Crumbl Sugar Cookie Recipe
If you love those big, soft cookies with a pretty pink layer of frosting on top, this Crumbl cookie recipe is a fun one to make at home.
These cookies are thick, soft in the middle, lightly golden around the edges, and full of buttery vanilla flavor. The pink frosting adds a sweet almond taste that makes these cookies feel like a bakery treat.
The best part is you don’t need a cake mix or any special baking tools. You can make these homemade Crumbl sugar cookies with simple ingredients from your kitchen.
This is a Crumbl copycat sugar cookie recipe, not an official recipe from Crumbl. It is made from scratch and is designed to give you that soft, thick, bakery-style cookie with pink frosting.
Why You’ll Love These Cookies
There are many sugar cookie recipes online, but these cookies have a few things that make them special.
First, they are thick instead of thin and crisp. The center stays soft, which gives you that tender bite people love in bakery-style cookies.
Second, the almond and vanilla flavors work together really well. You get a classic sugar cookie taste with a small almond note in the background.
And then there is the pink frosting. It is smooth, creamy and easy to spread. You can make it pale pink or give it a brighter color.
This recipe is also made without cake mix, so you can control every ingredient that goes into your cookies.
Crumbl Sugar Cookie Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Pink Sugar Cookie Frosting
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2–3 tablespoons milk or heavy cream
- A small amount of pink gel food coloring
A Note About the Almond Extract
Almond extract is one of the ingredients that gives these cookies their special bakery-style flavor.
You do not need a lot. Almond extract is strong, so start with the amount listed in the recipe. If you want a stronger almond flavor, you can add a tiny bit more to the frosting.
If you do not like almond flavor, you can leave it out and use a little extra vanilla instead. The cookies will taste fine, but like a more traditional vanilla sugar cookie.
How To Make Crumbl Sugar Cookies
1. Prepare the Oven and Baking Sheet
Preheat your oven to 350°F (175°C).
Place parchment paper on one or two baking sheets. Parchment helps stop the cookies from sticking and makes cleanup easier.
Make sure your butter is soft before you begin. Soft butter should be pressed easily with your finger, but not melted.
2. Cream the Butter and Sugar
Put the softened butter and granulated sugar into a large mixing bowl.
Beat them together until the mixture looks lighter and creamy.
This step matters more than it may seem. Butter and sugar are well mixed, which makes the cookies lighter in texture.
If using a hand mixer, scrape the sides of the bowl down one or two times to make sure everything is mixed well.
3. Add the Egg and Flavorings
Add the egg, vanilla extract and almond extract. Mix until blended well.
The mixture might look a little soft at this point. That is fine.
4. Mix the Dry Ingredients
In another bowl, stir together:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
Add the dry mixture to the butter mixture a little at a time.
Mix just until a soft dough forms.
Do not keep mixing for a long time after the flour disappears. Sugar cookies can become less tender if overmixed.
5. Shape the Cookies
For large bakery-style cookies, divide the dough into about 10–12 equal portions.
Roll each portion gently into a ball. Place the dough balls on the prepared baking sheet, leaving space between them.
Gently press each ball down with your hand or the bottom of a flat glass.
You want a thick, round cookie rather than a very thin one. The cookies do not need to look perfect. A little uneven, homemade shape is perfectly fine.
6. Bake Until the Centers Are Soft
Bake for about 9–12 minutes.
The exact baking time depends on the size of your cookies and your oven.
The edges should look set, while the centers should still look soft. You do not want the cookies to become dark brown.
This is one of the most important parts of making soft sugar cookies. If you bake them until they look completely firm in the oven, they may become harder after cooling.
Take the baking sheet out and let the cookies sit on it for about 5 minutes. Then move them to a cooling rack.
Let cool completely before frosting.
How To Make the Pink Frosting
While the cookies are cooling, make the frosting.
In a mixing bowl add the softened butter and beat until smooth and creamy.
Add the powdered sugar, vanilla extract and almond extract.
Start mixing on low speed so the powdered sugar does not fly everywhere.
Add 2 tablespoons of milk or heavy cream and mix again.
If the frosting is too thick, add another small spoonful of milk. If it becomes too soft, add a little more powdered sugar.
You want frosting that is creamy and easy to spread, but thick enough to stay on the cookie.
Add a small amount of pink gel food coloring and mix until the color is even.
It is better to start with a tiny amount. You can always add more.
Frosting the Cookies
Be sure cookies are completely cool before frosting.
Put a spoonful of frosting in the center of each cookie.
Use the back of a spoon or a small spatula to spread the frosting across the top.
You can leave a small border around the edge or spread the frosting almost to the sides.
For the classic pink sugar cookie look, keep the frosting fairly thick.
You do not need to pipe the frosting. A simple smooth layer looks great and is much easier.
Should You Chill These Sugar Cookies?
Yes, if you enjoy a cold, soft cookie.
After frosting, place the cookies in the refrigerator for about 30 minutes.
Chilling will help the frosting to set and the cookie to become cool and soft.
