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    Emily Fabulous » Recipes » Recipes

    Crumbl Cookie Copycat Recipe

    Published: May 14, 2022 · Modified: May 17, 2023 by Emily · This post may contain affiliate links · 31 Comments

    Jump to Recipe Jump to Video
    cumble cookie copycat recipe

    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.

    copycat crumbl sugar cookies with frosting in a stack.
    Jump to:
    • Why I Love this Crumbl Cookie Copycat Recipe
    • Key Ingredients to Make the Perfect Copycat
    • How to Get the Shape and Size Right for a Crumbl Copycat Cookie
    • Recipe FAQs
    • Expert Tips For This Recipe
    • Tools Needed to Make Crumble Cookie Copycats
    • Crumbl Cookie Copycat Recipe

    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!

    crumbl cookie copycat cookies with pink frosting on a cooling rack.

    Key Ingredients to Make the Perfect Copycat

    Room Temperature Butter, Shortening, and Sour Cream

    You will need unsalted butter, vegetable shortening, and sour cream to get a soft and fluffy texture like the favorite sugar cookie. Make sure they are all at room temperature before mixing to ensure you get the best texture possible for your baked cookies.

    Almond and Vanilla Extract

    One of the things that always stands out to me when I have one of the famous cookies is the almond flavor. When you mix vanilla and almond together in these cookies, you get a simple but perfect combination.

    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.

    How to Get the Shape and Size Right for a Crumbl Copycat Cookie

    Scoop out ¼ cup of the dough and form a ball with your hands. Dip a heavy bottom glass or measuring cup in the powdered sugar to coat the bottom.

    dough balls
    smash the ball
    smashed cookie dough before baking
    shaped cookies

    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.

    Recipe FAQs

    Can you Freeze these Copycat Crumble cookies?

    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.

    How do I store these Crumble cookies?

    Store any leftover cookies in a sealed container in the fridge for up to 3-4 days.

    crumble cookie copycat sugar cookie with pink buttercream frosting.

    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.

    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!

    Buy on Amazon!

    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.

    Buy on Amazon!

    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.

    Buy on Amazon!

    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.

    crumble cookie copycat sugar cookie

    Crumbl Cookie Copycat Recipe

    If you love sugar cookies or have ever had a Crumbl Cookie, you have got to make this Crumble Cookie Copycat Recipe!
    4.99 from 83 votes
    Print Pin Rate
    Prep Time: 30 minutes minutes
    Cook Time: 10 minutes minutes
    chill time: 1 hour hour
    Total Time: 1 hour hour 40 minutes minutes
    Servings: 14 5" cookies
    Calories: 509kcal
    Author: Emily
    Prevent your screen from going dark

    Equipment

    • silicone baking mats or parchment paper
    • baking sheets
    • large mixing bowl
    • medium mixing bowl
    • stand mixer or hand mixer
    • 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 TEMP) 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 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 the 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 ½ 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

    Serving: 1cookie | Calories: 509kcal | Carbohydrates: 64.6g | Protein: 4g | Fat: 26g | Saturated Fat: 13.7g | Cholesterol: 51mg | Sodium: 75mg | Potassium: 80mg | Fiber: 0.9g | Sugar: 39.5g | Calcium: 31mg | Iron: 2mg

    Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @EmilyFabulous_Blog or tag #emilyfabulous!

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    Reader Interactions

    Comments

    1. Aimee says

      August 19, 2023 at 3:55 pm

      5 stars
      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!

      Reply
      • Emily says

        August 20, 2023 at 11:02 am

        Thanks, Aimee! I'm so glad you loved them 😊

        Reply
    2. DEE says

      August 13, 2023 at 1:46 pm

      5 stars
      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. 💖👍

      Reply
      • Emily says

        August 13, 2023 at 7:03 pm

        Thanks Dee, love this!!

        Reply
    3. Hyedi says

      June 27, 2023 at 11:19 am

      5 stars
      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.

      Reply
      • Emily says

        June 28, 2023 at 11:19 pm

        LOL, thanks, Hyedi. I agree, you definitely have to try them, even if they are spendy, at least once!

        Reply
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