exactly 10 minutes. Thanks for the recipe. 💖👍
Emily says
Thanks Dee, love this!!
Hyedi says
miss Holly: I told my girls when they asked to stop at Crumbl,’ why would anyone pay that much for one cookie?! I think that that’s crazy, I can make you cookies.’
Ummmm..fastforward a few months. Visiting my sister and she stops at Crumbl, says to go in an get a half dozen. I started eating a strawberry champagne type cookie and oh MY GOSH!
Trust me, it’s worth it, the cookies are HUGE! Your welcome, lol.
Emily says
LOL, thanks, Hyedi. I agree, you definitely have to try them, even if they are spendy, at least once!