Crumbl 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.

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copycat crumbl sugar cookies with frosting in a stack

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.

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!

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

To get a soft and fluffy texture just like the favorite sugar cookie, you will need unsalted butter, vegetable shortening, and sour cream. 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 1/4 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. This will keep the glass from sticking to the dough. Flatten each ball until it’s about 1/2 in thick, gently rotating the glass in a circle.

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.

crumble cookie copycat sugar cookie with pink buttercream frosting

Tips for Making This Copycat Crumbl Cookie 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 1/4 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.

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 fr any baking project.

Other Cookie Recipes to Check Out

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!
5 from 50 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 10 minutes
chill time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 14 5″ cookies
Calories: 509kcal
Author: EmilyFabulous

Ingredients

Sugar Cookie Dough

  • 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 1/4 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 1/2 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 1/4 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.

cumble cookie copycat recipe
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