You can also eat one right after frosting. The flavor will be delicious but the texture will be a little different.
Serve the frosted cookies chilled for the best experience.
Why Are These Cookies Thick and Fluffy?
Shape and bake time are important.
If you roll the dough into very small balls and flatten them too much, the cookies will spread more and become thinner.
For thick sugar cookies, keep the dough portions fairly large and do not press them completely flat.
The other important step is baking time. A soft cookie should not be baked until it becomes dark around the edges.
Take the cookies out when the edges are set and the middle still looks tender. They will continue to firm up as they cool.
Best Crumbl Copycat Sugar Cookie Tips
Use Softened Butter, Not Melted Butter
Melted butter can cause too much spreading of the dough.
Soft butter is easier to cream with the sugar and helps the cookies to hold a thicker shape.
Do Not Add Too Much Flour
Too much flour can make homemade sugar cookies dry and heavy.
For the best result, measure flour carefully. If you use measuring cups, spoon the flour into the cup and level the top rather than packing the flour down.
Do Not Overbake
This is probably the biggest mistake people make with soft cookies.
The cookies may look slightly underdone when they first come out of the oven. That is okay.
They will continue cooking from the heat of the baking sheet.
Let the Cookies Cool Before Frosting
Warm cookies can melt the butter in the frosting.
If you want a smooth layer of sugar cookie icing, give the cookies enough time to cool.
Start With a Small Amount of Food Coloring
Pink gel coloring is strong.
Add a little, mix, and check the color. It is much easier to make the frosting darker than to fix frosting that has become too bright.
Can I Make These Without Almond Extract?
Yes.
Almond extract gives these cookies a recognizable bakery-style flavor, but it is not required.
For a simple vanilla sugar cookie, leave out the almond extract and add another 1/2 teaspoon of vanilla.
The result will taste more like classic vanilla sugar cookies.
If you enjoy almond sugar cookies, however, keeping the almond extract in the frosting adds a nice flavor without needing a large amount.
Can I Make Smaller Cookies?
Yes.
These cookies are meant to be large and thick, but you can make them smaller.
For smaller cookies, use a smaller scoop and begin checking them several minutes earlier than the recipe time.
Smaller cookies need less time in the oven.
Keep an eye on the edges rather than following the clock alone. Baking time will vary based on the size of your oven, baking sheet and cookies.
Can I Make This Crumbl Cookies Recipe Without Cake Mix?
Yes.
This recipe is from scratch.
You only need basic baking ingredients such as flour, butter, sugar, eggs, baking powder, baking soda, vanilla, and almond extract.
That makes it a good option if you want Crumbl cookies at home without buying a boxed cake or cookie mix.
Making the cookies from scratch also lets you adjust the flavor and sweetness to your liking.
Why Did My Cookies Spread Too Much?
There are a few common reasons that cookies spread too much.
The butter may have been too warm or melted. The dough may also have been too soft, or the cookies may have been pressed too thin before baking.
Your baking sheet can also make a difference. A warm baking sheet can cause the dough to start spreading before it gets into the oven.
If your dough feels very soft, place it in the refrigerator for about 15–20 minutes before shaping.
You do not always need to chill this dough, but a short chill can help if your kitchen is warm.
Why Are My Sugar Cookies Dry?
Dry cookies usually come from too much flour or too much baking time.
Start by checking how you measure flour. Then check your oven temperature and baking time.
If your cookies are browning all over, they’re likely in the oven too long.
For soft chewy sugar cookies, take them out when the centers are still soft.
Why Is My Icing So Runny?
Add more powdered sugar, 1 or 2 tablespoons at a time.
Mix after each addition until frosting thickens enough to spread.
If the frosting is too stiff, add milk or cream a few drops at a time.
The goal is a smooth frosting that holds its shape when spread over the cookie.
Fixing Liquid Frosting
Add a small amount of milk or heavy cream.
Do not pour in a lot at once. A teaspoon at a time gives you much more control and helps you reach the right texture.
Can I Use Vanilla Extract Instead of Almond Extract?
Yeah.
If you prefer vanilla sugar cookies, use vanilla extract instead.
The almond extract gives this copycat recipe a slightly different flavor, but vanilla works very well too.
You can even do one batch with vanilla frosting and one with almond frosting to see which you prefer.
How to Store Sugar Cookies
Once the frosting has set, place the cookies in an airtight container.
Because the frosting contains butter and milk or cream, I recommend storing the frosted cookies in the refrigerator.
They are best when eaten within about 4–5 days.
Before serving, you can let them sit at room temperature for a few minutes if you prefer a softer frosting.
Keep the container closed well so the cookies do not pick up smells from other foods in the refrigerator.
How to Freeze Sugar Cookies
These cookies can be frozen.
For the best texture, let the cookies cool completely before freezing.
You can freeze unfrosted or frosted cookies.
Freezing Unfrosted Cookies
Put cooled cookies in a freezer-safe container.
Put parchment paper between layers if you are stacking them.
