Easy Copycat Crumbl Sugar Cookies Recipe
These Copycat Crumbl Sugar Cookies are the perfect treat for any cookie lover. They are soft, chewy, and topped with a creamy frosting. These cookies will quickly become your family’s new favorite cookie.
I love cookies, and I’m always on the lookout for new and delicious recipes. So, when I whipped up a batch of those classic pink sugar cookies I knew that we had a winner. They taste just like the real thing!
Table of Contents
Why You’ll This Recipe
- The best thing about this recipe is that you can make these giant cookies in your own kitchen instead of having to leave the house.
- You only need a few simple ingredients to make this classic pink sugar cookie, so you don’t have to worry bout spending a lot of money at the grocery store.
- These are thick cookies, so they are large enough to share, or you can eat one all on your own. I won’t judge you!
If you are in the mood for more delicious cookies, then check out these Lemon Ricotta Cookies. They are light, creamy, and super flavorful!
Equipment Needed
Outside of measuring cups and measuring spoons you will need a few more kitchen tools. Grab these tools when you are ready to make these giant sugar cookies, I promise you won’t regret it.
- large baking sheet or cookie sheet
- Parchment Paper
- medium bowl
- electric mixer – an electric hand mixer or a stand mixer can be used.
- kitchen scale – optional
- large bowl
- wire rack
Ingredients
You only need a few simple ingredients to help you make this copycat Crumbl sugar cookies recipe. Pick up these ingredients on your next trip to the market and you will soon be sharing these soft sugar cookies with your family and friends.
- butter – I like to use unsalted butter for the cookie base.
- vegetable oil
- granulated sugar
- powdered sugar
- egg
- vanilla extract
- flour
- baking powder
- baking soda
- cream of tartar
Icing Ingredients
- butter
- powdered sugar
- milk
- vanilla extract
How to Make These Copycat Crumbl Sugar Cookies
- Mix the dry ingredients together and set aside. Then in a large bowl, cream butter, sugar, and 3 tablespoons of powdered sugar until combined.
- Add the oil, egg, and vanilla and beat until combined.
- Slowly add the dry ingredients to the wet ingredients and mix.
- Shape the dough into 2 1/2″ balls. Then place on the prepared pan and press flat with the bottom of a drinking glass.
- Bake in the preheated oven for 9-12 minutes or until done.
- For the frosting, cream together butter and powdered sugar until smooth Add the vanilla and milk until you get a spreadable consistency.
- Add a few drops of the food coloring at a time, until you get your desired color.
- Spread the frosting on top of the fully-cooled cookies. Then store the cookies in the fridge.
What To Serve With This Dish
These delicious cookies are great when paired with a glass of cold milk, or a cup of iced coffee made with this Coffee Concentrate for Iced Coffee. You can also serve it with your favorite meal like this Easy Zesty Italian Chicken or Honey Mustard Chicken Thighs recipe. No matter which one you choose you will have a delicious sweet treat to enjoy!
Substitutions and Additions
- For an even better flavor, swap the vanilla extract out in this recipe and use almond extract instead. You can also add almond extract to the frosting for a sweet almond frosting.
- Add sanding sugar or crystal sprinkles on top of these cookies will give them a little sparkle and crunch and help give them that beautiful bakery look.
- Feel free to get creative with this sugar cookie base, and add orange extract, or lemon extract to make some new cookie flavors that are just as delicious.
- You can also use heavy cream instead of milk in your frosting, which will give it a richer flavor.
How To Store
Storage – Store these cookies in an airtight container in the fridge for up to 3-4 days.
Freezing – You can also freeze the cookies for up to three months. I like to wrap them individually in plastic wrap and then store them in a freezer bag. Thaw in the fridge overnight or on the counter for 30 minutes before enjoying.
Sandra’s Pro Tips
- The bottom of a drink glass can help you get the cookies flattened to the size that you need.
- Be careful not to overbake these cookies as overbaking will change the texture of the cookies. You don’t want these cookies to be golden brown when you remove them from the oven.
- Once you add the dry ingredients to the cookie dough, don’t overmix. Mix until just combined.
- You want the frosting to be a spreadable consistency but not overly thick.
FAQs
Do you have questions about this copycat Crumbl sugar cookie recipe? If so, here are the answers to the most commonly asked questions for this recipe.
They are vanilla sugar cookies that are topped with a sweet almond icing. They are simple yet delicious cookies.
I recommend that you weigh out your cookie dough, however, you can also use a cookie scoop to help you get the same-sized cookies.
Other Delicious Cookie Recipes You May Enjoy
Copycat Crumbl Sugar Cookies
Equipment
- large baking sheet or cookie sheet
- Parchment Paper
- medium bowl
- electric mixer
- kitchen scale – optional
- Large bowl
- wire rack
Ingredients
- ½ cup butter softened
- ¼ cup vegetable oil
- ¾ cup granulated sugar
- 3 tablespoons powdered sugar
- 1 egg
- 1 ¼ teaspoons vanilla
- 2 ½ cups flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
Icing Ingredients
- ½ cup butter softened
- 2 1/2 cups powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Then, line a baking sheet with parchment paper.
- In a medium mixing bowl combine the flour, baking soda, baking powder, and cream of tarter. Set aside.
- With an electric mixer cream together the butter, granulated sugar, and 3 tablespoons of powdered sugar until fluffy, then mix in the oil.
- Add the egg and vanilla to the butter mixture and beat until combined.
- Slowly add the dry mixture, and mix until just combined.
- Form the dough into 2 1/2″ balls or 130 g each. Flatten the dough ball into a 4-5″ cookie.
- Place the cookies on the baking sheet at least 2 inch apart.
- Bake the cookies in the preheated oven for 9-12 minutes. Allow the cookies to cool on a wire rack.
- For the frosting, cream together the butter and powdered sugar until smooth.
- Slowly add the milk and vanilla until you reach your desired consistency.
- Add a few drops of pink food coloring.
- Frost the cooled cookies and store them in the fridge until ready to serve.
Notes
- If you want perfectly sized cookies, I highly recommend that you use the scale method to measure your cookie dough balls.
- Don’t worry if your cookies are misshapen when they come out of the oven. While they are still warm, gently place a glass upside down over the cookie, and gently roll the cookie inside of the glass. This will give you the perfect round cookie.
- It’s important to use completely room temperature butter to get a smooth cookie dough and a smooth frosting.
- For a natural pink color in the frosting you can add beet juice, raspberry puree or strawberry puree in place of pink food coloring.
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