Close the container tightly and freeze for up to about 2 months for the best quality.
To Freeze Frosted Cookies
Place frosted cookies on a tray and freeze uncovered until frosting is firm.
Then move them into an airtight freezer container with parchment between layers.
When you want to eat them, move the container to the refrigerator and let the cookies thaw slowly.
This helps keep the frosting in place and prevents the cookies from getting too wet.
Can Cookie Dough Be Frozen?
Yes.
If you only want to bake a few cookies at a time, divide the dough into portions before freezing.
Place dough portions on a tray and freeze until firm.
Transfer to a freezer-safe bag or container.
When you are ready to bake, put the dough onto a lined baking sheet and let it soften a little before shaping.
You may need to add a little extra baking time, so watch the cookies closely.
How to Get That Bakery-Style Look
The appearance of these cookies is part of the fun.
For thick, bakery-style sugar cookies, make larger dough portions instead of many small ones.
Keep the cookies fairly thick and round.
Once they are cool, spread a generous layer of pink frosting over the top.
A simple swirl made with the back of a spoon can make them look polished without requiring special decorating skills.
You can also add a few sprinkles if you are making them for a birthday or party, although classic pink frosting is enough on its own.
Easy Crumbl Cookie Recipe At a Glance
- Prep time: About 20 minutes
- Bake time: About 9–12 minutes
- Cooling time: About 20–30 minutes
- Frosted time: About 10 minutes
- Chill time: About 30 minutes
- Makes: About 10–12 large cookies
- Oven temperature: About 350°F (175°C)
Baking time will vary depending on the size of your cookies and your oven.
Frequently Asked Questions
What Is the Flavor of a Crumbl Sugar Cookie?
This pink cookie has a sweet and buttery sugar cookie base perfumed with a touch of vanilla and almond.
The pink frosting is even sweeter and has a creamy hint of almond.
Are Crumbl Sugar Cookies Served Cold?
This copycat version is especially good chilled.
Refrigerating the frosted cookies helps firm the frosting and gives the cookies a cool, soft bite.
What Makes a Sugar Cookie Soft?
The right amount of flour, enough fat, and careful baking all help.
It’s especially important to avoid overbaking if you want a soft center.
Can These Cookies Be Made Without Frosting?
Okay.
The cookie is sweet and buttery on its own, so it’s delicious as is.
You can also use a different frosting if you want to change the flavor.
Can I Use Unsalted Butter?
Yes.
If you use salted butter, reduce the added salt slightly.
Different brands have different salt levels too, so with unsalted butter you have more control over the final taste.
How to Make Frosting Less Sugary?
You can reduce the powdered sugar slightly, but powdered sugar also gives the frosting its structure.
If you remove too much, the frosting may become loose.
A small amount of salt can also help balance a very sweet frosting.
Can I Use Liquid Food Color?
You can, but gel food coloring is easier to control because it adds strong color without adding much liquid.
If liquid coloring is all you have, use only a small amount.
Final Thoughts
This is a simple way to make big, soft, pink-frosted cookies in your own kitchen.
The key is not to overcomplicate the recipe. Use softened butter, measure your flour carefully, keep the cookies thick, and take them out of the oven while the centers are still soft.
The almond and vanilla flavors give the cookies a bakery-style taste, while the pink frosting makes them look extra special.
If you have been looking for an easy way to make copycat Crumbl sugar cookies at home, this from-scratch version is a great place to start.
Make a batch for a family dessert, birthday party, bake sale or simply when you want a soft sugar cookie with a creamy pink topping.
And if you make a change to the recipe, such as using vanilla instead of almond extract, that is perfectly fine. The best homemade cookie is the one that tastes right to you.
Recipe Card
Crumbl-Style Pink Sugar Cookies
Yield: About 10–12 large cookies
Prep: About 20 minutes
Bake: About 9–12 minutes
Cooling: About 20–30 minutes
Frosting: About 10 minutes
Chill: About 30 minutes
Cookie Ingredients
- 1 cup softened unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Pink Frosting
- 1/2 cup softened unsalted butter
- 2 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2–3 tablespoons milk or heavy cream
- A small amount of pink gel food coloring
Method
Heat the oven to 350°F (175°C) and line a baking sheet with parchment.
Beat the softened butter and sugar until creamy and lighter in texture.
Add egg, vanilla and almond extract.
In a separate bowl, combine the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture and mix just until a dough forms.
Divide the dough into 10–12 large portions. Roll into balls and gently flatten them.
Bake for about 9–12 minutes, or until the edges are set and the centers remain soft.
Cool on the baking sheet for about 5 minutes, then move to a rack and cool completely.
For the frosting, beat the butter until creamy. Add powdered sugar, vanilla, almond extract and 2 tablespoons of milk or cream.
Mix until smooth. Add a little more liquid if needed.
Mix in pink gel food coloring until you reach the color you like.
Spread the frosting over the completely cooled cookies.
For a chilled cookie texture, refrigerate the frosted cookies for about 30 minutes before serving.